Improved physical properties of konjac glucomannan gels by co-incubating composite konjac glucomannan/xanthan systems under alkaline conditions

Effect of glycation with three polysaccharides on the structural and emulsifying properties of ovalbumin

Herein, three types of ovalbumin (OA)-polysaccharide conjugates were prepared with three polysaccharides (XG: xanthan gum; GG: guar gum; KGM: konjac glucomannan) for the fish oil emulsion stabilization. The glycation did not change the spectra bands and secondary structure percentages of OA, whereas it decreased the molecular surface hydrophobicity of OA. The initial emulsion droplet sizes were dependent on the polysaccharide types, OA preparation concentrations, polysaccharide: OA mass ratios, and glycation pH. The emulsion stability was mainly dependent on the polysaccharide types, polysaccharide: OA mass ratios, and glycation pH. However, it was minorly dependent on the OA preparation concentrations. The emulsions stabilized by conjugates with high polysaccharide: OA mass ratios (e.g., ≥3:5 for OA-GG) or appropriate glycation pH (e.g., 5.0-6.1 for OA-XG) showed no obvious creaming during the room temperature storage. This work provided basic knowledge on the structural modification and functional application of a protein.

Improving the gel properties of Ficus pumila Linn. pectin by incorporating deacetylated konjac glucomannan

To improve the gelation behaviour of pectin, the effect of deacetylated konjac glucomannan (DKGM) with various deacetylation degrees (27.44 %, 44.32 %, 60.25 %, and 71.77 %) on the heat-induced gel characteristics of Ficus pumila Linn. pectin was studied. The hardness, chewiness, and adhesiveness of the gel increased as the degree of deacetylation increased from 27.44 % to 60.25 %, but decreased at 71.77 %. Additionally, DKGM addition resulted in higher apparent viscosity and non-Newtonian fluid behaviour in the composite gel. The incorporation of DKGM into the gel matrix strengthened the gel structure by promoting hydrogen bond formation and shortening relaxation time compared to the control. Scanning electron microscopy images revealed that the densification of the pectin gel network increased as the degree of deacetylation of konjac glucomannan rose from 27.44 % to 60.25 %, but then loosened when it exceeded 71.77 %. As the degree of deacetylation increased, the hydrophobic interaction between pectin and DKGM increased. Overall, the addition of DKGM effectively modulated the gel properties of Ficus pumila Linn. pectin, thus broadening its industrial application on different gel products.

Regulation of glycose and lipid metabolism and application based on the colloidal nutrition science properties of konjac glucomannan: A comprehensive review

The physicochemical properties of dietary fiber in the gastrointestinal tract, such as hydration properties, adsorption properties, rheological properties, have an important influence on the physiological process of host digestion and absorption, leading to the differences in satiety and glucose and lipid metabolisms. Based on the diversified physicochemical properties of konjac glucomannan (KGM), it is meaningful to review the relationship of structural characteristics, physicochemical properties and glycose and lipid metabolism. Firstly, this paper bypassed the category of intestinal microbes, and explained the potential of dietary fiber in regulating glucose and lipid metabolism during nutrient digestion and absorption from the perspective of colloidal nutrition. Secondly, the modification methods of KGM to regulate its physicochemical properties were discussed and the relationship between KGM's molecular structure types and glycose and lipid metabolism were summarized. Finally, based on the characteristics of KGM, the application of KGM in the main material and ingredients of fat reduction food was reviewed. We hope this work could provide theoretical basis for the study of dietary fiber colloid nutrition science.

Inclusion of konjac glucomannan in pea protein hydrogels improved the rheological and in vitro release properties of the composite hydrogels

In this study, a composite hydrogel consisting of pea protein and konjac glucomannan (KG) was fabricated using three approaches, namely neutral, salt-set, and alkaline gelation. Hydrogels made from pea protein were brittle and weak. The addition of KG improved the elasticity and water holding capacity of the pea protein hydrogels. Concomitantly, a decrease in syneresis rate and swelling of the composite hydrogels was observed. The alkaline-set hydrogels exhibited the highest resilience to strain. Thixotropicity was found to be less pronounced for salt-set hydrogels. Sulphate had a greater positive effect on the structural recovery and negative effect on hysteresis area than chloride due to the greater salting-out effect of the sulphates. The addition of KG facilitated the formation of an interconnected structure with limited mobility of biopolymer chains. A sharp increase in G' and G" during the temperature ramp indicated the predominance of hydrophobic interactions towards the aggregation of biopolymers. The infrared spectra of the hydrogels revealed a change in secondary structure of proteins on addition of KG. A controlled in vitro release of riboflavin was observed in neutral and salt-set hydrogels. The alkaline-set hydrogels exhibited a prolonged gastric retention time, thereby establishing in vitro antacid activity in the gastric environment.

