Effects of konjac glucomannan on physical properties and microstructure of fish myofibrillar protein gel: Phase behaviours involved
文献类型： 外文期刊
作者： Zhang, Tao 1 ; Chen, Shengjun 2 ; Xu, Xiaoqi 3 ; Zhuang, Xinbo 1 ; Chen, Yinji 1 ; Xue, Yong 4 ; Xue, Changhu 4 ; Jiang, Ning 5 ;
作者机构： 1.Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Collaborat Innovat Ctr Modern Grain Circulat & Saf, Nanjing 210023, Peoples R China
2.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc, Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China
3.Nanjing Tech Univ, Coll Food & Light Ind, Nanjing 211816, Peoples R China
4.Ocean Univ China, Dept Food Sci & Engn, Qingdao 266003, Peoples R China
5.Jiangsu Acad Agr Sci, Inst Farm Prod Proc, Nanjing 210014, Peoples R China
关键词： Phase behavior; Dynamic rheology; Myofibrillar protein; Konjac glucomannan; Blended system
期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：11.504； 五年影响因子：11.357 ）
ISSN： 0268-005X
年卷期： 2023 年 134 卷
页码：
收录情况： SCI
摘要： Hidden phase behaviours in gel systems are essential factors that affect the viscoelasticity and other physical properties of blended gels; however, data on the internal phase behaviour of proteins and polysaccharides in surimi gel systems are lacking. This study establishes a relationship between dynamic rheology and the phase behaviours of protein/polysaccharide-blended systems using myofibrillar protein (MP) extracted from surimi and konjac glucomannan (KGM) as a model. The rheological parameters of this blended system with different KGM contents were analysed. We defined the phase behaviour index as the ratio of alpha G' to alpha G'' explained by a nonlinear oscillating deformation test. The ratios of the rheological values of the MP/KGM blended system and those of the linear summation of the MP and KGM samples, alpha G' and alpha G'', were linked to phase behaviours. We further verified this conjecture via confocal scanning laser microscopy, atomic force microscopy and fractal dimension. This novel approach will not only facilitate the evaluation of internal phase behaviours in blended systems but also optimize future rheology experiments and ingredients to improve the physicochemical properties of compound food.
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