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Preparation, Structure and Rheological Properties of Konjac Glucomannan-CaCl2 Electrogel.

Lixia Wang1,2,3, Guorong Lin1,2,3, Lijun Fu1,2,3

  • 1College of Environmental and Biological Engineering, Putian University, Putian 351100, China.

Gels (Basel, Switzerland)
|June 26, 2026
PubMed
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International journal of biological macromolecules·2026

An alternating current (AC) electric field successfully induced konjac glucomannan (KGM) gelation with calcium chloride (CaCl2). This novel electrogelation method precisely controls KGM gel properties, offering enhanced thermal stability and tunable viscoelasticity.

Area of Science:

  • Food Science and Technology
  • Materials Science
  • Biopolymer Engineering

Background:

  • Konjac glucomannan (KGM) is a polysaccharide known for its gelation properties, primarily achieved through ionic crosslinking, deacetylation, or compounding.
  • Precise regulation of KGM gel properties is crucial for its diverse applications.
  • Novel gelation technologies are actively being explored to enhance control over KGM gel characteristics.

Purpose of the Study:

  • To investigate the application of an alternating current (AC) electric field for triggering konjac glucomannan (KGM) gelation.
  • To analyze the structural and viscoelastic properties of KGM gels formed using AC electric field and calcium chloride (CaCl2).
  • To determine the optimal conditions for preparing KGM-CaCl2 electrogels with desired properties.

Main Methods:

Keywords:
alternating current (AC)calcium chloride (CaCl2)electrogelkonjac glucomannan (KGM)rheological propertiesstructure

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  • KGM gelation was induced using an AC electric field in the presence of calcium chloride (CaCl2).
  • Structural analysis was performed using Fourier transform infrared spectroscopy (FTIR), Raman spectroscopy (RS), scanning electron microscopy (SEM), and X-ray diffraction (XRD).
  • Viscoelastic properties were evaluated using rheometry, and thermal stability was assessed via simultaneous differential scanning calorimetry/thermo-gravimetric analysis (DSC/TGA).

Main Results:

  • FTIR and RS confirmed partial degradation and deacetylation of KGM under AC electric field, with calcium and chloride ions adsorbing onto KGM hydroxyl groups.
  • SEM revealed a porous gel structure with a coarse surface, and XRD indicated the presence of complex CaCl2 hydrates.
  • Rheological analysis showed that storage (G') and loss (G″) moduli increased with CaCl2 concentration, applied voltage, and treatment duration, up to critical values.
  • Optimal conditions for KGM-CaCl2 electrogel were identified as 0.5% KGM, 1.2% CaCl2, 45 min treatment duration, and 24 V.

Conclusions:

  • AC electric field is a viable method for inducing KGM gelation in the presence of CaCl2.
  • The electrogelation process influences KGM structure, leading to partial deacetylation and ion adsorption.
  • The resulting KGM-CaCl2 electrogels exhibit tunable viscoelastic properties and enhanced thermal stability, with optimized conditions identified for preparation.