Analysis of Solution Properties of Konjac Glucomannan and Low-acyl Gellan Gum Blends
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Abstract:
The rheological properties, thermal stability, and crystallization behavior of konjac glucomannan and low-acyl gellan gum blends were studied. The changes in crystal structure were analyzed by synchrotron radiation X-ray fiber diffraction. The frequency dependences at 45 ℃ and 25 ℃ as well as the temperature sweep in the range of 5~80 ℃ were measured using a rheometer, and the changes in thermal stability were measured using the modulated differential scanning calorimetric technique. The cambered layer lines from the X-ray fiber diffraction of konjac glucomannan and low-acyl gellan gum blend were decreased and much vaguer than that of the low-acyl gellan gum. The reflected rays were not observed in the radical direction after X-ray fiber diffraction of the blend, which indicates that the crystal structure of the low-acyl gellan gum was broken by konjac glucomannan. Compared with low-acyl gellan gum, the blend had lower storage modulus G', showed more fluid-like characteristics, and had lesser stability against changes in frequency. However, its stability against temperature changes was enhanced. The influence of konjac glucomannan on low-acyl gellan gum was enhanced by microwave treatment. The results suggested that konjac glucomannan did not facilitate network formation and crystal structure development in low-acyl gellan gum.
