Konjac Glucomannan (KGM) gels can be formed in the presence of organotitanium as crosslinkers which were chelated by different organic compounds. Organotitanium cross-linking agent is a chelate formed by coordination between tetrabutyl titanate and different organic compounds. The gel network was formed through the crosslinking reaction between titanium ions dissociated from organotitanium crosslinkers and the cis-diol hydroxyl groups on the mannose units of polysaccharide chains. Effect of concentration and species of ligands on rheological properties of the complex gels was studied by dynamic viscoelastic measurements. The gelation kinetics of the gels were investigated and the critical gelation points of the gels were accurately determined according to the Winter-Chambon criterion. The effects of kinds and concentrations of ligands on the shear storage modulus (G’), the loss modulus (G”), and the sol-gel transition points were studied. The sol-gel transition time varies with different ligands in the organotitanium crosslinkers. The sol-gel transition time and temperature were obviously observed and in good agreement with Winter–Chambon criterion.

魔芋葡甘露聚糖（KGM）凝胶可以在有机钛作为交联剂的情况下形成，并被不同的有机化合物螯合。有机钛交联剂是由钛酸四丁酯与不同有机化合物配位形成的螯合物。通过从有机钛交联剂解离的钛离子与多糖链甘露糖单元上的顺式-二醇羟基之间的交联反应形成凝胶网络。通过动态粘弹性测量研究了配体的浓度和种类对复合凝胶流变性能的影响。研究了凝胶的凝胶动力学，并根据Winter-Chambon准则准确确定了凝胶的临界凝胶点。研究了配体的种类和浓度对剪切储能模量（G'），损耗模量（G”）和溶胶-凝胶转变点的影响。溶胶-凝胶转变时间随有机钛交联剂中不同的配体而变化。明显观察到了溶胶-凝胶的转变时间和温度，并与Winter-Chambon准则很好地吻合。