Konjac Glucomannan Gel Research Articles

Effects of konjac glucomannan intake patterns on glucose and lipid metabolism of obese mice induced by a high fat diet.

Konjac glucomannan (KGM) is a dietary fiber supplement that exhibits multiple biological activities, including weight control as well as regulation of glucose and lipid metabolism. Currently, KGM intake patterns in practical applications include KGM sol, thermal irreversible gel, and frozen thermal irreversible gel. In this study, four intake patterns of KGM, namely KGM sol (KS), deacetylated KGM (DK), KGM gel (KG), and frozen KGM gel (FKG), were used as materials to explore the effects of different KGM intake patterns on glucose and lipid metabolism and intestinal flora in obese mice induced by a high fat diet under the same dose. The results showed that any type of KGM intake could reduce body weight, fat mass, lipid levels, and insulin resistance in obese mice, and alleviate liver damage and inflammation caused by obesity. However, KS has the most significant effect on controlling blood glucose and blood lipid in obese mice. Additionally, it was found that KS, DK, KG and FKG can increase the α-diversity of intestinal microflora in high-fat mice and improve the microflora disorder in high-fat mice. Finally, KS may increase the levels of fasting appetite hormones GLP-1 and PYY in mice, up-regulate the expression of LDLR, GCK and G-6-pase mRNA, and increase the production of short-chain fatty acids (SCFAs) in the intestinal flora of mice, thus regulating glucose and lipid metabolism. This study systematically investigated the effects of different intake forms of KGM on metabolism and intestinal flora in obese mice, which is of great significance for further understanding the role of KGM in the prevention and treatment of obesity-related metabolic diseases and for developing targeted dietary interventions.

Effects of konjac glucomannan as a freeze-denaturation inhibitor or binder on the physiochemical properties of heat-induced gel of freeze-dried duck blood.

During freeze-drying, the degradation or eutectic melting of duck blood proteins can reduce the quality of duck blood gels. However, the interaction between proteins and polysaccharides during drying can improve protein-based gel quality. Therefore, here, we investigated the physicochemical properties of heat-induced gels of freeze-dried duck blood (FDB) and FDB with different proportions of the polysaccharide konjac glucomannan (KG), which serves as a freeze-denaturation inhibitor agent (FDA) or binder (BG). The pH and water-holding capacity (WHC) of FDB + KG gels were higher than those of FDB gel without KG (control). Especially, the WHC increased from 11.00% for control to 55.65% for FDB gel with 1% KG as a BG. Consequently, cooking loss and texture parameters of FDB + KG gels decreased. The hardness of control was 2.14kg, which significantly reduced to 0.12-0.87kg with KG addition. The highest carbonyl content was observed in control gel, and the thiobarbituric acid reactive substance content was reduced by the addition of 1% KG as an FDA (T1) or 0.8% KG as an FDA with 0.2% KG as a BG (T2) (p<0.05). These changes might be induced by the alteration of tertiary structure and thermodynamic stability of gels. In conclusion, 1% KG can be used as an FDA to improve the quality and physicochemical properties of heat-induced gels of FDB. Optimized FDB gels with KG can be used as an innovative food ingredient to fortify nutrition and develop special dietary purposes.

Effects of Starch Addition on KGM Sol's Pasting, Rheological Properties, and Gel Texture.

Konjac tofu is an irreversible gel formed by removing the acetyl group from konjac glucomannan (KGM) through alkaline heating. This type of food is low in calories, filling, and healthy, making it popular in the market. However, pure konjac tofu has a hard texture and lacks flavor when heated. To improve its taste and appearance, the effects of three varieties of native starch, including corn starch (CS), Canna edulis Ker starch (CKS), and potato starch (PS), on the formation of pasting and rheological properties of the KGM sol were investigated. Konjac tofu samples that incorporated different types and quantities of starch were prepared and analyzed in terms of structure, texture, dehydration, and flavor, with pure konjac tofu serving as a reference. The findings revealed that KGM mixed with a concentration of 4.2% CS, or 0.85% CKS, or 0.85% PS of the total mass produced a gel with the highest viscosity and a steady structure. Texture profile analysis indexes of these combinations were superior to pure KGM, and the konjac-starch tofu had a lamellar network structure. Thus, konjac tofu with the addition of starch has a higher quality texture, lower dehydration, and improved flavor compared to pure KGM gel.

