Analysis of deacetylated konjac glucomannan and xanthan gum phase separation by film forming

作者：Jin, Weiping; Song, Rukun; Xu, Wei; Wang, Yuntao; Li, Jing; Shah, Bakht Ramin; Li, Yan; Li, Bin^*

来源：Food Hydrocolloids, 2015, 48: 320-326.

DOI：10.1016/j.foodhyd.2015.02.007

• Deacetylated konjac glucomannan
• Xanthan gum
• Blended films
• Phase separation
• Self-assemble

In this study, the influences of deacetylation degree (DD) on phase separation of konjac glucomannan/xanthan gum blended systems were investigated through film forming properties. The transparency, mechanical properties and structure were characterized by UV-Vis, electronic tensile tester and FTIR (Fourier Transform Infrared) spectroscopy respectively. When DD of deacetylated konjac glucomannan (DKGM) was 52.34%, the mechanical properties, transparency, moisture absorption of blended films were the highest. Subsequently, the hydrogen bonds between DKGM and xanthan gum were enhanced and the surface of the resultant film was smooth and flat. Besides, the phase separation particles were analyzed by X-Ray diffraction, which were similar size with DKGM self-aggregations. Thermogravimetry (TG) indicates high DKGM blended film possessed higher stability arising from DKGM self-aggregations. In conclusion, the results provided a method of studying phase separation between two macromolecules by film forming.

• 出版日期2015-6
• 单位华中农业大学