scholarly journals Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough

Polymers ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 794 ◽  
Author(s):  
Tingting Cui ◽  
Rui Liu ◽  
Tao Wu ◽  
Wenjie Sui ◽  
Min Zhang
Keyword(s):  
Tensile Properties ◽  
Binding Capacity ◽  
Frozen Storage ◽  
Free Water ◽  
Konjac Glucomannan ◽  
Scanning Calorimetry ◽  
Water Binding ◽  
Gluten Proteins ◽  
Frozen Dough ◽  
The Impact

The impact of various amounts of konjac glucomannan on the structural and physicochemical properties of gluten proteins/dough at different periods of frozen storage is evaluated in the present study. As frozen storage time was prolonged, the molecular weight and the free sulfhydryl content of gluten proteins and the tensile properties of frozen dough all decreased. The addition of konjac glucomannan reduced the variations in the structural and rheological properties of gluten proteins/dough. Frozen dough with 2.5% added konjac glucomannan showed the highest water binding capacity and retarded the migration of water. Scanning electron microscopy and differential scanning calorimetry results also revealed that adding konjac glucomannan reduced the cracks and holes in the dough and enhanced its thermal stability. The correlations between mechanical characteristics and structure parameters further indicated that konjac glucomannan could not only stabilize the structures of gluten proteins but also bind free water to form more stable complexes, thereby retaining the rheological and tensile properties of the frozen dough.

scholarly journals Gel Glukomanan Porang-Xantan dan Kestabilannya Setelah Penyimpanan Dingin dan Beku

2017 ◽  
Vol 37 (2) ◽  
pp. 121
Author(s):  
Anny Yanuriati ◽  
Djagal Wiseso Marseno ◽  
Rochmadi Rochmadi ◽  
Eni Harmayani
Keyword(s):  
Binding Capacity ◽  
Frozen Storage ◽  
Water Volume ◽  
Optimum Ratio ◽  
Deformation Degree ◽  
Water Binding ◽  
Texture Profile ◽  
Chilled Storage ◽  
Composite Gel ◽  
Intermolecular Association

The objectives of this research were to find the porang glucomannan-xanthan optimum ratio on composite gelation and its stability after chilled and frozen storage. Porang glucomannan sol was mixed with xanthan sol in ratio 20/40; 40/60; 50/50; 60/40 and 80/20. The composites were heated for 45 minutes at 90 °C with agitation for 5 minutes, molded, tempered, and stored at 5 °C dan -8 °C for 24 days. Before dan after storage, the texture profile, WBC and sineresis of the gel were analyzed. The composite gel microstructure was analyzed using SEM. The composite gel with ratio 20/80 had the optimum interaction synergy on gelation and stability. The GP-X intermolecular association resulted in long high density junction zones which had highest hardness, chewiness and gumminess with the smallest deformation degree and sineresis as well as medium cohesiveness. Despite of no sineresis after chilled storage, the smaller gel pores indicated that the composite gel began to contract and degrade which resulted in cohesiveness, chewinees, hardness and gumminess decrease. The WBC increase on the higher GP-X ratio composite gel made the gel to be more stable in frozen storage compared to chilled storage. However, the bigger gel pores from entrapped water volume increasing during frozen storage crystal ice formation resulted in sineresis increase. The gel became more compact with higher cohesiveness, hardness, chewiness, gumminess and deformation degree. ABSTRAKPenelitian ini bertujuan untuk menentukan proporsi komposit glukomanan porang dan xantan (GP-X) yang bersinergi optimal dalam pembentukan gel yang stabil setelah penyimpanan dingin dan beku. Sol glukomanan porang 1% dan sol xantan 1% dicampur dengan proporsi GP-X 20/40; 40/60; 50/50; 60/40; dan 80/20. Campuran tersebut dipanaskan pada suhu 90-95  °C selama 45 menit disertai pengadukan selama 5 menit, dicetak, didinginkan dan disimpan pada suhu dingin (5 °C) dan beku (-8 °C) selama 24 hari. Profil tekstur, water binding capacity (WBC), dan sineresis dianalisis di awal dan setelah penyimpanan. Morfologi gel komposit sebelum penyimpanan dan morfologi gel yang paling optimum setelah penyimpanan dianalisis dengan Scanning Electron Microscope (SEM). Sinergi pembentukan gel komposit GP-X paling optimal didapatkan dengan ratio 20/80. Asosiasi intermolekul GP-X pada proporsi tersebut membentuk zona hubung yang panjang dan densitas tinggi sehingga  menghasilkan hardness, chewiness, dan gumminess paling tinggi dengan derajat deformasi dan sineresis paling rendah serta daya kohesif yang sedang. Meskipun belum mengalami sineresis selama 24 hari penyimpanan dingin, pengecilan ukuran jaringan tiga dimensi (pori) gel komposit tersebut menunjukkan gel mulai kontraksi dan mengalami penurunan mutu dengan indikasi penurunan daya kohesif, chewiness, hardness, dan gumminess. Peningkatan WBC pada proporsi yang lebih tinggi menyebabkan gel nampak lebih stabil pada penyimpanan beku dibandingkan dengan penyimpanan dingin. Pembesaran pori gel akibat pengembangan volume air yang terperangkap selama pembentukan kristal es menyebabkan peningkatan sineresis, pemadatan gel, dan peningkatan hardness, chewiness, gumminess, dan persentase deformasi.

