Wang L.-XLee A.-RYuan YWang X.-MTING-JANG LU2021-07-262021-07-2620203088146https://www.scopus.com/inward/record.uri?eid=2-s2.0-85086522590&doi=10.1016%2fj.foodchem.2020.127289&partnerID=40&md5=73e1f15912b02c8c13221a9db17ceb7ehttps://scholars.lib.ntu.edu.tw/handle/123456789/572903Konjac glucomannan (KGM) electrogels were successfully prepared under alternating current (AC) in the presence of potassium chloride (KCl). The structure of the gels was studied using Fourier transform infrared spectroscopy (FTIR), Raman spectroscopy, and scanning electron microscopy (SEM). A single-factor experiment was performed to optimize the preparation of the gels. Our results showed that KGM was degraded under AC and partially deacetylated. KGM and KCl formed the structure [Formula presented], and electrogels with porous structures retained some acetyl groups. Furthermore, as the KCl concentrations, voltages, time, and KGM concentrations increased, the viscoelastic moduli of the gels increased; the moduli decreased when the KCl concentrations, voltages, and time exceeded critical values. ? 2020 Elsevier LtdElectric impedance measurement; Fourier transform infrared spectroscopy; Gels; Potash; Potassium chloride; Scanning electron microscopy; Acetyl groups; Alternating current; Critical value; Electro-gels; Konjac glucomannan; Porous structures; Single-factor experiments; Viscoelastic moduli; Chlorine compounds; konjac glucomannan; mannan; potassium chloride; unclassified drug; (1-6)-alpha-glucomannan; mannan; potassium chloride; alternating current; Article; critical value; Fourier transform infrared spectroscopy; high temperature; hydrolysis; hydrophobicity; Raman spectrometry; scanning electron microscopy; viscoelasticity; Young modulus; chemistry; electric conductivity; infrared spectroscopy; Electric Conductivity; Mannans; Microscopy, Electron, Scanning; Potassium Chloride; Spectroscopy, Fourier Transform Infrared; Spectrum Analysis, Raman[SDGs]SDG3journal article10.1016/j.foodchem.2020.127289325699662-s2.0-85086522590