Effect of konjac glucomannan with different molecular weights on physicochemical properties of corn starch
文献类型： 外文期刊
作者： Ma, Shuping 1 ; Zhu, Peilei 1 ; Wang, Mingchun 1 ; Wang, Futao 1 ; Wang, Naifu 1 ;
作者机构： 1.Anhui Agr Univ, Anhui Engn Lab Agroprod Proc, Hefei 230036, Anhui, Peoples R China
2.Anhui Agr Univ, Dept Food Sci & Engn, Hefei 230036, Anhui, Peoples R China
3.Anhui Acad Agr Sci, Inst Hort, Hefei 230031, Anhui, Peoples R China
关键词： Konjac glucomannan; Molecular weight; Corn starch; Gelatinization property; Retrogradation property; Rheological property
期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：9.147； 五年影响因子：9.169 ）
ISSN： 0268-005X
年卷期： 2019 年 96 卷
页码：
收录情况： SCI
摘要： Four konjac glucomannan (KGM) samples with different molecular weight (M-w) were prepared using high-pressure homogenization. The M-w effects of KGM on the particle size distribution, leached amylose, gelatinization, retrogradation, and rheological properties of corn starch (CS) were then investigated. KGM led to a M-w-dependent reduction in the swelling of starch granules and the leaching of amylose. Differential scanning calorimetry results showed that the incorporation of KGM slightly increased the onset and peak gelatinization temperatures of the CS but did not affect the conclusion gelatinization temperatures. Meanwhile, the Delta H increased significantly with the increase of KGM M-w. In addition, the retrogradation enthalpy and retrogradation ratio of CS were found to be significantly decreased with increasing the M-w of the KGM. This was further confirmed by the changes in the syneresis during analysis of freeze-thaw stability and the relative crystallinity as measured by X-ray diffraction. Flow and dynamic shear measurements revealed that both CS and CS-KGM mixtures are pseudoplastic fluids, and that the pseudoplasticity and viscoelasticity were significantly enhanced with increasing M-w of the KGM. The results demonstrated that the M-w of KGM plays an important part in affecting the physicochemical properties of corn starch.
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