Konjac glucomannan (KGM) was treated with a vacuum microwave-assisted semi-dry method to obtain konjac glucomannan phosphate esters (KGMPs) with varying degrees of substitution (DS). The properties of the thermo-reversible gel formed by KGM, KGMP1 (DS 0.046), KGMP2 (DS 0.131), and KGMP3 (DS 0.201) mixed with carrageenan, and the addition of KCl (KGMPs-KC) for heating and cooling were studied. Furthermore, the effects of anions, cations, and sucrose on the rheological properties of KGMP3 were investigated. Fourier transform infrared spectroscopy analysis revealed that KGMPs had a significant synergistic effect with KC. Rheological analysis showed that KGMP/carrageenan could form a thermo-reversible gel in the presence of KCl. As the DS increased, the temperature of the KGMP/carrageenan gel decreased. Texture analysis indicated that KGMP1-KC and KGMP2-KC had better hardness during storage at 28 ℃ for 10 days. KGMP3-KC had more advantages in terms of water solubility and light transmittance, making it suitable for the preparation of high-transparency jelly. The viscosity and pseudoplasticity of KGMP3 were affected by the types and valence states of anions and cations, with NaH2PO4 having the most significant effect on KGMP sol, followed by CaCl2. Additionally, sucrose was found to increase the zero apparent viscosity (η0) of KGMP, but as the sucrose content in the system increased, η0 increased. This research provides a theoretical and production basis for the application of KGMP in the processing of high water retention and soft gel products.
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