Results 121 to 130 of about 2,540 (172)
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Physicochemical Characterization of Konjac Glucomannan
Biomacromolecules, 2005Four commercial konjac glucomannan (KGM) samples and a glucomannan derived from yeast were characterized by aqueous gel permeation chromatography coupled with multi angle laser light scattering (GPC-MALLS). Disaggregation of aqueous glucomannan solutions through controlled use of a microwave bomb facilitated reproducible molar mass distribution ...
Ian, Ratcliffe +3 more
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Journal of environmental polymer degradation, 1997
The paper reviews the solution and gelling properties of konjac glucomannan (KGM) and its interactions with other hydrocolloids such as xanthan and carrageenan for food applications. Research activities in the area of KGM processing in environmentally friendly aqueous environments have been discussed for coatings and packaging applications.
Vipul Davé, Stephen P. McCarthy
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The paper reviews the solution and gelling properties of konjac glucomannan (KGM) and its interactions with other hydrocolloids such as xanthan and carrageenan for food applications. Research activities in the area of KGM processing in environmentally friendly aqueous environments have been discussed for coatings and packaging applications.
Vipul Davé, Stephen P. McCarthy
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Sulfation and biological activities of konjac glucomannan
Carbohydrate Polymers, 2013The sulfation of konjac glucomannan and its anti-HIV and blood anticoagulant activities were investigated. Konjac glucomannan is a polysaccharide occurring naturally in konjac plant tubers and has high molecular weights. Solubility in water is very low, and the aqueous solutions at low concentrations have high viscosity. Before sulfation, hydrolysis by
Surina, Bo +4 more
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International Journal of Biological Macromolecules, 2023
The nutritional benefits of soluble dietary fiber were mainly attributed to its viscosity and hydration capacity. This study was aimed to investigate the effects of the interaction between konjac glucomannan (KGM) and dihydromyricetin (DMY) on the viscosity and hydration capacity of KGM and the thermal stability of DMY. In contrary to most reports, the
Yan, Chen +3 more
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The nutritional benefits of soluble dietary fiber were mainly attributed to its viscosity and hydration capacity. This study was aimed to investigate the effects of the interaction between konjac glucomannan (KGM) and dihydromyricetin (DMY) on the viscosity and hydration capacity of KGM and the thermal stability of DMY. In contrary to most reports, the
Yan, Chen +3 more
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Gelation Behavior of Native and Acetylated Konjac Glucomannan
Biomacromolecules, 2002Gelation kinetics of native and acetylated konjac glucomannan (KGM) samples in the presence of alkali (sodium carbonate) was studied by dynamic viscoelastic measurements. Molecular weight and other molecular parameters of KGM were determined by static light scattering and viscosity measurements.
Long, Huang +4 more
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Effect of ultrasound on enzymatic acylation of konjac glucomannan
Bioprocess and Biosystems Engineering, 2007A comparative study was made of enzymatic acylation of konjac glucomannan with vinyl esters under ultrasonic irradiation and shaking in organic solvent tert-butanol. Among the 13 enzymes selected, Novozym 435 exhibited the highest acylation activity towards KGM whether under ultrasonic irradiation or shaking.
Zhi-Gang, Chen +3 more
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Modifications of konjac glucomannan for diverse applications
Food Chemistry, 2018Konjac glucomannan (KGM) is a major polysaccharide from the corm of Amorphophallus konjac. Native KGM has limited uses and has been chemically/physically/enzymatically modified to expand the range of functional properties. This mini-review summarises the recent advances of modifying KGM for diverse food and nonfood applications, focusing on the ...
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Enzymatic Production and Characterization of Konjac Glucomannan Oligosaccharides
Journal of Agricultural and Food Chemistry, 2011Enzymes from a balanced human gut flora are promising tools to design prebiotic oligosaccharides. In this study, we investigated the action of enzymes from fecal bacteria on the complex polysaccharide konjac glucomannan (KGM). The oligosaccharides produced were compared to oligosaccharides from KGM digests with fungal endo-β-(1,4)-glucanase (EG) or ...
Albrecht, S.A. +5 more
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Effect of Degree of Acetylation on Gelation of Konjac Glucomannan
Biomacromolecules, 2003Effect of the degree of acetylation (DA) on the gelation behaviors on addition of sodium carbonate for native and acetylated konjac glucomannan (KGM) samples with a DA range from 1.38 to 10.1 wt % synthesized using acetic anhydride in the presence of pyridine as catalyst was studied by dynamic viscoelastic measurements.
Shanjun, Gao, Katsuyoshi, Nishinari
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International Journal of Drug Delivery Technology
Konjac glucomannan is natural polysaccharide that has physical properties in the form of high viscosity and gel-forming capacity that can be widely utilized in various fields, especially the pharmaceutical and food industries. However, the characteristics of high viscosity and limited stability of the solution are things that need to be considered in ...
Dyah Ayu Pipin Lestari +2 more
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Konjac glucomannan is natural polysaccharide that has physical properties in the form of high viscosity and gel-forming capacity that can be widely utilized in various fields, especially the pharmaceutical and food industries. However, the characteristics of high viscosity and limited stability of the solution are things that need to be considered in ...
Dyah Ayu Pipin Lestari +2 more
openaire +1 more source