Insights into network rearrangement of konjac glucomannan gel induced by post-gelation soaking

Post-gelation soaking is a critical step in gel-based foods processing, which plays an important role in the physicochemical properties of konjac glucomannan (KGM) gels, and the related structural changes are yet less explored. Here we compared the gel network, KGM aggregates and molecular chemistry of pre-soaking (PS), hot water soaking (HWS), hot acid soaking (HAS) and cold acid soaking (CAS) gels. Our findings indicated that post-gelation soaking promoted the network rearrangement, resulting in greater elasticity and higher cross-linking density. The average pore size of the network of soaking gels was twice that of PS gel, and the fibril diameter of HWS, HAS and CAS gels increased to 46.86 ± 9.18 nm, 46.12 ± 11.76 nm and 38.99 ± 6.12 nm, respectively, contributing to the higher degree of anisotropy in gel network. Post-gelation soaking also favored molecular aggregation by increasing df and decreasing Rg of KGM aggregates. Molecular chemistry analysis suggested that the molecular structure of KGM remained unchanged, and the strengthened hydrogen bonds and hydrophobic interactions improved the compactness of aggregate structures. Moreover, heating accelerated the rearrangement of gel network, and the presence of acid enhanced its heterogeneity. These findings shed light on the structural changes that occur during post-gelation soaking, which can help to optimize the processing conditions of gel-based foods.

Effects of freeze–thawing treatment on mechanical and structural properties of konjac glucomannan gels containing additives

The mechanical, structural, and water-holding properties of freeze-thawed konjac glucomannan (GM) gels prepared using sodium carbonate as a solidifying agent were examined using various techniques. For GM gels prepared at pH = 11, the freezing-thawing (FT) treatment considerably enhanced the compressive stress because treatment promotes the crystallization and aggregation of GM. Additionally, we examined the effect of three additives, such as curdlan (CUD), antifreeze glycoprotein (AFGP), and tremella fuciformis polysaccharide (TFP), on the various properties of freeze-thawed GM gels prepared at pH = 8.5. The compressive stress of the CUD-added GM gels was almost unchanged after the FT treatment but it lowered the water-holding capacity (WHC) of the gel. The compressive stress of the freeze-thawed GM gels containing AFGP and TFP moderately increased after the FT treatment, whereas both gels possessed high WHC even after the FT treatment. Synchrotron simultaneous small-angle X-ray scattering and wide-angle X-ray scattering experiments were performed to examine the structures of these GM gels and their structural changes during the FT process. The GM gels containing additives formed a network with a fractal dimension of 2.4–2.5 that was constructed by the aggregates with partly crystallized GM. The aggregated phase contains a large amount of water, which causes concentration fluctuations within the phase. During freezing, water molecules transitioned to a solid state and formed ice crystals, whereas during thawing, the water molecules returned to their original phase, but the gel network did not revert to its original state. Among freeze-thawed GM/additive gels, the GM/CUD gel was restored to the original structure most closely before FT treatment.

Structural features underlying crunchy property of konjac glucomannan gels

Fundamental understanding of structure-property relationships of konjac glucomannan (KGM) gels has been increasingly important in design of food products. Compared to basic physical or engineering properties, the properties directly perceived by human subjects and related structural features are yet less explored. Here we address this issue based on experimental researches and theoretical calculations. Our findings agree with those for low-moisture foods that crunchiness-stiffness correlations exist and there appears to be a low limit of 0.16 kPa on the yield stress for KGM gels being highly crunchy. Notably, the crunchy property depends on a large dimension (up to 1 mm) of gel architecture. Gel networks formed by KGM are recognized to be responsible for the crunchy property of corresponding gels and inclusion of starch particles otherwise reduces the crunchiness. The particular length scale from 0.5 to 1 μm manifests itself dominant in conferring the crunchy mouthfeel to KGM gels.

Effect of chitin nanowhiskers on structural and physical properties of konjac glucomannan hydrogels nanocomposites

Konjac glucomannan (KGM) has been widely studied because of its excellent gelling properties. However, the freeze-thaw stability and weak gel strength significantly limit its industrial application. To solve these issues, we innovatively introduced oxidized chitin nanowhiskers (O-ChNWs) under heating and alkaline conditions, thus achieving the improvement of the properties of KGM gels. In this study, rheological measurement and textural analysis were performed to verify the physicochemical properties of the as-prepared KGM/O-ChNWs. Results showed that the KGM/O-ChNWs dispersion exhibited a typical non-Newtonian pseudoplastic fluid behavior and the mechanical property of the gels enhanced with the amount of O-ChNWs increasing. Also, Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD) was applied to elucidate the interaction between KGM and O-ChNWs. It showed that both strong hydrogen bonding and amide bonds could be formed to stabilize the KGM/O-ChNWs structure. Additionally, morphological images show that O-ChNWs can influence the original KGM structure and then form more uniform pores. Furthermore, thermogravimetric (TGA) analysis and freeze-thaw measurement demonstrated that O-ChNWs could obviously improve the thermal and freeze-thaw stability of the nanocomposite gels. Taken together, this current work can provide new insights into existing KGM gel systems and stimulate the development of additional KGM-based nanocomposite gels with the desired mechanical strength and freeze-thaw stability.

