Effect of molecular characteristics of Konjac glucomannan on gelling and rheological properties of Tilapia myofibrillar protein

Konjac glucomannan (KGM) is an important gelling agent in composite gels. This study aimed to investigate the effects of KGM molecular characteristics (molecular weight, size and conformation) on gelling properties of Tilapia myofibrillar protein (TMP). In this work, TMP composite gels were prepared under neutral pH with varying KGM (native KGM, 10kGy-KGM, 20kGy-KGM, and 100kGy-KGM) of different molecular characteristics. Native KGM, 10kGy-KGM,...