The composite gel composed of glucan/glucomannan was prepared to improve the gel properties of β-glucan and broaden its scope of production applications. The physicochemical properties of complex gel were investigated by using rheology, texture, infrared and scanning electron microscopy. The results showed that konjac glucomannan (KGM, 1%) significantly enhanced the fluidity, water holding capacity, viscosity, elasticity, cohesion and storage stability of complex gel. It also significantly weakened its hardness. The structural analysis suggested that the interaction between KGM and β-glucan was formed mainly through hydrogen bonds adsorption and β- glucan molecule embedding, contributing to the form of the lamellar network of the gel structure. The interaction also changed the cross-linked network structure of the gel to a regular lamellar structure, thereby improving the defects of β-glucan gel such as high hardness, poor water holding capacity and poor storage stability. Therefore, the addition of a proper amount of KGM could increase the application potential of β-glucan in coated food.
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