Morphology and gelation properties of konjac glucomannan: Effect of microwave processing

ABSTRACT

Gelation behaviors of konjac glucomannan (KGM) samples processed via microwave or water bath heating were studied. The microwave-heated gels had significantly better viscoelasticity and stronger KGM molecular chain interactions than water-bath-heated gels. Scanning electron microscopy analysis of the KGM gels revealed a concentrated, uniform network microstructure for the microwave-heated gels and a dense layered structure for the water-bath-heated gels. Microwave heating promotes hydrogen bonding while preserving the molecular chain. Hence, it can be used to improve the gelation properties and micromorphology of KGM without damaging its structure.

KEYWORDS:

• konjac glucomannan
• Microwave heating
• Gelation
• Microstructure
• Rheological property

Funding

This study was supported by the National Natural Science Fund of China (No. 31371791) and by the National Natural Science Funds of China (No. 31571865).

Additional information

Funding

This study was supported by the National Natural Science Fund of China (No. 31371791) and by the National Natural Science Funds of China (No. 31571865).