Effect of deacetylation on the glucomannan gelation process for making restructured seafood products

This paper focuses on the relationship between network structure and physicochemical and rheological properties of aqueous glucomannan dispersions (AGD) as a function of pH, to establish optimal conditions of glucomannan gelation for making restructured seafood products. Various lots of AGD were prepared from 3% (L1) and 5% (L2) konjac glucomannan adding different amounts (0.5–5%) of 0.6 N KOH to obtain samples with successively increasing...