Abstract
A series of thermoreversible konjac glucomannan gels crosslinked by organic borate were prepared. Required amount of hydrophilic SiO2 was added into the konjac glucomannan solutions before the crosslinking reaction. The gel network was formed through the crosslinking reaction between borate ions dissociated from organic borate and the cis-diol hydroxyl groups on the mannose units of polysaccharide chains. The rheological properties of the complex gels were studied by dynamic viscoelastic measurement. The gelation kinetics of the complex gels was studied and the critical gelation points of the gels were exactly determined by the Winter-Chambon criterion. The effects of temperature and composite ratio on the shear storage modulus (G′), the loss modulus (G″) and the sol-gel transition points were investigated.
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