Abstract:A series of thermoreversible konjac glucomannan gels crosslinked by organic borate were prepared. Required amount of hydrophilic SiO 2 was added into the konjac glucomannan solutions before the crosslinking reaction. The gel network was formed through the crosslinking reaction between borate ions dissociated from organic borate and the cis-diol hydroxyl groups on the mannose units of polysaccharide chains. The rheological properties of the complex gels were studied by dynamic viscoelastic measurement. The gela… Show more
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