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. 2019 Oct 29;12(21):3543.
doi: 10.3390/ma12213543.

A Study of the Synergistic Interaction of Konjac Glucomannan/Curdlan Blend Systems under Alkaline Conditions

Weijian Ye  1 , Bowen Yan  2   3 , Jie Pang  4 , Daming Fan  5   6   7 , Jianlian Huang  8   9 , Wenguo Zhou  10   11 , Xueqian Cheng  12   13 , Hui Chen  14   15 , Hao Zhang  16   17
Affiliations

A Study of the Synergistic Interaction of Konjac Glucomannan/Curdlan Blend Systems under Alkaline Conditions

Weijian Ye et al. Materials (Basel). .

Abstract

To improve the gelation performance of konjac glucomannan (KGM) thermo-irreversible gel in the condition of alkaline, this study investigated the interactions between KGM and curdlan (CUD) in terms of the sol state and gelation process. The apparent viscosity, rheological properties during heating and cooling, thermodynamic properties, gelation properties and water holding capacity of KGM/CUD blend systems in an alkaline environment were studied using physical property testing instruments and methods. The results showed that the viscosity of the KGM/CUD blended solution was greater than the value calculated from the ideal mixing rules in the condition of alkaline (pH = 10.58). As the proportion of CUD in the system increased, the intersection of storage modulus (G') and loss modulus (G") shifted to low frequencies, the relaxation time gradually increased, and the degree of entanglement of molecular chains between these two components gradually increased. The addition of CUD helped decrease the gelation temperature of KGM, increased the gelation rate and inhibited the thinning phenomenon of KGM gels at low temperatures (2-20 °C). The addition of CUD increased the hardness and gel strength of KGM but did not significantly improve the water holding capacity of the KGM/CUD blend gel. The process of mixing KGM and CUD improved the thermal stability of the gel. In summary, KGM/CUD exhibited excellent compatibility under alkaline conditions, and the blend systems produced a "viscosifying effect". KC8 and KC5 show better thermal stability, low temperature resistance and gel strength compared to KGM. This blended gel can be used as a structural support material to provide reference for the development of konjac bionic vegetarian products.

Keywords: alkaline conditions; curdlan; konjac glucomannan; synergistic interaction; thermal stability; viscosifying effect.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
Relationships between the shear rate and both theoretical and actual viscosities of konjac glucomannan (KGM)/curdlan (CUD) blend systems under alkaline conditions (pH = 10.58).
Figure 2
Figure 2
Curves showing the variations in G’ and G” of (a) KGM and CUD and (b) KGM/CUD blend systems with different mixture ratio at 25 °C at different angular frequencies.
Figure 3
Figure 3
Curve showing the variation in tanδ for the KGM/CUD blend system at different angular frequencies.
Figure 4
Figure 4
Curves showing the variation in G’ and G” for KGM and CUD with increasing temperature during the heating process.
Figure 5
Figure 5
Curves showing the variation in (a) tanδ and (b) G’ for the KGM/CUD blend system with the increasing of temperature during the heating process.
Figure 6
Figure 6
Curves showing the variations in G’ and G” of (a) KGM and CUD and (b) KGM/CUD blend systems with decreasing temperature during the cooling process (20–2 °C).
Figure 7
Figure 7
Curves showing the variations in the (a) breaking force, (b) breaking strain, (c) gel strength and (d) water holding capacity of the KGM/CUD blend systems. a, b, c, d letters indicate a significant difference (p < 0.05).
Figure 8
Figure 8
Differential scanning calorimetry (DSC) profiles of the freeze-dried KGM/CUD blend systems at 20–400 °C.
Figure 9
Figure 9
DSC profiles of KGM/CUD blend hydrogels at 95–115 °C.
Figure 10
Figure 10
Structure of (a) KGM and (b) CUD and (c) gel simulation diagram of KGM/CUD blend systems.
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