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First steps in using glucomannan to make thermostable gels for potential use in mince fish reestructuration

AuthorsSólo de Zaldívar, M. Beatriz CSIC ; Herranz, Beatriz CSIC ORCID ; Borderías, A. Javier CSIC ORCID
Issue Date2012
PublisherBerkeley Electronic Press
CitationInternational Journal of Food Engineering 8 (2012)
AbstractA 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 30°C and 4 hrs at 5°C). 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. © 2012 De Gruyter.
Identifiersdoi: 10.1515/1556-3758.2407
issn: 1556-3758
Appears in Collections:(ICTAN) Artículos
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