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Cited by 3Meat and Animal Product QualityProteins in Food SystemsPolysaccharides Composition and Applications

Effect of Konjac Glucomannan with Different Molecular Weights on the Structural Characteristics and Gel Properties of Antarctic Krill Myofibrillar Protein during Frozen Storage

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Wang, Jin, Chang, Ming, Yin, Aijiao, Wang, Jiaxiang, Zhang, Miansong, Liu, Xue, Cui, Tingting, Jia, Airong·2025·ACS Omega
DOI 10.1021/acsomega.5c05536PMC PMC12509013
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Abstract

High Resolution Image Download MS PowerPoint Slide This study explored the effect and underlying mechanisms of different molecular weights of konjac glucomannan (KGM) on the structure and gel properties of Antarctic krill myofibrillar proteins (MP) during various durations of frozen storage. As the duration of frozen storage increased from 0 to 180 days, the total SH content and tensile properties of the MP complex gel exhibited a decline trend. However, the addition of KGM, HMW-KGM (high molecular weight, KGM), MMW-KGM (medium molecular weight, KGM), and LMW-KGM (low molecular weight, KGM) significantly mitigated the variations in the structural and rheological properties of the MP and KGM-MP complex gel. Furthermore, the total sulfhydryl (SH) content, Ca 2+ -ATPase activity, ζ-potential, and α-helix content of the secondary structure of MP significantly enhanced, with the maximum values observed upon the addition of MMW-KGM. Observations of microstructure and rheological properties also indicated that the incorporation of MMW-KGM stabilized the microstructure of the MP complex gel and maintained the highest storage modulus ( G ′) value. The utilization of konjac oligosaccharide showed prospective industrial applications in the quality improvement of Antarctic krill.

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  • Anionic polysaccharides often cross-link with positively charged protein regions while neutral polysaccharides may fill interstitial spaces in protein matrix to reinforce the gel network.

    “For instance, anionic polysaccharides often cross‐link with positively charged protein regions while neutral polysaccharides may fill interstitial spaces in protein matrix to reinforce the gel network (Sawant and Girard 2025; J. Wang, Chang, et al. 2025).”

    From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as J. Wang, Chang, et al. 2025

    The Introduction identifies konjac glucomannan as neutral and says its filling effect can improve protein-gel properties; the CLSM Observation section reports fewer cavities and gaps in KGM-treated gels. The paper does not support the separate claim that anionic polysaccharides cross-link with positively charged protein regions. (LLM, conf=0.88)

    Experimental — accuracy not yet measured

  • Polysaccharides are versatile regulators of protein gelation depending on their charge, molecular weight, and compatibility with proteins.

    “Polysaccharides are versatile regulators of protein gelation depending on their charge, molecular weight, and compatibility with proteins.”

    From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as J. Wang, Chang, et al. 2025

    The Introduction (page not provided) says polysaccharide molecular weight affects functionality and that phase behavior influences myofibrillar-protein gel quality. The Rheological Property of MP Complex Gel section reports that KGM improved gel elasticity, particularly at moderate molecular weight. The paper identifies KGM as neutral but does not establish charge as a factor governing polysaccharides’ effects on protein gelation. (LLM, conf=0.86)

    Experimental — accuracy not yet measured

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Cited by

Sorted by citations

Authors
Wang, J., Chang, M., Yin, A., Wang, J., Zhang, M., Liu, X., Cui, T., & Jia, A.
Affiliations
Qilu University of Technology (CN)
Corresponding author
  • Cui, Tingting
  • Jia, Airong
ORCID
Venue
ACS Omega
Publisher
American Chemical Society (ACS)
Published
2025-09-25
Volume
10
Issue
39
Pages
45482-45495
ISSN
2470-1343 (ISSN-L)
DOI
10.1021/acsomega.5c05536
PMC
PMC12509013
OpenAlex
W4414547510
Cited by
3
References
0
Citations by year
2026: 3
FWCI
1.85
Type
journal article
Language
en
Open access
Licence
Locations
  • ACS Omega (publishedVersion, cc-by-nc-nd)
  • Europe PMC (PubMed Central) (publishedVersion, cc-by-nc-nd)
  • PubMed (publishedVersion)
  • PubMed Central (publishedVersion, cc-by-nc-nd)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Funders
  • Qilu University of Technology (2022CXY-04, 2022KC04, 2023RCKY228, 2024ZDZX03)
  • Natural Science Foundation of Shandong Province (ZR2022QC085, ZR2023MC065)
  • Shandong Province (2021TZXD008, 2023-04, 2023TSGC0681, 2023TSGC0772/2023TS1085)
  • Weihai Industry-University-Research Collaborative Innovation Fund Project (2022CXY-04, 2022KC04)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
Keywords
konjac glucomannan, Antarctic krill, myofibrillar proteins, frozen storage, molecular weight, protein gel properties, protein secondary structure, sulfhydryl content, Ca2+-ATPase activity, zeta potential, storage modulus, protein microstructure, fish by-product utilization

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