Ultrasonic Degradation of Konjac Glucomannan and the Effect of Freezing Combined with Alkali Treatment on Their Rheological Profiles

The effect of freezing combined with alkali treatment on physicochemical property of konjac glucomannan (KGM) with different molecular weight was investigated in this work. The properties and structure of degraded KGM was characterized by means of intrinsic viscosity measurement, atomic force microscope (AFM) and Fourier transformation infrared (FT-IR). The results suggested that the intrinsic viscosity of KGM solution gradually decreased during the ultrasonic treatment. The AFM observation indicated that KGM with lower viscosity average molecular weight had smaller height and lateral diameter of molecules. The main repeating units of the KGM chain could not be destroyed no matter how long the KGM was sonicated. Rheometrical studies revealed that with increasing alkali concentration from 0% to 0.36%, both viscosities and shear stress of deacetylated konjac glucomannan (Da-KGM) system were increased and moduli G were substantially higher in either freezing or unfreezing samples. Da-KGM system performed a solid-like behavior (G > G) along the frequency range after freezing treatment. With increasing sonication time, both viscosity and shear stress of unfreezing samples were decreased while had an inverse effect for freezing treated samples. The modulus G and G declined for unfreezing samples but rise significantly for freezing treated samples with increase of sonication time.