Refined konjac flour and Xanthan were not gelation polysaccharides.They can get geled when mixed.There was a synergistic interaction maximun when the mixed ratio of refined konjac flour and xanthan was 30/70

the total polysaccharide concentration was 1%.Studies have been made on the gelation effect of the preparation temperature (Tp) and bulk salt ionic concentration.It has been observed that

there was a jelly-glue strength maximum when Tp was 80℃ and salt ionic concentration was 0.2mol·L-1. The melting temperature of the gels (Tp) and the viscosity of melting gels will increase with increasing the salt concentration. Interaction between molecules of two polysaccharides was investigated by FTIR spectrometry.