Physicochemical and Gel Properties of Citrate Esterified Konjac Glucomannan Prepared with the Assistance of Electron Beam Irradiation

In the present study, we used electron beam irradiation (EBI) assisted preparation of citric acid esterification konjac glucomannan (CA-KGM), and the changes in the physicochemical properties and gel properties of KGM were explored. Transparency, thermal stability, and water-binding capacity were enhanced in KGM treated with EBI and citric acid, but the water content, absorption, solubility, molecular weight, and viscosity were decreased. Citric acid reacted with KGM to form CA-KGM, destroying its crystalline region and reducing its relative crystallinity of CA-KGM. The intermolecular interactions of the modified KGM sols were weakened, resulting in a change in their rheological properties. In addition, EBI and citric acid help to inhibit browning, improve texture properties, and enhance water retention of KGM gels. This study provides a new route for the efficient production of low-viscosity KGM, which is conducive to broadening the application scope of KGM in the food, pharmaceutical industry, agriculture, packaging materials, and other field.