Effect of ultrasonic treatment on the rheology and structure of konjac glucomannan

  • PENG Manman ,
  • WU Sining ,
  • DI Kejun ,
  • XU Dan ,
  • ZHANG Fusheng
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  • (College of Food Science, Southwest University, Chongqing 400715, China)

Received date: 2019-08-07

  Online published: 2020-03-13

Abstract

This paper attempts to investigate the effect of ultrasonic treatment on the physicochemical properties of konjac glucomannan (KGM). The structure and rheology of completely swelling KGM sol were studied after ultrasonic treatment with different time and power. The results indicated that KGM sol′s apparent viscosity, storage modulus (G′) and loss modulus (G″) decreased with ultrasonic time increasing. Compared with untreated KGM sol, the decrease was most significant when the ultrasonic time was 240 minutes, the apparent viscosity decreased by 46.3% at 21.9 s-1, while G′, G″ decreased by 44.3% and 55.1% at 75.0 rad/s, respectively. The higher ultrasonic power, the lower apparent viscosity, G′ and G″. The most obvious decrease was obtained when ultrasonic power was 180 W, the apparent viscosity decreased by 66.1% at 21.9 s-1, and G′, G″ decreased by 43.2% and 41.0% at 75.0 rad/s, respectively. Ultrasonic treatment damaged KGM sol structure immensely. Scanning electron microscopy (SEM) confirmed that the structure of KGM sol was changed from relatively continuous, smooth to fractured, curled and loosened after ultrasonic treatment. However, Fourier infrared spectrometer spectra (FT-IR) revealed that ultrasound did not destroy the constitutional repeating unit and functional groups of KGM, only weaken the hydrogen bonding. Therefore, ultrasonic treatment is an effective way to change the rheology of KGM sol, and helps to expand the application of KGM in beverages, yogurts, cosmetics and other fields.

Cite this article

PENG Manman , WU Sining , DI Kejun , XU Dan , ZHANG Fusheng . Effect of ultrasonic treatment on the rheology and structure of konjac glucomannan[J]. Food and Fermentation Industries, 2020 , 46(3) : 152 -159 . DOI: 10.13995/j.cnki.11-1802/ts.021920

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