The alleviative effect of curdlan on the quality deterioration of konjac glucomannan thermo-irreversible gels after commercial sterilization at 121 °C

This work employed different curdlan concentrations (0.00 %, 1.00 %, 1.50 %, 2.00 %, and 2.50 %) to alleviate the quality degradation of konjac glucomannan (KGM) gels after commercial sterilization at 121 °C for 15 min. The results showed that all levels of curdlan could retard the deterioration of KGM gels, with the best effect at 2.00 %. After commercial sterilization, incorporating curdlan into KGM gels greatly reduced the Tan σ (G"/ G'), total relaxation time and half-free water from 0.52, 89.85 ms and 98.26 % to 0.27, 38.48 ms and 21.42 %, respectively. Moreover, the addition of curdlan imparted a better texture to KGM gels, as reflected in the increase of hardness, springiness, water-holding capacity and whiteness value from 1400.85 g, 0.42, 87.92 % and 33.33 to 3461.68 g, 0.80, 96.50 % and 49.27, respectively. Furthermore, SEM images revealed that curdlan endowed KGM gels with a tighter structure and smaller pores, and the pore size distribution was reduced from 113.46 μm to17.91 μm, indicating a stronger interaction among molecules, as evidenced by XRD and FTIR results. KGM gels with curdlan possessed less proportion of complete crystallites and crystalline region. These findings suggested that curdlan can be the potently protectant for improving the quality of commercially sterilized KGM gel-based products.

Preparation and Application of Double Network Interpenetrating Colon Targeting Hydrogel Based on Konjac Glucomannan and N-Isopropylacrylamide.

Konjac glucomannan (KGM) can be degraded by colon-specific enzymes in the colonic environment, making it one of the materials for treating colonic diseases, which has attracted more and more attention. However, during drug administration, especially in the gastric environment and due to its easy swelling, the structure of KGM is usually destroyed and the drug is released, thereby reducing the bioavailability of the drug. To solve this problem, the easy swelling and drug release properties of KGM hydrogels are avoided by creating interpenetrating polymer network hydrogels. In this study, N-isopropylacrylamide (NIPAM) is first formed into a hydrogel framework under the action of a cross-linking agent to stabilize the gel shape before the gel is heated under alkaline conditions to make KGM molecules wrap around the NIPAM framework. The structure of the IPN(KGM/NIPAM) gel was confirmed using Fourier transform infrared spectroscopy (FT-IR) and x-ray diffractometer (XRD). In the stomach and small intestine, it was found that the release rate and swelling rate of the gel were 30% and 100%, which were lower than 60% and 180% of KGM gel. The experimental results showed that this double network hydrogel has a good colon-directed release profile and fine drug carrier ability. This provides a new idea for the development of konjac glucomannan colon-targeting hydrogel.

Agarose/konjac glucomannan double network hydrogels to mimic the texture of beef tripe

Beef tripe is widely consumed in the world due to its favorable texture. However, the large-scale cultivation of cattle for producing tripe would exacerbate living environment, and therefore the development of artificial beef tripe is necessary. To imitate the texture of authentic beef tripe, we fabricated the agarose (AR)/konjac glucomannan (KGM) double network hydrogels (DNs) with outstanding mechanical properties using heating-cooling combined with sodium carbonate immersion strategy, and further compared them with beef tripe. Notably, the optimized DNs demonstrated a significantly increased mechanical strength of 450% and 340% than single AR and KGM gels, respectively. Further study revealed that the soft networks (KGM) mainly maintained the elasticity of the hydrogels, whereas the rigid networks (AR) were integrated inside the large soft network framework and acted as “load carriers” to efficiently dissipate energy. Correlation analysis and sensory attributes analysis indicated that the AR/KGM DNs with a mass ratio of 1:4 presented the most comparable texture properties with beef reticulum and rumen cooked, showing the great potential as artificial beef tripe. • Agarose/konjac glucomannan double network gel was built by a two-step procedure. • Agarose/konjac glucomannan double network gel had outstanding mechanical property. • Optimized agarose/konjac glucomannan gel showed comparable texture to beef tripe.

