Effects of Refining on Konjac Glucomannan and Gel Properties of Its Blend with κ-Carrageenan

Effects of Refining on Konjac Glucomannan and Gel Properties of Its Blend with κ-Carrageenan

Refined conditions of konjac glucomannan (KGM), physicochemical properties and structural characterization of KGM before and after refining and its blend with κ-carrageenan were explored in this study. Furthermore, the correlation between physicochemical properties of KGM and gel properties of the b...

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Bibliographic Details
Main Authors: Xiaojia JIAO, Kunxin DENG, Huiting WEI, Lingling XU, Yanbing ZHU, Kuncheng LIN, Zedong JIANG, Hui NI, Qingbiao LI, Mingjing ZHENG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-08-01
Series:Shipin gongye ke-ji
Subjects:
konjac glucomannan
purification
κ-carrageenan
structure
properties
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110184

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