Preparation and Characterization of Konjac Glucomannan Gel

Dong Ying Xu; Zheng Fu Liao; Hui Wang

doi:10.4028/www.scientific.net/AMM.117-119.1374

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HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vols. 117-119Preparation and Characterization of Konjac...

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.

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Periodical:

Applied Mechanics and Materials (Volumes 117-119)

Pages:

1374-1376

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.117-119.1374

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Online since:

October 2011

Authors:

Dong Ying Xu, Zheng Fu Liao, Hui Wang

Keywords:

Characterization, Gel Point, Konjac Glucommanan (KGM), Preparation

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