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Composition and effect of salt on rheological and gelation properties of Enterolobium contortisilliquum gum exudate

✍ Scribed by J.D Oliveira; D.A Silva; R.C.M de Paula; J.P.A Feitosa; H.C.B Paula

Book ID
117314427
Publisher
Elsevier Science
Year
2001
Tongue
English
Weight
189 KB
Volume
29
Category
Article
ISSN
0141-8130

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✍ Dan Shen; Chao Wan; Shanjun Gao πŸ“‚ Article πŸ“… 2010 πŸ› John Wiley and Sons 🌐 English βš– 211 KB

## Abstract Fractions of konjac glucomannan (KGM) with various viscosity‐average molecular weights (__M__~v~) ranging from 4.00 Γ— 10^5^ to 2.50 Γ— 10^6^ were prepared by hydrolysis degradation in hydrochloride acid/ethanol. Effect of __M__~v~ of KGM on the critical gelation temperature (__T__~gel~)