Effects of konjac glucomannan on physicochemical and rheological properties of whole egg liquid and in vitro fermentation of egg curd

作者全名："Deng, Liling; Gao, Yuge; Zhong, Geng; Song, Qian; Peng, Yongbo; Zhu, Zhaojing"

作者地址："[Deng, Liling; Zhu, Zhaojing] Chongqing Med & Pharmaceut Coll, Chongqing Engn Res Ctr Pharmaceut Sci, Chongqing Key Lab High Act Tradit Chinese Drug Del, Chongqing 401331, Peoples R China; [Deng, Liling; Peng, Yongbo] Chongqing Med Univ, Coll Pharm, Chongqing Key Lab Pharmaceut Metab Res, Key Lab Biochem & Mol Pharmacol, Chongqing 400016, Peoples R China; [Gao, Yuge] Southwest Univ, Xita Coll, Chongqing 400715, Peoples R China; [Zhong, Geng; Song, Qian] Southwest Univ, Coll Food Sci, Chongqing 400716, Peoples R China"

通信作者："Zhu, ZJ (通讯作者)，Chongqing Med & Pharmaceut Coll, Chongqing Engn Res Ctr Pharmaceut Sci, Chongqing Key Lab High Act Tradit Chinese Drug Del, Chongqing 401331, Peoples R China.; Peng, YB (通讯作者)，Chongqing Med Univ, Coll Pharm, Chongqing Key Lab Pharmaceut Metab Res, Key Lab Biochem & Mol Pharmacol, Chongqing 400016, Peoples R China.; Zhong, G (通讯作者)，Southwest Univ, Coll Food Sci, Chongqing 400716, Peoples R China."

来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

ESI学科分类：BIOLOGY & BIOCHEMISTRY

WOS号：WOS:001038188000001

JCR分区：Q1

影响因子：7.7

年份：2023

卷号：246

期号：　

开始页：　

结束页：　

文献类型：Article

关键词：Whole egg liquid; Konjac glucomannan; In vitro simulated fermentation

摘要："The mixture of proteins, polysaccharides, and other nutrients not only safeguards the nutritional value of the food but also demonstrates superior performance compared to these nutrients when used individually. This study aimed to investigate the effects of konjac glucomannan (KGM) on the properties of whole egg liquid (WEL) and the in vitro fermentation of egg curd (made by the mixture of WEL/KGM). The results revealed that the foaming ability (FA) of the mixture decreased, while the foam stability (FS), emulsifying activity (EA), and emulsion stability (ES) of the mixture increased with increasing concentrations of KGM. The concentration of KGM had a significant effect on the sol-gel transition temperature of WEL. Compared to the fermentation broth of E group (without KGM), KGM decreased the pH from 6.65 to 6.16, free ammonia content from 87.53 & mu;g/g to 72.21 & mu;g/g, and sulfide concentration from 580 & mu;g/L to 470 & mu;g/L in the WEL/KGM mixture (EK group). Moreover, KGM slowed down the gas production of intestinal protein fermentation within 10 h, without affecting the final total gas yield. These findings suggest that adding KGM can be an effective strategy to modify the properties of WEL and improve the intestinal fermentation performance of protein-rich foods."

基金机构：Science and Technology Research Project of the Chongqing Municipal Education Commission [KJQN202202813]; Sichuan Science and Technology Program [2020YFQ0058]; Natural Science Foundation of Chongqing [CSTB2022NSCQ-MSX0857]; Hong Kong Scholars Program [XJ2017054]; Chongqing Postgraduate Education and Teaching Reform Research Project [yjg202009]

基金资助正文："Acknowledgements This work is supported by the Science and Technology Research Project of the Chongqing Municipal Education Commission (KJQN202202813) , the Sichuan Science and Technology Program (2020YFQ0058) , the Natural Science Foundation of Chongqing (CSTB2022NSCQ-MSX0857) , the Hong Kong Scholars Program (XJ2017054) , and the Chongqing Postgraduate Education and Teaching Reform Research Project (yjg202009) ."