Sol gel transition of konjac glucomannan
Konjac glucomannan (KGM) is a high molecular weight plant found in tubers of the Amorphophallus konjac. Due to adulteration of porcine gelatine in pharmaceutical products, KGM obtained an ideal characteristic which can be developed as substitute to gelatine. The transition from the liquid state (so...
| Main Authors: | , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
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Halal Products Research Institute, Universiti Putra Malaysia
2009
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| Online Access: | http://psasir.upm.edu.my/id/eprint/19942/1/73-18.pdf |
| _version_ | 1796969707566268416 |
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| author | M. B., Siti Aisyah Mat Hashim, Dzulkifly Mustafa, Shuhaimi |
| author_facet | M. B., Siti Aisyah Mat Hashim, Dzulkifly Mustafa, Shuhaimi |
| author_sort | M. B., Siti Aisyah |
| collection | UPM |
| description | Konjac glucomannan (KGM) is a high molecular weight plant found in tubers of the Amorphophallus konjac. Due to adulteration of porcine gelatine in pharmaceutical products,
KGM obtained an ideal characteristic which can be developed as substitute to gelatine. The transition from the liquid state (sol) to the solid state (gel) is called the sol-gel transition and the critical point for the transition is defined as the gel point. To study a gelling material, it is
important to have a method to determine the gel point in an accurate and reproducible manner. |
| first_indexed | 2024-03-06T07:47:01Z |
| format | Conference or Workshop Item |
| id | upm.eprints-19942 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T07:47:01Z |
| publishDate | 2009 |
| publisher | Halal Products Research Institute, Universiti Putra Malaysia |
| record_format | dspace |
| spelling | upm.eprints-199422018-08-06T00:23:33Z http://psasir.upm.edu.my/id/eprint/19942/ Sol gel transition of konjac glucomannan M. B., Siti Aisyah Mat Hashim, Dzulkifly Mustafa, Shuhaimi Konjac glucomannan (KGM) is a high molecular weight plant found in tubers of the Amorphophallus konjac. Due to adulteration of porcine gelatine in pharmaceutical products, KGM obtained an ideal characteristic which can be developed as substitute to gelatine. The transition from the liquid state (sol) to the solid state (gel) is called the sol-gel transition and the critical point for the transition is defined as the gel point. To study a gelling material, it is important to have a method to determine the gel point in an accurate and reproducible manner. Halal Products Research Institute, Universiti Putra Malaysia 2009 Conference or Workshop Item PeerReviewed text en http://psasir.upm.edu.my/id/eprint/19942/1/73-18.pdf M. B., Siti Aisyah and Mat Hashim, Dzulkifly and Mustafa, Shuhaimi (2009) Sol gel transition of konjac glucomannan. In: 3rd IMT-GT International Symposium on Halal science and Management 2009, 21-22 Dec. 2009, KLIA Sepang, Malaysia. (pp. 126-129). |
| spellingShingle | M. B., Siti Aisyah Mat Hashim, Dzulkifly Mustafa, Shuhaimi Sol gel transition of konjac glucomannan |
| title | Sol gel transition of konjac glucomannan |
| title_full | Sol gel transition of konjac glucomannan |
| title_fullStr | Sol gel transition of konjac glucomannan |
| title_full_unstemmed | Sol gel transition of konjac glucomannan |
| title_short | Sol gel transition of konjac glucomannan |
| title_sort | sol gel transition of konjac glucomannan |
| url | http://psasir.upm.edu.my/id/eprint/19942/1/73-18.pdf |
| work_keys_str_mv | AT mbsitiaisyah solgeltransitionofkonjacglucomannan AT mathashimdzulkifly solgeltransitionofkonjacglucomannan AT mustafashuhaimi solgeltransitionofkonjacglucomannan |