Construction and sustained release of konjac glucomannan/naringin composite gel spheres.

To improve the bioavailability of active substances and reduce the toxic and side effects on the human body, natural biological macromolecules are used to load active substances and control their release speed in different environments of the human body. In this study, mesoporous silica (MSN) was combined with konjac glucomannan (KGM) and sodium alginate (AC) to prepare pH-sensitive konjac glucomannan/sodium alginate-mesoporous silica loaded naringin gel spheres (KS/MSN). On this basis, the structure, morphology, and release properties of the composite gel spheres were characterized. The results showed that the cumulative release rates of both simulated gastric fluid (SGF) and Simulated colonic fluid (SCF) were lower than that of simulated small intestinal fluid (SIF), which indicated that the prepared composite gel spheres were pH-sensitive to SIF and obtained the best release rate of about 70% under SIF environment. The pH-sensitive konjac glucomannan/sodium alginate composite gel spheres (KGM/SA) were prepared by combining inorganic nano-materials mesoporous silica (MSN) with natural macromolecular polysaccharides konjac glucomannan (KGM) and sodium alginate (SA) and characterized. The results showed that there was a process of ionic crosslinking and entanglement between konjac glucomannan (KGM) and sodium alginate (SA). Naringin (NG) and mesoporous silica (MSN) were successfully compounded and had good compatibility. The gel microstructure diagram showed that the addition of MSN improved the gel properties of KGM, and KGM and SA gel spheres (KGM/SA) had good compatibility with mesoporous silica/naringenin nanoparticles (NG/MSN). The study of the simulated digestive environment of the gastrointestinal release medium showed that Konjac glucomannan/sodium alginate-mesoporous silica loaded naringin gel spheres (KS/NM) composite gel spheres had the best slow-release effect and the highest final-release completion degree in SIF. The release of NG from KS/NM composite gel spheres showed a slow upward trend. The results showed that KS/NM composite gel spheres were pH-sensitive. The KS/NM composite gel spheres showed obvious pH sensitivity to the release of NG, and the gel spheres had a good sustained release effect on NG.

The Effect of Different Ratios of Starch and Freeze–Thaw Treatment on the Properties of Konjac Glucomannan Gels

The composite gels of konjac glucomannan (KGM) and corn starch (CS) were prepared and treated by the freeze-thaw method. For KGM-CS gels, as the starch ratio rose from 0 to 100%, storage modulus (G') decreased by 97.7% (from 3875.69 Pa to 87.72 Pa), degradation temperature decreased from 313.32 °C to 293.95 °C, and crystallinity decreased by 16.7%. For F-KGM-CS gels, G' decreased by 99.0% (from 20,568.10 Pa to 204.09 Pa), degradation temperature increased from 289.68 °C to 298.07 °C, and crystallinity decreased by 17.1% with more starch content. The peak in infrared spectroscopy shifted to a higher wavenumber with more starch and to a lower wavenumber by freezing the corresponding composite gels. The detected retrogradation of the composite gels appeared for KGM-CS with 80% starch and F-KGM-CS with 40% starch. The endothermic enthalpy of free water rose by 10.6% and 10.1% with the increase in starch for KGM-CS and F-KGM-CS, respectively. The results of moisture distribution found that bound water migrated to free water and the water-binding capacity reduced with more starch. The results demonstrated that the molecular interaction in composite gels was weakened by starch and strengthened by freezing.

Evaluation of the composition of konjac glucomannan on the color changes during the deacetylation reaction

As a newly superior konjac variety, the Amorphophallus bulbifer (A. bulbifer) has several unique advantages of high reproductive coefficient, short growth cycle, high disease resistance, high konjac glucomannan (KGM) content and climate adaption to hot or humid conditions. However, the gel formed by KGM from the A. bulbifer flour is easily browning during the alkali-induced process and the mechanism underlying them is still unclear. In order to explore the browning mechanisms, the changes of composition and color parameters of KGM were investigated during deacetylation in this research. The L*, h*, total phenols, total flavonoids, reducing sugars, and amino acids decreased along with the increase of deacetylation degree of KGM while a*, ΔЕ, and browning index increased. The results indicated that the oxidation or polymerization of polyphenols and flavones in alkaline circumstances, and the carbonyl ammonia reaction between reducing sugars and amino acids may be the main reasons for color changes of KGM flour during deacetylation. Hence, this study was expected to provide the theoretical basis for the inhibition of KGM gel browning and further broaden the application range of KGM in food and other industries.

