Preparation and Characterization of Konjac Gel with Added Mung Bean Starch
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Abstract:
Konjac flour and mung bean starch combinations were evaluated to improve the quality of pure konjac gel and expand the rapid application of konjac gel in the food industry. Hardness and water holding capacity were adopted as evaluation indicators, and the optimal process for preparing the mung bean starch-konjac gel matrix was obtained through single-factor and orthogonal experiments. In addition, the properties of konjac gel before and after addition of mung bean starch were analyzed and compared by means of differential scanning calorimetry, Fourier-transform infrared spectroscopy, scanning electron microscopy, and X-ray diffraction. The results showed that the optimal process parameters for preparing mung bean starch-konjac gel matrix were a starch content of 3.00 g, an alkali content of 7.00%, a freezing and swelling time of 1.50 h each, and a citric acid concentration of 0.50% m/V. The hardness of the mung bean starch-konjac gel matrix prepared under this condition was 1782.61 g, and the water holding capacity was 92.63%, which were 54.30% and 2.41% higher, respectively, than those of pure konjac gel; hence, the combination demonstrated better gelling and water holding performances. The performance characterization analysis further showed that mung bean starch and konjac flour are compatible, and the interactions between them in the matrix system are strong, forming a networked spatial structure and giving improved texture characteristics.
