Polysaccharides are an important class of biological macromolecules, which play a pivotal role in nature. The gelling properties of xanthan gum and konjac gum are an essential aspect of the biological functions of polysaccharide macromolecules. There are many types of natural polysaccharides, and many polysaccharides are still In the research and development stage.
The blending of synthetic high molecular compounds provides many new high molecular products for the industry, and the mixing of natural polysaccharides can theoretically predict synergistic effects between polysaccharides of different structures. It can also change the performance of simple polysaccharides. Such as viscosity, rheology, and gelling properties provide more new polysaccharide products like synthetic high molecular blends.
Both xanthan gum jelly and konjac gum are non-curdling polysaccharides. Still, they can be blended under certain conditions to obtain a synergistic effect of gel and 1+1>2, resulting from the interaction between polysaccharides. This interaction can broaden the application range of polysaccharide products and is also conducive to promoting the development of the polysaccharide industry.
According to the polysaccharide concentration and blending ratio set in the experiment, slowly add Chinese Xanthan gum and konjac gum to the stirred distilled water to make them evenly dispersed, then put them in a water bath and keep them at the specified temperature for blending and keep them warm for a certain period. Then, the blended sol can be obtained, and the blended sol chamber can be placed and cooled to obtain the composite gel.
The total concentration of polysaccharides is 1%. Xanthan gum (mass M) and konjac gum (mass m) are blended in a water bath at different blending ratios (M:m), and kept at a constant temperature for 30 minutes, and taken out at room temperature for more than 24 hours, And measured the relationship between the gel strength and the blending ratio.
As the blending ratio M:m gradually increases from small, the gel strength gradually increases when the ratio of xanthan gum and konjac gum is M:m=0.7:0.3.
The gel strength reaches its maximum. As the blending ratio of the two polysaccharides increased, the gel strength showed a downward trend again. This indicates that the two polysaccharide blends must have an appropriate ratio to achieve the maximum synergy between the two polysaccharide molecules, the strongest gel capacity, and the maximum gel strength.
The viscosity of the mixed glue is several times higher than that of a single glue of the same concentration or becomes a jelly. This phenomenon is called the synergistic thickening and synergistic gelling of xanthan gum and konjac gum molecules.
This performance not only increases the effect of thickening but also reduces the usability of the glue. Xanthan gum and konjac gum have pronounced synergistic thickening and synergistic gel properties. Xanthan gum does not gel at any concentration. When miscible with konjac, it forms a firm gel at a blending gum concentration of 1%. Therefore, konjac gum can be used as a thickener and gelling agent for xanthan gum and is widely used in food and non-food industries.
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