scholarly journals A Study of the Synergistic Interaction of Konjac Glucomannan/Curdlan Blend Systems under Alkaline Conditions

Materials ◽  
2019 ◽  
Vol 12 (21) ◽  
pp. 3543
Author(s):  
Weijian Ye ◽  
Bowen Yan ◽  
Jie Pang ◽  
Daming Fan ◽  
Jianlian Huang ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Loss Modulus ◽  
Physical Property ◽  
Konjac Glucomannan ◽  
Gel Strength ◽  
Water Holding Capacity ◽  
Low Frequencies ◽  
Ideal Mixing ◽  
Alkaline Conditions ◽  
Water Holding

To improve the gelation performance of konjac glucomannan (KGM) thermo-irreversible gel in the condition of alkaline, this study investigated the interactions between KGM and curdlan (CUD) in terms of the sol state and gelation process. The apparent viscosity, rheological properties during heating and cooling, thermodynamic properties, gelation properties and water holding capacity of KGM/CUD blend systems in an alkaline environment were studied using physical property testing instruments and methods. The results showed that the viscosity of the KGM/CUD blended solution was greater than the value calculated from the ideal mixing rules in the condition of alkaline (pH = 10.58). As the proportion of CUD in the system increased, the intersection of storage modulus (G’) and loss modulus (G”) shifted to low frequencies, the relaxation time gradually increased, and the degree of entanglement of molecular chains between these two components gradually increased. The addition of CUD helped decrease the gelation temperature of KGM, increased the gelation rate and inhibited the thinning phenomenon of KGM gels at low temperatures (2–20 °C). The addition of CUD increased the hardness and gel strength of KGM but did not significantly improve the water holding capacity of the KGM/CUD blend gel. The process of mixing KGM and CUD improved the thermal stability of the gel. In summary, KGM/CUD exhibited excellent compatibility under alkaline conditions, and the blend systems produced a “viscosifying effect”. KC8 and KC5 show better thermal stability, low temperature resistance and gel strength compared to KGM. This blended gel can be used as a structural support material to provide reference for the development of konjac bionic vegetarian products.

scholarly journals Effect of CaCl2 on water-holding capacity of carp myofibrils and on their thermal stability.

1985 ◽  
Vol 51 (8) ◽  
pp. 1311-1317 ◽  
Author(s):  
Hiroki SAEKI ◽  
Hirotada OZAKI ◽  
Michio NONAKA ◽  
Atsushi WAKAMEDA ◽  
Shigeharu NOBUTA ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Water Holding Capacity ◽  
Water Holding

scholarly journals Effect of CaCl2 on water-holding capacity of Alaska pollack myofibrils and on their thermal stability.

1986 ◽  
Vol 52 (10) ◽  
pp. 1771-1777 ◽  
Author(s):  
Hiroki Saeki ◽  
Atsushi Wakameda ◽  
Hirotada Ozaki ◽  
Michio Nonaka ◽  
Ken-ichi Arai
Keyword(s):  
Thermal Stability ◽  
Water Holding Capacity ◽  
Water Holding

Study on Solubility, Water-Holding Capacity and Stability of Polypeptide from Camellia Seed Meal

2014 ◽  
Vol 1033-1034 ◽  
pp. 758-761
Author(s):  
Shi Qin Yin ◽  
Guo Qin Liu ◽  
Xin Qi Liu ◽  
Ying Sun
Keyword(s):  
Storage Stability ◽  
Water Holding Capacity ◽  
Seed Meal ◽  
Degree Of Hydrolysis ◽  
Ultrasonic Pretreatment ◽  
Good Thermal Stability ◽  
Alkaline Conditions ◽  
Higher Temperature ◽  
Water Holding ◽  
Alkaline Range

The influence of temperature and pH on solubility, water-holding capacity (WHC) and stability of polypeptide from camellia seed meal were studied. The polypeptide was extracted from camellia seed meal by trypsin after ultrasonic pretreatment, with a degree of hydrolysis (DH) of 21.69%. At this DH, the camellia seed meal polypeptide (CSMP) has better solubility and WHC with a proper higher temperature or when its pH deviates from the isoelectric point. Moreover, the CSMP would not agglutinate in alkaline range even though it is heated to 121°C, and after storing under the condition of -18°C for a month, it would not precipitate after thawing. The results show that the CSMP has great solubility and WHC in both acidic and alkaline conditions, as well as good thermal stability and freezing storage stability in alkaline range.

scholarly journals Sensory and Physicochemical Characteristics of Manyung (Arius thalassinus) Kekian High Fiber with the Addition of Eucheuma cottonii Seaweed

2020 ◽  
Vol 36 (1) ◽  
pp. 1
Author(s):  
Meisya Asri Widiyanti ◽  
Lukita Purnamayati ◽  
Romadhon Romadhon
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Dietary Fiber ◽  
Quality Criteria ◽  
Physicochemical Characteristics ◽  
Gel Strength ◽  
Water Holding Capacity ◽  
High Fiber ◽  
Water Holding ◽  
Eucheuma Cottonii

