ICCAS OpenIR  > 有机固体实验室
Morphology evolution and gelation mechanism of alkali induced konjac glucomannan hydrogel
Zhou, Yun1,2; Jiang, Runsheng3; Perkins, Wade S.4; Cheng, Yongqiang1
2018-12-15
Source PublicationFOOD CHEMISTRY
ISSN0308-8146
Volume269Pages:80-88
AbstractA molecular-level mechanism of alkali induced konjac glucomannan (KGM) hydrogel gelation processing is considered with the application of nuclear magnetic resonance (NMR) spectroscopy and atomic force microscopy (AFM) as complementary methods to diffusive wave spectroscopy (DWS) microrheology and thermoanalysis. It is shown that deacetylation of KGM chains occurs immediately upon mixing with Na2CO3, inducing self-packaging. Partial unfolding of the packed loose structure of dehydrated KGM is observed upon heating. The configuration transition from random coils to self-assembling filament networks takes place before KGM aggregating to form large irreversible bundles with a lower degree of cross-linking. The gelation is not fulfilled until the temperature is increased to above 70 degrees C when the significant agglomeration is initiated among transitional fibrils to form junction zones essentially composed of acetyl-free portions. This suggests the intermolecular aggregation of KGM chains not simply regarding to hydrogen bonds, but essentially relating to hydrophobic interactions.
KeywordKonjac Glucomannan Deacetylation Gelation Alkali Afm Nmr
DOI10.1016/j.foodchem.2018.05.116
Indexed BySCI
Language英语
WOS IDWOS:000441142100010
PublisherELSEVIER SCI LTD
Citation statistics
Cited Times:4[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.iccas.ac.cn/handle/121111/41921
Collection有机固体实验室
Corresponding AuthorCheng, Yongqiang
Affiliation1.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100083, Peoples R China
2.Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China
3.Chinese Acad Sci, CAS Key Lab Organ Solids, Inst Chem, Beijing 100080, Peoples R China
4.Univ Calif Berkeley, Dept Chem, Berkeley, CA 94720 USA
Recommended Citation
GB/T 7714
Zhou, Yun,Jiang, Runsheng,Perkins, Wade S.,et al. Morphology evolution and gelation mechanism of alkali induced konjac glucomannan hydrogel[J]. FOOD CHEMISTRY,2018,269:80-88.
APA Zhou, Yun,Jiang, Runsheng,Perkins, Wade S.,&Cheng, Yongqiang.(2018).Morphology evolution and gelation mechanism of alkali induced konjac glucomannan hydrogel.FOOD CHEMISTRY,269,80-88.
MLA Zhou, Yun,et al."Morphology evolution and gelation mechanism of alkali induced konjac glucomannan hydrogel".FOOD CHEMISTRY 269(2018):80-88.
Files in This Item:
There are no files associated with this item.
Related Services
Recommend this item
Bookmark
Usage statistics
Export to Endnote
Google Scholar
Similar articles in Google Scholar
[Zhou, Yun]'s Articles
[Jiang, Runsheng]'s Articles
[Perkins, Wade S.]'s Articles
Baidu academic
Similar articles in Baidu academic
[Zhou, Yun]'s Articles
[Jiang, Runsheng]'s Articles
[Perkins, Wade S.]'s Articles
Bing Scholar
Similar articles in Bing Scholar
[Zhou, Yun]'s Articles
[Jiang, Runsheng]'s Articles
[Perkins, Wade S.]'s Articles
Terms of Use
No data!
Social Bookmark/Share
All comments (0)
No comment.
 

Items in the repository are protected by copyright, with all rights reserved, unless otherwise indicated.