Abstract
AbstractCross‐linked cassava starch‐konjac glucomannan composite (CCS‐KGM), native cassava starch‐sodium trimetaphosphate‐konjac glucomannan composite (NCS‐STMP‐KGM), and cross‐linked cassava starch‐sodium trimetaphosphate‐konjac glucomannan composite (CCS‐STMP‐KGM) are prepared to study the effect of STMP and KGM on the native cassava starch and cross‐linked cassava starch. A small amount of KGM adheres to the surface of cassava starch granules in the three composites. The results of Fourier transform infrared spectroscopy indicate that cross‐links form in the cross‐linked cassava starch and three composites. The X‐ray diffraction analysis reveals that the crystallization type of native cassava starch modified by STMP and KGM remains unchanged (A‐type). The mean particle size of cross‐linked cassava starch and the three composites are larger than that of native cassava starch. STMP and KGM decrease the swelling power and water loss rate of native cassava starch. Dynamic rheological results suggest that STMP and KGM increase storage modulus and loss modulus of native cassava starch gel. It provides the possibility for both STMP and KGM to improve the gel properties of native cassava starch rather than cross‐linked reaction, and also expands the application field of KGM with low cost.
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