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Promotion effect of the 1, 2-propanediol on the gel-related properties of locust bean gum/xanthan synergistic gel system

文献类型： 外文期刊

作者： Lin, Lisong 1 ; Liu, Yi 2 ; Zhang, Binjia 1 ; Zhao, Guohua 1 ; Guo, Wei 3 ; Chen, Jia 1 ; Jiang, Fatang 2 ; Qiao, Dongling 1 ;

作者机构： 1.Southwest Univ, Coll Food Sci, Chongqing Key Lab Special Food Cobuilt Sichuan & C, Chongqing 400715, Peoples R China

2.Hubei Univ Technol, Glyn O Phillips Hydrocolloid Res Ctr HBUT, Sch Life & Hlth Sci, Wuhan 430068, Peoples R China

3.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Qual & Safety Control Storage & T, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China

关键词： Locust bean gum; Xanthan; Gel; 1, 2-propanediol

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 469 卷

页码：

收录情况： SCI

摘要： The synergistic interaction gels of locust bean gum (LBG) /xanthan show great potential for application in the food industry, such as 3D printing and taste/texture simulation. Including 1, 2-propanediol (PDO) significantly promoted the gel-related properties of LBG/xanthan gels. The synergistic interaction between LBG and xanthan was enhanced with the presence of small amounts of PDO (<= 20 %) due to the dehydration effect of PDO and the resulting promotion of the molecular association. As a result, this further improved the gel network and the gel strength (G' value and gel hardness). However, more significant amounts of PDO (20 %-40 %) imposed adverse effects with the weakened gel structure and the reduced strength, which was related to the excessive hydration effect and the decreased association of LBG with xanthan. These findings favor the design and development of the synergistic interaction gels with the improved gel structure, gelling temperature, and mechanical strength.

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