Sol gel transition of konjac glucomannan

Citation

M. B., Siti Aisyah and Mat Hashim, Dzulkifly and Mustafa, Shuhaimi (2009) Sol gel transition of konjac glucomannan. In: 3rd IMT-GT International Symposium on Halal science and Management 2009, 21-22 Dec. 2009, KLIA Sepang, Malaysia. (pp. 126-129).

Abstract

Konjac glucomannan (KGM) is a high molecular weight plant found in tubers of the Amorphophallus konjac. Due to adulteration of porcine gelatine in pharmaceutical products, KGM obtained an ideal characteristic which can be developed as substitute to gelatine. The transition from the liquid state (sol) to the solid state (gel) is called the sol-gel transition and the critical point for the transition is defined as the gel point. To study a gelling material, it is important to have a method to determine the gel point in an accurate and reproducible manner.

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Additional Metadata

Item Type:	Conference or Workshop Item (Paper)
Divisions:	Halal Products Research Institute
Publisher:	Halal Products Research Institute, Universiti Putra Malaysia
Keywords:	Sol gel transition; Konjac glucomannan; Gel point
Depositing User:	Samsida Samsudin
Date Deposited:	29 Apr 2013 04:27
Last Modified:	06 Aug 2018 00:23
URI:	http://psasir.upm.edu.my/id/eprint/19942
Statistic Details:	View Download Statistic

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