Ultrasound Improves Rehydration of Konjac and Soy Protein Gel
Author Information
Author(s): Yan Jiqiang, Jiang Shizhong, Wang Qin, Dai OuJun, Yang Zhuoer, Huang Biyao, Huang Ruoyu, Chi Zhenghao, Sun Yilan, Pang Jie
Primary Institution: Fujian Agriculture and Forestry University
Hypothesis
Ultrasound treatment enhances the rehydration performance of SPI/KGM dry gels.
Conclusion
Ultrasound treatment significantly improves the hydration performance of SPI/KGM dry gels, especially at 675 W.
Supporting Evidence
- Ultrasonic treatment significantly shortens the rehydration time of SPI/KGM hydrogels.
- The highest rehydration rate was achieved at 675 W ultrasonic treatment.
- Ultrasound enhances the water retention capacity of SPI/KGM gels.
- Cavitation effects from ultrasound improve the gel's mechanical strength and stability.
- Ultrasonic treatment leads to structural changes in the gel, enhancing hydration efficiency.
Takeaway
Using ultrasound helps dry gels made from konjac and soy protein absorb water better, making them more useful in food.
Methodology
The study involved preparing SPI/KGM dry gels and testing their rehydration rates under different ultrasonic powers.
Limitations
Limited research on post-treatment processes following drying to regulate rehydration.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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