Evolutions of synergistic binding between konjac glucomannan and xanthan with high pyruvate group content induced by monovalent and divalent cation concentration

Synergistic interaction gels could be formed by synergistic type-A and type-B bindings between konjac glucomannan (KGM) and xanthan during cooling. Adding salt ions significantly altered those bindings and thus the gel-related properties. The results showed that adding NaCl or CaCl2 eliminated type-B binding due to an electrostatic shielding effect. Adding NaCl or CaCl2 (3 and 6 mM) enhanced type-A binding by neutralizing the negative charge of COOH and reducing the electrostatic repulsion among xanthan chains, as evidenced by an increase in the onset temperature of exotherm peak, the formation of more parallel multiple filaments, and an increase in aggregation structures (>1.0 nm) and gel hardness. When CaCl2 concentration was higher, Ca2+ bridged side-chain clusters into more complex structures, which would hardly participate in the formation of helical structures and weaken type-A binding. The results obtained are beneficial for the rational design and preparation of KGM/xanthan gels with synergistic interaction.

Comprehensive investigation into the effects of yeast dietary fiber and temperature on konjac glucomannan/kappa-carrageenan for the development of fat analogs

In this study, yeast dietary fiber (YDF) was incorporated into konjac glucomannan/kappa-carrageenan (KGM/κ-KC) for the development of fat analogs, and the impact of YDF on the gelation properties and behavior of KGM/κ-KC composite gels was assessed. YDF improved the composite gel whiteness value, and affected the mechanical properties of the composite gel, especially enhancing its hardness, and decreasing its chewiness, elasticity, and gel strength, making it more similar to porcine back fat. When the yeast dietary fiber content was 0.033 g/mL and the heating temperature was 80 °C (T80-2), the textural properties of the composite gel were closest to porcine back fat. The frequency sweep results suggested that YDF incorporation led to enhancement of the intermolecular interaction and intermixing and interaction among more easily at higher processing temperatures (80 °C and 90 °C). By scanning electron microscopy, the fatty surface of porcine back fat was flat and covered with a large amount of oil, while KGM/κ-KC/YDF composite gels developed a dense, stacked network structure. YDF caused more fragmented, folded, and uneven structures to emerge. Overall, YDF could influence the gel behavior of KGM/κ-KC composite gels, and change their colors and mechanical properties. This work could serve as a guide for preparing fat analogs with KGM/κ-KC composite gels.

Strong gelation capacity of a pectin-like polysaccharide in the presence of K+ ion

In the present study, a pectin-like apple polysaccharide (AP) obtained by metal precipitation technique was demonstrated to show strong gelling capacity in the presence of K+ ion upon cooling. Increasing amount of K+ addition monotonically promoted the gelation of AP, as characterized by the increased gelation temperature (Tgel), gel melting temperature (Tmelt) and the gel strength. Compared with K+ ion, Na+ was unable to induce AP gelation even at high ionic concentrations, but other monovalent cations (Rb+, Cs+) can induce the gelation as in the case of K+ addition. At room temperature, the minimum cationic concentration as required to induce AP gelation followed the order of K+ ≈ Cr+ (8 mM) > Rb+ (3.5 mM), indicating that cationic radius (Na+ < K+ < Rb+ < Cs+) played a dominant role in inducing AP gelation, but other factors may also be involved. Finally, the gelation behavior of AP in the presence of K+ was explained as the suppressed intermolecular electrostatic repulsion between AP chains due to the strong electrostatic shielding effect of K+, which led to the formation of a gel network mediated by intermolecular hydrogen bonding. This reported gelation property may allow AP to find application as a new gelling polysaccharide.

