Xylitol and Maltitol Improve the Rheological Property of Kappa-Carrageenan
To further extend the use of κ-carrageenan (κ-C) in real food systems (such as beverages), the understanding of gelation properties of κ-C with the presence of food ingredients is critical. The effects of xylitol and maltitol (up to 30 wt %) on the rheological and structural properties of κ-C were i...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-12-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/1/51 |
| _version_ | 1797499019301224448 |
|---|---|
| author | Min Huang Yihan Mao Yuzhu Mao Hongshun Yang |
| author_facet | Min Huang Yihan Mao Yuzhu Mao Hongshun Yang |
| author_sort | Min Huang |
| collection | DOAJ |
| description | To further extend the use of κ-carrageenan (κ-C) in real food systems (such as beverages), the understanding of gelation properties of κ-C with the presence of food ingredients is critical. The effects of xylitol and maltitol (up to 30 wt %) on the rheological and structural properties of κ-C were inspected by means of rheometer and Fourier transform infrared (FTIR). With the addition of xylitol, the gelation temperature increased from 44.1 to 57.3 °C, while the gelation temperature increased from 44.1 to 61.4 °C in maltitol systems. With the increasing concentration of both xylitol and maltitol, the values of fractal dimension <i>d<sub>f</sub></i> and complex modulus <i>G</i>* of κ-C increased, while the relaxation exponent <i>n</i> decreased from 0.87 to 0.39 of xylitol and 0.87 to 0.78 of maltitol, respectively. These indicated that the gel networks of aqueous κ-C were improved by the addition of xylitol and maltitol. The FTIR results showed that the interaction between κ-C and these polyols contributed to the increase of hydrogen bonds. The effects of maltitol on κ-C were stronger than those of xylitol because of more equatorial-OH bonds in maltitol. These findings contribute to a better understanding of the gelation processes of κ-C/polyols systems. |
| first_indexed | 2024-03-10T03:41:28Z |
| format | Article |
| id | doaj.art-66a92cd498314275a12edfd58ef022ee |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T03:41:28Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-66a92cd498314275a12edfd58ef022ee2023-11-23T11:30:44ZengMDPI AGFoods2304-81582021-12-011115110.3390/foods11010051Xylitol and Maltitol Improve the Rheological Property of Kappa-CarrageenanMin Huang0Yihan Mao1Yuzhu Mao2Hongshun Yang3School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, ChinaDepartment of Food Science and Technology, National University of Singapore, Singapore 117542, SingaporeDepartment of Food Science and Technology, National University of Singapore, Singapore 117542, SingaporeDepartment of Food Science and Technology, National University of Singapore, Singapore 117542, SingaporeTo further extend the use of κ-carrageenan (κ-C) in real food systems (such as beverages), the understanding of gelation properties of κ-C with the presence of food ingredients is critical. The effects of xylitol and maltitol (up to 30 wt %) on the rheological and structural properties of κ-C were inspected by means of rheometer and Fourier transform infrared (FTIR). With the addition of xylitol, the gelation temperature increased from 44.1 to 57.3 °C, while the gelation temperature increased from 44.1 to 61.4 °C in maltitol systems. With the increasing concentration of both xylitol and maltitol, the values of fractal dimension <i>d<sub>f</sub></i> and complex modulus <i>G</i>* of κ-C increased, while the relaxation exponent <i>n</i> decreased from 0.87 to 0.39 of xylitol and 0.87 to 0.78 of maltitol, respectively. These indicated that the gel networks of aqueous κ-C were improved by the addition of xylitol and maltitol. The FTIR results showed that the interaction between κ-C and these polyols contributed to the increase of hydrogen bonds. The effects of maltitol on κ-C were stronger than those of xylitol because of more equatorial-OH bonds in maltitol. These findings contribute to a better understanding of the gelation processes of κ-C/polyols systems.https://www.mdpi.com/2304-8158/11/1/51carrageenanpolyolrheologythermoreversibilityFourier transform infrared (FTIR) spectroscopypolysaccharide |
| spellingShingle | Min Huang Yihan Mao Yuzhu Mao Hongshun Yang Xylitol and Maltitol Improve the Rheological Property of Kappa-Carrageenan Foods carrageenan polyol rheology thermoreversibility Fourier transform infrared (FTIR) spectroscopy polysaccharide |
| title | Xylitol and Maltitol Improve the Rheological Property of Kappa-Carrageenan |
| title_full | Xylitol and Maltitol Improve the Rheological Property of Kappa-Carrageenan |
| title_fullStr | Xylitol and Maltitol Improve the Rheological Property of Kappa-Carrageenan |
| title_full_unstemmed | Xylitol and Maltitol Improve the Rheological Property of Kappa-Carrageenan |
| title_short | Xylitol and Maltitol Improve the Rheological Property of Kappa-Carrageenan |
| title_sort | xylitol and maltitol improve the rheological property of kappa carrageenan |
| topic | carrageenan polyol rheology thermoreversibility Fourier transform infrared (FTIR) spectroscopy polysaccharide |
| url | https://www.mdpi.com/2304-8158/11/1/51 |
| work_keys_str_mv | AT minhuang xylitolandmaltitolimprovetherheologicalpropertyofkappacarrageenan AT yihanmao xylitolandmaltitolimprovetherheologicalpropertyofkappacarrageenan AT yuzhumao xylitolandmaltitolimprovetherheologicalpropertyofkappacarrageenan AT hongshunyang xylitolandmaltitolimprovetherheologicalpropertyofkappacarrageenan |