Enhancement of gel characteristics of curdlan thermo-irreversible gels by β-cyclodextrin and its possible mechanisms

Abstract

In this study, the influences of various concentrations of β-cyclodextrin (β-CD) on the gelation properties of curdlan thermo-irreversible gels were evaluated. The results revealed that water-holding capacity and freeze-thaw stability of the curdlan/β-CD complex gels initially increased but then decreased with increasing β-CD concentration, with the curdlan gel containing 1 % (w/v) β-CD demonstrating the best performance. Moreover, textural characteristics including hardness, gumminess, cohesiveness, and chewiness exhibited similar trends, but springiness showed minor effect. Compared with the pure curdlan gel, the curdlan/β-CD mixed gels exhibited better elastic behavior and greater thermal stability but lower crystallinity. Additionally, scanning electron microscopy (SEM) images of the curdlan/β-CD composite gels revealed fine network structures with relatively continuous pores. The intermolecular hydrogen bonds between curdlan and β-CD were responsible for the enhanced gel properties. Thus, these data suggest that the inclusion of β-CD ameliorates the texture and stability of the curdlan gel by forming hydrogen bonds.