Structure and Properties of Konjac Glucomannan Membrane in Alcohol Solution

doi:10.7506/spkx1002-6300-201003024

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (3): 106-109.doi: 10.7506/spkx1002-6300-201003024

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Structure and Properties of Konjac Glucomannan Membrane in Alcohol Solution

CHEN Shi-yong1，LU Wen-ping1，WANG Chao1,2,*，CHEN Wen-ping1，JIANG Gui-lin1， JIANG Fa-tang1,2，ZHONG Xiao-ling1

1. College of Bioengineering, Hubei University of Technology, Wuhan 430068, China；
2. Wuhan Licheng Biotechnology Co. Ltd., Wuhan 430068, China

Received:2009-05-11 Revised:2009-09-24 Online:2010-02-01 Published:2010-12-29
Contact: WANG Chao E-mail:wangchao5412@163.com

Abstract

Abstract:

Konjac glucomannan membrane (KGM) was prepared in alcohol solution through sequential treatments of swelling followed by casting. The aggregation structure and properties of KGM membrane were investigated in this study. Results indicated that alcohol could promote the formation of partially ordered and stacked membrane structure of konjac glucomannan, increase microcrystalline rate of KGM and improve thermal stability of KGM. In addition, with increasing alcohol concentration, an increase in the break strength of thin membrane was observed, along with a decrease in elongation, transmission, water activity and water-absorption rate of KGM membrane.

Key words: konjac glucomannan membrane, alcohol solution, SEM, microcrystalline rate, water-absorption rate

CLC Number:

CHEN Shi-yong1，LU Wen-ping1，WANG Chao1,2,*，CHEN Wen-ping1，JIANG Gui-lin1， JIANG Fa-tang1,2，ZHONG Xiao-ling1. Structure and Properties of Konjac Glucomannan Membrane in Alcohol Solution[J]. FOOD SCIENCE, 2010, 31(3): 106-109 https://doi.org/10.7506/spkx1002-6300-201003024

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Structure and Properties of Konjac Glucomannan Membrane in Alcohol Solution

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