study on rheological behavior of konjac glucomannan

Study on Edible Materials Materials Made from Konjac

Konjac Glucomannan (KGM) was mixed with Xanthan Gum (XG) to prepare membrane The membrane from denatured KGM showed better tensile strength and water-resistance than that from KGM By means of X-ray diffraction and scanning electron microscope the relationship between structures and functional properties was discussed

RHEOLOGICAL PROPERTIES OF MIXTURES OF SPRUCE

rheological properties of mixtures of spruce galactoglucomannans and konjac glucomannan or some other polysaccharides Spruce galactoglucomannan is a wood-derived polysaccharide of modest molar mass that has recently been made available in kg-scale for research and development of

3D Bioprintability of Konjac Glucomannan Hydrogel

Konjac glucomannan has potential applications in bio-printing due to its unique properties such as high viscosity water-holding capacity and easy gelatinization In this study the rheological properties i e the viscosity with changing the shear

Effects of anti

Buk Nuea Sai or Amorphophallus muelleri is an indigenous crop found mostly in northern and western parts of Thailand Fresh konjac corm of A muelleri contains 75-80% moisture and 20-25% total solids In the total solid portion konjac corm consists of carbohydrates particularly valuable glucomannan insoluble starch cellulose and other impurities such as proteins and lipids

Rheological and Thermal Behavior of Mixed Gelatin/Konjac

Jul 30 2014Mixed polysaccharide and protein gels are gaining popularity in the food industry This study investigated the rheological consequences of konjac glucomannan addition to gelatin The mixed gels had lower sensory hardness compared with pure gelatin gels which led to lower perceived difficulty of mastication and swallowing

RHEOLOGICAL PROPERTIES OF MIXTURES OF SPRUCE

rheological properties of mixtures of spruce galactoglucomannans and konjac glucomannan or some other polysaccharides Spruce galactoglucomannan is a wood-derived polysaccharide of modest molar mass that has recently been made available in kg-scale for research and development of

Morphology and gelation properties of konjac glucomannan

Rheological property Introduction Konjac glucomannan (KGM) a renewable natural high-molecular-weight (200–2000 kDa) water-soluble neutral polysaccharide is the main component of the tuber obtained from Amorphophallus konjac K Koch [1] Konjac flour extracted from the corm of this species is native to Asian countries

Ultrasonic Degradation of Konjac Glucomannan and the

Konjac glucomannan (KGM) is a kind of natural neutral polysaccharide which extracted from konjac tuber It consists of β-1 4-linked d-mannose and d-glucose with some short branches The usual ratio of mannose and glucose in KGM lies between molar ratios of 1:1 5 and 1:1 6 with a high degree of substitution (5∼10%) of the OH groups by acetyl groups []

Rheology Characteristics of Konjac Glucomannan treated

In order to study the effect of physical treatments on the rheology characteristics of konjac glucomannan after konjac purified powder was prepared onto hydrosol which was treated with the High Hydrostatic Pressure(HHP) and rheometer was used to determine its related rheological properties The results showed that the effect of the high hydrostatic pressure treatment on the rheology

Rheology Characteristics of Konjac Glucomannan treated

In order to study the effect of physical treatments on the rheology characteristics of konjac glucomannan after konjac purified powder was prepared onto hydrosol which was treated with the High Hydrostatic Pressure(HHP) and rheometer was used to determine its related rheological properties The results showed that the effect of the high hydrostatic pressure treatment on the rheology

The properties of jelly candy made of acid

supplemented with konjac glucomannan or psyllium husk powder Abstract: In this study acid-thinned starch was blended with konjac glucomannan or psyllium husk powder at a concentration of 3% w/w (starch basis) The blends were characterized by pasting analysis and rheological properties evaluation

3D Bioprintability of Konjac Glucomannan Hydrogel

Konjac glucomannan has potential applications in bio-printing due to its unique properties such as high viscosity water-holding capacity and easy gelatinization In this study the rheological properties i e the viscosity with changing the shear

