Abstract:In order to investigate the effect of freeze-thaw treatment on konjac gel from different sources of starch，the frozen composite gel was prepared by using 6 different kinds of starches on the market according to the mass ratio of different starches to konjac powder.Based on the physicochemical properties of various starches from different sources，the structural properties and water retention of composite gels were analyzed comprehensively，and the effects of different starches on konjac gels were investigated by correlation analysis.The results showed that the amylose content，gelatinization properties and rheological properties of starch gels from different sources were different.Addition of different starches could improve the gel quality，reduce the gel hardness and improve the elasticity of the gel，and the starch/konjac mass ratio（2∶8）could improve the water retention of the gel.The addition of starch from different sources had different effects on the gel quality，among which wheat starch konjac composite gel had the best comprehensive quality and better elasticity and cohesiveness than pure konjac gel.When the mass ratio of wheat starch to konjac powder was 1∶9，it was the best to improve the properties of frozen composite gel.