Degraded konjac glucomannan by γ-ray irradiation assisted with ethanol: Preparation and characterization

Published on May 1, 2014in Food Hydrocolloids5.839
· DOI :10.1016/j.foodhyd.2013.09.005
Weiping Jin14
Estimated H-index: 14
Wei Xu16
Estimated H-index: 16
+ 4 AuthorsBin Li19
Estimated H-index: 19
(MOE: Chinese Ministry of Education)
Abstract 60 Co γ-ray irradiation assisted with ethanol pretreatment was utilized to prepare degraded konjac glucomannan products with well-dispersed low molecular fractions and white color. The molecular weight decreased from 1.4 × 10 6 to 6 × 10 5 at the dose of 3.6 kGy irradiation with 50% ethanol pretreatment. The properties and structure were analyzed by Fourier-transform infrared spectroscopy (FT-IR), colorimeter, dynamic light scattering (DLS), differential scanning calorimetry (DSC) and rheology. The chemical structure of degraded KGM was slight changed, while the thermal stability and whiteness enhanced for ethanol processed samples. DLS observation showed products had mono-model distribution. The zero-shear rate viscosity ( η 0 ) decreased from 139.8 Pa s to 2.928 Pa s as the irradiation increased up to 6.0 kGy. In conclusion, 60 Co γ-ray irradiation assisted with ethanol pretreatment will be a promising method to produce high quality KGM with low molecular weight to meet the practical production needs.
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