scholarly journals Functionality of Cricket and Mealworm Hydrolysates Generated after Pretreatment of Meals with High Hydrostatic Pressures

Molecules ◽  
2020 ◽  
Vol 25 (22) ◽  
pp. 5366
Author(s):  
Alexandra Dion-Poulin ◽  
Myriam Laroche ◽  
Alain Doyen ◽  
Sylvie L. Turgeon
Keyword(s):  
Enzymatic Hydrolysis ◽  
Functional Properties ◽  
Protein Denaturation ◽  
Binding Capacity ◽  
Enzymatic Digestion ◽  
Western Society ◽  
Degree Of Hydrolysis ◽  
Water Binding ◽  
The Impact ◽  
High Hydrostatic Pressures

The low consumer acceptance to entomophagy in Western society remains the strongest barrier of this practice, despite these numerous advantages. More positively, it was demonstrated that the attractiveness of edible insects can be enhanced by the use of insect ingredients. Currently, insect ingredients are mainly used as filler agents due to their poor functional properties. Nevertheless, new research on insect ingredient functionalities is emerging to overcome these issues. Recently, high hydrostatic pressure processing has been used to improve the functional properties of proteins. The study described here evaluates the functional properties of two commercial insect meals (Gryllodes sigillatus and Tenebrio molitor) and their respective hydrolysates generated by Alcalase®, conventionally and after pressurization pretreatment of the insect meals. Regardless of the insect species and treatments, water binding capacity, foaming and gelation properties did not improve after enzymatic hydrolysis. The low emulsion properties after enzymatic hydrolysis were due to rapid instability of emulsion. The pretreatment of mealworm meal with pressurization probably induced protein denaturation and aggregation phenomena which lowered the degree of hydrolysis. As expected, enzymatic digestion (with and without pressurization) increased the solubility, reaching values close to 100%. The pretreatment of mealworm meal with pressure further improved its solubility compared to control hydrolysate, while pressurization pretreatment decreased the solubility of cricket meal. These results may be related to the impact of pressurization on protein structure and therefore to the generation of different peptide compositions and profiles. The oil binding capacity also improved after enzymatic hydrolysis, but further for pressure-treated mealworm hydrolysate. Despite the moderate effect of pretreatment by high hydrostatic pressures, insect protein hydrolysates demonstrated interesting functional properties which could potentially facilitate their use in the food industry.

scholarly journals Effects of Bamboo Shoot Dietary Fiber on Mechanical Properties, Moisture Distribution, and Microstructure of Frozen Dough

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Hua Zhang ◽  
Yanyan Zhang ◽  
Xintian Wang ◽  
Qisen Xiang ◽  
Yanhong Bai ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Dietary Fiber ◽  
Bound Water ◽  
Free Water ◽  
Moisture Distribution ◽  
Dependent Manner ◽  
Bamboo Shoot ◽  
Scanning Calorimetry ◽  
Frozen Dough ◽  
Addition Amount

