Abstract
We investigated the higher structure of konjac glucomannan (KGM) in the amorphous state and solution using a laser particle size analyzer and a water activity meter. The results show that the thermodynamic structures of native KGM were primarily composed of the lamella structure units, which involve both granular crystalline and amorphous regions, and that the connection zones of such units contained both loose and tight aggregation regions. The value of surface tension (σ) of native KGM, resting with the density of its hydroxyl groups’ self-association, was an important parameter to analyze the higher structures of native KGM in the thermodynamic swelling model of native KGM.
Similar content being viewed by others
References
Hatakeyama, H., Hatakeyama, T., 1998. Interaction between water and hydrophilic polymers. Thermochimica Acta, 308(1–2):3–22. [doi:10.1016/S0040-6031(97)00325-0]
Hatakeyama, T., Nakamura, K., Hatakeyama, H., 2000. Vaporization of bound water associated with cellulose fibres. Thermochimica Acta, 352–353(3):233–239 [doi:10.1016/s0040-6031(99)00471-2]
Kato, K., Matsuda, K., 1969. Studies on the chemical structure of konjacmannan. Part I: Isolation and characterization of oligosaccharides from the partial acid hydrolyzate of the mannan. J. Agric. Biol. Chem., 33:1446–1453.
Katsuraya, K., Okuyama, K., Hatanaka, K., Oshima, R., Sato, T., Matsuzaki, K., 2003. Constitution of konjac glucomannan: chemical analysis and 13C NMR spectroscopy. Carbohydrate Polymers, 53(2):183–189. [doi:10.1016/S0144-8617(03)00039-0]
Kennedy, J.F., Phillips, G.O., Williams, P.A. (Eds.), 1989. Cellulose. Structural and Functional Aspects. Ellis Horwood Limited, Chichester, UK, p.291–298.
Koroskenyi, B., McCarthy, S.P., 2001. Synthesis of acetylated konjac glucomannan and effect of degree of acetylation on water absorbency. Biomacromolecules, 2(3):824–826. [doi:10.1021/bm010014c]
Larini, L., Leporini, D., 2006. Free-energy effects in single-molecule polymer crystals. Journal of Non-Crystalline Solids, 352(42–49):5021–5024. [doi:10.1016/j.jnoncrysol.2006.01.132]
Ogawa, K., 1997. Progress in structure analyses on carbohydrates and polysaccharides. Carbohydrate Research, 300(1):17. [doi:10.1016/S0008-6215(97)00065-7]
Ostwald, W., 1897. Studien über die Bildung und Umwandlung fester Körper. Zeitschrift für Physikalische Chemie 22):289–330 (in German).
Pang, J., Lin, Q., Zhang, F.S., Tian, S.P., Sun, Y.M., 2003. Progress in the application and studies on functional material of konjac glucomannan. Journal of Strutural Chemistry, 22(6):633–642 (in Chinese).
Princi, E., Vicini, S., Pedemonte, E., Arrighi, V., McEwen, I., 2005. Thermal characterisation of cellulose based materials: investigation of water content. Journal of Thermal Analysis and Calorimetry, 80(2):369–373. [doi:10.1007/s10973-005-0662-1]
Ratcliffe, I., Williams, P.A., Viebke, C., Meadows, J., 2005. Physicochemical characterization of konjac glucomannan. Biomacromolecules, 6(4):1977–1986. [doi:10.1021/bm 0492226]
Tye, R.J., 1991. Konjac flour: properties and applications. J. Food Technol., 45(3):82–92.
Yui, K., Ogawa, A.S., 1992. Molecular and crystal structure of konjac glucomannan in the mannan II polymorphic form. Carbohydrate Research, 229(1):41–55. [doi:10.1016/S0008-6215(00)90479-8]
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Li, L., Ruan, H., Ma, Ll. et al. Study on swelling model and thermodynamic structure of native konjac glucomannan. J. Zhejiang Univ. Sci. B 10, 273–279 (2009). https://doi.org/10.1631/jzus.B0820221
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1631/jzus.B0820221