Konjac glucomannan (KGM) showed a synergistic interaction with κ-carrageenan (CAR), which led to the formation of a promising compound hydrocolloid gel in the food field (such as jelly). Nevertheless, the mixed gels formed by adding KGM to CAR still displayed defects in gel strength and syneresis, and would hardly meet the quality requirements of some gel foods. However, deacetylated KGM and maltodextrin (MD) have always been used in gel foods and affect their viscosity and rheological properties.

中文翻译：

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一种创新的魔芋葡甘聚糖/κ-卡拉胶混合拉伸凝胶

魔芋葡甘聚糖（KGM）与κ-角叉菜胶（CAR）具有协同作用，从而在食品领域（如果冻）中形成了一种很有前景的复合水胶体凝胶。然而，在CAR中添加KGM形成的混合凝胶在凝胶强度和脱水收缩方面仍然存在缺陷，难以满足部分凝胶食品的质量要求。然而，脱乙酰化 KGM 和麦芽糖糊精 (MD) 一直用于凝胶食品，并影响其粘度和流变特性。