The present study was designed to determine the hydrocolloidal properties and synergistic effect of a novel compound gel prepared under specific physical gelling conditions using flaxseed gum (FSG) and konjac glucomannan (KGM); and proposed the possible application of compound gel in the food industry. The hydrocolloidal properties of compound gel was examined by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR), rapid visco analyzer (RVA), turbidimeter, texture analyzer (TPA), differential scanning calorimeter (DSC). Among compound gels significant differences (p < 0.05) were observed in microstructure, infrared spectra, gelatinization temperatures, swelling power, solubility, turbidity, texture and pasting characteristics depending upon their concentrations of FSG and KGM. The microstructures of compound gels became dense with small size of pores and showed a strong interaction and synergistic effect between FSG and KGM; whereas increased the pore size of compound gel by increasing the concentration of KGM. FT-IR spectra demonstrated an obvious interaction between FSG and KGM molecular chains in the compound gels.
Keywords: Compound gel; Flaxseed gum; Hydrocolloids; Konjac glucomannan; Synergistic effect.
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