In this paper, the effects of Bamboo shoot dietary fiber (BSDF) on the mechanical properties, moisture distribution, and microstructure of frozen dough were investigated. The state and distribution of water in frozen dough was determined by differential scanning calorimetry (DSC) and low-field nuclear magnetic resonance (LNMR) spectroscopy. The microstructure of frozen dough was studied. The structure of the gluten protein network found in wheat flour dough was studied by scanning electron microscopy (SEM). The result showed that the BSDF could significantly improve the viscoelasticity and extensibility of frozen dough after thawing in a dose-dependent manner. It was significantly improved with the increase in the addition amount of BSDF (P<0.05). DSC analysis showed that the freezable water content and thermal stability of frozen dough were increased after the addition of BSDF. LNMR analysis showed that the appropriate (<0.1%) addition amount of BSDF could significantly (P<0.05) decline the contents of bound water. Meanwhile, the loose bound water and free water were raised significantly (P<0.05) after the addition of BSDF. Moreover, the addition of BSDF induces arrangement of starch granule and gluten network in frozen dough. BSDF can be used as a novel quality improver of frozen dough.

scholarly journals Molecular weight, tertiary structure, water binding and colon behaviour of ispaghula husk fibre

2003 ◽  
Vol 62 (1) ◽  
pp. 211-216 ◽  
Author(s):  
Saphwan Al-Assaf ◽  
Glyn O. Phillips ◽  
Peter A. Williams ◽  
Shoji Takigami ◽  
Peter Dettmar ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Water Content ◽  
Tertiary Structure ◽  
Free Water ◽  
Gel Permeation Chromatography ◽  
State Matrix ◽  
Scanning Calorimetry ◽  
Water Binding ◽  
Mechanism Of Interaction ◽  
A Chain

Molecular variables, using aqueous and alkaline extracts, of the polysaccharide from ispaghula husk (IH) were examined using gel-permeation chromatography linked to multi-angle laser light scattering. Progressive extraction can yield a component with a molecular weight (MW) value up to about 7×106 Da, and gels, which accompany the extraction, have MW ranging from 10–20× 106 Da. To mimic the polysaccharide degradation, particularly in the colon, the solid IH was degraded progressively using ionising radiation. A chain break occurs every 7.5 kGy in NaOH and every 15 kGy in water. The solid-state matrix is opened by the radiation to yield increased visco-elasticity of the aqueous extracts at critical radiation doses, before further degradation occurs after about 12 kGy. Differential scanning calorimetry is used to study the mechanism of interaction of water with IH. The first water to be taken up is non-freezing water and represents about twelve water molecules/disaccharide unit of the polysaccharide. As the water content is increased, the water becomes bound to the polysaccharide and freezes and melts at a temperature different from free water. This water is thermodynamically distinguishable from free water. It forms amorphous ice on cooling which crystallises exothermically and subsequently melts endothermically. Saturation occurs at a water content of 2–3 g water/g polymer, showing that about 60% of the water in the system is ‘bound’. The most surprising conclusion is that despite the fact that the IH swells in water to form a solid and stiff gel, the greater part of that water in the gel is still free and behaves like liquid water.

Effect of Konjac Glucomannan on Sensory, Physical and Thermal Properties of Mochi

2020 ◽  
Vol 16 (3) ◽  
Author(s):  
Bingxi Ren ◽  
Hongchen Xie ◽  
Lulu Guo ◽  
Kai Zhong ◽  
Yina Huang ◽  
...  
Keyword(s):  
Thermal Properties ◽  
Binding Capacity ◽  
High Hardness ◽  
Textural Properties ◽  
Rice Flour ◽  
High Water ◽  
Konjac Glucomannan ◽  
Rice Starch ◽  
Water Binding ◽  
Glutinous Rice

AbstractMochi is a popular snack in Asia, but few studies explored applications of konjac glucomannan (KGM) combined with mochi. The textural and thermal properties, sensory and microstructural changes were measured from mochi, which performed mainly from glutinous rice flour and KGM blends of which KGM shared 1–5 %. About 1–3 % KGM substitution could improve sensory qualities of mochi. The color of mochi with different KGM concentration could be distinguished by the naked eye. The variants with 4–5 % KGM concentration exhibited high hardness, stickiness of texture parameters, and obvious changes in temperature peak of thermodynamic parameters. The reticular gelatinized microstructures of mochi showed increased aperture of cavities with enhanced matrix surrounded. These changes could be due to high water binding capacity of KGM. In general, 3 % KGM concentration could lead to desirable sensory and textural properties of mochi, indicating a potential of KGM for widespread usage in glutinous rice starch-based foods industry.

