Konjac mannan (KM), a glucomannan1) isolated from the tuber of Amorphophallus konjac C. Koch, is soluble in water, and the resultant sol is readily gelati nized on treating with alkali.The mechanism of gelation, however, has not been elucidated so explicitly.In the previous paper,2) it was demonstrated that no gelation sets in until the elimination of a low-molecular weight acidic component from KM is brought about by alkali.The component, like acetyl groups of other polysaccharides, 3-7) seems to play an important role in the theological behavior of KM.
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Kenji MAEKAJI (1978) studied this question.