Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7793485 | Carbohydrate Polymers | 2014 | 8 Pages |
Abstract
The application of konjac glucomannan (KGM) in the food industry is always limited by its high viscosity. Hereby, low-viscosity KGM was prepared by alkaline-thermal degradation method. This process was demonstrated by the changes of average molecular weight and a kinetic model was developed. The results revealed that high alkalinity and high temperature had a synergetic effect on degradation. The structure of hydrolysates was evaluated by periodate oxidation and their fluidly properties were researched by rheology measurements. The degradation was divided into two regimes. The rate of the first regime (within 1 h) is higher than that of the second one (last 1 h). It is found that alkaline hydrolysis and deacetylation have a synergistic effect on the degradation under high alkalinity (pH 9.2) and low temperature condition (25 °C). Finally, rheology parameters showed alkaline-thermal degradation is a promising way that can be applied in practice to degrade KGM.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
Weiping Jin, Ting Mei, Yuntao Wang, Wei Xu, Jing Li, Bin Zhou, Bin Li,