Effects of pH and temperature on colloidal properties and molecular characteristics of Konjac glucomannan

Wenjie Jian, Ka Chai Siu, Jianyong Wu

Research output: Journal article publicationJournal articleAcademic researchpeer-review

42 Citations (Scopus)

Abstract

Abstract The hydrocolloidal characteristics of Konjac glucomannan (KGM) are important for its application as a thickening and gelling agent for liquid foods. In this study, the rheological behavior and molecular properties such as molar mass, hydrodynamic radius and chain conformation of KGM in water were determined at various pH levels (4.0-10.0) during heating from 20 to 80 °C. Acidic and neutral conditions (pH 4.0-7.0) promoted the dispersion of KGM, and alkaline condition at pH 10 favored its aggregation in water, while KGM maintained a random coil conformation in the whole pH range. Associated with the pH effects were changes in the rheological behavior during heating from 20 to 80 °C. The significant differences in the colloidal and rheological characteristics were mainly attributed to alteration of intermolecular interaction (attractive or repulsive) rather than deacetylation at various pH levels. Deacetylation occurred in both acidic and alkaline condition. The second virial value was positive in acidic and negative in alkaline condition. The results showed that hydrocolloidal characteristics of KGM in water were significantly affected by pH.
Original languageEnglish
Article number10152
Pages (from-to)285-292
Number of pages8
JournalCarbohydrate Polymers
Volume134
DOIs
Publication statusPublished - 10 Dec 2015

Keywords

  • Colloidal solution
  • Konjac glucomannan
  • Light scattering analysis
  • Molecular interaction
  • pH
  • Temperature

ASJC Scopus subject areas

  • Organic Chemistry
  • Polymers and Plastics
  • Materials Chemistry

Cite this