The Effects of Ultrasound on the Rehydration of Konjac Glucomannan/Soy Protein Isolate Gel and Simulation of Gas-Liquid Interface Evolution During the Rehydration Process
Soy protein isolate (SPI) possesses potential gelling properties, making it suitable for gel-based applications. However, the gel network stability and mechanical properties of SPI are relatively poor and can be improved through modifications or by combining it with other polymers, such as Konjac Gl...
Saved in:
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/24/4136 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850059109993283584 |
|---|---|
| author | Jiqiang Yan Shizhong Jiang Qin Wang OuJun Dai Zhuoer Yang Biyao Huang Ruoyu Huang Zhenghao Chi Yilan Sun Jie Pang |
| author_facet | Jiqiang Yan Shizhong Jiang Qin Wang OuJun Dai Zhuoer Yang Biyao Huang Ruoyu Huang Zhenghao Chi Yilan Sun Jie Pang |
| author_sort | Jiqiang Yan |
| collection | DOAJ |
| description | Soy protein isolate (SPI) possesses potential gelling properties, making it suitable for gel-based applications. However, the gel network stability and mechanical properties of SPI are relatively poor and can be improved through modifications or by combining it with other polymers, such as Konjac Glucomannan (KGM). Combining SPI with KGM can overcome the poor gel network stability and mechanical properties of SPI, but it reduces the water-absorbing capacity of the gel network after drying, which affects the quality characteristics of plant-based protein rehydrated foods and limits the economic feasibility of soy protein foods. In this study, SPI and KGM are the main research objects. By using the alkali method to construct SPI/KGM dry gels with good gel properties, the influence of different ultrasonic powers on the rehydration kinetics and performance changes of SPI/KGM dry gels is examined. The speed and state of water entering the pores are simulated by constructing different pore-size capillary filling models, and the rehydration mechanism of the gel is elucidated. This study provides research ideas and a theoretical basis for the application of ultrasonic wave technology in the study of dry product rehydration performance. |
| format | Article |
| id | doaj-art-04b6fe2a29be48aa87b965341fd9619a |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-04b6fe2a29be48aa87b965341fd9619a2025-08-20T02:50:59ZengMDPI AGFoods2304-81582024-12-011324413610.3390/foods13244136The Effects of Ultrasound on the Rehydration of Konjac Glucomannan/Soy Protein Isolate Gel and Simulation of Gas-Liquid Interface Evolution During the Rehydration ProcessJiqiang Yan0Shizhong Jiang1Qin Wang2OuJun Dai3Zhuoer Yang4Biyao Huang5Ruoyu Huang6Zhenghao Chi7Yilan Sun8Jie Pang9College of Computer and Information Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCangzhou Strategic Reserves and Grain Oils Quality Inspection Center, Cangzhou 061000, ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaNorth Alabama International College of Engineering and Technology, Guizhou University, Guiyang 550025, ChinaCollege of Computer and Information Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Computer and Information Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaSoy protein isolate (SPI) possesses potential gelling properties, making it suitable for gel-based applications. However, the gel network stability and mechanical properties of SPI are relatively poor and can be improved through modifications or by combining it with other polymers, such as Konjac Glucomannan (KGM). Combining SPI with KGM can overcome the poor gel network stability and mechanical properties of SPI, but it reduces the water-absorbing capacity of the gel network after drying, which affects the quality characteristics of plant-based protein rehydrated foods and limits the economic feasibility of soy protein foods. In this study, SPI and KGM are the main research objects. By using the alkali method to construct SPI/KGM dry gels with good gel properties, the influence of different ultrasonic powers on the rehydration kinetics and performance changes of SPI/KGM dry gels is examined. The speed and state of water entering the pores are simulated by constructing different pore-size capillary filling models, and the rehydration mechanism of the gel is elucidated. This study provides research ideas and a theoretical basis for the application of ultrasonic wave technology in the study of dry product rehydration performance.https://www.mdpi.com/2304-8158/13/24/4136konjac glucomannandry gelsrehydrationsimulationgel properties |
