Comparative Analysis of Gel Properties of Different Cassava Starch to Freeze-thaw Konjac Glucomannan Gels
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Abstract:
In order to explore the influence of different cassava starch on gel properties of freeze-thaw konjac glucomannan (KGM) gels, four kinds of commercially available starch: cassava starch (CS), cassava acetate starch (SA), cassava acetylated di-starch adipate starch (ADA) and cassava acetylated di-starch phosphate starch (ADP) were used to replace 37.5% KGM to prepare the freeze-thaw deacetylated KGM/starch composite gel. The changes of the gel properties were investigated by using texture analyzer, Fourier transform infrared spectroscopy, synchronous thermogravimetric analyzer and cold field scanning electron microscope. The results showed that four cassava starch could significantly improve the gel properties of freeze-thaw KGM gel, but there were differences among different cassava starch. KGM/ADP gel showed the best water retention and thermal stability. Compared with KGM gel, the water separation rate decreased from 29.75% to 8.71%, the water retention rate increased from 73.68% to 87.42%, and the hardness decreased from 274.36 g to 176.33 g. There were no significant differences in elasticity, cohesion and recovery. Different cassava starch did not affect the deacetylation behavior and crystal morphology of glucomannan, but ADP could change the microstructure of freeze-thaw KGM gel and improve its shrinkage resistance. In summary, ADP can replace part of KGM to improve the properties of freeze-thaw KGM gel, which provides guidance for its application in konjac gel food.
