Preparation and Characterization of Konjac Glucomannan Gel

Abstract:

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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:

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 et al., "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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Price:

$35.00

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