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First Steps in Using Glucomannan to Make Thermostable Gels for Potential Use in Mince Fish Reestructuration

  • Beatriz Solo-de-Zaldivar , Beatriz Herranz and Javier Borderias
Published/Copyright: April 21, 2012
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International Journal of Food Engineering
From the journal International Journal of Food Engineering Volume 8 Issue 1

A methodology for making thermostable konjac glucomannan (KGM) gels was examined with a view to eventual use with fish mince to make restructured products. A gelation method was developed with 3 and 6 % (w/v) aqueous dispersions of glucomannan (ADG) by adding alkali v/v (NaOH or KOH) up to pH 11.8- 12 and then allowing it to set (1 hr at 30ºC and 4 hrs at 5ºC). Both 3 and 6 % are suitable concentrations and KOH and NaOH (at 0.6 and 1M) are the most suitable alkalis for deacetylation of the glucomannan at pH 11.8- 12.0.

Keywords: glucomannan; thermostable gels; deacetylation
Published Online: 2012-4-21

©2012 Walter de Gruyter GmbH & Co. KG, Berlin/Boston

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  2. An Investigation on Physical Ageing of ?-Lactoglobulin and Implications for Its Storage
  3. Modeling and Predicting the High Pressure Carbon Dioxide Inactivation of Microorganisms in Foods
  4. The Effect of Microwave Pasteurization on Some Physical and Chemical Characteristics of Milk
  5. Optimization of Enzymatic Hydrolysis Conditions for Preparation of Gingko Peptides from Ginkgo Nuts
  6. Effects of Fermentation on Nutritional and Functional Properties of Soybean, Maize, and Germinated Sorghum Composite Flour
  7. Effect of Gluten Powder on the Quality of Fresh Spaghetti Made with Farina
  8. Effect of process conditions and carrier concentration for improving drying yield and other quality attributes of spray dried black mulberry (Morus nigra) juice
  9. Modelling Thermodynamic Properties of Banana Waste by Analytical Derivation of Desorption Isotherms
  10. Drying Behaviour and Change in Colour and Textural Properties of Mushroom During Drying
  11. Density and Dynamic Viscosity of Bovine Milk Affect by Temperature and Composition
  12. Assessment of Physical and Chemical Aspects of New Persian Walnut Cultivars to Optimize Process Conditions
  13. Sorption Properties of Cape Gooseberry (Physalis peruviana L.)
  14. Studies on the Microstructure and Thermal Properties of Pulsed Electric Fields (PEF)-Treated Maize Starch
  15. Fractional Separation and Estimation of Mark-Houwink-Sakurada Equation Parameters for Gluten
  16. Physico-mechanical Properties and Colour Characteristics of Apple as Affected by Methyl Jasmonate Treatments
  17. Thermal Drying of Pepper Berries
  18. Disinfection of Salmonella spp. on Tomato Surface by Pulsed Ultraviolet Light and Selected Sanitizers
  19. Shorter Communication
  20. Modeling and Characterization of Blended Guava Pomace and Pulse Powder Based Rice Extrudates
  21. First Steps in Using Glucomannan to Make Thermostable Gels for Potential Use in Mince Fish Reestructuration
  22. Design and Performance Assessment of a Low Cost Evaporative Cooler for Storage of Camel Milk in Arid Pastoral Areas of Kenya
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https://doi.org/10.1515/1556-3758.2407
Keywords for this article
glucomannan; thermostable gels; deacetylation

Articles in the same Issue

  1. Article
  2. An Investigation on Physical Ageing of ?-Lactoglobulin and Implications for Its Storage
  3. Modeling and Predicting the High Pressure Carbon Dioxide Inactivation of Microorganisms in Foods
  4. The Effect of Microwave Pasteurization on Some Physical and Chemical Characteristics of Milk
  5. Optimization of Enzymatic Hydrolysis Conditions for Preparation of Gingko Peptides from Ginkgo Nuts
  6. Effects of Fermentation on Nutritional and Functional Properties of Soybean, Maize, and Germinated Sorghum Composite Flour
  7. Effect of Gluten Powder on the Quality of Fresh Spaghetti Made with Farina
  8. Effect of process conditions and carrier concentration for improving drying yield and other quality attributes of spray dried black mulberry (Morus nigra) juice
  9. Modelling Thermodynamic Properties of Banana Waste by Analytical Derivation of Desorption Isotherms
  10. Drying Behaviour and Change in Colour and Textural Properties of Mushroom During Drying
  11. Density and Dynamic Viscosity of Bovine Milk Affect by Temperature and Composition
  12. Assessment of Physical and Chemical Aspects of New Persian Walnut Cultivars to Optimize Process Conditions
  13. Sorption Properties of Cape Gooseberry (Physalis peruviana L.)
  14. Studies on the Microstructure and Thermal Properties of Pulsed Electric Fields (PEF)-Treated Maize Starch
  15. Fractional Separation and Estimation of Mark-Houwink-Sakurada Equation Parameters for Gluten
  16. Physico-mechanical Properties and Colour Characteristics of Apple as Affected by Methyl Jasmonate Treatments
  17. Thermal Drying of Pepper Berries
  18. Disinfection of Salmonella spp. on Tomato Surface by Pulsed Ultraviolet Light and Selected Sanitizers
  19. Shorter Communication
  20. Modeling and Characterization of Blended Guava Pomace and Pulse Powder Based Rice Extrudates
  21. First Steps in Using Glucomannan to Make Thermostable Gels for Potential Use in Mince Fish Reestructuration
  22. Design and Performance Assessment of a Low Cost Evaporative Cooler for Storage of Camel Milk in Arid Pastoral Areas of Kenya
  23. Modeling Oil Extraction from Green and Roasted Coffee by Means of Supercritical CO2
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