Abstract:Konjac glucomannan （KGM） and starch are two common food colloids， and their synergistic interaction can significantly enhance gel strength. This study investigated the effects of different types of edible gums （such as carrageenan， xanthan gum， guar gum， and curdlan gum） on the strength of KGM/starch composite gels. Through texture analysis， colorimetry， rheological testing， and sensory evaluation， the study systematically examined the influence of various edible gums on the strength， elasticity， water-holding capacity， and other properties of KGM/starch composite gels. The results indicated that when the addition level of edible gums in the composite system was 0.3%， xanthan gum had a more pronounced effect on gel strength while minimally affecting color， making it more favorable for improving the sensory characteristics of the composite gel.