Detailed Examination of the Branched Structure of Konjac Glucomannan

Maeda, Masatsugu; Shimahara, Hideo; Sugiyama, Noboru

doi:10.1080/00021369.1980.10863939

Cited by 90 publications

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“…This solubility may partly be attributed to the long side chains of the glucomannan (Wen, Wang, Wang, Li & Zhou, 2008;Hwang & Kokini, 1991) which serve to hinder intermolecular association and enhance solvation (Wen et al, 2008;Dea, Morris, Rees, Welsh, Barnes & Price, 1977) however it is predominantly believed to be associated with the presence of the acetyl substituents. Although the removal of these groups facilitates gelation, the precise role of the acetyl groups in promoting solubility is still a matter of controversy (Maeda et al, 1980;Maekaji, 1974;Wen et al, 2008;Dea et al, 1977).…”

Section: <Figure 1 Here>mentioning

confidence: 99%

“…The gel is the traditional Japanese food Konjac, and high molar mass KGM is essential for the preparation of high-quality Konjac. Maeda et al (1980) reported that, short side chains of 11-16 monosaccharides occur at intervals of 50-60 units of the main chain attached by β-1,3 linkages. Also, acetate groups on carbon 6 occur at every 9-19 units of the main chain.…”

Section: <Figure 1 Here>mentioning

confidence: 99%

“…Typically reported M:G ratio is approximately 1.6:1 (Maeda et al, 1980;Shimahara, Suzuki, Sugiyama & Nishizawa, 1975;Cescutti, Campa, Delben and Rizzo, 2002). Smith and Srivastava (1959) proposed that the glucomannan has β-1,4 linked Dglucose and D-mannose residues as the main chain with branches joined through C-3 carbon of D-glucosyl and D-mannosyl residues.…”

Section: <Figure 1 Here>mentioning

confidence: 99%

“…While some authors reported a random distribution of these residues (Williams et al, 2000), other researchers prefer a complex non-random distribution as the basic polymeric repeating unit has the patterns of: Kato and Matsuda (1969) and Kato, Watanabe, and Matsuda (1970) - Shimahara, Suzuki, Sugiyama, and Nishizawa (1975);Takahashi et al (1984) KGM contains some acetyl groups in the main chain. In the presence of alkali, deacetylation occurs and a thermally stable gel is formed (Maeda et al, 1980;Maekaji, 1974). The gel is the traditional Japanese food Konjac, and high molar mass KGM is essential for the preparation of high-quality Konjac.…”

Section: <Figure 1 Here>mentioning

confidence: 99%

“…It is composed of a backbone chain of β-1,4 linked D-mannose and D-glucose with a low degree of acetyl groups related to its gel formation properties (Maeda, Shimahara & Sugiyama, 1980;Nishinari, Williams & Phillips, 1992;Takigami, 2000;Williams, Foster, Martin, Norton, Yoshimura & Nishinari, 2000;Katsuraya, Okuyama, Hatanaka, Oshima, Sato & Matsuzaki, 2003;Gao & Nishinari, 2004).…”

Section: Introductionmentioning

confidence: 99%

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A novel global hydrodynamic analysis of the molecular flexibility of the dietary fibre polysaccharide konjac glucomannan

et al. 2009

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confidence: 99%

Section: <Figure 1 Here>mentioning

confidence: 99%

Section: <Figure 1 Here>mentioning

confidence: 99%

Section: <Figure 1 Here>mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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A novel global hydrodynamic analysis of the molecular flexibility of the dietary fibre polysaccharide konjac glucomannan

et al. 2009

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Blend films from chitosan and konjac glucomannan solutions

Xiao

Gao

Wang

et al. 2000

J. Appl. Polym. Sci.

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Blend films were prepared by blending 7 wt % konjac glucomannan (KGM) aqueous solution with 2 wt % chitosan (CH) in acetate solution and dried at 40°C for 4 h to obtain the transparent films. Their structure and properties were studied by infrared (IR), wide-angle X-ray diffraction (WAXD), scanning electron microscopy (SEM), thermogravimetric analysis (TGA), and differential thermal analysis (DTA). Crystallinities of the blend films decreased with the increase of konjac glucomannan. The thermostability, tensile strength, and breaking elongation of the blend films in dry state were obviously higher than those of both konjac glucomannan and chitosan films. Tensile strength of the dry blend film achieved 73.0MPa when the weight ratio of chitosan to konjac glucomannan was 7:3. The structure analysis indicated that there is a strong interaction between konjac glucomannan and chitosan resulted from intermolecular hydrogen bonds. The water solubility of the blend films was improved by blending with konjac glucomannan, so they have promising applications to soluble antiseptic coating of pills.

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Blend films from konjac glucomannan and sodium alginate solutions and their preservative effect

Xiao

Gao

Zhang

2000

J. Appl. Polym. Sci.

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ABSTRACT:In order to enhance the mechanical properties of konjac glucomannan film in the dry state and research the application of konjac glucomannan on food preservation domain, blend transparent film was prepared by blending 3 wt % sodium alginate aqueous solution with 4.5 wt % konjac glucomannan aqueous solution and dried at 40 o C for 4 h. The structure and properties of the blend films were studied by infrared, wide angle X-ray diffraction, scanning electron microscopy, and differential thermal analysis. Crystallinities of blend films were increased with the increase of sodium alginate. The tensile strength and breaking elongation of the blend films in dry state were obviously higher than those of both sodium alginate and konjac glucomannan films. Tensile strength of the dry blend film achieved 77.8 MP a when the retention of sodium alginate in the film was 27.9 wt %. The structure analysis indicated that there was a strong interaction between konjac glucomannan and sodium alginate, and this is resulted from the intermolecular hydrogen bonds. Moisture content and degree of water swelling of the blend films were increased due to the introduction of sodium alginate. Results from the film coating preservation experiment to litchi and honey peach showed that this blend film had water-holding ability. The fruit weight loss rate and rot rate both decreased by various values.

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Detailed Examination of the Branched Structure of Konjac Glucomannan

Cited by 90 publications

References 0 publications

A novel global hydrodynamic analysis of the molecular flexibility of the dietary fibre polysaccharide konjac glucomannan

A novel global hydrodynamic analysis of the molecular flexibility of the dietary fibre polysaccharide konjac glucomannan

Blend films from chitosan and konjac glucomannan solutions

Blend films from konjac glucomannan and sodium alginate solutions and their preservative effect

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