Physico-chemical Properties of Konjac Fine Flour from Amorphophallus bulbifer

doi:10.7506/spkx1002-6630-201317027

Abstract

Abstract:

Konjac fine flours from Amorphophallus bulbifer, Amorphophallu rivieri and Amorphophallu albus were
comparatively investigated for konjac glucomannan (KGM) content, apparent viscosity, color parameters, whiteness,
solubility and gelation properties. Meanwhile, a comparative analysis of functional groups in their structures was also carried
out by UV spectroscopy, infrared spectroscopy and nuclear magnetic resonance. Konjac fine flour from Amorphophallus
bulbifer had similar physico-chemical properties to those from Amorphophallu rivieri and Amorphophallu albus, but was
superior in terms of KGM content, viscosity, stability in solution and thermo-reversible gel blended with carrageenan.

Key words: konjac fine flour from Amorphophallus bulbifer, physicochemical properties, comparative study

CLC Number:

S567.239

DENG Li-ling1，XU Xiao-qing1，YANG Yan-xun1，WANG Qiao1，ZHONG Geng1,2,*. Physico-chemical Properties of Konjac Fine Flour from Amorphophallus bulbifer[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201317027.

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Physico-chemical Properties of Konjac Fine Flour from Amorphophallus bulbifer

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