Influence of an Electric Field on the Interaction between Konjac-derived Glucomannan and Carrageenan
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Abstract:
In order to study the influence of an electric field on the mechanism underlying the interaction of konjac glucomannan and carrageenan, 5 kV high-voltage direct current (oxygen anion) was used to treat konjac-derived glucomannan (KGM) and carrageenan powders, and samples were prepared from the two powders for testing. The results showed that the elastic modulus G′ of the composite gel of KGM and carrageenan treated by the electric field for 9 min was significantly greater than the viscous modulus G′′ all the time. The gel network was flexible, and the entanglement and penetration of the molecular chains were significant. In the frequency scan range, the elastic modulus G′ of KGM and carrageenan composite gel was significantly greater than the viscous modulus G′′, suggesting that the gel network structure already had a certain strength. When the concentration of polysaccharide was 1% and the blending ratio of konjac-derived glucomannan and carrageenan was 1:4, the maximum gel strength was reached. The maximum gel strength was also achieved when the sample was treated by the electric field for 6 min or heated at 75℃ for 30 min. Fourier infrared spectroscopy analysis was performed. The infrared absorption spectra showed only changes in the intensity of absorption peaks and no new absorption peaks, suggesting that the electric field did not significantly change the chemical structure or properties.
