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Effects of Konjac Glucomannan on the Structure and Gel Properties of Peanut Protein
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Shuang MEI1, 2, Zihao PANG1, Mengdi GUO1, Yujie ZHOU1, Ningwei WANG1, Qin WANG1, Chao WANG1, 2, Wei LI1, *
Science and Technology of Food Industry | 2026, 47(1) : 16 - 23
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Science and Technology of Food Industry | 2026, 47(1): 16-23
• Papers Invited by Guest Editors- •
Effects of Konjac Glucomannan on the Structure and Gel Properties of Peanut Protein
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Shuang MEI1, 2, Zihao PANG1, Mengdi GUO1, Yujie ZHOU1, Ningwei WANG1, Qin WANG1, Chao WANG1, 2, Wei LI1, *
Affiliations
  • 1National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430070, China
  • 2Wuhan Yiyuantang Biotechnology Co., Ltd., Wuhan 430070, China
Published: 2026-01-01 doi: 10.13386/j.issn1002-0306.2025030313
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This work investigated how the content of konjac glucomannan (KGM) (0.5%~5.0%) affected the structure and gel properties of peanut protein, with the aim of elucidating the underlying mechanisms. Results from texture analysis, microscopic analysis, surface hydrophobicity analysis, and thiol content measurement showed that as KGM content increased, peanut protein gel hardness increased significantly (P<0.05) (by 237.58% at 5% KGM content compared to the control group), and the microstructure became finer and denser. Furthermore, protein surface hydrophobicity increased sharply (by 194.01% at 5% KGM content), and thiol content decreased. At 4% KGM content, the maximum fluorescence emission wavelength showed a significant red shift, suggesting that protein chains were more likely to extend. These changes revealed the molecular mechanism by which KGM promoting functional group aggregation and subunit structural changed of peanut protein to optimize gel properties. This provides a theoretical basis for developing low-fat functional foods.

konjac glucomannan  /  peanut protein  /  molecular structure  /  intermolecular forces  /  gel properties
梅爽, 庞子皓, 郭梦迪, 周羽洁, 王宁伟, 汪琴, 汪超, 李玮. 魔芋葡甘聚糖对花生蛋白结构及凝胶特性的影响. 食品工业科技, 2026 , 47 (1) : 16 -23 . DOI: 10.13386/j.issn1002-0306.2025030313
Shuang MEI, Zihao PANG, Mengdi GUO, Yujie ZHOU, Ningwei WANG, Qin WANG, Chao WANG, Wei LI. Effects of Konjac Glucomannan on the Structure and Gel Properties of Peanut Protein[J]. Science and Technology of Food Industry, 2026 , 47 (1) : 16 -23 . DOI: 10.13386/j.issn1002-0306.2025030313
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Year 2026 volume 47 Issue 1
124
52
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Article Info
doi: 10.13386/j.issn1002-0306.2025030313
  • Receive Date：2025-03-25
  • Online Date：2026-10-24
  • Published：2026-01-01
Article Data
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  • Received：2025-03-25
Affiliations
    1National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430070, China
    2Wuhan Yiyuantang Biotechnology Co., Ltd., Wuhan 430070, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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