Effects of Konjac Glucomannan on the Structure and Gel Properties of Peanut Protein

DOAJ (DOAJ: Directory of Open Access Journals) 2026 Open access

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Authors: Shuang MEI, Zihao PANG, Mengdi GUO, Yang Zhou, Ningwei Wang, Qin WANG, Chao WANG, Wei LI
DOI: 10.13386/j.issn1002-0306.2025030313
Cited by: 0

Abstract

This work investigated how the content of konjac glucomannan (KGM) (0.5%~5.0%) affected the structure and gel properties of peanut protein, with the aim of elucidating the underlying mechanisms. Results from texture analysis, microscopic analysis, surface hydrophobicity analysis, and thiol content measurement showed that as KGM content increased, peanut protein gel hardness increased significantly (P

Fields of Study & Subjects

Proteins in Food Systems Polysaccharides Composition and Applications Food composition and properties

Publication details

Journal / source
DOAJ (DOAJ: Directory of Open Access Journals)
Publication date
1 January 2026
Language
ZH