Konnyaku, 210,

Obtained from manufacturer of konnyaku, a type of food made from the tuber of the konyak plant (Amorphophallus konjac C. Koch). c Citrus pectin purchased from Tokyo Kasei Co., Tokyo. d 3 mg of calcium hydroxide was added. e n.d. = not determined. 

Teramoto, A. and Fuchigami, M., Changes in temperature, texture, and structure of konnyaku (konjac gluco-mannan gel) during high-pressure-freezing. J Food Sci 2000, 65 (3), 491-497. 

KONJAC ROOT (Konnyaku) Amorphop-halli radix is the root of Amorphophallis konjac, Kikock, family Araceae, cultivated in Japan and China. It contains polysaccharides, mainly glucomannan, also arabinose and galactose. 

Konnyaku flour obtained from plant cultivars of Amorphophallus konjac K. Koch is an important food material because of its remarkable gelling properties at very low solids concentrations in water (less than 0.5%). It has been employed in certain regions of Asia, such as Japan, to make a variety of foods that were claimed to have significant health benefits. Glucomannan polysaccharides (GP) are the main active component of Konnyaku flour, and can... 

Konnyaku flour was obtained from tubers of plant cultivars of Amorphophallus konjac K. Koch that were kindly provided by Ajinomoto Co. Glucomannan polysaccharides were extracted from konnyaku flour and further purified from precipitates in ethanolic mixtures. The range of glucomannan oligosaccharides that are obtained by partial hydrolysis of GP is illustrated in Table I. 

Gelling mechanisms of glucomannan polysaccharides (GP) extracted from konnyaku flour obtained from plant cultivars of Amorphophallus konjac K. Koch... 

Synonyms Konjac Konjac glucomannan Konjac gum Konnyaku... 

Konjac gel has been a popular traditional Japanese food (konnyaku) for over 1000 years. It is also used to produce noodles and jelly dessert. Noodles are produced by pumping an aqueous solution of the konjac marman through a spinneret immersed in a hot alkaline solution. Gelation occurs yielding strings of konjac gel. 

There are many natural hydrogels such as konnyaku, agar, and kamaboko. As polymer chemistry develops, synthetic polymer gels are increasingly used for separation, and as medical materials and sealants. However, these gels do not respond to external stimuli. Since the discovery and theoretical development of the volumetric phase transition by Tanaka (MIT) [9] many stimuli-responsive gels have been synthesized and their stimuli responsive behavior has been studied. 

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