Review of the physico-chemical characteristics and properties of konjac mannan

  title={Review of the physico-chemical characteristics and properties of konjac mannan},
  author={Katsuyoshi Nishinari and Peter A. Williams and Glyn O. Phillips},
  journal={Food Hydrocolloids},

Terahertz Spectral Characteristics of Konjac Gum Determined via Microfluidic Technology

Terahertz radiation enables nondestructive testing of biological samples, but is challenged by its high absorption in aqueous samples, so microfluidic technology is introduced to reduce the

Estudio de la utilización del glucomanano en la reestructuración del músculo de pescado

El objetivo de esta tesis es el diseno y la obtencion de reestructurados de pescado por gelificacion del glucomanano (GM), con aspecto de fresco, posibilidad de ser funcional y minimamente procesado.

Gastrointestinal and metabolic effects of noodles-based konjac glucomannan in rats

The noodles-based KGM showed much more efficacy in sustaining glucose homeostasis compared with KGM supplemented in a diet of noodles, indicating there might be potential long-term health outcomes of satiety and energy balance using noodles- based KGM.

Nutritional and potential health benefits of konjac glucomannan, a promising polysaccharide of elephant foot yam, Amorphophallus konjac K. Koch: A review

The present article reviews the literature covering the development of various functional foods, food additives from KGM and their derivatives and deals with global nutritional aspects and value added products of konjac corm.

First Steps in Using Glucomannan to Make Thermostable Gels for Potential Use in Mince Fish Reestructuration

A methodology for making thermostable konjac glucomannan (KGM) gels was examined with a view to eventual use with fish mince to make restructured products. A gelation method was developed with 3 and

A novel multifunctional GH9 enzyme from Paenibacillus curdlanolyticus B-6 exhibiting endo/exo functions of cellulase, mannanase and xylanase activities

The PcMulGH9 enzyme showed a novel function of GH9, which increases its potential for saccharification of lignocellulosic biomass into value-added products, especially oligosaccharides.

Effect of alkali on konjac glucomannan film and its application on wound healing

Konjac glucomannan (KGM) is widely used in the food industry because of its biocompatibility, nontoxicity, and favorable film-forming ability. However, KGM has been seldom applied to biomaterials for

Obtaining a Restructured Seafood Product from Non-Functional Fish Muscle by Glucomannan Addition: First Steps

A procedure for fish minced muscle gelation has been created in order to restructure mince muscle that lacks functionality due to processing, resulting in a thermostable gel with the same aspects of raw fish muscle and oral sensory properties similar to those of muscle when both are cooked.



Quality of Konjac Flour and Its Objective Measures

こんに ゃくの製造工程 を検討 してゆ くと製 品の品質 に 関係する重要なポ イン トが3つ ある。第1は 精 粉 の 種 類,第2は 加水量,第3は アルカ リの添加量 である。そ こで今回は第1の 問題 を扱 うことに した。 第1の 問題 を解決 し製 造原理 を明 らかに してゆ くた め には精粉 の種類 によるゲル形成能を何 らかの指標 を用い て客観的 に評価 し,精 粉 品質

Gums and stabilisers for the food industry 6

1. Structure and Rheology 2. Synergism 3. Processing 4. Emulsion stabilisation 5. Low calorie products 6. Novel functionality and techniques

Electron Microscopy of the Gel-forming Ability of Polysaccharide Food Additives

Results indicate that longer and or wider microfibrils are required for the formation of a gel, except in the case of curdlan gel.

High Polymer Solutions

ポリビニルアルコール (PVA) に分子内水素結合が存在することを確かめるために, 水素結合を切断するとされている尿素およびカセイソーダをPVA水溶液に添加した溶液の粘度を測定した。尿素の場合は添加量とともに極限粘度数回は増大した。カセイソーダの場合は添加量とともに最初のうちは回はやはり増大するが, NaOH6%付近で急激な低下がみられ,