Study On Gel Performance And Appliacation Of Konjac Glucomananann/Curdlan

Polysaccharide is a kind of important biological macromolecules.It widely exists in plant and animal microorganism and plays an important function role in vivo.The function of polysaccharide in the polymer materials,not only depends on the primary structure of molecular chain,but also the space structure of the molecular chain or senior structure of polymer molecular chain in aggregate between mutual interaction synergy as well.Aiming to try to blend modification of Konjac glucomannan(KGM)and Curd]an in this paper,the B]ending materials were investigated by the modern polymer research methods.The sol and rheology property of the blending gel and the blend film were discussed.It will offer some experimental data and theory instruction for the application of blend material.The main results are as the following:Both the pure sol of KGM and blend sol exhibit striking non-newtonian fluid properity,the viscosity of which decreases quickly with the increase of shear rate.The sol dispalys pseudoplastic behaviour,and follows the food rheology model of Herschel-Buckley:T =?y+(k?)n.The flow behavior of blend sol KC7 with 2%concentration can be expressed well through the model.With the increasing temperature,the blend sol KC7 can form weak hydrogen bonded network.The storage modulus(G')and loss modulus(G")gradually descend when the temperature further increased with the increase of temperature,and the hydrogen bond was broken,then formed inattentive structure.The blend sol KC7 exhibits excellent compatibility2 Based on the date of the Fourier transform infrared spectroscopy(FT-IR),X-ray diffraction(XRD),differential scanning calorimetry(DSC),scanning electron microscopy(SEM),the blend films showed the strong intermolecular hydrogen bonds took place between KGM and curdlan.And the interaction of the blend film was much greater than that of the others when the KGM content in the blend films was around 70%wt(KC7),resulting in excellent miscibility.The conclusion of the electron tensile testing analysis indicated that the blend film KC7 showed the maximum tensile strength(42.93±1.92MPa).In addition,the blend films displayed excellent moisture barrier properties,which had a potential application in the food field.3 The konjac biomimetic food was prepared from the KGM/Curdlan blend sol through the orthogonal experiment,and the product has good water binding capacity and gel strength.The best process conditions which can be applied to bionic shrimp is:temperature 98?,pH 10,the ratio of KGM/Curdlan KC7.Those above results indicate that the intermolecular synergism took place between KGM and curdlan.The best blend conditions of KGM/Curdlan can form excellent performance of blend sol or gel.The result showed that it may be used in the practical production.