LIQUID-CRYSTALLINE, RHEOLOGICAL AND THERMAL-PROPERTIES OF KONJAC GLUCOMANNAN

Konjac glucomannan (KGM) exhibited liquid crystalline (LC) behaviour i n aqueous solutions above 7% (w/w) concentrations as was determined by polarized optical microscopy and circular dichroism. The rheological properties of the concentrated LC solutions of KGM exhibited pseudopla stic behaviour. The fibrous extrudates retained a significant degree o f flow-induced orientation as was determined by wide angle X-ray scatt ering, thereby indicating potential applications of KGM as fibres and films. Differential scanning calorimetry experiments showed that a sig nificant degree of interaction occurred between KGM and water and that the KGM gels produced in our study cannot be classified as thermoreve rsible. (C) 1997 Elsevier Science Ltd. All rights reserved.