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Volume 15
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10.3390/polym15030631
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Article

Physicochemical and Structural Properties of Gluten-Konjac glucomannan Conjugates Prepared by Maillard Reaction

by
Yukang Song
1,
Danping Huang
2,
Wanchun Guo
3,
Yiqing Gao
1,
Feng Xue
3,
Xiaohui Xiong
1 and
Chen Li
1,*
1
College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
2
Nanjing Station of National Light Industry Food Quality Supervision and Inspection, Nanjing 211816, China
3
School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
*
Author to whom correspondence should be addressed.
Polymers 2023, 15(3), 631; https://doi.org/10.3390/polym15030631
Submission received: 2 December 2022 / Revised: 19 January 2023 / Accepted: 23 January 2023 / Published: 26 January 2023
(This article belongs to the Special Issue Advanced Polymer in Food Industry)
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Abstract

Gluten (Glu) is important to wheat products by forming a three-dimensional matrix. This study aimed to investigate the physicochemical and structural properties of gluten after conjugation with konjac glucomannan (KGM) through the Maillard reaction. The study revealed that the degree of graft increased with the prolonged reaction time. The Glu-KGM conjugates were possessed of increased β-sheet but decreased α-helix and β-turn, as well as unfolding and loose tertiary structures as the reaction proceeded. Among three different proportions, the Glu-KGM 1:1 conjugate was proved to have the most excellent foaming and emulsifying properties, and could form more rigid and firm gelation structures, which could be related to the decreased particle size and increased zeta potential of the conjugate. Overall, the physicochemical and structural properties of gluten were significantly related to the KGM ratios as well as the reaction period.
Keywords: gluten; konjac glucomannan; Maillard reaction; physicochemical properties; structural properties gluten; konjac glucomannan; Maillard reaction; physicochemical properties; structural properties

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MDPI and ACS Style

Song, Y.; Huang, D.; Guo, W.; Gao, Y.; Xue, F.; Xiong, X.; Li, C. Physicochemical and Structural Properties of Gluten-Konjac glucomannan Conjugates Prepared by Maillard Reaction. Polymers 2023, 15, 631. https://doi.org/10.3390/polym15030631

AMA Style

Song Y, Huang D, Guo W, Gao Y, Xue F, Xiong X, Li C. Physicochemical and Structural Properties of Gluten-Konjac glucomannan Conjugates Prepared by Maillard Reaction. Polymers. 2023; 15(3):631. https://doi.org/10.3390/polym15030631

Chicago/Turabian Style

Song, Yukang, Danping Huang, Wanchun Guo, Yiqing Gao, Feng Xue, Xiaohui Xiong, and Chen Li. 2023. "Physicochemical and Structural Properties of Gluten-Konjac glucomannan Conjugates Prepared by Maillard Reaction" Polymers 15, no. 3: 631. https://doi.org/10.3390/polym15030631

APA Style

Song, Y., Huang, D., Guo, W., Gao, Y., Xue, F., Xiong, X., & Li, C. (2023). Physicochemical and Structural Properties of Gluten-Konjac glucomannan Conjugates Prepared by Maillard Reaction. Polymers, 15(3), 631. https://doi.org/10.3390/polym15030631

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