The combined effects of konjac glucomannan and ultrasound treatments on the interaction of gluten and surimi protein.

Food Chem X · 2026 · PMC12853047 · PMID 41623964

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a decreasing trendno p-value reported

All treatments of gluten proteins exhibited a decreasing trend in ionic bonds, indicating a reduction in ionizable amino acid residues and suggesting that ionic interactions were the weakest among the tested forces.

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an increasing trendno p-value reported

For surimi proteins, no significant differences were observed; however, KGM and U treatments showed an increasing trend compared to control and UKGM.

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