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<p>Whey protein isolate (WPI) is valued for its functional properties but is sensitive to environmental stress. This study examined how konjac glucomannan (KGM) influences the functional and structural characteristics of WPI and whey protein isolate microgel particles (WPIM) using physicochemical and spectroscopic analyses. Fourier-transform infrared and circular dichroism spectroscopy indicated KGM-induced conformational rearrangements, reflected by decreased α-helix and increased β-sheet proportions. Intrinsic fluorescence showed concentration-dependent changes in the microenvironment of aromatic residues, suggesting altered tertiary structural organization. KGM lowered interfacial tension, while 1.2% KGM-WPIM exhibited the highest emulsifying activity (138.2&#xa0;m²/g) and stability (90.1&#xa0;min). Rheological tests showed shear-thinning behavior, with maximum apparent viscosity of 21.4&#xa0;Pa·s at 1.2% KGM-WPIM. Scanning electron microscopy showed a transition from smooth structures to more porous and aggregated networks. Overall, KGM improved interfacial activity, rheological behavior, and emulsifying performance of WPI-based systems, indicating potential application in advanced food hydrocolloids.</p>

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Konjac glucomannan improves the structural and emulsifying functionality of whey protein isolate microgels

  • 期刊论文

  • 发表日期：

    2026年6月26日

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  • Yulin Xie,
  • Akhunzada Bilawal,
  • Muhammad Ishfaq

摘要

Whey protein isolate (WPI) is valued for its functional properties but is sensitive to environmental stress. This study examined how konjac glucomannan (KGM) influences the functional and structural characteristics of WPI and whey protein isolate microgel particles (WPIM) using physicochemical and spectroscopic analyses. Fourier-transform infrared and circular dichroism spectroscopy indicated KGM-induced conformational rearrangements, reflected by decreased α-helix and increased β-sheet proportions. Intrinsic fluorescence showed concentration-dependent changes in the microenvironment of aromatic residues, suggesting altered tertiary structural organization. KGM lowered interfacial tension, while 1.2% KGM-WPIM exhibited the highest emulsifying activity (138.2 m²/g) and stability (90.1 min). Rheological tests showed shear-thinning behavior, with maximum apparent viscosity of 21.4 Pa·s at 1.2% KGM-WPIM. Scanning electron microscopy showed a transition from smooth structures to more porous and aggregated networks. Overall, KGM improved interfacial activity, rheological behavior, and emulsifying performance of WPI-based systems, indicating potential application in advanced food hydrocolloids.