Moisture Retention Characteristics of Konjac Glucomannan and Its Derivatives

doi:10.7506/spkx1002-6630-201103012

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (3 ): 46-50.doi: 10.7506/spkx1002-6630-201103012

• Basic Research • Previous Articles Next Articles

Moisture Retention Characteristics of Konjac Glucomannan and Its Derivatives

YAN Heng，GUO Guo-ning，CHENG Yan，CAI Bing，JIANG Fa-tang

1. College of Biological Engineering, Hubei University of Technology, Wuhan 430068, China；
2. Technology Center of Hubei Tobacco (Group) Co. Ltd., Wuhan 430051, China

Received:2010-04-30 Revised:2011-01-06 Online:2011-02-15 Published:2011-01-13
Contact: JIANG Fa-tang E-mail:yan.heng@hotmail.com

Abstract

Abstract: The properties of moisture absorption and retention in KGM and KSAP were compared with glycerin and propylene glycol, and their water adsorption isotherms were determined to illustrate the mechanism of moisture retention by using fitting regression analysis to evaluate the optimal mathematical model. It was found that the properties of moisture absorption and retention of KSAP were better than those of glycerin and propylene glycol. The shape of sorption isotherms were found to be type Ⅲ. At a given moisture content, the water activity of KSAP was the lowest. Peleg equation was best for characterizing the sorption behavior of these four materials. The monolayer moisture content values of KSAP obtained by the BET equation and GAB equation were 14.59% and 15.42%, respectively, greater than those of glycerin and propylene glycol.

Key words: KGM, KSAP, moisture retention, water activity, moisture adsorption isotherms

CLC Number:

O636.1

YAN Heng，GUO Guo-ning，CHENG Yan，CAI Bing，JIANG Fa-tang. Moisture Retention Characteristics of Konjac Glucomannan and Its Derivatives[J]. FOOD SCIENCE, 2011, 32(3 ): 46-50.

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Moisture Retention Characteristics of Konjac Glucomannan and Its Derivatives

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