scholarly journals Evaluation of α-Chitosan from Crab Shell and β-Chitosan from Squid Gladius Based on Biochemistry Performance

2021 ◽  
Vol 11 (7) ◽  
pp. 3183
Author(s):  
Bailei Li ◽  
Xue Wu ◽  
Bin Bao ◽  
Ruihua Guo ◽  
Wenhui Wu
Keyword(s):  
Evaluation System ◽  
Binding Capacity ◽  
Double Helix ◽  
Composite Index ◽  
Peak Position ◽  
Portunus Trituberculatus ◽  
Scanning Calorimetry ◽  
Index Method ◽  
Biomedical Materials ◽  
Water Binding

The objective of this study is to innovatively evaluate the biochemistry performance of α-chitosan from Portunus trituberculatus shell and β-chitosan from Illex argentinus squid gladius by using the weighted composite index method, and provide a theoretical basis for better development and utilization of chitosan biomedical materials. To build a composite evaluation system, seven key indicators, including molecular weight (Mw), deacetylation degree (DD), water binding capacity (WBC), fat binding capacity (FBC), thermal stability (TS), primary structure and secondary structure, which significantly affect chitosan biochemical characteristics, were determined and analyzed. The viscosity average Mw of chitosan was in the range of 22.5–377.1 kDa, and the DD was 83.4–97.8%. Thermogravimetric (TG) and differential scanning calorimetry (DSC) analyses of commercial chitosan (CS), crab chitosan (CSC) and squid chitosan (CSS) showed a downward trend in TS, while WBC and FBC showed an obvious upward trend. FT-IR had a similar profile in peak shape, but the peak position slightly shifted. CD indicated that chitosan maintained the double helix structure and multiple secondary structural elements. The composite weighted index values of CS, CSC and CSS were 0.85, 0.94 and 1.31 respectively, which indicated that the CSS biochemistry performance was significantly better than CSC, and β-chitosan has great potential in biomedical materials.

Can Biochar retain water in arid climates?  

2021 ◽  
Author(s):  
Naeema Al Nofeli ◽  
Fred Worrall
Keyword(s):  
United Arab Emirates ◽  
Date Palm ◽  
Binding Capacity ◽  
Water Holding Capacity ◽  
Soil Conditions ◽  
Water Binding ◽  
Palm Trees ◽  
The Impact ◽  
Water Holding ◽  
Palm Frond

&lt;p&gt;Many studies have indicated that biochar could retain water for an extended period of time. Very little has been demonstrated the behaviour of biochar in arid environments where water retention is vital. The United Arab Emirates is one of the warmest countries in the World where farmers enjoy harvesting more crops during winter, however, during summer date palm trees is one of the main sources of food.&amp;#160;&amp;#160;About 44 million date palm trees produce approximately 20 Kilograms of palm frond waste per year per tree (which is around 0.88 million tons of date palm biomass annually). This waste is currently sent to landfills. In this study, we proposed that in the arid soil conditions found in the UAE, this date palm waste could be converted to biochar and used to improve the water holding capacity of UAE soils. Therefore, this study aimed to compare the water holding capacity of amendments of date palm frond (DPF) and its biochar in UAE soils in different local weather conditions (winter and summer). A mesocosm experiment was used to assess the treatments at summer and winter temperature conditions. For the mesocosm, there were 6 different biochar and DPF treatments (1%, 3%, 6%, 12%, 15% and 18% biochar or DPF in soil) along with the controls (sharp sand, DPF biochar and DPF). The experiment was divided into 3 cycles with varying modified humidity. The impact of the experimental treatments was assessed using ANOVA. Both biochar and DPF had no significant effect during the first two cycles (wet and dry) but during the third cycle, the DPF had a 1% better water holding capacity than biochar. Given the mass loss of 5.7% during the production of biochar from DPF. It would seem that the best option is simply use collected date palm fronds. Therefore, further investigations are being processed to assess water binding capacity and physiochemical properties of the biochar, DPF and soil.&amp;#160;&lt;/p&gt;&lt;p&gt;&amp;#160;&lt;/p&gt;&lt;p&gt;&amp;#160;&lt;/p&gt;&lt;p&gt;&amp;#160;&lt;/p&gt;&lt;p&gt;&amp;#160;&lt;/p&gt;

