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Interactions between Konjac Gum and Whey Protein

XIE Jianhua1,2, XIE Bingqing3, PANG Jie3,4,*, ZHANG Min5,*, LIN Changqing1, ZHANG Guiyun1   

  1. 1. Department of Food and Biology Engineering, Zhangzhou Profession and Technology Institute, Zhangzhou 363000, China; 2. The Applied Technical Engineering Center of Further Processing and Safety of Agricultural Products, Higher Education Institutions in Fujian Province, Zhangzhou 363000, China; 3. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; 4. Department of Physics, Harvard University, Cambridge 02138, USA; 5. College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
  • Online:2017-03-15 Published:2017-03-28

Abstract: 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%.

Key words: konjac glucomannan (KGM), whey protein (WP), swelling equilibrium, rheological property

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