Preparation of Carboxymethyl Konjac Glucomannan for Use as a Food Thickener

doi:10.7506/spkx1002-6630-201422001

Abstract

Abstract:

A food thickener, carboxymethyl konjac glucommannan (CMKGM), was prepared from konjac glucommannan
(KGM). Fourier transform infrared (FTIR) spectroscopy showed that the carboxymethyl groups had been introduced into the
backbone of KGM. Scanning electron microscope (SEM) observation revealed that there were a lot of dents on the surface
of CMKGM. Thermogravimetry (TG) analysis showed that the thermal stability of CMKGM was enhanced. The shear
viscosity of CMKGM in aqueous solution decreased with increasing shear rate and temperature, respectively. In addition,
the shear viscosity increased with increasing concentration of CMKGM, and it increased at first and then decreased with
increasing pH.

Key words: konjac glucomannan, carboxymethylation, thickener

CLC Number:

TS201

ZHOU Yu-chi, WU Qi, XIONG Ling, LU Fang-ting, TIAN Da-ting*. Preparation of Carboxymethyl Konjac Glucomannan for Use as a Food Thickener[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201422001.

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Preparation of Carboxymethyl Konjac Glucomannan for Use as a Food Thickener

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