Please use this identifier to cite or link to this item: http://hdl.handle.net/10397/76014
Title: Ultrasonic degradation kinetics and rheological profiles of a food polysaccharide (konjac glucomannan) in water
Authors: Li, J 
Li, B
Geng, P 
Song, AX 
Wu, JY 
Keywords: Polysaccharide
Ultrasonic degradation
Rheological properties
Issue Date: 2017
Publisher: Elsevier
Source: Food hydrocolloids, 2017, v. 70, p. 14-19 How to cite?
Journal: Food hydrocolloids 
Abstract: This study was carried out to evaluate the effects of power ultrasound (US) on the molecular weight and rheological properties of a food polysaccharide, konjac glucomannan (KGM). Upon the exposure of KGM solution (1% w/v in water) to US at a relatively high power intensity (50 W/cm(2)), the apparent viscosity decreased rapidly from about 50 Pa s to a negligible level within 10-20 min. The intrinsic viscosity ([eta]) of KGM solution decreased gradually during the US exposure with a time course closely fitted to the first order polymer degradation kinetics (random chain scission). The US treatment also caused a significant reduction of particle size (Z(avg)) of KGM aggregates and changes in the rheological properties including the decrease of storage modulus (G') and loss modulus (G"), and the increase in phase angle.(tan delta = G"/G'). Nevertheless, no change in primary structure was detected by Fourier transformation infrared (FT-IR) analysis. The results suggested that high intensity US was an effective means for KGM degradation without significant structural destruction.
URI: http://hdl.handle.net/10397/76014
ISSN: 0268-005X
EISSN: 1873-7137
DOI: 10.1016/j.foodhyd.2017.03.022
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