Preparation of Carboxymethyl Konjac Glucomannan for Use as a Food Thickener
ZHOU Yu-chi;WU Qi;XIONG Ling;LU Fang-ting;TIAN Da-ting;Key Laboratory of Biologic Resources Protection and Utilization of Hubei Province,School of Chemical and Environmental Engineering, Hubei Minzu University;
A food thickener, carboxymethyl konjac glucommannan(CMKGM), was prepared from konjac glucommannan(KGM). Fourier transform infrared(FTIR) spectroscopy showed that the carboxymethyl groups had been introduced into the backbone of KGM. Scanning electron microscope(SEM) observation revealed that there were a lot of dents on the surface of CMKGM. Thermogravimetry(TG) analysis showed that the thermal stability of CMKGM was enhanced. The shear viscosity of CMKGM in aqueous solution decreased with increasing shear rate and temperature, respectively. In addition, the shear viscosity increased with increasing concentration of CMKGM, and it increased at first and then decreased with increasing p H.