Gelation Properties of <i>κ</i>-carrageenan Influenced by Resistant Dextrin

Wei ZHAN; Chao YUAN; Bo CUI

doi:10.13386/j.issn1002-0306.2020070006

Volume 42 Issue 9

Apr. 2021

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Science and Technology of Food Industry > 2021 > 42(9): 19-24. > DOI: 10.13386/j.issn1002-0306.2020070006

ZHAN Wei, YUAN Chao, CUI Bo. Gelation Properties of κ -carrageenan Influenced by Resistant Dextrin[J]. Science and Technology of Food Industry, 2021, 42(9): 19−24. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070006.

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Gelation Properties of κ-carrageenan Influenced by Resistant Dextrin

College of Food Science and Engineering, Qilu University of Technology, Jinan 250000, China

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Received Date: July 01, 2020
Available Online: February 26, 2021

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Abstract

Abstract

With the addition of different amounts of resistant dextrin, the freeze-thaw stability, thermal stability, compressive modulus and microstructure of κ-carrageenan gel were evaluated. The results suggested that the syneresis of κ-carrageenan gel was reduced when in presence of resistant dextrin, and had a positive correlation with the resistant dextrin concentration. According to the thermal stability analysis, the κ-carrageenan gel has the maximum thermal stability and activation energy when the concentration of resistant dextrin was 4% (257.86 ℃, 106.20 kJ/mol, respectively). In addition, the compressive modulus of κ-carrageenan gel reached the maximum value (43.83 kPa) when the concentration of resistant dextrin was 4%. Fourier transforms infrared spectroscopy results indicated that the more hydrogen-bonding was formed in the gel system when resistant dextrin existed. Scanning electron microscopy images revealed that the cellular structure of the κ-carrageenan gel became more compact and smooth with the addition of dextrin. However, excessive dextrin (5%) molecular would destroy the gel network. In general, the gel properties of κ-carrageenan were improved by adding resistant dextrin into the gel system, and the optimum concentration of resistant dextrin was 4%.
- resistant dextrin,
- κ-carrageenan,
- freeze-thaw stability,
- thermodynamic property,
- compressive modulus,
- microstructure

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