Effects of L-lysine and L-arginine on the structure and gel properties of konjac glucomannan

To explore greener modifier of konjac glucomannan, a new type of thermal irreversible gel using konjac glucomannan (KGM) and basic amino acids (l-lysine, and l-arginine) was prepared in the present study. The effects of different concentrations (1%, 2%, 3%, 4%, and 5%) of these two basic amino acids on the structure and properties of KGM hydrogels were mainly studied. The results showed that there was a better texture characteristic of composite gel as the concentration of amino acids was above 4%. Besides, with the increase in amino acid concentrations, the pore size of composite gel was denser and the syneresis of composite gel was more obvious, respectively. The rheological results indicated that the storage modulus (G′) was influenced by the concentration of amino acids and temperature. It was found that the two basic amino acids removed the acetyl group of KGM molecule and changed the original crystalline domain of KGM as evidenced by FT-IR and X-ray diffraction (XRD) analysis. Furthermore, compared to l-lysine, l-arginine could exert a greater effect on the KGM gel. In conclusion, the two basic amino acids (l-lysine, and l-arginine) could remarkedly improve the structure and properties of natural KGM and could be used as modifiers of the KGM hydrosol.

Fabrication and Characterization of Konjac Glucomannan/Oat β-Glucan Composite Hydrogel: Microstructure, Physicochemical Properties and Gelation Mechanism Studies.

The aim of this study was to evaluate the effect of oat β-glucan on the formation mechanism, microstructure and physicochemical properties of konjac glucomannan (KGM) composite hydrogel. The dynamic rheology results suggested that the addition of oat β-glucan increased the viscoelastic modulus of the composite hydrogel, which was conducive to the formation of a stronger gel network. Gelling force experiments showed that hydrogen bonds and hydrophobic interactions participated in the formation of the gel network. Textural profile analysis results found that the amount of oat β-glucan was positively correlated with the elasticity, cohesiveness and chewiness of the composite hydrogel. The water-holding capacity of the composite hydrogel was enhanced significantly after the addition of oat β-glucan (p < 0.05), which was 18.3 times that of the KGM gel. The thermal stability of KGM gel was enhanced after the addition of oat β-glucan with the increase in Tmax being approximately 30 °C. Consequently, a composite hydrogel based on KGM and oat β-glucan was a strategy to overcome pure KGM gel shortcomings.

Facile post-gelation soaking strategy toward low-alkaline konjac glucomannan gels

A facile post-gelation soaking strategy for producing low-alkaline konjac glucomannan (KGM) gels was investigated in this work. The dealkalization kinetics of soaking alkali-induced gels in citric acid (CA) solutions was determined. A comparison of sensory, textural, and water holding properties was made between untreated and post-soaking gels. Post-gelation exposure to acid took less time for lowering the gel pH at higher CA concentrations, eliminated the unattractive flavor of KGM gels and endowed them a higher hardness and breaking force. Comparatively, the whiteness of post-soaking gels was increased by 3.8%–13.1% with volume being decreased by 4.9%–8.6%, while the discrepancies were less apparent after a long-term storage. Low-alkaline gels treated by 4 g/L CA shared similar textural features with conventional KGM gels. Despite the difference in water distribution and water holding capacity of KGM gels, the syneresis of resultant low-alkaline KGM gels was not significantly affected.

Structural and Mechanical Properties of Konjac Glucomannan Gels and Influence of Freezing-Thawing Treatments on Them.

Freezing has been widely used for long-term food preservation. However, freezing-thawing (FT) treatment usually influences the texture and structure of food gels such as konjac. For their texture control after FT treatment, it is important to clarify the structural change of food gels during the FT process. In this study, we investigated the aggregated structures of konjac glucomannan (GM) gels during the FT process using simultaneous synchrotron small-angle X-ray/wide-angle X-ray scattering (SAXS/WAXS) techniques. The FT treatment resulted in more crystallization of GM, and consequently, a large increase in compressive stress. In-situ SAXS/WAXS measurements revealed the following findings: on freezing, water molecules came out of the aggregated phase of GM and after the thawing, they came back into the aggregated phase, but the aggregated structure did not return to the one before the freezing; the gel network enhanced the inhomogeneity due to the growth of ice crystals during freezing. Furthermore, we examined the influence of additives such as polyvinyl (alcohol) (PVA) and antifreeze glycoprotein (AFGP) on the mechanical and structural properties of freeze-thawed GM gels. Although the addition of PVA and AFGP suppressed the crystallization of GM, it could not prevent the growth of ice crystals and the increase in the inhomogeneity of the gel network. As a result, the compressive stresses for freeze-thawed GM gels containing PVA or AFGP were significantly higher compared with those of GM gels without FT treatments, although they were lower than those of freeze-thawed GM gels. The findings of this study may be useful for not only the texture control of freeze-thawed foods but also the improvement of the mechanical performance of the biomaterials.

