Effect of Konjac Gum on the Gel Structure and Rheological Properties of Myofibrillar Protein-Soy Protein Isolate Composite

To develop low-salt meat products and achieve the reduction in costs of meat production, the effect of konjac gum on the gel properties of soy protein isolate (SPI)-myofibrillar protein (MP) composite at various salt concentrations was investigated in this study. For the purpose of evaluating the ef...

Full description

Bibliographic Details
Published in:	Shipin gongye ke-ji
Main Authors:	Shaohua MENG, Jiansheng ZHAO, Pengpeng LI, Peng DENG, Jie CHEN, Maomao ZENG
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2024-08-01
Subjects:	konjac gum soy protein isolate myofibrillar protein gel properties salt concentration
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023100237

Similar Items

Effect of Deacetylated Konjac Glucomannan on the Structure and Gel Properties of Pork Myofibrillar Protein
by: LI Junguang, ZHANG Xuyue, WANG Yu, YU Xiao, PANG Jie, CHEN Lishui, BAI Yanhong
Published: (2023-01-01)

Influence of Interactions Between Drawing Soy Protein and Myofibrillar Proteins on Gel Properties
by: Tong Jiang, et al.
Published: (2025-03-01)

Effects of Soy Protein Isolate and Inulin Conjugate on Gel Properties and Molecular Conformation of Spanish Mackerel Myofibrillar Protein
by: Wei Wang, et al.
Published: (2024-09-01)

Effect of Flaxseed Gum and Konjac Gum on the 3D Printing Properties of Pea Protein Isolate Emulsion Gels
by: Congjin BAI, et al.
Published: (2025-02-01)

Physical Properties and Structural Changes of Myofibrillar Protein Gels Prepared with Basil Seed Gum at Different Salt Levels and Application to Sausages
by: Chang Hoon Lee, et al.
Published: (2020-06-01)

Effect of High Pressure Homogenization-Modified Soy 11S Globulin on the Gel and Rheological Properties of Pork Myofibrillar Protein
by: Qingfeng Ge, et al.
Published: (2023-02-01)

Gelling properties of myofibrillar protein–soy protein and k-carrageenan composite as affected by various salt levels
by: Jie Sun, et al.
Published: (2019-01-01)

Constructing Stable Emulsion Gel from Soy Protein Isolate and Konjac Glucomannan as Pork Fat Substitute: Effect of Oil Concentration
by: Junjie Tang, et al.
Published: (2025-08-01)

Incorporation of Locust Bean Gum and Solid Lipid Microparticles as Strategies to Improve the Properties and Stability of Calcium-Rich Soy Protein Isolate Gels
by: Thais C. Brito-Oliveira, et al.
Published: (2024-07-01)

Effects of Xanthan Gum on Rheological Properties and Microstructure of Soy Protein Isolate Gel
by: Ran LIU, et al.
Published: (2022-02-01)

Characterization of Low-Sodium Myofibrillar Protein Gels with Substitution of Human Essential Metal Salts and Their Mechanisms of Action
by: CHEN Xu, CHEN Huimin, WU Jiulin, JIANG Wenting, FENG Yamei, CAI Xixi, HUANG Jianlian, WANG Shaoyun
Published: (2023-03-01)

Effect of Chickpea Dietary Fiber on the Emulsion Gel Properties of Pork Myofibrillar Protein
by: Dianbo Zhao, et al.
Published: (2023-07-01)

Effect of Carboxymethyl Konjac Glucomannan on the Gel Properties of Silver Carp Surimi: A Study on the Regulatory Mechanism of Substitution Degree
by: Wenli Yan, et al.
Published: (2025-08-01)

Effects of soybean protein isolate and carrageenan on gel properties of myofibrillar protein from loach
by: SUN Peng-peng, et al.
Published: (2022-10-01)

Effect of Emulsion Gel on Gelation Performance of Nemipterus virgatus Myofibrillar Protein
by: Zhao Honglei, Guo Wangsong, LÜ Yanan, Wu Yiqiong, Xu Yongxia, Li Xuepeng, Yi Shumin, Li Jianrong
Published: (2025-06-01)

Hofmeister Effect on Gel and Rheological Properties of Soy Protein Isolate
by: QUAN Pengfei, AN Hongzhou, GUO Yiting, ZHU Xueqing, LI Panxin, HUANG Yanan
Published: (2024-07-01)

Effects of Citrus Fiber on the Gel Properties of Mutton Myofibrillar Protein
by: Chenyan Zhu, et al.
Published: (2023-02-01)