Mastering textural control in multi-polysaccharide gels: Effect of κ-carrageenan, konjac glucomannan, locust bean gum, low-acyl gellan gum, and sodium alginate

To comprehend the intricate interplay of five common food polysaccharides, κ-Carrageenan (KC), konjac glucomannan (KGM), locust bean gum (LBG), low-acyl gellan gum (LAG), and sodium alginate (SA), within composite polysaccharide gels, widely employed for textural modulation and flavor enhancement. This study systematically modulates the quantities of these five polysaccharides to yield six distinct multi-polysaccharide gels. The unique impact of each polysaccharide on the overall quality of composite gels were studied by thermostability, microstructure, water-holding capacity (WHC), texture, and sensory attributes. The findings unequivocally manifest the phenomenon of thermoreversible gelation in all composite gels, except for the KC-devoid sample, which displayed an inability to solidify. Notably, KGM, LBG, and LAG emerged as pivotal enhancers of the network structure in these composite gels, while SA was identified as a promotor of layered structure, resulting in a reduction of surface hardness. Leveraging principal component analysis (PCA) to analyzed 14 critical evaluation parameters of the five multi-polysaccharide gels, revealing the order as follows: KC > KGM > SA > LAG > LBG. These findings would imparts valuable insights into the pragmatic utilization of multi-polysaccharide gels for the development of food products (e.g. Bobo balls in milk tea) with tailored textural and sensory attributes.

Using nanocellulose to improve heat-induced cull cow meat myofibrillar protein gels: effects of particle morphology and content

BACKGROUND

Enhancing protein gel properties is essential to improve the texture of meat products. In this study, the improvement effects of three types of nanocellulose, i.e. rod-like cellulose nanocrystals (CNC), long-chain cellulose nanofibers (CNF) and spherical cellulose nanospheres (CNS) with different concentrations (1, 3, 5, 10, 15 and 20 g kg-1 ), on cull cow meat myofibrillar protein (MP) gel were investigated.

RESULTS

Compared with needle-shaped CNC and spherical CNS, the addition of 10 and 20 g kg-1 long-chain CNF had the most significant improvement effect on gel hardness and water-holding capacity, respectively (P < 0.05), increasing to 160.1 g and 97.8%, respectively. In addition, the incorporation of long-chain CNF shortened the T2 relaxation time and induced the formation of the densest network structure and promoted the phase transition of the gel. However, excessive filling of nanocellulose would destroy the structure of the gel, which was not conducive to the improvement of gel properties. Fourier transform infrared results showed that there was no chemical reaction between the three nanocellulose types and MP, but the addition of nanocellulose was conducive to gel formation.

CONCLUSION

The improvement of MP gel properties by adding nanocellulose mainly depends on its morphology and concentration. Nanocellulose with higher aspect ratio is more beneficial to the improvement of gel properties. For each nanocellulose type, there is an optimal addition amount for MP gel improvement. © 2023 Society of Chemical Industry.

Euryale ferox stem-inspired anisotropic quaternized cellulose/xanthan-based antibacterial sponge with high absorbency and compressibility for noncompressible hemorrhage

Uncontrollable hemorrhage from deep noncompressible wounds remains an intractable challenge. Herein, inspired by the euryale ferox stem which is capable of transporting water and nutrient substances efficiently along longitudinally aligned channels, an anisotropic sponge with rapidly liquid absorption capacity, excellent mechanical compressibility and antibacterial property based on quaternized cellulose (QC), xanthan gum (XG) and reduced graphene oxide (rGO), was constructed. The euryale ferox stem-like structure and multiple interactions, involving hydrogen bonding, electrostatic interaction and chemical crosslinking, endowed the sponge with excellent fatigue resistance, elasticity and efficient liquid absorption capacity. In vivo rat liver injury, tail amputation and liver noncompressible hemorrhage model experiments confirmed that the sponge exhibited superior hemostatic performance than commercial gelatin sponge, attributing to the positive charge, efficient absorption capacity and rough surface of the sponge, which synergistically promoting the aggregation and activation of red blood cells and platelets as well as formation of fibrin network, leading to accelerated blood coagulation process. Besides, the sponge showed favorable cytocompatibility, hemocompatibility and antibacterial property. Overall, the bioinspired sponge had fantastic potential for controlling deep noncompressible hemorrhage and providing a new idea for designing hemostatic materials.

