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The textural properties and microstructure of konjac glucomannan - tungsten gels induced by DC electric fields
journal contribution
posted on 2016-12-01, 00:00 authored by L Wang, Y Zhuang, Jingliang LiJingliang Li, J Pang, X LiuKonjac glucomannan - tungsten (KGM-T) gels were successfully prepared under DC electric fields, in the presence of sodium tungstate. The textural properties and microstructure of the gels were investigated by Texture Analyzer, Rheometer and SEM. Based on the response surface methodology (RSM) results, the optimum conditions for KGM-T gel springiness is 0.32% sodium tungstate concentration, 0.54% KGM concentration, 24.66V voltage and 12.37min treatment time. Under these conditions, the maximum springiness value of KGM-T gel is 1.21mm. Steady flow measurement indicated that KGM-T gel showed characteristic non-Newtonian pseudoplastic behaviour, with low flow behaviour indexes in the shear thinning region. SEM demonstrated the porosity of the freeze-dried samples. These findings may pave the way to use DC electric fields for the design and development of KGM gels and to apply KGM gels for practical applications.
History
Journal
Food chemistryVolume
212Pagination
256 - 263Publisher
ElsevierLocation
Amsterdam, The NetherlandsPublisher DOI
ISSN
0308-8146Language
engPublication classification
C Journal article; C1 Refereed article in a scholarly journalCopyright notice
2016, ElsevierUsage metrics
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DC electric fieldGelKonjac glucomannan (KGM)MicrostructureTextural propertiesScience & TechnologyPhysical SciencesLife Sciences & BiomedicineChemistry, AppliedFood Science & TechnologyNutrition & DieteticsChemistryIN-VITROPROTEINPOLYSACCHARIDEOPTIMIZATIONGELATIONEXTRACTIONMECHANISMRHEOLOGYPECTINBORATE
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