Paper Title:
Preparation and Characterization of Konjac Glucomannan Gel
  Abstract

Konjac glucomannan (KGM) gel was prepared by alkali catalyzed in aqueous solutions. The structure of the KGM gel was characterized by Fourier transform infrared (FTIR) spectroscopy and wide angle X-ray diffraction (WAXRD). The gel point of KGM solutions was determined by steady state fluorescence method and It was observed that the gel point of the KGM solutions depend on the concentration of KGM, pH value and temperature effectively. The results showed that the molecular chain structure of KGM gel is more regular than that of the pure KGM.

  Info
Periodical
Chapter
Chapter 7: Functional Materials
Edited by
Huixuan Zhang, Ye Han, Fuxiao Chen and Jiuba Wen
Pages
1374-1376
DOI
10.4028/www.scientific.net/AMM.117-119.1374
Citation
D. Y. Xu, Z. F. Liao, H. Wang, "Preparation and Characterization of Konjac Glucomannan Gel", Applied Mechanics and Materials, Vols. 117-119, pp. 1374-1376, 2012
Online since
October 2011
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$32.00
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