Studies on the Membrane -formed Prop erty of Denatured Konjac Glucomannan by De -acetylation

Abstract

Abstract: Konjac Glucomannan was denatured.I nfrared(IR)spectroscopy,scanning electron mi croscope(SEM)and image digitization processing e ts.were used to investigate the memb rane -formed mechanism and mechanic al properties of membrane and to observ e the surface structure of membrane.Compared with the un-denatured Konj ac Glucomannan membrane,the denature d Konjac Glucomannan membrane showe d better properties of tensile stren gth andfolding endurance.The surface homogeneity of the denatured Konjac G lucomannan membrane was improved.

Key words: Konjac Glucomannan , Acetyl , Denatured , CalciumHydroxids

LIN Xiao-Yan, CHEN Yan, LUO Xue-Gang. Studies on the Membrane -formed Prop erty of Denatured Konjac Glucomannan by De -acetylation[J]. FOOD SCIENCE, 2002, 23(2): 21-24.

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Studies on the Membrane -formed Prop erty of Denatured Konjac Glucomannan by De -acetylation

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