Abstract
In this study, a novel composite gel was fabricated from Konjac glucomannan (KGM) combined with zein, while its properties and structure were characterized. The effect of the KGM/zein ratios and freeze-thaw treatment on the composite gels was investigated. The storage modulus (G′) of the KGM gel increased even when the zein content was below 20%, while partial phase separation occurred when the zein content exceeded 50%. The initial decomposition temperature of the gels was improved by adding zein or freeze-thaw treatment. The presence of zein strengthened the effect of freeze-thaw treatment on the improvement of G′ of the gels. These findings helped clarify the influence of hydrophobic proteins on hydrogel, determined the target characteristics ratio of the final product when preparing composite gels, and elucidated the effect of freeze-thaw treatment on the structure and properties of these gels.
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