Physicochemical properties of extrusion-modified konjac glucomannan

dc.contributor.author	Tatirat, O	en
dc.contributor.author	Charoenrein, S	en
dc.contributor.author	Kerr, WL	en
dc.date.accessioned	2014-06-06T06:51:59Z
dc.date.available	2014-06-06T06:51:59Z
dc.date.issued	2012	en
dc.identifier.issn	01448617	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.carbpol.2011.09.052	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/5799
dc.subject	Extrusion	en
dc.subject	Flow behavior	en
dc.subject	Glucomannan	en
dc.subject	Konjac	en
dc.subject	Water absorption	en
dc.subject.other	Capillary viscometry	en
dc.subject.other	Cross model	en
dc.subject.other	Crystallinity index	en
dc.subject.other	Flow behavior	en
dc.subject.other	Glucomannan	en
dc.subject.other	Higher temperatures	en
dc.subject.other	Konjac	en
dc.subject.other	Konjac glucomannan	en
dc.subject.other	Physicochemical property	en
dc.subject.other	Shear thinning	en
dc.subject.other	Water absorption index	en
dc.subject.other	Zero shear viscosity	en
dc.subject.other	Extrusion	en
dc.subject.other	Particle size analysis	en
dc.subject.other	Water absorption	en
dc.title	Physicochemical properties of extrusion-modified konjac glucomannan	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.carbpol.2011.09.052	en
heal.publicationDate	2012	en
heal.abstract	Konjac glucomannan was extruded and subsequently ground under four conditions denoted: KGM1 (33% solids, 90 °C), KGM2 (24% solids, 90 °C), KGM3 (24% solids, 90 °C, die restriction), and KGM4 (24% solids, 110 °C). SEM and particle size analysis showed that extruded KGM had slightly larger and rougher particles. The water absorption index was decreased to 47.92-128.80, as compared to 153.64 for the control (KGMC). The crystallinity index increased to 2.97 and 3.42 for KGM3 and KGM4 samples, as compared to 1.72 for the control. Zero-shear viscosity of 0.5% solutions decreased to 0.36-3.01 Pa s. All samples were shear-thinning and data were best fitted by the Cross model. Based on capillary viscometry, molecular weights were decreased to 2.7 × 10 5-9.9 × 10 5, as compared to 1.2 × 10 6 for the control. In most cases, properties were most altered by higher temperature and shear, and to a lesser extent by lower solids in the feed. © 2011 Elsevier Ltd. All rights reserved.	en
heal.journalName	Carbohydrate Polymers	en
dc.identifier.issue	2	en
dc.identifier.volume	87	en
dc.identifier.doi	10.1016/j.carbpol.2011.09.052	en
dc.identifier.spage	1545	en
dc.identifier.epage	1551	en