Effect of ultrasound assisted konjac glucomannan treatment on properties of chicken plasma protein gelation

The effect of ultrasound assisted konjac glucomannan treatment on the properties of chicken plasma protein gelation was investigated in this study. There were four gelation groups as follows: untreated plasma protein gelation (Control), gelation added konjac glucomannan (KGG), gelation by ultrasound...

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Autores principales:	Ye Zou, Fangyun Lu, Biao Yang, Jingjing Ma, Jing Yang, Chao Li, Xin Wang, Daoying Wang, Weimin Xu
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Ultrasound Chicken plasma protein Konjac glucomannan Gelation Property Chemistry QD1-999 Acoustics. Sound QC221-246
Acceso en línea:	https://doaj.org/article/1b41c4386b0a4ad0b4a97b4f2df07176
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spelling	oai:doaj.org-article:1b41c4386b0a4ad0b4a97b4f2df071762021-12-02T04:59:51ZEffect of ultrasound assisted konjac glucomannan treatment on properties of chicken plasma protein gelation1350-417710.1016/j.ultsonch.2021.105821https://doaj.org/article/1b41c4386b0a4ad0b4a97b4f2df071762021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S1350417721003631https://doaj.org/toc/1350-4177The effect of ultrasound assisted konjac glucomannan treatment on the properties of chicken plasma protein gelation was investigated in this study. There were four gelation groups as follows: untreated plasma protein gelation (Control), gelation added konjac glucomannan (KGG), gelation by ultrasound treatment alone (UG) and gelation added konjac glucomannan combined with ultrasound treatment (KGUG). The data showed that the gelation strength and water-holding capacity of the treated groups were significantly increased compared with those of Control. The strongest bonding water was present in KGUG, followed by KGG and UG in low-field nuclear magnetic resonance. The storage energy (G′) and loss energy modulus (G″) of KGUG showed the largest rheological properties, and the G′ value was higher than that of G″. Furthermore, the elastic and gelatinous properties of UG, KGG and KGUG played a dominant role in viscoelasticity. After konjac glucomannan addition, the particle size of KGG increased significantly. Compared with that of the Control and KGG, the average particle size of UG and KGUG decreased significantly after ultrasound treatment. The hydrophobicity and disulfide bonds mainly affected the formation of heat-induced gelation in these four groups. Furthermore, KGUG with the highest hydrophobicity and disulfide bonds revealed the best stability. Therefore, the gelation of chicken plasma protein by ultrasound assisted konjac glucomannan treatment had excellent gelling properties.Ye ZouFangyun LuBiao YangJingjing MaJing YangChao LiXin WangDaoying WangWeimin XuElsevierarticleUltrasoundChicken plasma proteinKonjac glucomannanGelationPropertyChemistryQD1-999Acoustics. SoundQC221-246ENUltrasonics Sonochemistry, Vol 80, Iss , Pp 105821- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Ultrasound Chicken plasma protein Konjac glucomannan Gelation Property Chemistry QD1-999 Acoustics. Sound QC221-246
spellingShingle	Ultrasound Chicken plasma protein Konjac glucomannan Gelation Property Chemistry QD1-999 Acoustics. Sound QC221-246 Ye Zou Fangyun Lu Biao Yang Jingjing Ma Jing Yang Chao Li Xin Wang Daoying Wang Weimin Xu Effect of ultrasound assisted konjac glucomannan treatment on properties of chicken plasma protein gelation
description	The effect of ultrasound assisted konjac glucomannan treatment on the properties of chicken plasma protein gelation was investigated in this study. There were four gelation groups as follows: untreated plasma protein gelation (Control), gelation added konjac glucomannan (KGG), gelation by ultrasound treatment alone (UG) and gelation added konjac glucomannan combined with ultrasound treatment (KGUG). The data showed that the gelation strength and water-holding capacity of the treated groups were significantly increased compared with those of Control. The strongest bonding water was present in KGUG, followed by KGG and UG in low-field nuclear magnetic resonance. The storage energy (G′) and loss energy modulus (G″) of KGUG showed the largest rheological properties, and the G′ value was higher than that of G″. Furthermore, the elastic and gelatinous properties of UG, KGG and KGUG played a dominant role in viscoelasticity. After konjac glucomannan addition, the particle size of KGG increased significantly. Compared with that of the Control and KGG, the average particle size of UG and KGUG decreased significantly after ultrasound treatment. The hydrophobicity and disulfide bonds mainly affected the formation of heat-induced gelation in these four groups. Furthermore, KGUG with the highest hydrophobicity and disulfide bonds revealed the best stability. Therefore, the gelation of chicken plasma protein by ultrasound assisted konjac glucomannan treatment had excellent gelling properties.
format	article
author	Ye Zou Fangyun Lu Biao Yang Jingjing Ma Jing Yang Chao Li Xin Wang Daoying Wang Weimin Xu
author_facet	Ye Zou Fangyun Lu Biao Yang Jingjing Ma Jing Yang Chao Li Xin Wang Daoying Wang Weimin Xu
author_sort	Ye Zou
title	Effect of ultrasound assisted konjac glucomannan treatment on properties of chicken plasma protein gelation
title_short	Effect of ultrasound assisted konjac glucomannan treatment on properties of chicken plasma protein gelation
title_full	Effect of ultrasound assisted konjac glucomannan treatment on properties of chicken plasma protein gelation
title_fullStr	Effect of ultrasound assisted konjac glucomannan treatment on properties of chicken plasma protein gelation
title_full_unstemmed	Effect of ultrasound assisted konjac glucomannan treatment on properties of chicken plasma protein gelation
title_sort	effect of ultrasound assisted konjac glucomannan treatment on properties of chicken plasma protein gelation
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/1b41c4386b0a4ad0b4a97b4f2df07176
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_version_	1718400876478988288

Effect of ultrasound assisted konjac glucomannan treatment on properties of chicken plasma protein gelation

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