The alleviative effect of curdlan on the quality deterioration of konjac glucomannan thermo-irreversible gels after commercial sterilization at 121 °C

This work employed different curdlan concentrations (0.00 %, 1.00 %, 1.50 %, 2.00 %, and 2.50 %) to alleviate the quality degradation of konjac glucomannan (KGM) gels after commercial sterilization at 121 °C for 15 min. The results showed that all levels of curdlan could retard the deterioration of KGM gels, with the best effect at 2.00 %. After commercial sterilization, incorporating curdlan into KGM gels greatly reduced the Tan σ (G"/ G'), total relaxation time and half-free water from 0.52, 89.85 ms and 98.26 % to 0.27, 38.48 ms and 21.42 %, respectively. Moreover, the addition of curdlan imparted a better texture to KGM gels, as reflected in the increase of hardness, springiness, water-holding capacity and whiteness value from 1400.85 g, 0.42, 87.92 % and 33.33 to 3461.68 g, 0.80, 96.50 % and 49.27, respectively. Furthermore, SEM images revealed that curdlan endowed KGM gels with a tighter structure and smaller pores, and the pore size distribution was reduced from 113.46 μm to17.91 μm, indicating a stronger interaction among molecules, as evidenced by XRD and FTIR results. KGM gels with curdlan possessed less proportion of complete crystallites and crystalline region. These findings suggested that curdlan can be the potently protectant for improving the quality of commercially sterilized KGM gel-based products.

Textural and Rheological Properties of Sliceable Ketchup

This study investigates the effect of different mixtures of gums [xanthan (Xa), konjac mannan (KM), gellan, and locust bean gum (LBG)] on the physical, rheological (steady and unsteady), and textural properties of sliceable ketchup. Each gum had an individually significant effect (p < 0.05) on viscosity; however, the addition of Xa in combination with other gums had a greater effect on viscosity. By increasing the use of Xa in ketchup formulations, the amount of syneresis decreased such that the lowest amount of syneresis related to the sample prepared with 50% Xa and 50% gellan. Although the use of different levels of gums did not have a significant effect on the brightness (L) and redness (a) indices (p < 0.05), the use of different ratios of gums had a significant effect (p < 0.05) on the yellowness (b) index. The effect of different levels of gums used had a significant effect only on firmness (p < 0.05), and their effects on other textural parameters were not statistically significant (p > 0.05). The ketchup samples produced had a shear-thinning behavior, and the Carreau model was the best model to describe the flow behavior. Based on unsteady rheology, G’ was higher than G” for all samples, and no crossover between G’ and G” was observed for any of the samples. The constant shear viscosity (η) was lower than the complex viscosity (η*), which showed the weak gel structure. The particle size distribution of the tested samples indicated the monodispersed distribution. Scanning electron microscopy confirmed the viscoelastic properties and particle size distribution.

Fabrication and Characterization of Konjac Glucomannan/Oat β-Glucan Composite Hydrogel: Microstructure, Physicochemical Properties and Gelation Mechanism Studies

The aim of this study was to evaluate the effect of oat β-glucan on the formation mechanism, microstructure and physicochemical properties of konjac glucomannan (KGM) composite hydrogel. The dynamic rheology results suggested that the addition of oat β-glucan increased the viscoelastic modulus of the composite hydrogel, which was conducive to the formation of a stronger gel network. Gelling force experiments showed that hydrogen bonds and hydrophobic interactions participated in the formation of the gel network. Textural profile analysis results found that the amount of oat β-glucan was positively correlated with the elasticity, cohesiveness and chewiness of the composite hydrogel. The water-holding capacity of the composite hydrogel was enhanced significantly after the addition of oat β-glucan (p < 0.05), which was 18.3 times that of the KGM gel. The thermal stability of KGM gel was enhanced after the addition of oat β-glucan with the increase in Tmax being approximately 30 °C. Consequently, a composite hydrogel based on KGM and oat β-glucan was a strategy to overcome pure KGM gel shortcomings.

