Impact of lecithin on the lubrication properties of konjac glucomannan gels

The effects of lecithin addition on the properties of konjac glucomannan (KGM) hydrogels prepared by controlled heating were investigated. Weak hydrogels were formed at 1 % KGM, which contained relatively thick strands. The shear viscosity and shear modulus of the hydrogels increased with increasing KGM concentration. The pure KGM hydrogels exhibited relatively poor boundary lubrication at all polysaccharide concentrations studied. The inclusion of lecithin (0.001 % to 0.20 %) in the KGM hydrogels appreciably altered their rheological properties, which could be modulated by varying the lecithin/KGM ratio. Microstructural analysis showed that lecithin caused a substantial restructuring of the strands in the hydrogel network. Lecithin was also found to be a highly effective lubricant in the KGM hydrogels. Incorporation of trace amounts of lecithin led to a significant improvement in the lubricating properties of the KGM hydrogels, especially boundary lubrication. Fourier transform infrared (FTIR) and differential canning calorimetry (DSC) analyses provided information about the molecular interactions between the lecithin and KGM molecules. The ability of lecithin to increase the lubricating performance of the KGM hydrogels was mainly attributed to the adsorption of phospholipid-biopolymer complexes onto solid surfaces, which reduced the friction between them.