Effect of Curcumin on Physicochemical and Gel Properties of Pork Myofibrillar Proteins under Oxidative Condition
by: CHANG Haijun, SHI Yuanwei, BO Zhaoying, ZHOU Wenbin, HU Yu
Published: (2024-04-01)

Effects of Transglutaminase on Myofibrillar Protein Composite Gels with Addition of Non-Meat Protein Emulsion
by: Mangang Wu, et al.
Published: (2023-11-01)

Study of four polyphenol-Coregonus peled (C. peled) myofibrillar protein interactions on protein structure and gel properties
by: Xin Guo, et al.
Published: (2024-03-01)

Effect of Carrot Callus Cells on the Mechanical, Rheological, and Sensory Properties of Hydrogels Based on Xanthan and Konjac Gums
by: Elena Günter, et al.
Published: (2024-11-01)

Effects of 2,2′-Azobis(2-methylpropionamidine) Dihydrochloride Stress on the Gel Properties of Duck Myofibrillar Protein Isolate
by: Xueshen Zhu, et al.
Published: (2023-09-01)

Hyaluronic Acid Interactions with Pork Myofibrillar Proteins in Emulsion Gel-Type Systems
by: Marzena Zając, et al.
Published: (2025-05-01)

Effects of Different Concentrations of Eugenol on the Structure and Emulsion Gel Properties of Myofibrillar Protein
by: Jiaqi LI, et al.
Published: (2025-01-01)

The possible usage of konjac gum in ice-cream production
by: K. Kaan Tekinşen, et al.

Effect of Non-sodium Salt Substitution on the Properties and Flavor of Coix Starch-Myofibrillar Protein Composite Gel
by: CHEN Xu, FENG Yamei, CAI Xixi, WU Jiulin, HUANG Jianlian,, WANG Shaoyun
Published: (2023-08-01)

Effect of Fat Substitution in Pumpkin Seed Protein-Carrageenan Emulsion on Myofibrillar Protein Gel Properties
by: Shuang ZHENG, et al.
Published: (2024-08-01)

Texturing Fermented Emulsion Gels from Soy Protein: Influence of the Emulsifying Agent—Soy Protein vs. Pectin Microgels—On Gel Microstructure, Rheology and Tribology
by: Gabriela Itziar Saavedra Isusi, et al.
Published: (2022-01-01)

Cryoprotective Effect of Tara Gum on Myofibrillar Protein from Grass Carp during Frozen Storage
by: Xia ZHANG, et al.
Published: (2022-12-01)

Preparation and Characterization of Trachinotus ovatus Myofibrillar Protein Emulsion Gel
by: Zhisheng PEI, et al.
Published: (2023-03-01)

Effects of phosphorylated ovalbumin on the quality of pork myofibrillar protein gel: an insight into gelling and physicochemical properties
by: Zhihui Yu, et al.
Published: (2024-06-01)

Effects of ethanol treatment on rheological and gel properties of chicken myofibrillar protein
by: Lei Zhou, et al.
Published: (2019-01-01)

Effects of Psyllium Husk Powder on Gel Properties and Protein Structure of Chicken Myofibrillar Protein
by: Juanquan CAO, et al.
Published: (2023-09-01)

Gel Properties and Interaction Mechanism of Heat-Induced Lentinan–Chicken Myofibrillar Protein
by: Kexin Li, et al.
Published: (2025-05-01)

Study on Carboxymethylation Modification of Konjac Gum and Its Effect in Drilling Fluid and Fracturing Fluid
by: Yongfei Li, et al.
Published: (2025-10-01)

Construction and Characterization of Soybean Isolate Protein-Polysaccharide-Starch Salt-reducing Gel System
by: Siqi YANG, et al.
Published: (2025-06-01)

The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization
by: Elahe Azmoon, et al.
Published: (2021-07-01)

Effect of Pea Resistant Starch on Emulsion Gel Properties and in Vitro Digestibility of Myofibrillar Proteins
by: CHEN Jinyu, HU Fangyang, JI Zhirui, WU Zijian
Published: (2024-12-01)

Insights into Feruloylated Oligosaccharide Impact on Gel Properties of Oxidized Myofibrillar Proteins Based on the Changes in Their Spatial Structure
by: Jingchao Yu, et al.
Published: (2023-03-01)

Relationship between Molecular Structure and Heat-Induced Gel Properties of Duck Myofibrillar Proteins Affected by the Addition of Pea Protein Isolate
by: Xueshen Zhu, et al.
Published: (2022-04-01)