The rheological and physicochemical properties of a novel thermosensitive hydrogel based on konjac glucomannan/gum tragacanth

Thermosensitive hydrogels are known for their application potential in a wide range of fields. In this study, a novel thermosensitive hydrogel was prepared under specific physical gelling conditions using konjac glucomannan (KGM) and gum tragacanth (GT). The rheology results showed that KGM/GT mixed hydrocolloids are a typical non-Newtonian pseudoplastic fluid. They have significant elastic properties: G' was higher than G '' at all hydrocolloid ratios. Increasing the GT concentration resulted in decreased tan 8 values, with the extreme values occurring at KGM:GT = 3:7. Moreover, the thermosensitive hydrogels showed a sol-gel transformation temperature ranging from 40 to 35 degrees C. The physicochemical properties of KGM/GT hydrogels were characterized by FTIR, TGA and SEM. The intermolecular interactions were mainly hydrogen bonding. Numerous connected porous structures were found in the hydrogels microstructures. The results of this study indicate that KGM/GT thermosensitive hydrogels might be a potential material for use in food and biomedical areas.