Effects of Konjac Glucomannan on the Structure and Gel Properties of Peanut Protein

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.