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《Food Science》 2017-05
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Interactions between Konjac Gum and Whey Protein

XIE Jianhua;XIE Bingqing;PANG Jie;ZHANG Min;LIN Changqing;ZHANG Guiyun;Department of Food and Biology Engineering, Zhangzhou Profession and Technology Institute;The Applied Technical Engineering Center of Further Processing and Safety of Agricultural Products Higher Education Institutions in Fujian Province;College of Food Science, Fujian Agriculture and Forestry University;Department of Physics, Harvard University;College of Food Engineering and Biotechnology,Tianjin University of Science and Technology;  
In this study, a composite gel was prepared with konjac glucomannan(KGM) and whey protein(WP). The change in partial molar free energy was calculated through mathematical analysis of equilibrium swelling to predict swelling equilibrium parameters. Rheological experiments were applied to evaluate fluid behavior and viscoelastic properties of KGM-WP gels. The results revealed that the composite system achieved swelling equilibrium when the ratio between KGM and WP was greater than 7:3(m/m). In this situation, the dynamic modulus remained constant with stress changes, and it was not significantly affected by temperature. At a KGM-WP ratio lower than 7:3 the stability of the composite gel decreased with increasing WP proportion. Frequency scanning and swelling behavior analysis indicated that a synergistic effect existed between KGM and WP at a ratio above 70%.
【Fund】: 国家自然科学基金面上项目(31471704、31271837、31301599);; 福建省自然科学基金项目(2014J01378);; 福建省中青年教师教育科研项目(JA15697)
【CateGory Index】: TS201.2
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