乳状液
微观结构
氢键
分子间力
化学工程
疏水效应
化学
二硫键
材料科学
葡甘露聚糖
有机化学
结晶学
分子
食品科学
生物化学
工程类
作者
Lilan Xu,Jing Wang,Yuanqi Lv,Yujie Su,Cuihua Chang,Luping Gu,Yanjun Yang,Junhua Li
标识
DOI:10.1016/j.foodhyd.2021.107269
摘要
The aim of this study was to determine the influence of non-/deacetylated konjac glucomannan (KG/DKG) on the intermolecular forces, microstructure and gelling properties of chicken gels filled with/without high internal phase emulsion (HIPE). Results showed that a synergistic effect of HIPE and DKG addition was found with improvements on the gel hardness (5636 g) and cooking loss (0.21%). However, the co-addition of KG (2%) and HIPE could hinder hydrophobic interactions of proteins, leading to the poor gel strength of the chicken gel due to the formation of phase separation. HIPE increased the immobilized water, G′ values and gelation rates, and promoted the transformation of α-helices to β-sheets. The addition of DKG could further increase the hydrophobic interaction, hydrogen bonds and disulfide bonds, and improved the stability of HIPE droplets, leading to the formation of a compact gel network structure. The KG (≤1%) improved gelling properties of chicken gels filled with HIPE through moisture stability.
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