Microwave Heating for the Dry Preparation of Carboxymethyl Konjac Glucomannan and Its Properties

doi:10.7506/spkx1002-6630-201014011

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (14): 47-52.doi: 10.7506/spkx1002-6630-201014011

• Processing Technology • Previous Articles Next Articles

Microwave Heating for the Dry Preparation of Carboxymethyl Konjac Glucomannan and Its Properties

XIA Yu-hong1，LU Ran1，ZHONG Geng1,2,*，ZHAO Ya-nan1，HE Cui-chan1

1. College of Food Science, Southwest University, Chongqing 400715, China ；
2. Konjac Engineering Technology Center of Chongqing, Chongqing 400715, China

Received:2009-11-18 Online:2010-07-15 Published:2010-12-29
Contact: Zhong Geng E-mail:zhongdg@126.com

Abstract

Abstract:

In this study, microwave heating was used for the dry preparation of carboxymethyl konjac glucomannan (CMK) and its properties were also investigated. The effects of konjac glucomannan (KGM) -to-chloroacetic acid molar ratio, konjac glucomannan-to-sodium hydroxide molar ratio, microwave heating time and temperature on the degree of substitution (DS) were studied in the single factor experiments. Based on these studies, the optimal values of chloroacetic acid/KGM/sodium hydroxide molar ratio and reaction temperature and time determined by orthogonal array design to be 1.1: 1: 2.5, 75 ℃ and 8 min, respectively. Under these optimal reaction conditions, the maximum DS was up to 0.48. The final product obtained exhibited high solubility in water, excellent transparency and good stability. In addition, increasing DS resulted in higher water-absorbing and water-holding capacities.

Key words: microwave, carboxymethyl konjac glucomannan, water-absorbing capacity, water-holding capacity

CLC Number:

S263
TS201.7

XIA Yu-hong1，LU Ran1，ZHONG Geng1,2,*，ZHAO Ya-nan1，HE Cui-chan1. Microwave Heating for the Dry Preparation of Carboxymethyl Konjac Glucomannan and Its Properties[J]. FOOD SCIENCE, 2010, 31(14): 47-52.

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Microwave Heating for the Dry Preparation of Carboxymethyl Konjac Glucomannan and Its Properties

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