The influence of deacetylation degree of konjac glucomannan on rheological and gel properties of konjac glucomannan/κ-carrageenan mixed system

2020 ◽  
Vol 101 ◽  
pp. 105523 ◽  
Author(s):  
Di Wu ◽  
Simin Yu ◽  
Hongshan Liang ◽  
Chen He ◽  
Jing Li ◽  
...  
Keyword(s):  
Konjac Glucomannan ◽  
Mixed System ◽  
Gel Properties ◽  
Deacetylation Degree

scholarly journals The effect of deacetylation degree of konjac glucomannan on microbial metabolites and gut microbiota in vitro fermentation

2020 ◽  
Vol 66 ◽  
pp. 103796 ◽  
Author(s):  
Dongmei Ouyang ◽  
Jie Deng ◽  
Kai Zhou ◽  
Yuxuan Liang ◽  
Yongchun Chen ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Konjac Glucomannan ◽  
Microbial Metabolites ◽  
In Vitro Fermentation ◽  
Deacetylation Degree

Rheological Study on a Mixed System of Konjac Glucomannan and Carrageenan: Effects of Molecular Weight of Konjac Glucomannan

1994 ◽  
pp. 457-460
Author(s):  
Kaoru Kohyama ◽  
Hiroki Iida ◽  
Takashi Ochi ◽  
Shiro Ohashi ◽  
Katsuyoshi Nishinari
Keyword(s):  
Molecular Weight ◽  
Konjac Glucomannan ◽  
Mixed System ◽  
Rheological Study

scholarly journals Effects of konjac glucomannan and acetylated distarch phosphate on the gel properties of pork meat myofibrillar proteins

2018 ◽  
Vol 55 (8) ◽  
pp. 2899-2909 ◽  
Author(s):  
Qunyi Tong ◽  
Long Chen ◽  
Weijun Wang ◽  
Zipei Zhang ◽  
Xueping Yu ◽  
...  
Keyword(s):  
Konjac Glucomannan ◽  
Myofibrillar Proteins ◽  
Pork Meat ◽  
Gel Properties

scholarly journals Stabilization of soy milk using konjac glucomannan

2019 ◽  
pp. 526
Author(s):  
Kai An
Keyword(s):  
Laser Scanning ◽  
Confocal Laser Scanning Microscope ◽  
Konjac Glucomannan ◽  
Mixed System ◽  
Confocal Laser ◽  
Soy Milk ◽  
Scanning Calorimetry ◽  
Metastable Zone ◽  
The Stability ◽  
Compound Plant

A novel compound functional plant beverage could be formed by blending soy milk with konjac glucomannan (KGM), a beneficial polysaccharide. Both the phase behavior and the stability of KGM-soy milk blend system were studied. The phase diagram showed that the KGM-soy milk blend system could form three regions: i.e., Unstable zone, metastable zone and stable zone. The stability of the blend system was investigated by measuring turbidity, viscosity, Zeta potential, particle size and differential scanning calorimetry (DSC), respectively. The microstructure of the KGM-soy milk mixed system was characterized by confocal laser scanning microscope (CLSM), which indicated that KGM and soy milk could be evenly dispersed under certain conditions. The mixtures with relatively low KGM component were unstable and easy to sedimentation. However, the blend systems with high KGM component were relatively stable and were not easy to occur phase separation. The results implied that KGM could act not only as a functional ingredient, but also as a stabilizer in the compound plant beverage.

Optimization of adding konjac glucomannan to improve gel properties of low-quality surimi

2013 ◽  
Vol 92 (1) ◽  
pp. 484-489 ◽  
Author(s):  
Jianhua Liu ◽  
Xinping Wang ◽  
Yuting Ding
Keyword(s):  
Konjac Glucomannan ◽  
Gel Properties

Heat- and cold-induced gels of desalted duck egg white/gelatin mixed system: Study on rheological and gel properties

2021 ◽  
pp. 107003
Author(s):  
Yalei Dai ◽  
Jingyun Zhao ◽  
Jin Gao ◽  
Qianchun Deng ◽  
Chuyun Wan ◽  
...  
Keyword(s):  
Egg White ◽  
Mixed System ◽  
System Study ◽  
Gel Properties ◽  
Duck Egg
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