Effect of High Hydrostatic Pressure Processing on the Structure and Property of Konjac Glucomannan-Casein Mixture

摘要

High hydrostatic pressure (HHP) processing is applied to a Konjac glucomannan (KGM)-casein (CS) mixture to explore the changes in the mixture's properties and microstructures.The mixture's viscosity increases by ～18.1％ at low HHP (200 MPa) and decreases by about 5.3～31.7％ at high HHP (600 MPa).Scanning electron microscopy analysis shows that low HHP induces a denser and more compact structure,and high HHP leads to a porous and reticular structure.X-ray diffraction shows that the mixture is amorphous without dramatic changes;only some small crystalline peaks appear under excessive pressure.Fourier transform infrared analysis indicates that the non-covalent interactions (hydrogen bonds,etc.) are probably the most important factors for the modification of mixture properties.Bonding enhances under low pressure,and weakens with increasing pressure and time.