Dependence of Induced Reaction of Gelation of Konjac Mannan on Gelatinizer

Abstract

The variation in velocity of induced reaction of gelation of konjac mannan with the sort and concentration of gelatinizer was measured by use of an amylograph. The velocity varied with the concentration of OH^- but not with that of gelatinizer itself. The variation profile was almost independent of the sort of gelatinizer. The gelatinizer seems to play the role of reservoir or provider of OH^-. The relation between the velocity and the concentration of OH^- is derived as follows;
V=K[OH]ⁿ, where V (min^-1) is the velocity, [OH] the concentration of OH^-(M), K and n the constants. As the value of n is less than 1, the formation of junction of konjac mannan seems to be hindered with increasing concentration of OH^-. From the result, it is concluded that OH^- acts as not only the initiator of gelation being due to the deacetylation, but also the inhibitor probably due to the peptizing effect of the ion.