Synergistic interactions between konjac glucomannan and welan gum mixtures

This research presents the physicochemical property of the mixtures induced by blending konjac glucomannan (KGM) and welan gum (WL). The effects of the ratio and concentration on the rheological properties of the KGM and WL mixtures, such as shear rate and strain (large-amplitude oscillatory shear, frequency, temperature, time, stress relaxation, and creep), were studied. The combination analysis of Fourier transform infrared spectroscopy, scanning electron microscopy, thermodynamic differential scanning calorimetry, water mobility, and distribution property analyses through low-field nuclear magnetic resonance spectroscopy were used to determine the authenticity of gels. Finally, a model of the interaction force was constructed to elucidate the interaction mechanism when heating. The result showed that the mixtures of KGM and WL were pseudogel. The synergy effect was positively correlated with concentration, which was the strongest when the KGM (g/kg): WL (g/kg) ratio was 2:8. Abnormal temperature sensitivity (sudden drop of modulus around 30 °C) was observed at the ratio, and the mixture owned good temperature reversibility in 3 cycles. This work expanded the application scope of KGM and WL and provides a method for the determination of gels.