| spellingShingle | Jiqiang Yan Shizhong Jiang Qin Wang OuJun Dai Zhuoer Yang Biyao Huang Ruoyu Huang Zhenghao Chi Yilan Sun Jie Pang The Effects of Ultrasound on the Rehydration of Konjac Glucomannan/Soy Protein Isolate Gel and Simulation of Gas-Liquid Interface Evolution During the Rehydration Process Foods konjac glucomannan dry gels rehydration simulation gel properties |
| title | The Effects of Ultrasound on the Rehydration of Konjac Glucomannan/Soy Protein Isolate Gel and Simulation of Gas-Liquid Interface Evolution During the Rehydration Process |
| title_full | The Effects of Ultrasound on the Rehydration of Konjac Glucomannan/Soy Protein Isolate Gel and Simulation of Gas-Liquid Interface Evolution During the Rehydration Process |
| title_fullStr | The Effects of Ultrasound on the Rehydration of Konjac Glucomannan/Soy Protein Isolate Gel and Simulation of Gas-Liquid Interface Evolution During the Rehydration Process |
| title_full_unstemmed | The Effects of Ultrasound on the Rehydration of Konjac Glucomannan/Soy Protein Isolate Gel and Simulation of Gas-Liquid Interface Evolution During the Rehydration Process |
| title_short | The Effects of Ultrasound on the Rehydration of Konjac Glucomannan/Soy Protein Isolate Gel and Simulation of Gas-Liquid Interface Evolution During the Rehydration Process |
| title_sort | effects of ultrasound on the rehydration of konjac glucomannan soy protein isolate gel and simulation of gas liquid interface evolution during the rehydration process |
| topic | konjac glucomannan dry gels rehydration simulation gel properties |
| url | https://www.mdpi.com/2304-8158/13/24/4136 |
| work_keys_str_mv | AT jiqiangyan theeffectsofultrasoundontherehydrationofkonjacglucomannansoyproteinisolategelandsimulationofgasliquidinterfaceevolutionduringtherehydrationprocess AT shizhongjiang theeffectsofultrasoundontherehydrationofkonjacglucomannansoyproteinisolategelandsimulationofgasliquidinterfaceevolutionduringtherehydrationprocess AT qinwang theeffectsofultrasoundontherehydrationofkonjacglucomannansoyproteinisolategelandsimulationofgasliquidinterfaceevolutionduringtherehydrationprocess AT oujundai theeffectsofultrasoundontherehydrationofkonjacglucomannansoyproteinisolategelandsimulationofgasliquidinterfaceevolutionduringtherehydrationprocess AT zhuoeryang theeffectsofultrasoundontherehydrationofkonjacglucomannansoyproteinisolategelandsimulationofgasliquidinterfaceevolutionduringtherehydrationprocess AT biyaohuang theeffectsofultrasoundontherehydrationofkonjacglucomannansoyproteinisolategelandsimulationofgasliquidinterfaceevolutionduringtherehydrationprocess AT ruoyuhuang theeffectsofultrasoundontherehydrationofkonjacglucomannansoyproteinisolategelandsimulationofgasliquidinterfaceevolutionduringtherehydrationprocess AT zhenghaochi theeffectsofultrasoundontherehydrationofkonjacglucomannansoyproteinisolategelandsimulationofgasliquidinterfaceevolutionduringtherehydrationprocess AT yilansun theeffectsofultrasoundontherehydrationofkonjacglucomannansoyproteinisolategelandsimulationofgasliquidinterfaceevolutionduringtherehydrationprocess AT jiepang theeffectsofultrasoundontherehydrationofkonjacglucomannansoyproteinisolategelandsimulationofgasliquidinterfaceevolutionduringtherehydrationprocess AT jiqiangyan effectsofultrasoundontherehydrationofkonjacglucomannansoyproteinisolategelandsimulationofgasliquidinterfaceevolutionduringtherehydrationprocess AT shizhongjiang effectsofultrasoundontherehydrationofkonjacglucomannansoyproteinisolategelandsimulationofgasliquidinterfaceevolutionduringtherehydrationprocess AT qinwang effectsofultrasoundontherehydrationofkonjacglucomannansoyproteinisolategelandsimulationofgasliquidinterfaceevolutionduringtherehydrationprocess AT oujundai effectsofultrasoundontherehydrationofkonjacglucomannansoyproteinisolategelandsimulationofgasliquidinterfaceevolutionduringtherehydrationprocess AT zhuoeryang effectsofultrasoundontherehydrationofkonjacglucomannansoyproteinisolategelandsimulationofgasliquidinterfaceevolutionduringtherehydrationprocess AT biyaohuang effectsofultrasoundontherehydrationofkonjacglucomannansoyproteinisolategelandsimulationofgasliquidinterfaceevolutionduringtherehydrationprocess AT ruoyuhuang effectsofultrasoundontherehydrationofkonjacglucomannansoyproteinisolategelandsimulationofgasliquidinterfaceevolutionduringtherehydrationprocess AT zhenghaochi effectsofultrasoundontherehydrationofkonjacglucomannansoyproteinisolategelandsimulationofgasliquidinterfaceevolutionduringtherehydrationprocess AT yilansun effectsofultrasoundontherehydrationofkonjacglucomannansoyproteinisolategelandsimulationofgasliquidinterfaceevolutionduringtherehydrationprocess AT jiepang effectsofultrasoundontherehydrationofkonjacglucomannansoyproteinisolategelandsimulationofgasliquidinterfaceevolutionduringtherehydrationprocess |