Aggregation of konjac glucomannan by ethanol under low-alkali treatment.

Utilizing ethanol in konjac glucomannan (KGM) gelation has important food processing applications. Typically, ethanol positively impacts the formation of low-alkali KGM gels and dramatically changes their physical properties, but the role of ethanol on the aggregation of KGM chains and the resultant gelation is less well understood. This study presents the distinct microstructures of low-alkali KGM gels incorporating ethanol. The fibril diameter and mesh size were determined to be 262.3±22.3nm and 2.680±0.035μm in average, contributing to a higher degree of anisotropy of such a gel network. Ethanol favors intermolecular aggregation by increasing the Rg of small-sized aggregates to 2.10nm. The FTIR and temperature-cycled rheological studies suggest there are hydrophobic interactions stabilizing the gel network with the assistance of hydrogen bonds. The spatial confinement of deacetylated KGM chains as the solvent quality deteriorates by incorporating ethanol may arrange the aggregation and induce the structural reorganization in gel formation.

The effect of citric-acid treatment on the physicochemical and gel properties of konjac glucomannan from Amorphophallus bulbifer

The Amorphophallus bulbifer (A. bulbifer) as a newly developed superior konjac variety has the advantages of short growth cycle, high reproductive coefficient, disease resistance and adaptation to humid or hot environments. Because of its good growth characteristics and high konjac glucomannan (KGM) content, A. bulbifer has great potential to be used as KGM resources in food industry. However, KGM from the A. bulbifer flour has very high viscosity even in low concentration, and the gels formed by KGM are easily browning during the alkali-induced process. These shortcomings are key factors that limit its application in the food industry. In order to solve this problem, KGM was modified by citric-acid treatment (CAT), and the effect of CAT on the physicochemical and gel properties of KGM was investigated in this study. The results indicated that the apparent viscosity and ΔE value of the KGM treated with 1.2 M CAT for 2 h were 948.66 Pa·s and 14.55, respectively, which were significantly lower than native KGM in the same variety. Moreover, the CAT did not significantly affect the texture properties of KGM gels. Hence, it will be extremely valuable for developing innovative low-calorie foods favored by consumers and industrial production based on KGM.

Stable O/W emulsions and oleogels with amphiphilic konjac glucomannan network: preparation, characterization, and application.

The stabilization of oil-in-water (O/W) emulsions has long been explored. Assembly of polymer networks is an effective method for stabilizing O/W emulsions. Konjac glucomannan (KGM) is a plant polysaccharide and the network of KGM gel is a good candidate for stabilizing O/W emulsions based on its high viscosity and thickening properties. However, natural KGM has strong hydrophilicity and is not able to offer interfacial activity. Octenyl succinic anhydride (OSA) is a hydrophobic molecule, which is widely used as thickener and stabilizer in food emulsions. In this work, the amphiphilic biopolymer (OSA-KGM) was fabricated by modifying the KGM with OSA. Furthermore, OSA-KGM biopolymer was used to prepare O/W emulsions, which were then freeze-dried and used to prepare oleogels as fat substitute for bakery products. OSA-KGM had advanced hydrophobicity with water contact angle 81.13° and adsorption behavior at the oil-water interface, with interfacial tension decreasing from 18.52 to 13.57 mN m-1 within 1 h. The emulsification of OSA-KGM remarkably improved the stability of emulsions without phase separation during storage for 31 days. Oleogels with OSA-KGM showed good thixotropic and structure recovery properties (approximately 100%) and low oil loss (from 69.5% to 50.4%). Cakes made from oleogels had a softer texture than cakes made from peanut oil and margarine. Amphiphilic biopolymer OSA-KGM shows advanced interfacial activity and hydrophobicity. This paper provides an insight into preparing stable O/W emulsions with a new biopolymer and oleogels potentially applied as fat substitute in bakery products. © 2022 Society of Chemical Industry.