FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (20 ): 203-206.doi: 10.7506/spkx1002-6300-200920041

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Degradation of Konjac Glucomannan with Ozone

LOU Guang-qing,LIN Xiang-yang*,PENG Shu-mei,LI Yan-hui,ZHANG Li-jing,ZHU Rong-bi,ZHANG Hong   

  1. College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
  • Received:2009-06-29 Online:2009-10-15 Published:2010-12-29
  • Contact: LIN Xiang-yang E-mail:xylin@fzu.edu.cn

Abstract:

Effects on viscosity degradation percentage (VDP) and pH value of konjac solution were investigated based on reaction time, ozone input amount, material/liquid ratio and reaction temperature, respectively. Ozone could effectively degrade konjac glucomannan (KGM). Single factor experiments indicated that the optimal degradation was obtained by 1 h reaction with an ozone input amount of 6 g/h and a material/liquid ratio of 1% at 55 ℃. No obvious changes in the groups of degraded products were observed in infrared spectra although ozone had strong oxidative capability.

Key words: ozone, degradation, konjac glucomannan, viscosity degradation percentage (VDP)

CLC Number: