Mechanochemical degradation of konjac glucomannan by ultrafine comminution was studied. Results showed that the viscosity, molecular weight and glucomannan content of konjac glucomannan decreased with the increase of comminuting degree. High content of konjac oligose was found with the degradation of konjac glucomannan. Compared with those of the powder (>80 meshes), the viscosity, molecular weight and glucomannan content of the powder (< 600 meshes) were decreased by 93.06%, 68.45% and 9.02%, respectively. And 7.56% of konjac oligose was produced in the powder (< 600 meshes).
