Aggregation of konjac glucomannan by ethanol under low-alkali treatment

Utilizing ethanol in konjac glucomannan (KGM) gelation has important food processing applications. Typically, ethanol positively impacts the formation of low-alkali KGM gels and dramatically changes their physical properties, but the role of ethanol on the aggregation of KGM chains and the resultant gelation is less well understood. This study presents the distinct microstructures of low-alkali KGM gels incorporating ethanol. The fibril diameter and mesh size were determined to be 262.3 ± 22.3 nm and 2.680 ± 0.035 μm in average, contributing to a higher degree of anisotropy of such a gel network. Ethanol favors intermolecular aggregation by increasing the R(g) of small-sized aggregates to 2.10 nm. The FTIR and temperature-cycled rheological studies suggest there are hydrophobic interactions stabilizing the gel network with the assistance of hydrogen bonds. The spatial confinement of deacetylated KGM chains as the solvent quality deteriorates by incorporating ethanol may arrange the aggregation and induce the structural reorganization in gel formation.