New application of konjac [A kind of Japanese foods] glucomannan as a texture modifier
1997
Kohyama, K. (National Food Research Inst., Tsukuba, Ibaraki (Japan)) | Nishinari, K.
In addition to being used as a material for the preparation of traditional alkaline gel, konjac glucomannan (KGM) can be utilized as a texture modifier under neutral or acidic conditions. Rheological and thermal properties of KGM with different molecular weights were studied under neutral conditions to promote further utilization. KGM molecules showed a coil overlap and entanglements even at a low concentration (0.01%). The mixed gels of KGM and kappa-carrageenan (CAR) were considered to involve 2 crystalline regions: one consisting only of CAR molecules and the other consisting of the interaction between CAR and KGM. Upon heating, the latter region was disintegrated at a lower temperature and the former melted at a higher temperature. Gels containing KGM with a higher molecular weight or a higher KGM content have a stronger tendency to make junction zones formed by CAR and KGM
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