国立研究開発法人 国際農林水産業研究センター | JIRCAS

New Application of Konjac Glucomannan as a Texture Modifier

JARQ : Japan Agricultural Research Quarterly
ISSN
00213551
書誌レコードID(総合目録DB)
AA0068709X
本文フルテキスト

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 x-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.

刊行年月1997-10-01
作成者Kaoru KOHYAMA Katsuyoshi NISHINARI
データ作成日1997-10-01
国立情報学研究所メタデータ主題語彙集(資源タイプ)Journal Article
31
4
開始ページ301
終了ページ306
言語eng