Properties of Konjac Gum

doi:10.7506/spkx1002-6630-200919019

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (19 ): 93-95.doi: 10.7506/spkx1002-6630-200919019

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Properties of Konjac Gum

LI Jian-bin，CHEN Xiao-yun，LIANG Hui-yang，WEI Qiao-yan，LUO Yan

Institute of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China

Received:2009-05-12 Online:2009-10-01 Published:2010-12-29
Contact: LI Jian-bin E-mail:Lijb0771@126.com

Abstract

Abstract:

Konjac glucomannan is easy to form konjac gum when dissolved in water. The effects of external factors on viscosity of konjac gum were investigated. Results revealed that the viscosity of konjac gum increased as the increasing of KGM concentrations, but a decreased viscosity was observed at higher temperature. In addition, when pH is less than 7.0, the viscosity of konjac gum was stable. Moreover, the film-forming capability was also observed in 0.4% konjac glucomannan gum, which is a polysaccharide film.

Key words: konjac glucomannan, konjac gum, viscosity, polysaccharide film

CLC Number:

TS201.23

LI Jian-bin，CHEN Xiao-yun，LIANG Hui-yang，WEI Qiao-yan，LUO Yan. Properties of Konjac Gum[J]. FOOD SCIENCE, 2009, 30(19 ): 93-95.

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Properties of Konjac Gum

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