Rheological Properties and Structural Characterization of Konjac Glucomannan/Arabic Gum Composite Hydrosol

JI Xiaoying; HUANG Yang; HU Xi; ZHANG Wei; ZHANG Di; ZHANG Jiawei; LI Dongliang

doi:10.13386/j.issn1002-0306.2021110086

Volume 43 Issue 14

Jul. 2022

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Science and Technology of Food Industry > 2022 > 43(14): 101-109. > DOI: 10.13386/j.issn1002-0306.2021110086

JI Xiaoying, HUANG Yang, HU Xi, et al. Rheological Properties and Structural Characterization of Konjac Glucomannan/Arabic Gum Composite Hydrosol[J]. Science and Technology of Food Industry, 2022, 43(14): 101−109. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110086.

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Rheological Properties and Structural Characterization of Konjac Glucomannan/Arabic Gum Composite Hydrosol

1.
Technical Center of Sichuan China Tobacco Industry Co., Ltd., Chengdu 610066, China
2.
Sichuan China Tobacco Industry Co., Ltd. Great Wall Cigar Factory, Shifang 618400, China

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Received Date: November 09, 2021
Available Online: May 16, 2022

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Abstract

Abstract

In order to study the properties of konjac glucomannan (KGM)/gum arabic (GA) composite hydrosol and improve its application performance in food industry, the rheological properties and microstructure of KGM/GA composite hydrosol with different proportions were studied by rheometer, FT-IR, XRD and SEM. The rheological properties and structural characterization of KGM/GA composite hydrosol with different mixing ratio were discussed. The results showed that KGM and GA had a good compatibility, and they could play a synergistic role in a certain mixing ratio. GA could improve the rheology and transparency of KGM, and KGM could improve the viscoelasticity and stability of GA. KGM and GA could promote mutual cross-linking through the increase of hydrogen bonds and the decrease of acetyl groups, strengthen the intermolecular force of the composite hydrosol system and form a uniform and regular structure. When KGM:GA was 5:5(w/w), the KGM/GA composite hydrosol with most excellent comprehensive properties was obtained. Compared with KGM single system, the transparency of the sample increased by 65.82% and the crystallinity was enhanced by 14.57%. And the sample had moderate viscosity, high stability and good viscoelasticity, it was expected to provide some theoretical reference for the development of food adhesives and dietary fiber drinks.
- konjac glucomannan,
- gum arabic,
- hydrosol,
- adhesive,
- rheological properties,
- structural characterization

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