Physicochemical Properties of Deacetylated Konjac Glucomannan and Its Effects on the Quality and in Vitro Digestion Characteristics of Cold Noodles

In this work, the structures of deacetylated konjac glucomannan (DKGM) with different degrees of deacetylation were characterized by Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD) and scanning electron microscopy (SEM), and their viscosity, water-holding capacity (WHC) and t...

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Bibliographic Details

Published in:	Shipin Kexue
Main Author:	GE Zhenzhen, XU Mingyue, JIN Xueyuan, GAO Shanshan, ZHAO Guangyuan, ZONG Wei
Format:	Article
Language:	English
Published:	China Food Publishing Company 2023-02-01
Subjects:	konjac glucomannan; deacetylated; cold noodles; in vitro digestion
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-4-012.pdf