Incorporation of κ-carrageenan improves the practical features of agar/konjac glucomannan/κ-carrageenan ternary system
Three materials (agar, konjac glucomannan (KGM) and κ-carrageenan) were used to prepare ternary systems, i.e., sol-gels and their dried composites conditioned at varied relative humidity (RH) (33 %, 54 % and 75 %). Combined methods, e.g., scanning electron microscopy, small-angle X-ray scattering, i...
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Tsinghua University Press
2023-03-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022001653 |
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| author | Dongling Qiao Hao Li Fatang Jiang Siming Zhao Sheng Chen Binjia Zhang |
| author_facet | Dongling Qiao Hao Li Fatang Jiang Siming Zhao Sheng Chen Binjia Zhang |
| author_sort | Dongling Qiao |
| collection | DOAJ |
| description | Three materials (agar, konjac glucomannan (KGM) and κ-carrageenan) were used to prepare ternary systems, i.e., sol-gels and their dried composites conditioned at varied relative humidity (RH) (33 %, 54 % and 75 %). Combined methods, e.g., scanning electron microscopy, small-angle X-ray scattering, infrared spectroscopy (IR) and X-ray diffraction (XRD), were used to disclose how κ-carrageenan addition tailors the features of agar/KGM/κ-carrageenan ternary system. As affirmed by IR and XRD, the ternary systems with κ-carrageenan below 25 % (agar/KGM/carrageenan, 50:25:25, m/m) displayed proper component interactions, which increased the sol-gel transition temperature and the hardness of obtained gels. For instance, the ternary composites could show hardness about 3 to 4 times higher than that for binary counterpart. These gels were dehydrated to acquire ternary composites. Compared to agar/KGM composite, the ternary composites showed fewer crystallites and nanoscale orders, and newly-formed nanoscale structures from chain assembly. Such multi-scale structures, for composites with κ-carrageenan below 25 %, showed weaker changes with RH, as revealed by especially morphologic and crystalline features. Consequently, the ternary composites with less κ-carrageenan (below 25 %) exhibited stabilized elongation at break and hydrophilicity at different RHs. This hints to us that agar/KGM/κ-carrageenan composite systems can display series applications with improved features, e.g., increased sol-gel transition point. |
| format | Article |
| id | doaj-art-bb9878fbd72f494c8f3d04a4d19f8e42 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2023-03-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-bb9878fbd72f494c8f3d04a4d19f8e422025-02-03T06:55:49ZengTsinghua University PressFood Science and Human Wellness2213-45302023-03-01122512519Incorporation of κ-carrageenan improves the practical features of agar/konjac glucomannan/κ-carrageenan ternary systemDongling Qiao0Hao Li1Fatang Jiang2Siming Zhao3Sheng Chen4Binjia Zhang5Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, ChinaGlyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, ChinaGlyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, ChinaGroup for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, ChinaYellow Crane Tower Science and Technology Park (Group) Co., Ltd., Wuhan 430040, China; Corresponding authors.Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China; Corresponding authors.Three materials (agar, konjac glucomannan (KGM) and κ-carrageenan) were used to prepare ternary systems, i.e., sol-gels and their dried composites conditioned at varied relative humidity (RH) (33 %, 54 % and 75 %). Combined methods, e.g., scanning electron microscopy, small-angle X-ray scattering, infrared spectroscopy (IR) and X-ray diffraction (XRD), were used to disclose how κ-carrageenan addition tailors the features of agar/KGM/κ-carrageenan ternary system. As affirmed by IR and XRD, the ternary systems with κ-carrageenan below 25 % (agar/KGM/carrageenan, 50:25:25, m/m) displayed proper component interactions, which increased the sol-gel transition temperature and the hardness of obtained gels. For instance, the ternary composites could show hardness about 3 to 4 times higher than that for binary counterpart. These gels were dehydrated to acquire ternary composites. Compared to agar/KGM composite, the ternary composites showed fewer crystallites and nanoscale orders, and newly-formed nanoscale structures from chain assembly. Such multi-scale structures, for composites with κ-carrageenan below 25 %, showed weaker changes with RH, as revealed by especially morphologic and crystalline features. Consequently, the ternary composites with less κ-carrageenan (below 25 %) exhibited stabilized elongation at break and hydrophilicity at different RHs. This hints to us that agar/KGM/κ-carrageenan composite systems can display series applications with improved features, e.g., increased sol-gel transition point.http://www.sciencedirect.com/science/article/pii/S2213453022001653Agar/konjac glucomannan/κ-carrageenan ternary systemComponent interactionMulti-scale structurePractical features |
| spellingShingle | Dongling Qiao Hao Li Fatang Jiang Siming Zhao Sheng Chen Binjia Zhang Incorporation of κ-carrageenan improves the practical features of agar/konjac glucomannan/κ-carrageenan ternary system Food Science and Human Wellness Agar/konjac glucomannan/κ-carrageenan ternary system Component interaction Multi-scale structure Practical features |
| title | Incorporation of κ-carrageenan improves the practical features of agar/konjac glucomannan/κ-carrageenan ternary system |
| title_full | Incorporation of κ-carrageenan improves the practical features of agar/konjac glucomannan/κ-carrageenan ternary system |
| title_fullStr | Incorporation of κ-carrageenan improves the practical features of agar/konjac glucomannan/κ-carrageenan ternary system |
| title_full_unstemmed | Incorporation of κ-carrageenan improves the practical features of agar/konjac glucomannan/κ-carrageenan ternary system |
| title_short | Incorporation of κ-carrageenan improves the practical features of agar/konjac glucomannan/κ-carrageenan ternary system |
| title_sort | incorporation of κ carrageenan improves the practical features of agar konjac glucomannan κ carrageenan ternary system |
| topic | Agar/konjac glucomannan/κ-carrageenan ternary system Component interaction Multi-scale structure Practical features |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022001653 |
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