Amorophophallus Konjac Usage And Synthesis

Application

Amorophophallus Konjac has a wide range of applications in the food industry, including meat products, fruit and vegetable products, flour products, and confectionery products. It can be used as a stabilizer, suspending agent, thickener, gelling agent, emulsifier, film-forming agent, and quality improver, with its applications as a gelling agent, stabilizer, and thickener being the most widespread. Amorophophallus Konjac's water-holding and water-retention properties are commonly observed in its use as a stabilizer and thickener, while its shape-forming and suspending properties are particularly evident in its use as a gelling agent.
1.Thickening Effect
Because Amorophophallus Konjac dissolves in water to form a high-viscosity aqueous solution with shear-thinning properties, and its viscosity is unaffected by electrolytes, remaining relatively stable within a pH range of 3.5–8.5, it can provide a stable structure in beverage and dairy product processing, increasing the realism of the taste and allowing large solid particles to be more uniformly suspended and stabilized in the liquid phase. Because beverages and other products have high requirements for taste, the specifications of Amorophophallus Konjac are also high. It is necessary to comprehensively compare the particle size, viscosity, and other performance indicators of the products before its application.
2.Gelation Effect
In combination with other gelling agents, it can form a structurally stable gel. Furthermore, with the increase of its dosage, the product's flexibility improves. Under alkaline conditions, it can form a thermally irreversible gel; under acidic conditions, it forms a thermally reversible gel. It has been widely used in jellies, gummies, and set jams. The differences in the relationship between solubility and viscosity, as well as the control of transparency and flexibility, are also significant among different specifications of Amorophophallus Konjac.
3. Water Retention and Water Holding Effect
In meat products, flour products, and gummies, water retention and water holding properties have a significant impact on product quality.Although existing water-retaining agents have fully considered the water-retaining role of phosphate products, the water-retaining function of Amorophophallus Konjac has not yet been fully developed and utilized. In fact, high molecular weight Amorophophallus Konjac has an excellent water-holding capacity.

Chemical Properties

The chemical composition of konjac gum is konjac glucan, glucan step-by-step hydrolysis of konjac oligosaccharides can be obtained, and finally monosaccharides can be obtained, the hydrolysis product has a small amount of acetic acid; glucan reaction with propylene oxide, hydroxypropyl konjac glucan can be obtained; glucan reaction with monochloroacetic acid, carboxymethyl konjac glucan can be obtained; glucan macromolecules and acetic acid in the presence of dehydrating agent, can be generated Konjac Glucan Glucomannan acetate; glucomannan and sodium dihydrogen phosphate and disodium hydrogen phosphate in the specified conditions of heating can be produced glucomannan phosphate; glucomannan is essentially an ester of acetic acid, because of its macromolecular structure, every 19 monosaccharide residues have an acetyl group. Commonly used saponification esters of saponifiers such as NaOH, Na2CO3, KOH or K2CO3 can be removed from the konjac gum acetyl, in the deacetylation at the same time, the production of transient active groups of macromolecules.

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