Mechanism of konjac glucomannan to improve the freeze-thaw quality of traditional oat-based food Youmian Yuyu.

Rui Wang, Lina Cheng, Haoyuan Ma, Xili Dege, Sarina Ma, Meili Zhang

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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6 authors.

Rui WangCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.

Lina ChengCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.

Haoyuan MaCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.

Xili DegeCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.

Sarina MaCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.

Meili ZhangCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.

Funding

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6 · The paper itself

Abstract

The effects of konjac glucomannan (KGM) on the water status, starch recrystallization, and protein conformation of Youmian Yuyu (ONF) during freeze-thaw cycles (FTCs) were examined. The results showed that KGM markedly inhibited the rise in freezable water content, limited water migration throughout the FTCs, and reduced structural damage induced by ice crystals. Microscopic observations indicated that ONF with added KGM exhibited a more uniform and intact starch-protein network. The X-ray diffraction analysis revealed that KGM reduced the relative crystallinity and inhibited starch recrystallization. The protein structural analysis indicated that KGM addition promoted transition of the protein secondary structures from disordered to ordered conformations, thus effectively inhibiting disulfide bond disruption induced by FTCs. In summary, KGM significantly enhanced the freeze-thaw stability of oat noodles by regulating water distribution, inhibiting starch recrystallization, and stabilizing protein structures. These findings provide a theoretical basis for optimizing the industrial quality of traditional naked oat products.

Indexed as

Fish-shaped naked oat noodlesFreeze-thaw cyclesKonjac glucomannanProtein structureStarch retrogradationWater migration

Identifiers

PMID41585558

DOI10.1016/j.fochx.2025.103453

PMCPMC12830179

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