Rheological properties of aqueous konjac glucomannan dispersions and its mixtures with soybean protein isolate

The properties of konjac glucomannan(KGM) aqueous dispersions and the mixtures of KGM/soybean protein isolate(SPI) were investigated by rheological measurements. It is found that the changes in storage shear modulus(G′), loss shear modulus(G″) and viscosity(η) for KGM aqueous dispersions essentially depend on the nature of the added thiourea, urea, sugar, and lyotropic series salts. The salting-out effect of adding Na2SO4, is quite remarkable on...