Abstract：
The synergistic interaction gels (SIGs) can be created by blending konjac glucomannan (KGM) and κ-carrageenan, and have been applied to modify and improve the rheological and texture properties of food system. However, the assembly behaviors between them are still unclear. This work revealed that the presence of KGM promoted phase transition of nearby κ-carrageenan molecules probably by contributing to entropy increment. Subsequently, the rest of κ-carrageenan transformed into helical structure, assembled into a series of laterally arranged trigonal units and formed a three-dimensional network. In KGM/κ-carrageenan SIGs, the size of high density domains (Ξ) in aggregates and the distance of these high density domains (ξ) were narrowed firstly and then enlarged as increasing of KGM content. These nano-scale structure features were responsible for the relative higher gel strength for KGM/κ-carrageenan SIGs with proportion ratios of 1:9 (K1C9) and 3:7 (K3C7). This study serves to facilitate the design and production of SIGs with the requisite performance characteristics.
摘要：
协同相互作用凝胶（SIG）可以通过混合魔芋葡甘露聚糖（KGM）和κ-角叉菜胶，并已用于修饰和改善食品体系的流变学和质地特性。然而,它们之间的组装行为尚不清楚。这项工作表明，KGM的存在可能通过促进熵增加来促进附近κ-角叉菜胶分子的相变。随后，κ-角叉菜胶的其余部分转化为螺旋结构，组装成一系列横向排列的三角单元，并形成一个三维网络。在KGM/κ-角叉菜胶SIG中，随着KGM含量的增加，聚集体中高密度域（Ξ）的大小和这些高密度域（ζ）的距离先变窄，然后增大。这些纳米级结构特征导致比例为1:9(K1C9)和3:7(K3C7)的KGM/κ-角叉菜胶SIG的相对较高的凝胶强度。这项研究有助于促进具有必要性能特征的SIG的设计和生产。
