Influence of Silk Protein on Structure and Sol Properties of Konjac Glucomannan
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Abstract:
Here, the influence of silk protein on the structure and sol characteristics of konjac glucomannan (KGM) was studied. Mathematical analysis of the swelling equilibrium was performed to determine changes in the partial molar free energy and predict parameters associated with the swelling equilibrium. Additionally, the structures and rheological properties of silk protein-KGM hybrids were investigated by Fourier transform infrared spectroscopy (FT-IR)and scanning electron microscopy (SEM) as well as the rheological experiments. The results revealed that silk protein exerted significant influences on KGM structure and sol properties, with damage to hydrogen bonds in the KGM structure increasing along with increase in the ratio of silk protein, thereby leading to decreases in gel viscosity and elasticity.
