New application of konjac glucomannan as a texture modifier

Japan Agricultural Research Quarterly

Volumn 31, Issue 4, 1997, Pages 301-306

  Kohyama, Kaoru ^a   Nishinari, Katsuyoshi ^a,b  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b Osaka Prefecture University   (Japan)

Author keywords

Differential scanning calorimetry; Gel; Viscoelasticity; Viscosity

Indexed keywords

EID: 0031524389     PISSN: 00213551     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (8)

1. Cairns, P. et al. (1991): Molecular transforms of kappa carrageenan and furcellaran from mixed gel systems. Int. J. Biol. Macromol., 13, 65-68.
2. Henley, D. (1961): A macromolecular study of cellulose in the solvent cadoxen. Arkiv Kemi, 18, 327-392.
3. Kaibara, M. & Fukada, E. (1976): Rheological measurements of fibrin gels during clotting. Thromb. Res. (Suppl. II), 8, 49-58.
4. Kohyama, K., Iida, H. & Nishinari, K. (1993): A mixed system composed of different molecular weight konjac glucomannan and κ-carrageenan : large deformation and dynamic viscoelastic study. Food Hydrocoll., 7, 213-226.
5. Kohyama, K., Sano, Y. & Nishinari, K. (1996): A mixed system composed of different molecular weight konjac glucomannan and κ-carrageenan. II. Molecular weight dependence of viscoelasticity and thermal properties. Food Hydrocoll., 10, 229-238.
6. Morris, E. R. et al. (1981): Concentration and shear rate dependence of viscosity in random coil polysaccharide solutions. Carbohydr. Polym., 1, 5-11.
7. Nishinari, K., Williams, P.A., & Phillips, G.O. (1992): Review of the physico-chemical characteristics and properties of konjac mannan. Food Hydrocoll., 6, 199-222.
8. Williams, P. A. et al. (1993): Investigation of the gelation mechanism in kappa-carrageenan/konjac mannan mixtures using differential scanning calorimetry. Macromolecules, 26, 5441-5446.