Gel Properties of k-Carrageenan-Konjac Gum Mixed Gel and their Influence Factors

In order to verify the properties of Konjac-κ-Carrageenan mixed gel, some effects were studied in this paper, including κ-Carrageenan-Konjac on their mixtures viscosity, temperature, heating time, concentration, storage temperature and time, KCl, CaCl2 and NaCl concentration in storage condition. The results showed that great synergism interaction existed among κ-Carrageenan and Konjac gum (such as viscosity and strength) for the action of molecular power. Moreover, the suitable conditions of gelation formation were mixed gel concentration 1.0%, 80°C water for 30 minutes, and then at room temperature for 6h, storage temperature (refrigeration, -5～18°C), KCl concentration 0.1%, CaCl2 concentration 0.1%～0.4% and NaCl concentration 0.6%～0.8%. These results could be theoretical reference for mixed gel application in food industry.