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Dynamic viscoelastic study on the gelation of konjac glucomannan with different molecular weights

✍ Scribed by M. Yoshimura; K. Nishinari

Book ID
114200910
Publisher
Elsevier Science
Year
1999
Tongue
English
Weight
278 KB
Volume
13
Category
Article
ISSN
0268-005X

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Gelation behaviour of konjac glucomannan
Gelation behaviour of konjac glucomannan with different molecular weights
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The deacetylation and gelation of konjac glucomannan (KGM) following alkali addition was investigated by Fourier transform infrared, while the rheological properties of KGM with different molecular weights were studied by dynamic viscoelastic measurements in shear mode and penetration force tests. I

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## 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~)