FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (12): 37-45.doi: 10.7506/spkx1002-6630-20180630-527

• Food Chemistry • Previous Articles     Next Articles

Effects of Sucrose Addition as Cosolute on the Rheological Properties and Structure Formation Kinetics of Agar/Konjac Blends during Sol-Gel Transition

ZHU Jianhua1, ZOU Xiurong1, QIU Xiuzhen2, LIU Ribin1, SHAN Bin1   

  1. 1. College of YingDong Food Science and Engineering, Shaoguan University, Shaoguan 512005, China; 2. College of Chemistry and Environmental Engineering, Shaoguan University, Shaoguan 512005, China
  • Online:2019-06-25 Published:2019-06-28

Abstract: The effects of sucrose addition as a cosolute (0%, 5%, 10%, and 15%) on the evolution of the elastic modulus (G’) and viscous modulus (G”) of agar/konjac blends during sol-gel transition were investigated. The kinetics of structure formation was explored by analyzing the average rate of gel structure development (SDRa), instant gelation velocity (vg) and gelation acceleration (αg). The results showed that the G’, SDRa, vg and αg of agar/konjac blends were increased significantly with sucrose concentration up to 5% (P < 0.05) and then decreased. Addition of low concentration of sucrose could promote the agar intermolecular hydrogen bonding interaction of agar/konjac blends and induce the double helix formation of agar molecules. Consequently the rheological and textural properties of agar/konjac blend gels were improved by significantly reducing the gelation activation energy (Ea) in the high temperature scope and promoting the formation of compact and flat three-dimensional network microstructure.

Key words: sucrose, cosolute, agar/konjac blends, sol-gel transition, kinetics

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