Kekian is a processed product from fish meat added with seasoning, fillers and binders then formed and wrapped with tofu skin. Kekian has a low dietary fiber so that the addition of seaweed porridge can be used to increase the content of dietary fiber in kekian. The purpose of this study was to determine the effect of adding different seaweed porridge (Eucheuma cottonii) to characteristics of manyung (Arius thalassinus) kekian and determine the best seaweed porridge to the best kekian fish characteristics. The research method used was experimental laboratories using a completely randomized design of one factor is concentration of the addition of porridge (0%, 20%, 30% and 40%) with 3 replications. Sensory value data were analyzed by the Kruskal-Wallis test, while tests of dietary fiber, air content, protein content, water holding capacity and gel strength were analyzed using ANOVA. The results showed that the difference in the addition of seaweed porridge had a significant effect (P <0.05) on sensory values, dietary fiber, water content, protein content, water holding capacity and gel strength. Manyung kekian with the addition of E. cottonii porridge 20% is the best product with quality criteria: sensory of 7.61 <µ <7.86, dietary fiber of 6.03%, water content of 69.31%, protein content by 11.49%, Water Holding Capacity by 39.69% and gel strength by 773.82 kgf.

scholarly journals Utilization of Carp (Cyprinus carpio) as Surimi For Sausage Manufacturing

2019 ◽  
Vol 22 (2) ◽  
pp. 366-374
Author(s):  
Eveline Eveline ◽  
Joko Santoso ◽  
Magnarai Huangdinata
Keyword(s):  
Moisture Content ◽  
Cyprinus Carpio ◽  
Gel Strength ◽  
Physical Characteristics ◽  
Water Holding Capacity ◽  
Product Diversification ◽  
Filler Concentration ◽  
Food Ingredients ◽  
Carp Cyprinus Carpio ◽  
Water Holding

Carp (Cyprinus carpio) is a freshwater fish with high economic value and good farming potential. Carp-based product diversification could be done by using it as food ingredients such as surimi in sausage manufacture. This research was aimed to evaluate sausage produced from carp surimi by varying washing frequency and tapioca filler concentration. Five washing frequencies (1; 2; 3; and 4 times) and three tapioca filler concentrations (2; 3; and 4%) were compared. The study showed 1 time washing frequency gave better surimi physical characteristics (57.40% yield; 73.76% water holding capacity; 26.64% expressible moisture content, 821.92 g.cm gel strength; 54.45% whiteness) and chemical characteristic (78.00% moisture content and 6.34% salt soluble protein) compared to other washing frequencies. Based on the organoleptic test, 2% tapioca was the selected filler concentration. Selected surimi sausage had better physical, chemical and sensori characteristics than commercial sausage. The physical characteristics of the selected sausage were 70.46% water holding capacity; 24.58% expressible moisture content; 78.64% whiteness; 4346.70 g.cm gel strength; 101.23 g hardness; 0.98 g springiness; and 43.96 g chewiness. While the chemical characteristics of that sausage were 75% water; 1.35% ash; 11.51% protein; 4.46% fat; and 7.63% carbohydrate. The sensory scores of the sausage evaluated were color 0.44, aroma 0.60; taste 1.16; and springiness 1.86.

Superior prebiotic and physicochemical properties of novel dextran from Weissella cibaria JAG8 for potential food applications

2014 ◽  
Vol 5 (9) ◽  
pp. 2324-2330 ◽  
Author(s):  
Jagan Mohan Rao Tingirikari ◽  
Damini Kothari ◽  
Arun Goyal
Keyword(s):  
Thermal Stability ◽  
Physicochemical Properties ◽  
Gastric Juice ◽  
Water Holding Capacity ◽  
Probiotic Bacteria ◽  
Weissella Cibaria ◽  
Flocculation Activity ◽  
Food Applications ◽  
Water Holding ◽  
Potential Food

The dextran fromWeissella cibariaJAG8 showed good water holding capacity, emulsion, and flocculation activity. Dextran displayed greater thermal stability, resistance to hydrolysis by simulated gastric juice and α-amylase and promoted the growth of probiotic bacteria.

scholarly journals 3D Bioprintability of Konjac Glucomannan Hydrogel

2019 ◽  
Vol 26 (1) ◽  
pp. 109-113
Author(s):  
Yulong WANG ◽  
Lu HAN ◽  
Jia YAN ◽  
Kun HU ◽  
Luhai LI ◽  
...  
Keyword(s):  
Electron Microscopy ◽  
Scanning Electron Microscopy ◽  
Loss Modulus ◽  
High Viscosity ◽  
Konjac Glucomannan ◽  
Potential Applications ◽  
Scaffold Materials ◽  
Konjac Gum ◽  
Water Holding ◽  
Scanning Electron

Konjac glucomannan has potential applications in bio-printing, due to its unique properties, such as high viscosity, water-holding capacity and easy gelatinization. In this study, the rheological properties, i.e. the viscosity with changing the shear rate and the storage modulus G’ and loss modulus G’’ curve, of different concentrations of konjac gum hydrogel, were thoroughly measured. Furthermore, the pore sizes of various concentrated konjac gum hydrogel were observed under scanning electron microscopy (SEM). The bio-printability of konjac gum hydrogel was thoroughly evaluated using piston-type 3D bio-printer. It was showed that, 7% konjac gum hydrogel demonstrated the best bio-printability, which has potentially applied as scaffold materials in bio-printing field.

scholarly journals Effect of CaCl2 on the water-holding capacity of skipjack myofibrils and on its thermal stability.

1988 ◽  
Vol 54 (12) ◽  
pp. 2195-2202 ◽  
Author(s):  
Hiroki Saeki ◽  
Michio Nonaka ◽  
Hirotada Ozaki ◽  
Ken-ichi Arai
Keyword(s):  
Thermal Stability ◽  
Water Holding Capacity ◽  
Water Holding
Sign in / Sign up

Export Citation Format

Share Document