Encapsulation of konjac glucomannan in oil droplets to reduce viscosity of aqueous suspensions and gradually increase viscosity during simulated gastric digestion

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Encapsulation of konjac glucomannan in oil droplets to reduce viscosity of aqueous suspensions and gradually increase viscosity during simulated gastric digestion

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作者：Jine Wu^a ; ^b ; Qixin Zhong^b ; ^{qzhong@utk.edu" class="auth_mail" title="E-mail the corresponding author}
关键词：Konjac glucomannan ; Encapsulation ; Viscosity ; Solid/oil/water emulsion ; Gastric digestion
刊名：Journal of Food Engineering
出版年：2016
出版时间：April 2016
年：2016
卷：175
期：Complete
页码：104-107
全文大小：1254 K

文摘

•: Konjac glucomannan (KGM) powder was encapsulated in oil droplets of S/O/W emulsions.
•: Addition of lecithin in the oil phase facilitated the encapsulation of KGM.
•: Preheating whey protein improved the encapsulation of KGM as low viscosity suspensions.
•: Emulsions showed the gradual increase of viscosity during simulated gastric digestion.
•: The viscosity increase resulted from pepsin digestion of oil droplets to hydrate KGM.