The stabilizing mechanism of konjac glucomannan in tea drink was studied. By using ethanol precipitation method and the pictures of SEM and TEM revealed that the strong sorption between the konjac glucomannan（KGM） and components or the particles of tea extracts produced hydrogen complexes and, furthermore, the hydrogen complexes could be well dispersed in the system of konjac-tea drink. The X-ray diffraction and differential scanning calorimetry (DSC) indicated that the powder of KGM, tea extracts and konjac-tea solids are amorphous. The experimental results also showed that the molecule weight of KGM in water solution and black tea and oolong tea liquid were 4.83378×105, 3.41182×105, and 3.51307×105, respectively, and the fact of konjac-tea drink had a strong ability of bearing precipitation of electrolyte because of KGM additions was confirmed.
GONG Jia-shun
,
LIU Pei-ying
,
LIU Qin-jin
. Study on the Stabilizing Mechanism of Konjac Glucomannan in Tea Drink[J]. Journal of Tea Science, 2004
, 24(2)
: 141
-146
.
DOI: 10.13305/j.cnki.jts.2004.02.013
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