Abstract
ABSTRACTGelation behaviors of konjac glucomannan (KGM) samples processed via microwave or water bath heating were studied. The microwave-heated gels had significantly better viscoelasticity and stronger KGM molecular chain interactions than water-bath-heated gels. Scanning electron microscopy analysis of the KGM gels revealed a concentrated, uniform network microstructure for the microwave-heated gels and a dense layered structure for the water-bath-heated gels. Microwave heating promotes hydrogen bonding while preserving the molecular chain. Hence, it can be used to improve the gelation properties and micromorphology of KGM without damaging its structure.
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