Effect of Potassium Ions on the Properties and Mechanism Analysis of Tamarind Gum/Kappa-Carrageenan Composite Gel

WANG Yuli; LI Ting; FAN Yuwen; HUANG Jiayu; NIE Kenan; YUAN Peipei; WU Zhengqi

doi:10.13386/j.issn1002-0306.2022070184

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May. 2023

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JOURNAL OF MECHANICAL ENGINEERING > 2023 > 44(10): 78-83.

WANG Yuli, LI Ting, FAN Yuwen, et al. Effect of Potassium Ions on the Properties and Mechanism Analysis of Tamarind Gum/Kappa-Carrageenan Composite Gel[J]. Science and Technology of Food Industry, 2023, 44(10): 78−83. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070184

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Effect of Potassium Ions on the Properties and Mechanism Analysis of Tamarind Gum/Kappa-Carrageenan Composite Gel

doi: 10.13386/j.issn1002-0306.2022070184

School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China

Received Date: 19 Jul 2022
Issue Publish Date: 15 May 2023

Abstract

Abstract

To investigate the effect of K⁺ on the properties and mechanism of the composite gel system consisting of tamarind gum and κ-carrageenan, four methods including rheology, texture analysis, microstructure, and infrared spectroscopy were used to investigate the properties and structure of the composite gel with different K⁺ additions. The rheological results showed that the addition of K⁺ increased the modulus of the gel system and decreased the compliance and total deformation. When the addition of K⁺ increased to 15 mmol/L, the apparent viscosity reached its highest value of 2690 Pa·s. The results of texture analysis revealed that the strength and hardness of the gel system increased with the addition of K⁺, but its elasticity and cohesiveness decreased relatively. Infrared spectroscopy and microstructure demonstrated that K⁺ could promote the interaction between tamarind gum and κ-carrageenan, the gel pores tend to be dense and uniform, and the inter-pore walls were most regular and strong at the K⁺ addition of 15 mmol/L. The results showed that the addition of K⁺ could make the gel system exhibit better viscoelasticity and anti-deformation, and make the network structure more compact, which would provide a theoretical reference for the application of tamarind gum and κ-carrageenan in compounding.
- tamarind gum,
- κ-carrageenan,
- gel properties,
- microstructure,
- gelation mechanism

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References

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Effect of Potassium Ions on the Properties and Mechanism Analysis of Tamarind Gum/Kappa-Carrageenan Composite Gel

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Effect of Potassium Ions on the Properties and Mechanism Analysis of Tamarind Gum/Kappa-Carrageenan Composite Gel

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