Investigation on the influence of AC electric filed and KCl on the structure and gel properties of Konjac glucomannan

Li-Xia Wang; Li-Ping Dao; Qi-Yong Guo; Tian-Long Chen; Li-Jun Fu; Feng-Chao Zhou; Yi Yuan

doi:10.1016/j.foodchem.2022.132755

Investigation on the influence of AC electric filed and KCl on the structure and gel properties of Konjac glucomannan

Food Chem. 2022 Aug 30:386:132755. doi: 10.1016/j.foodchem.2022.132755. Epub 2022 Mar 21.

Authors

Li-Xia Wang¹, Li-Ping Dao², Qi-Yong Guo³, Tian-Long Chen¹, Li-Jun Fu⁴, Feng-Chao Zhou¹, Yi Yuan⁵

Affiliations

¹ School of Environmental and Biological Engineering, Fujian Provincial Key Laboratory of Ecology- Toxicological Effects & Control for Emerging Contaminants, Key Laboratory of Loquat Germplasm Innovation and Utilization, Putian University, Putian 351100, China.
² School of Environmental and Biological Engineering, Fujian Provincial Key Laboratory of Ecology- Toxicological Effects & Control for Emerging Contaminants, Key Laboratory of Loquat Germplasm Innovation and Utilization, Putian University, Putian 351100, China; College of Food Science and Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
³ School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
⁴ School of Environmental and Biological Engineering, Fujian Provincial Key Laboratory of Ecology- Toxicological Effects & Control for Emerging Contaminants, Key Laboratory of Loquat Germplasm Innovation and Utilization, Putian University, Putian 351100, China. Electronic address: lijun_fu@sina.com.
⁵ School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China. Electronic address: yy915880978@qq.com.

PMID: 35509158
DOI: 10.1016/j.foodchem.2022.132755

Abstract

The influence of alternating current (AC) electric field and KCl on the structure and gel properties of Konjac Glucomannan (KGM) were studied in this work by high-performance gel permeation chromatography (HPGPC), acid-base titration, solid-state nuclear magnetic resonance (NMR), X-ray diffraction (XRD), simultaneous differential scanning calorimetry/thermo gravimetric analyzer (DSC/TGA) and a rheometer. HPGPC showed KGM was degraded by AC electric field and Acid-base titration showed that under the action of AC electric field and KCl KGM removed part of acetyl groups, which were consistent with the analysis of NMR. XRD and temperature sweep measurements respectively showed that the electrotreatment time and KCl concentration had important effects on the gel formation and its three-dimensional network. Simultaneous DSC/TGA and temperature sweep measurements both demonstrated the gel had good thermal stability.

Keywords: AC-induced gel; Aggregate; Alternating current (AC); Chloride potassium (KCl); Gel properties; Konjac Glucomannan (KGM).

MeSH terms

Calorimetry, Differential Scanning
Electricity*
Mannans* / chemistry
Thermogravimetry

Substances

Mannans
(1-6)-alpha-glucomannan