Comparative investigation of the molecular interactions in konjac gum/hydrocolloid blends: Concentration addition method (CAM) versus viscosity addition method (VAM)

摘要

Investigation of molecular interactions between konjac gum and other hydrocolloids was performed by comparison of apparent measured viscosity (η_m), and those determined using the concentration addition (η_c) and viscosity addition (η_v) methods. Results could be divided into five distinct interaction levels, namely xanthan gum (η_m > η_c > η_v) > guar gum (η_m ≈η_c> η_v) > carrageenan, sodium alginate, and sodium carboxymethyl cellulose (η_c > η_m > η_v) > methylcellulose and hydroxypropyl methylcellulose (η_c > η_m≈η_v) > gum arabic (η_c > η_v > η_m). By far the strongest, and the only true synergistic, interaction was observed with konjac/xanthan (η_m >η_c η_v). In all other blend systems, except konjac/gum arabic, measured viscosities lay within the bounds defined by CAM and VAM, and revealed relationships for describing blend behaviour that will assist in prediction of hydrocolloid blend viscosities at finite concentrations.