Primary Study on Relativity between Circular Dichroism and Food Nutriology Performance of Konjac Glucomannan

Abstract

Abstract: Studied the influence of temperature, pH, Ca2+, boron and congo red on circular dichroism of konjac glucomannan,the results showed that it brought a new cotton effect when in high pH, the rest mainly brought out the changes on absorptionintensity in different extent. Therefore aggregation of konjac glucomannan included no quite ordered structure and acetyl hadvery important influence on aggregation structure. Discussed for preliminary step on the possible relativity between the changesof circular dichroism spectroscopy and swelling of konjac glucomannan, mechanism of irreversible gel food, resolution of calciumin gel food and anti-swelling character of konjac flour.

Key words: konjac glucomannan, circular dichroism, conformation transfer, food nutriology performance

LI Bin, XIE Bi-Jun. Primary Study on Relativity between Circular Dichroism and Food Nutriology Performance of Konjac Glucomannan[J]. FOOD SCIENCE, 2004, 25(2): 76-79.

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Primary Study on Relativity between Circular Dichroism and Food Nutriology Performance of Konjac Glucomannan

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