Study on Gel Formation Mechanism of Konjac Glucomannan
摘要
The transformation of molecular conformation after gelatinization of konjac glucomannan ischaracterized by means of GC, GPC, FT-IR, DSC, XRD and TEM. The results showed that the molecule ofKGM had no branch, the monose composition and connecting type of the molecular chain had no change,the transformation of molecule weight was little, and its drying powder sample formed an evidently newcrystalline region. The hollow double helix structure of KGM in hydrosol changed from stretch chain into in-tercross and entwisted after gelatinization. The gelatin formation mechanism of konjac glucomannan is there-by expounded.
引用本文（GB/T 7714）
Libin, XIEBi-jun. Study on Gel Formation Mechanism of Konjac Glucomannan[J]. Acta Scientiarum Naturalium Universitatis Sunyatseni, 2003.
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