Sol-Gel Transition Kinetics of Konjac Glucomannan Dilute Solution by Fluorescence Technique

Abstract

Konjac glucomannan (KGM) has been widely used in pharmaceutical, chemical engineering, food industry, drug carrier delivery, etc. The sol-gel transition kinetics of KGM dilute solution was studied by steady fluorescence spectroscopy in this article. The results showed that the gel point of KGM solutions depend on the concentration of KGM, pH value and temperature. The sol-gel phase transition activation energy, ΔE, was calculated to be 83.1 kJ/mol based on first reaction kinetic model.