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On the interaction between konjac glucomannan and xanthan in mixed gels: an analysis based on the cascade model
Ching-Feng Mao1, Worasaung Klinthong, Yuan-Chang Zeng
1Department of Chemical and Materials Engineering, Southern Taiwan University, No. 1, Nan-Tai St., Yongkang Dist., Tainan City 710, Taiwan, ROC.
Abstract:
The rheological properties and critical behavior of konjac glucomannan (KGM)/xanthan (XG) mixed gels were investigated and analyzed using a two-component cascade model. The fitting results show that the optimal functionality value for KGM (fKGM) is 3, whereas the possible functionality value for XG (fXG) is 100-1000 obtained from the modulus data, or 25 obtained from the critical data. The van't Hoff analysis of the critical data shows that the binding of KGM with XG has a high enthalpy/entropy ratio (ΔH/300ΔS=5.52), which can be explained by the gain in the hydrational entropy due to the release of water molecules during the binding reaction. From these results, we proposed that the binding of KGM with XG takes place on the consecutive glucose residues of KGM with six or more units.