3D Bioprintability of Konjac Glucomannan Hydrogel

Konjac glucomannan has potential applications in bio-printing due to its unique properties such as high viscosity water-holding capacity and easy gelatinization In this study the rheological properties i e the viscosity with changing the shear rate and the storage modulus G' and loss modulus G'' curve of different concentrations of konjac gum hydrogel were thoroughly measured

Effects of Konjac

Effects of konjac-glucomannan (KM) on retrogradation and gelatinization of corn starch (CS) were studied as a function of mixing ratio and of storage time by measuring force-deformation curves dynamic viscoelasticity and differential scanning calorimetry (DSC) Total polysaccharide concentration for the rheological experiments was 15 wt % and CS/KM ratios were 15/0 14 25/0 75 13 50/1 50

Safety and Efficacy of Glucomannan for Weight Loss in

3 2 Study Outcomes For the primary outcome there was no significant difference in the amount of weight loss between the participants in the glucomannan group and those in the placebo group at either two weeks (− 32 04 and − 11 02 resp ) or eight weeks (− 40 06 and − 43 07 resp ) after randomization (Table 2) Results of secondary efficacy outcomes are also shown in

Subject: Amorphophallus

The main aim of the current study was to research the effect of the degree of konjac deacetylation on the rheological and textural properties of konjac glucomannan (KGM) and κ-carrageenan blends A series of deacetylated konjac glucomannan (Da-KGM) with different degrees of deacetylation (0 20 35% 35 62% 57 19% and 74 01%) was prepared by

Physical stability and rheological properties of konjac

Konjac glucomannan (KGM)/ethyl cellulose (EC) could form a stable homogeneous emulsion with appropriate mixing formula This study aimed to investigate the stable mechanism of KGM/EC emulsion at different mixing ratio through its rheological properties and droplet size and morphology changes with up to 6days storage time

Textural and rheological properties of hydrolyzed Konjac

Key words: Hydrolyzed KGM kC Mixed system gel Texture Rheological properties Introduction Konjac gum is a hydrocolloid gum derived from the tubers of Araceae amorphophallus which comprises 60–70% konjac glucomannan It has been recognized as GRAS (generally recognized as safe) by a consensus of scientific opinion since

Rheological Properties of Mixed Gels: Gelatin Konjac

Small and large deformation rheological tests for mixed gels of gelatin konjac glucomannan (KGM) and locust bean gum (LBG) were performed For a total ingredient content of 1 1% the hydrocolloid mixtures behaved as entangled polymer solutions

Physicochemical properties of degraded konjac glucomannan

The exploration of methods for degrading konjac glucomannan (KGM) is of great significant and technological interest Here laser at the power of 10 W was employed to degrade KGM The laser degraded konjac glucomannan (LDK) was analyzed by viscosity Rheology Differential scanning calorimetry (DSC) Fourier transform infrared (FT-IR

Rheological Properties of Konjac Glucomannan Dispersons

Rheological Properties of Konjac Glucomannan Dispersons konjac glucomannan rheological properties Konjac(Amorphophallus konjac) glucomannan dispersions were prepared from konjac flour pretreated konjac flour and purified glucomannan Konjac glucomannan dispersions showed non-Newtonian fluid behavior without yield stress and higher shear stress at fixed shear rate than the

Morphology and gelation properties of konjac glucomannan

Rheological property Introduction Konjac glucomannan (KGM) a renewable natural high-molecular-weight (200–2000 kDa) water-soluble neutral polysaccharide is the main component of the tuber obtained from Amorphophallus konjac K Koch [1] Konjac flour extracted from the corm of this species is native to Asian countries

Effects of deacetylation of konjac glucomannan on the

Effects of deacetylation of konjac glucomannan on the physico-chemical properties of surimi gels from silver carp (Hypophthalmichthys molitrix)Li Yuan† ab Jiamei Yu† a Jianlou Mu c Tong Shi a Quancai Sun a Wengang Jin * b and Ruichang Gao * ab a School of Food and Biological Engineering Jiangsu University No 301 Xuefu Road Zhenjiang Jiangsu Province 212013 China