Abstract The impact of cyclodextrins (CDs) on physical properties of the compound gel of κ-carrageenan/konjac glucommanan (KC/KGM) was investigated by texture profile analysis (TPA), compression modulus test, freeze-thaw stability test, scanning electron microscopy (SEM) and X-ray diffraction (XRD). TPA results showed that CDs had remarkable influence on mechanical properties of the compound gel. In concentration range of 0.5%–1.5% (w/w), hardness was strengthened with the increase of CDs concentrations, then gradually decreased at higher CDs concentrations. Cohesiveness, gumminess and chewiness showed similar tendency as the hardness. However, influence of CDs on gel springiness was slight. Compressive experiment indicated that the CDs increased the compressive elastic modulus (S) of the compound gel and improved the deformation resistance of the gel network. In the freeze-thaw stability test, stability of the compound gels was obviously improved after adding CDs, about 10% more water was preserved after the first freeze-thaw cycle. SEM results showed that the microstructures of the compound gels containing CDs were much denser with smaller voids. XRD results indicated that the crystallization peaks of the compound gels decreased after CDs were added. The exclusion of CDs from the polysaccharides chains in the sol state led the KC/KGM compound solution to form a denser network after cooling and benefited the texture and freeze-thaw stability of the formed gel. CDs improved the synergistic interaction between KC and KGM polysaccharides. The influence of methyl-β-cyclodextrin (M-β-CD) on the formation and characteristics of KC/KGM compound gel was the most significant among all the selected CDs.

中文翻译：

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κ-角叉菜胶/魔芋葡甘露聚糖复合凝胶的凝胶化：环糊精的作用

摘要 通过质构分析(TPA)、压缩模量试验、冻融稳定性试验、扫描电镜研究了环糊精(CDs)对κ-卡拉胶/魔芋葡甘露聚糖(KC/KGM)复合凝胶物理性质的影响。 (SEM) 和 X 射线衍射 (XRD)。TPA结果表明CDs对复合凝胶的力学性能有显着影响。在 0.5%~1.5% (w/w) 的浓度范围内，硬度随着 CDs 浓度的增加而增强，然后在更高的 CDs 浓度下逐渐降低。内聚性、粘性和咀嚼性显示出与硬度相似的趋势。然而，CD 对凝胶弹性的影响很小。压缩实验表明，CDs提高了复合凝胶的压缩弹性模量（S），提高了凝胶网络的变形抗力。在冻融稳定性试验中，加入CDs后复合凝胶的稳定性明显提高，第一次冻融循环后保水量增加了10%左右。SEM 结果表明，含有 CDs 的复合凝胶的微观结构更致密，空隙更小。XRD结果表明添加CDs后化合物凝胶的结晶峰降低。从溶胶状态的多糖链中排除 CD 导致 KC/KGM 化合物溶液在冷却后形成更致密的网络，并有利于形成凝胶的质地和冻融稳定性。CDs 改善了 KC 和 KGM 多糖之间的协同相互作用。甲基-β-环糊精（M-β-CD）对 KC/KGM 复合凝胶的形成和特性的影响在所有选择的 CD 中最为显着。