Preparation and FTIR, Raman and SEM characterizations of konjac glucomannan-KCl electrogels

Li-Xia Wang; Anng-Ruei Lee; Yi Yuan; Xiu-Mei Wang; Ting-Jang Lu

doi:10.1016/j.foodchem.2020.127289

Preparation and FTIR, Raman and SEM characterizations of konjac glucomannan-KCl electrogels

Food Chem. 2020 Nov 30:331:127289. doi: 10.1016/j.foodchem.2020.127289. Epub 2020 Jun 12.

Authors

Li-Xia Wang¹, Anng-Ruei Lee², Yi Yuan³, Xiu-Mei Wang⁴, Ting-Jang Lu⁵

Affiliations

¹ School of Environmental and Biological Engineering, Putian University, Putian 351100, China; Graduate Institute of Food Science and Technology, Taiwan University, No.1, Sec.4, Roosevelt Road, Taipei 10617, Taiwan, ROC; Fujian Provincial Key Laboratory of Ecology-Toxicological Effects & Control for Emerging Contaminants, Putian University, Putian 351100, China.
² Graduate Institute of Food Science and Technology, Taiwan University, No.1, Sec.4, Roosevelt Road, Taipei 10617, Taiwan, ROC.
³ School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
⁴ School of Environmental and Biological Engineering, Putian University, Putian 351100, China.
⁵ Graduate Institute of Food Science and Technology, Taiwan University, No.1, Sec.4, Roosevelt Road, Taipei 10617, Taiwan, ROC. Electronic address: wang3775404@163.com.

PMID: 32569966
DOI: 10.1016/j.foodchem.2020.127289

Abstract

Konjac glucomannan (KGM) electrogels were successfully prepared under alternating current (AC) in the presence of potassium chloride (KCl). The structure of the gels was studied using Fourier transform infrared spectroscopy (FTIR), Raman spectroscopy, and scanning electron microscopy (SEM). A single-factor experiment was performed to optimize the preparation of the gels. Our results showed that KGM was degraded under AC and partially deacetylated. KGM and KCl formed the structure , and electrogels with porous structures retained some acetyl groups. Furthermore, as the KCl concentrations, voltages, time, and KGM concentrations increased, the viscoelastic moduli of the gels increased; the moduli decreased when the KCl concentrations, voltages, and time exceeded critical values.

Keywords: Alternating current (AC) electric field; Gel; Konjac glucomannan (KGM); Potassium chloride (KCl); Preparation conditions; Structural characterization.

MeSH terms

Electric Conductivity
Mannans / chemistry*
Microscopy, Electron, Scanning*
Potassium Chloride / chemistry*
Spectroscopy, Fourier Transform Infrared*
Spectrum Analysis, Raman*

Substances

Mannans
(1-6)-alpha-glucomannan
Potassium Chloride