Abstract:In order to improve the preparation process and formula of plant-based abalone products, the changes on the rheology and gel properties of curdlan-konjac gum blends with different NaOH addition were investigated with rheology, texture, and SEM methods et al. As results showed that the addition of relatively low concentrations of NaOH (0.10%~0.20%) significantly improved the viscoelastic modulus, gelation rate, hardness, and elasticity of the blend gels, while markedly reducing syneresis. These enhancements were primarily attributed to the strengthened hydrogen bonding between polymer molecules within the gel matrix. Specifically, the flow index of the curdlan-konjac gum blend solution with 0.10% NaOH decreased from 0.52 to 0.19. During the sol-gel transition, the elastic modulus increased by 11.61% and 15.23% at the initial and final stages of cooling, respectively. Additionally, the average gelation speed and maximum instantaneous gelation rate rose by 16.01% and 8.53%, respectively, while the hardness and elasticity of the blend gels increased by 44.87% and 96.97%. Concurrently, syneresis decreased by 10.70%, and the binding water content improved by 8.70%. However, when NaOH concentrations exceeded 0.30%, the gel texture and viscoelastic properties deteriorated, and the microstructure exhibited a loosening trend. In conclusion, the incorporation of an optimal amount of NaOH can significantly enhance the gel network structure of curdlan-konjac gum blends, offering valuable insights for optimizing the production and formulation of plantbased abalone products.