scholarly journals Can Free Water Transport be Used as a Clinical Parameter for Peritoneal Fibrosis in Long-Term PD Patients?

2016 ◽  
Vol 36 (2) ◽  
pp. 124-128 ◽  
Author(s):  
Raymond T. Krediet ◽  
Deirisa Lopes Barreto ◽  
Dirk G. Struijk
Keyword(s):  
Water Transport ◽  
Binding Capacity ◽  
Water Channel ◽  
Free Water ◽  
Clinical Parameter ◽  
Peritoneal Fibrosis ◽  
Water Binding ◽  
Aquaporin 1 ◽  
Normal Expression

Sodium sieving in peritoneal dialysis (PD) occurs in a situation with high osmotically-driven ultrafiltration rates. This dilutional phenomenon is caused by free water transport through the water channel aquaporin-1. It has recently been described that encapsulating peritoneal fibrosis is associated with impaired free water transport, despite normal expression of aquaporin-1. In this review, it will be argued that free water transport can be used for assessment of fibrotic peritoneal alterations, due to the water-binding capacity of collagen. Finally, the consequences for clinical practice will be discussed.

scholarly journals Investigation about the Necrosis Formation “Sharilka” (Aladja) on the Leaves of Field-Grown Tobacco Plants: Part I. About the Causes of the Phenomenon Part II. BiochemicaI Changes in the “Sharilka”-Affected Leaf

1972 ◽  
Vol 6 (5) ◽  
Author(s):  
A. Edreva ◽  
D. Bailov ◽  
S. Nikolov
Keyword(s):  
Binding Capacity ◽  
Free Water ◽  
Tobacco Plants ◽  
Water Binding ◽  
Cell Changes

AbstractA specific dot-like necrosis formation on Oriental type tobacco, called "sharilka'' was studied. The phenomenon is of a physiological nature. It manifests itself under conditions of water excess during the time when the leaves begin to become overripe. It was established that susceptibility to "sharilka" is connected with a low content of pectins and proteins. The latter fact predetermines the lower water binding capacity of protoplasm or higher content of free water in the tissues which suffer from "sharilka''. The raised quantity of free water as a possible source of degenerative cell changes, which become apparent on the leaf in the form of "sharilka", was considered

scholarly journals Development of Flaxseed Gum/Konjac Glucomannan with Agar as Gelling Agents with Enhanced Elastic Properties

2021 ◽  
Author(s):  
Ji Soo Yang ◽  
Junghoon Kim ◽  
Jungwoo Hahn ◽  
Young Jin Choi
Keyword(s):  
Physicochemical Properties ◽  
Elastic Properties ◽  
Binding Capacity ◽  
Textural Properties ◽  
Konjac Glucomannan ◽  
Water Soluble ◽  
Gelling Agent ◽  
Water Binding ◽  
Gelling Agents ◽  
Seed Gum

In this study, a natural-based gelling agent comprised of blended flax seed gum (FSG), konjac glucomannan (KG), and agar gel (AG) was developed for application to control the textural properties of foods. The compound gels, including FSG, KG, and AG, were investigated to determine their physicochemical properties, including minimum gelling concentration, water binding capacity, water soluble index, and swelling power. In addition, we analyzed the rheological properties of the compound gel through texture analysis, frequency sweep, and creep and recovery. The microstructure of the compound gel was identified and compared with the viscoelastic properties of the gel. Overall, these results showed that the F4K6 (4:6:2 of FSG:KG:AG) could serve as an excellent gelling agent, which endowed food gel with the promoted elastic properties, water capacity, and rigid surface morphology. This work suggests that novel gelling agents, including FSG, KGM, and AG, successfully prepared food gels with improved physicochemical properties.

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