Preparation and FTIR, Raman and SEM characterizations of konjac glucomannan-KCl electrogels. (30th November 2020)

• Record Type: Journal Article
• Authors: Wang, Li-Xia; Lee, Anng-Ruei; Yuan, Yi; Wang, Xiu-Mei; Lu, Ting-Jang
• Is Part Of: Food chemistry. Volume 331(2020)
• Publication Date: 2020-11-30
• Subjects: Konjac glucomannan (KGM) -- Potassium chloride (KCl) -- Alternating current (AC) electric field -- Gel -- Structural characterization -- Preparation conditions; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.127289
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: KCl interacts with konjac glucomannan to form the structure . Konjac glucomannan chains break and partially deacetylate under alternating current. Alternating current induces the formation of konjac glucomannan-KCl electrogel. Konjac glucomannan-KCl electrogel possesses an ununiform porosity structure. Viscoelastic moduli of the gels depend on KCl and konjac glucomannan concentration, voltage and electric processing time. Abstract: Konjac glucomannan (KGM) electrogels were successfully prepared under alternating current (AC) in the presence of potassium chloride (KCl). The structure of the gels was studied using Fourier transform infrared spectroscopy (FTIR), Raman spectroscopy, and scanning electron microscopy (SEM). A single-factor experiment was performed to optimize the preparation of the gels. Our results showed that KGM was degraded under AC and partially deacetylated. KGM and KCl formed the structure, and electrogels with porous structures retained some acetyl groups. Furthermore, as the KCl concentrations, voltages, time, and KGM concentrations increased, the viscoelastic moduli of the gels increased; the moduli decreased when the KCl concentrations, voltages, and time exceeded critical values.