Abstract:The konjac glucomannan（KGM）gel was mixed with different concentrations ofred cabbage extract（RCE）and then the rheological properties of the composite gel were examined.The static and dynamic rheological properties of the KGM/RCE composite gel were investigated by a rotational rheometer，and the microstructure was characterized by scanning electron microscopy and Fourier transform infrared spectroscopy.The KGM/RCE composite gel showed shear thinning，and the apparent viscosity of the composite gel reduced with the increase in RCE addition.The storage modulus（G′）and loss modulus（G″）showed strong frequency dependence，and both values declined after the addition of RCE，indicating that RCE hindered the entanglement of molecules in the gel system.In addition，the intersection of G′and G"shifted towards the lowfrequency direction with the increase in RCE addition.The RCE addition enhanced the intermolecular hydrogen bond force，which increased the resistance of KGM molecular chain during movement and prolonged the relaxation time.Therefore，the gel showed elastic characteristics.The results of Fourier transform infrared spectroscopy and scanning electron microscopy indicated that the increasein RCE content strengthened the plasticization of RCE and weakened the aggregation between macromolecular chains todecrease the stability of the network structure of the composite gel，playing a negative role in the rheological properties of the composite gel.