Synergistic characteristics and mixed sol of konjac glucomannan and cassava starch

The mixed sol of konjac glucomannan (KGM) and cassava starch (CS) were prepared.The consistency of mixed sol of konjac mannan/tapioca starch and combined synergies were studied.The effects of the concentration of polysaccharides, mixed proportion, temperature and p H on the viscosity of mixed sol were investigated. The experimental results indicated that consistency of mixed sol of konjac mannan/cassava starch was similar to KGM, but better than cassava starch sol. KGM could form synergistic gels with CS. The viscosity of mixed sol was greater than sum of KGM and CS.The optimal conditions were polysaccharide of total concentration 3.0%, the mixed proportion 3∶ 7 (KGM∶ CS) , swell temperature 80 ℃, p H7.The viscosity of mixed sol in optimal conditions was 41.391 × 10~3 c P, transmittance was 7.339%.