"Effects of Starch Addition on KGM Sol's Pasting, Rheological Properties, and Gel Texture"

作者全名："Deng, Liling; Li, Yan; Zhong, Geng; Lei, Wen; Peng, Yongbo; Zhu, Zhaojing"

作者地址："[Deng, Liling; Li, Yan; Zhu, Zhaojing] Chongqing Med & Pharmaceut Coll, Chongqing Engn Res Ctr Pharmaceut Sci, Chongqing Key Lab High Act Tradit Chinese Drug De, 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; [Zhong, Geng; Lei, Wen] Southwest Univ, Coll Food Sci, Chongqing 400715, 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 De, 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."

来源：ACS OMEGA

ESI学科分类：CHEMISTRY

WOS号：WOS:001066133800001

JCR分区：Q2

影响因子：3.7

年份：2023

卷号：8

期号：37

开始页：33299

结束页：33309

文献类型：Article

关键词：　

摘要："Konjac tofu is an irreversible gel formed by removing the acetyl group from konjac glucomannan (KGM) through alkaline heating. This type of food is low in calories, filling, and healthy, making it popular in the market. However, pure konjac tofu has a hard texture and lacks flavor when heated. To improve its taste and appearance, the effects of three varieties of native starch, including corn starch (CS), Canna edulis Ker starch (CKS), and potato starch (PS), on the formation of pasting and rheological properties of the KGM sol were investigated. Konjac tofu samples that incorporated different types and quantities of starch were prepared and analyzed in terms of structure, texture, dehydration, and flavor, with pure konjac tofu serving as a reference. The findings revealed that KGM mixed with a concentration of 4.2% CS, or 0.85% CKS, or 0.85% PS of the total mass produced a gel with the highest viscosity and a steady structure. Texture profile analysis indexes of these combinations were superior to pure KGM, and the konjac-starch tofu had a lamellar network structure. Thus, konjac tofu with the addition of starch has a higher quality texture, lower dehydration, and improved flavor compared to pure KGM gel."

基金机构：Science and Technology Research Project of the Chongqing Municipal Education Commission [KJQN202202813]; China Postdoctoral Science Foundation [2023MD734133]; Special Funding for Postdoctoral Research Projects in Chongqing [2022CQBSHTB2009]; Sichuan Science and Technology Program [2020YFQ0058]; Natural Science Foundation of Chongqing [CSTB2022NSCQ-MSX0857]; Hong Kong Scholars Program [XJ2017054]; Chongqing Post-graduate Education and Teaching Reform Research Project [yjg202009]

基金资助正文："This work is supported by the Science and Technology Research Project of the Chongqing Municipal Education Commission ( KJQN202202813), the China Postdoctoral Science Foundation (2023MD734133), the Special Funding for Postdoctoral Research Projects in Chongqing (2022CQBSHTB2009), the Sichuan Science and Technology Program (2020YFQ0058), the Natural Science Foundation of Chongqing (CSTB2022NSCQ-MSX0857), the Hong Kong Scholars Program (XJ2017054), and the Chongqing Post-graduate Education and Teaching Reform Research Project (yjg202009)."