Rheological Properties of Aqueous Mixtures of Konjac Glucomannan and Soybean Protein Isolate

摘要

The properties of mixtures of KGM (konjac glucomannan)/SPI (soybean protein isolate) have been investigated by rheological measurements. The changes in storage shear modulus (G'), loss shear modulus (G") and viscosity were studied with and without the addition of thiourea, urea, sugar, NaCl, the lyotropic series of salt. There are enhanced interactions between KGM and SPC in the aqueous mixtures. The effects of adding Na_2SO_4, NaNO_3 and NaSCN were in agreement with the the lyotropic series for anions, i.e., SO_4~(2-) < NO_3~- < SCN~-. The type of interactions between KGM and SPI might be due to the hydrogen bonding.