The Rheological Properties of κ-Carrageenan-Konjac Gum Mixed Gel

Abstract:

The rheological properties of κ-Carrageenan-Konjac Gum Mixed Gel were investigated by using dynamic rheological analysis. Results showed that the mixture of κ-Carrageenan and Konjac Gum had higher modulus of elasticity than single κ-Carrageenan or Konjac Gum. Blends solution has a good pseudo-plastic behavior at low concentrations, viscosity declined rapidly with shear rate increased. K⁺ and Ca²⁺ participated in the gelatin process and under the controlled condition might enhance force among molecules. With the temperature increasing G' and G" increased, and G' and G" presented suddenly change at 60-70 °C. Small amplitude oscillatory tests in the linear domain of viscoelasticity showed that κ-Carrageenan played the major role in the viscoelasticity of the mixture, and Konjac gum strengthened the gel-net configuration and stability.

• Periodical: Advanced Materials Research (Volumes 781-784)
• Pages: 1652-1655
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.781-784.1652
• Online since: September 2013
• Authors: Yu Wei, Yuan Lan Wang
• Keywords: Konjac Gum, Mixed Gel, Rheological Property, κ-Carrageenan

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