Abstract: In this study, rheological properties of κ-carrageenan gum, konjac gum and their mixed gel (5.5:4.5, m/m) in aqueous solution all at a concentration of 1 g/100mL were measured and compared. This was followed by an investigation to explore effects of temperature and electrolytes on rheological properties of these three solutions. Results indicated that the storage modulus (G＇) of the compound gel was obviously higher than that of κ-carrageenan gum and konjac gum; while, the loss modulus (G") was lower than that of κ-carrageenan at 30 ℃. In addition, the compound gel revealed obviously enhanced gelling properties. With the increase of temperature, the storage modulus (G＇) was always bigger than the loss modulus (G") in the compound gel so that the compound gel had typical viscoelatic fluid properties. Moreover, respective additions of KCl and CaCl2 at a concentration of 0.1 g/100mL could result in the decrease in storage modulus (G＇) and the increase in translation temperature of the compound gel.

Key words: κ-carrageenan, konjac gum, compound gel, rheological property