Effects of pH and temperature on colloidal properties and molecular characteristics of Konjac glucomannan

The hydrocolloidal characteristics of Konjac glucomannan (KGM) are important for its application as a thickening and gelling agent for liquid foods. In this study, the rheological behavior and molecular properties such as molar mass, hydrodynamic radius and chain conformation of KGM in water were determined at various pH levels (4.0-10.0) during heating from 20 to 80 °C. Acidic and neutral conditions (pH 4.0-7.0) promoted the dispersion of KGM,...