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Effect of Degree of Acetylation on Gelation of Konjac Glucomannan

✍ Scribed by Gao, Shanjun; Nishinari, Katsuyoshi

Book ID
118013639
Publisher
American Chemical Society
Year
2004
Tongue
English
Weight
431 KB
Volume
5
Category
Article
ISSN
1525-7797

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πŸ“œ SIMILAR VOLUMES

Molecular weight effects on gelation and
Molecular weight effects on gelation and rheological properties of konjac glucomannan–xanthan mixtures
✍ 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~)

Gelation behaviour of konjac glucomannan
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✍ H. Zhang; M. Yoshimura; K. Nishinari; M. A. K. Williams; T. J. Foster; I. T. Nor πŸ“‚ Article πŸ“… 2001 πŸ› Wiley (John Wiley & Sons) 🌐 English βš– 224 KB πŸ‘ 2 views

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