Structural analysis of κ-carrageenan,konjac gum,and their mixture at a mass ratio of 5.5：4.5 was carried out using DSC,FT-IR and SEM.The FT-IR results showed that hydroxyl group peak of κ-carrageenan and konjac gum shifted to lower wave number direction compared with their mixture.The DSC endothermic peak of κ-carrageenan-konjac gum mixture was wider than κ-carrageenan alone.SEM image showed that the morphology of the mixture gel was more compact than κ-carrageenan.Therefore,it was speculated that κ-carrageenan acted as the backbone of th...
