Effect of degree of deacetylation on physicochemical and gelation properties of konjac glucomannan

Effects of pH and temperature on colloidal properties and molecular characteristics of Konjac glucomannan

“…Deacetylation in KGM could significantly affect its solubility and gelling properties (Du, Li, Chen, & Li, 2012). However, previous studies have mostly focused on alkaline deacetylation of KGM and ignored acidic conditions.…”

“…Meanwhile, although the degree of acetylation has been shown to affect the solubility of KGM in neutral water (pH 7.0) (Du et al, 2012;Huang et al, 2002), it may be much less important than temperature and pH in affecting the colloidal and rheological properties KGM. In other words, the changes of rheological behaviors with pH and temperature can be associated with alternation of other molecular properties than deacetylation.…”

Effect of deacetylation on functional properties of glucomannan

“…Deacetylation was carried out based on the method of Du et al, [6]. Glucomannan (20 g) and etanol (70%, 100 ml) were placed and stirred continuously in Erlenmeyer for 30 mins.…”

“…Glucomannan contains 5-10% of acetyl groups reported to confer the aqueous solubility of glucomannan. This acetyl was involved in enhancing hydrogen bonding with water and reduced hydrophobic interaction [6]. The decrease of solubility could be due to the loss of acetyl groups during deacetylation.…”

“…It is well-known that the removal of the acetyl groups upon the addition of an alkaline and heating results in the formation of a thermoirreversible gel [6]. Eliminating acetyl groups produces deacetylated konjac glucomannan, which has the ability to build junction zones through hydrogen bonding, dipole-dipole (among water molecules and OH groups of deacetylated glucomannan), van der Waals, charge transfer and hydrophobic interactions etc [2].…”