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

• Published in: Carbohydrate polymers 2011-01, Vol.83 (3), p.1062-1067
• Main Authors: Liang, S., Li, B., Ding, Y., Xu, B.L., Chen, J., Zhu, B., Ma, M.H., Kennedy, J.F., Knill, C.J.
• Format: Article
• Language: English
• Subjects: Amorphophallus; Applied sciences; Biological and medical sciences; carboxymethylcellulose; Concentration addition method (CAM); Exact sciences and technology; Food additives; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; gum arabic; Hydrocolloids; Interactions; Konjac gum; methylcellulose; Natural polymers; Physicochemistry of polymers; prediction; sodium alginate; Starch and polysaccharides; Synergism; viscosity; Viscosity addition method (VAM); xanthan gum
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/j.carbpol.2010.08.026

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.