Gelation of konjac glucomannan by acetylmannan esterases from Aspergillus oryzae

Konjac glucomannan (KGM) is a principal component of the gelatinous food Konjac. Konjac production through alkali treatment releases an undesirable amine-odor. Two acetylesterases (AME1 and AME2) active against konjac glucomannan (polymer or oligomer) were purified from the supernatant of Aspergillus oryzae RIB40 culture. We cloned the genes encoding AME1 and AME2 based on the genomic information of A. oryzae, constructed their expression systems in A. oryzae, and obtained the recombinant enzymes (rAME1 and rAME2). rAME1 did not act on the KGM polymer but only on the KGM oligomer, releasing approximately 60% of the acetic acid in the substrate. However, rAME2 was active against both KGM substrates, releasing approximately 80% and 100% of acetic acid from the polymer and oligomer, respectively. Both enzymes were active against xylan and exhibited a trace activity on ethyl ferulate. The acetyl group position specificities of both enzymes were analyzed via heteronuclear single quantum correlation NMR using oligosaccharides of glucomannan prepared from Aloe vera (AGM), which has a higher acetyl group content than KGM. rAME1 acted specifically on single-substituted acetyl groups and not on double-substituted ones. In contrast, rAME2 appeared to act on all the acetyl groups in AGM. Treatment of 3% KGM with rAME2 followed by heating to 90 °C resulted in gel formation under weakly acidic conditions. This is the first study to induce gelation of KGM under these conditions. A comparison of the breaking and brittleness properties of gels formed by alkaline and enzymatic treatments revealed similar texture of the two gels. Furthermore, scanning electron microscopy of the surface structure of both gels revealed that both formed a fine mesh structure. Our findings on enzymatic gelation of KGM should lead to the development of new applications in food manufacturing industry.

Rheological and gelling properties of Nicandra physalodes (Linn.) Gaertn. pectin in acidic media

Nicandra physalodes (Linn.) Gaertn. polysaccharide (NPGP) was previously recognized as a pectic polysaccharide, with a high galacturonic acid content (87.8%) and a low methoxylation degree (28%). In the present study, it was found that NPGP can form self-supporting gels when cooling its heated solutions (2.0%, w/v) acidified by citric acid. It was demonstrated that the decrease in pH led to the suppression in electrostatic repulsions between the pectin chains, thereby promoting pectin chain-chain association mainly through hydrogen bonding. As the pH decreased from 3.2 to 2.4, the gel strength and gel thermal stability were continuously increased. Moreover, it was shown that sucrose addition slightly promoted the gelation and gel thermal stability of NPGP, but the effect of monovalent ions (Na⁺) and divalent ions (Ca²⁺) was not significant. Conclusively, our results indicate that NPGP is a new gelling polysaccharide that shows great potential in formulation of acidic gel foods.

Preparation and Performance of Thickened Liquids for Patients with Konjac Glucomannan-Mediated Dysphagia

The present study sought to characterize the rheological and thickening properties of Konjac glucomannan (KGM) and prepare thickening components for special medical purposes using KGM and maltodextrin as the primary raw materials and guar gum (GG), xanthan gum (XG), locust bean gum (LBG), and carrageenan (KC) as the supplemented materials. The formulation and preparation processes were optimized through single factor experiments taking sensory evaluation as an indicator. The results confirm that KGM had excellent thickening performance, reaching about 90 times its own mass. The optimal formulation process of the thickening components based on KGM was as follows: the mass concentration of the compound thickener (KGM/GG/XG/LBG/KC = 13:2:2:2:1) was 5.0–7.0 mg/mL; the maltodextrin concentration was 10.0 mg/mL; the brewing temperature of the thickening component was 60 °C with no restriction on consumption time. The rheology test results revealed that the thickening components had shear thinning characteristics, which could provide three different thickening effects of nectar-thick level (350 mPa·s), honey-thick level (1250 mPa·s), and pudding-thick level (1810 mPa·s) suitable for people with different degrees of chewing disorders. Overall, this study provides a theoretical basis and technical reference for KGM as a dietary nutrition support for patients with dysphagia.

Construction of Konjac Glucomannan/Oxidized Hyaluronic Acid Hydrogels for Controlled Drug Release

Konjac glucomannan (KGM) hydrogel has favorable gel-forming abilities, but its insufficient swelling capacity and poor control release characteristics limit its application. Therefore, in this study, oxidized hyaluronic acid (OHA) was used to improve the properties of KGM hydrogel. The influence of OHA on the structure and properties of KGM hydrogels was evaluated. The results show that the swelling capacity and rheological properties of the composite hydrogels increased with OHA concentration, which might be attributed to the hydrogen bond between the KGM and OHA, resulting in a compact three-dimensional gel network structure. Furthermore, epigallocatechin gallate (EGCG) was efficiently loaded into the KGM/OHA composite hydrogels and liberated in a sustained pattern. The cumulative EGCG release rate of the KGM/OHA hydrogels was enhanced by the increasing addition of OHA. The results show that the release rate of composite hydrogel can be controlled by the content of OHA. These results suggest that OHA has the potential to improve the properties and control release characteristics of KGM hydrogels.

