Rheological Properties of Irreversible Konjac Gel

doi:10.7506/spkx1002-6630-201511017

Abstract

Abstract:

In this work, the rheological properties of irreversible konjac gel were studied, and the effects of konjac powders
from different varieties, konjac powder concentration, heating temperature and gelling agent type and concentration
on irreversible konjac gel strength were investigated. The rheological parameters of konjac irreversible gel were obtained by
measurement of the storage modulus G′ and the loss modulus G″. The results showed that the gel formed from A. albus flour
was the best among four samples. In the irreversible gelation process, with increasing konjac powder concentration, gelation
time became shorter, and the platform value of shear modulus was enhanced. Elevated temperature could accelerate the rate
of gelation. It was found that better gelation could be formed at 80 ℃ and in the pH range of 11 to 13. The storage modulus
and the difference in loss modulus reached their maximum values when 0.6%, 0.5% and 1.0% of the gelling agents Na2CO3,
Ca(OH)2 and Na3PO4 were added respectively, and the time for the formation of gels was shortened.

Key words: irreversible konjac gel, rheological properties, gel strength, gelling agents

CLC Number:

TS219

SONG Qian1, WANG Min1, DENG Liling1, ZHONG Geng1,2,*. Rheological Properties of Irreversible Konjac Gel[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201511017.

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Rheological Properties of Irreversible Konjac Gel

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