中文摘要：

魔芋精粉溶于水易形成亲水性的魔芋胶，以黏度为指标，考察外界因素对魔芋胶的影响。结果显示，魔芋胶的黏度随浓度的增大而升高，随温度的上升而降低，在pH〈7．0时，魔芋胶的黏度比较稳定，0．4％浓度的魔芋胶具有一定的成膜性，可形成一层多糖膜。

英文摘要：

Konjac glucomannan is easy to form konjac gum when dissolved in water. The effects of external factors on viscosity of konjac gum were investigated. Results revealed that the viscosity of konjac gum increased as the increasing of KGM concentrations, but a decreased viscosity was observed at higher temperature. In addition, when pH is less than 7.0, the viscosity of konjac gum was stable. Moreover, the film-forming capability was also observed in 0.4% konjac glucomannan gum, which is a polysaccharide film.