An oral hydrogel carrier for delivering resveratrol into intestine-specific target released with high encapsulation efficiency and loading capacity based on structure-selected alginate and pectin

Resveratrol (RES) has many beneficial effects on the human body, but it is always unstable, resulting in low oral bioavailability, especially in the gastrointestinal tract.

Optimization of incorporating κ-Carrageenan-based gels on improving cloud stability, physical stability, and viscosity of ready-to-drink mango juice

κ-Carrageenan gels were explored for improving the stability of ready-to-drink (RTD) mango juice.RTD mango juice with an acidity of 0.3% and a Brix of 18° was prepared. Two gels, bi-gel and hydrogel, were incorporated in RTD mango juice to study the effect of gel dosage, resting time, and homogenizing time on selected attributes (cloud and physical stability, and viscosity), determined using second-order Box-Behnken design, in combination with response surface methodology. The coefficient of determination values for all models was found to be higher than 90%. The fluid behavior of RTD mango juice after the addition of gels tends to fit Herschel-Bulkley's model. The behavior of RTD mango juice's fluid was found to change from shear thickening to shear thinning after the addition of gels. For hydrogel-based RTD mango juice, maximum cloud stability (3.012 abs), physical stability (66.49%) with minimum viscosity (4120 cP) resulted from optimized conditions of gel dosage (9 mL), resting time (1 h), and homogenizing time (33 s). For RTD mango juice, hydrogel can be preferred over bi-gel due to its melt-in-your-mouth sensation with high physical and cloud stability. PRACTICAL APPLICATION: Ready-to-drink mango juice is consumed by a large number of people worldwide. However, an increase in the storage period causes coagulation of the pulp particles, resulting in undesired distinct layers of pulp and water content. In this study, κ-Carrageenan gels were added to RTD mango juices to avoid such separation and improve cloud and physical stability. The findings from this study might serve as a roadmap for developing high-quality, stable RTD products.

Acid-induced mixed methylcellulose and casein gels: Structures, physical properties and formation mechanism

In this study, caseins and methylcellulose (MC) were selected as building materials to prepare a class of mixed gels by adding glucono-δ-lactone (GDL) to induce the gelation of composite MC/casein systems, where the casein concentration was fixed at 8.0% (w/v) and the MC concentration varied from 0 to 1.0% (w/v). It was found that with increasing amount of MC addition (0-0.4%), the mixed gels exhibited a structural conversion from a casein-dominant gel network to a "water-in-water emulsion structure", with the caseins as the continuous gelling phase and the MC as the dispersed phase; further MC addition (0.4-1.0%, w/v) caused a more significant phase separation phenomenon. The structural conversion was in consistent with the determination result of gel hardness. Furthermore, by a combination of confocal laser scanning microscope (CLSM) and rheological studies, the structural evolution process of the mixed gels was revealed to explore the underlying formation mechanism of the mixed gels.

Textural and structural properties of a κ-carrageenan-konjac gum mixed gel: effects of κ-carrageenan concentration, mixing ratio, sucrose and Ca2+ concentrations and its application in milk pudding

BACKGROUND

Mixtures of carrageenan and konjac gum are useful for specific applications in gel-based foods. Focusing on the changes of textural and structural properties, the effects of κ-carrageenan and konjac ratio and sucrose and Ca²⁺ concentrations on mixed gels were studied in this research. Furthermore, application of κ-carrageenan-konjac gum mixed gel to milk puddings was investigated.

RESULTS

There was a better synergistic effect when the ratio of κ-carrageenan and konjac was 7:3. The mixed gel containing 10 g kg^-1 κ-carrageenan-konjac gum was characterized by higher hardness, chewiness, adhesiveness and resilience and denser network structure. Besides, the addition of 5-10 wt% sucrose or 0.02 wt% Ca²⁺ could enhance the hardness, chewiness and adhesiveness of the mixed gel, as well as affording a denser network structure. For milk pudding, moderate hardness, chewiness and resilience could be obtained by adding 1.5 g kg^-1 κ-carrageenan-konjac gum mixture.

CONCLUSIONS

This research provides useful information for the formation of κ-carrageenan-konjac gum gel and its application in milk pudding. © 2020 Society of Chemical Industry.