Aggregation of konjac glucomannan by ethanol under low-alkali treatment

Qinghui Song,Liangliang Wu,Shuhao Li,Guohua Zhao,Yongqiang Cheng,Yun Zhou

Food Chemistry: X（2022）

引用 8|浏览8

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摘要

•Microstructure of KGM alcogels is distinct from that of normal KGM gels.•Gel network of EAKgel is more heterogeneous than that of EKgel.•Ethanol arranges the aggregation of deacetylated KGM chains.•Both structure and function of KGM aggregates are altered by ethanol and alkali.•Solvent quality deterioration drives the formation of low-alkali KGM alcogels.

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关键词

Konjac glucomannan,Ethanol,Low-alkali,Gelation,Aggregation

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