Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2022 Oct 1;32(2):181-192.
doi: 10.1007/s10068-022-01179-9. eCollection 2023 Feb.

Development of flaxseed gum/konjac glucomannan with agar as gelling agents with enhanced elastic properties

Jisoo Yang  1 , Young Jin Choi  1   2   3 , Jungwoo Hahn  2
Affiliations

Development of flaxseed gum/konjac glucomannan with agar as gelling agents with enhanced elastic properties

Jisoo Yang et al. Food Sci Biotechnol. .

Abstract

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 moisture affinity, 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.

Supplementary information: The online version contains supplementary material available at 10.1007/s10068-022-01179-9.

Keywords: Agar gel; Flaxseed gum; Gelling agent; Konjac glucomannan; Microstructure; Moisture affinity.

PubMed Disclaimer

Conflict of interest statement

Conflict of interestDeclare any conflicts of interest, or state that there are none to declare.

Figures

Fig. 1
Fig. 1
Frequency sweep curves of the blend gels: A Storage modulus (G′) and loss modulus (G″); B tan δ of compound gels as a function of angular frequency (0.01—1 Hz). C Representative creep and recovery compliance (J) data of the compound gels: An instantaneous stress of 30 Pa was applied for 300 s, and recovery was observed for an additional 300 s
Fig. 2
Fig. 2
Microstructure of the compound gels, including A F12; B F10; C F8K2; D F6K4; E F4K6; F F2K8; G K10; and H K12 via SEM images. Samples were shown at magnification of 300× and 2000×, which were in the red box
Fig. 3
Fig. 3
FTIR spectra of the compound gels, including different ratios of FSG, KGM, and AG
Fig. 4
Fig. 4
Scheme of predictive microstructure of the compound gel including FSG, KGM, and AG
See this image and copyright information in PMC

Similar articles

See all similar articles

Cited by

References

    1. Alzorqi I, Sudheer S, Lu T-J, Manickam S. Ultrasonically extracted β-d-glucan from artificially cultivated mushroom, characteristic properties and antioxidant activity. Ultrasonics Sonochemistry. 2017;35:531–540. doi: 10.1016/j.ultsonch.2016.04.017. - DOI - PubMed
    1. Amarioarei G, Spiridon I, Lungu M, Bercea M. Rheological investigation of Prunus Sp. gums in aqueous medium. Industrial & Engineering Chemistry Research. 50: 14148-14154 (2011)
    1. Armisen R, Gaiatas FA. pp: 82–107. In: Handbook of hydrocolloids. Phillips GO, Williams PW (2nd). Woodhead Publishing, Cambridge, UK (2009)
    1. Connolly ML, Lovegrove JA, Tuohy KM. Konjac glucomannan hydrolysate beneficially modulates bacterial composition and activity within the faecal microbiota. Journal of Functional Foods. 2010;2:219–224. doi: 10.1016/j.jff.2010.05.001. - DOI
    1. Chen H-H, Xu S-Y, Wang Z. Gelation properties of flaxseed gum. Journal of Food Engineering. 2006;77:295–303. doi: 10.1016/j.jfoodeng.2005.06.033. - DOI

LinkOut - more resources