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Lookup NU author(s): Professor David XieORCiD
This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).
The properties (e.g., viscosity, sol-gel transition, and mechanical characteristics) of polysaccharides are crucial for their food applications. This work discloses how xanthan gum (XG) incorporation tailors the performance of an agar/konjac glucomannan (KGM) system. As reflected by rheological and thermal analyses, an increasing content of XG added could strengthen the chain entanglement in the resulting ternary solution with strong KGM-XG binding (an exothermic event). For example, a ternary system with a 16% XG content (AKX-16%) showed simultaneous increases in the zero-shear viscosity (about 5.5 times that of the binary counterpart AK), sol-gel transition point (about 48 °C; 10 °C higher than that of AK), and gel hardness (about 2300 g; 450 g higher than AK). Moreover, the AKX-16% composite showed lower crystallinity and enhanced hydrogen bonding and tensile strength (74 MPa) resulting from gel dehydration. Additionally, increasing the XG content showed a negligible effect on the morphology of the composite matrix, suggesting the excellent compatibility between these different polysaccharides.
Author(s): Qiao D, Shi W, Luo M, Hu W, Huang Y, Jiang F, Xie F, Zhang B
Publication type: Article
Publication status: Published
Journal: Food Hydrocolloids
Year: 2022
Volume: 132
Print publication date: 01/11/2022
Online publication date: 31/05/2022
Acceptance date: 30/05/2022
Date deposited: 17/06/2022
ISSN (print): 0268-005X
ISSN (electronic): 1873-7137
Publisher: Elsevier
URL: https://doi.org/10.1016/j.foodhyd.2022.107845
DOI: 10.1016/j.foodhyd.2022.107845
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