Construction and characterization of binary hydrogels based on pea protein isolate and konjac glucomannan

BACKGROUND Hydrocolloids such as konjac glucomannan (KGM) and pea protein isolate (PPI) play a central role in food gel structuring by modulating texture and water retention. This study systematically investigated the gelation behavior, structural evolution, and interaction mechanism of PPI/KGM composite hydrogels prepared with different formulation compositions. RESULTS Pure KGM (15 g L −1 ) formed weak and soft gels, whereas pure PPI (100 and 125 g L −1 ) produced brittle gels accompanied by syneresis. Compared with the individual components, the binary hydrogels exhibited higher storage moduli, reduced syneresis, and more compact interconnected network structures. Low‐field nuclear magnetic resonance analyses revealed the emergence of an immobile water population together with a redistribution of water within the gel network. Fourier transform infrared analysis showed strengthened hydrogen bonding between PPI and KGM, accompanied by decreases in α‐helix and β‐sheet contents and an increase in β‐turn content, indicating protein conformational rearrangement. Cryo‐scanning electron microscopy further confirmed the formation of dense and interconnected gel networks, providing structural evidence for the enhanced viscoelasticity and improved water retention of the binary hydrogels. CONCLUSION Overall, PPI/KGM binary hydrogels offer tunable structural and hydration properties without the need for chemical or enzymatic crosslinking, providing a sustainable platform for high‐moisture foods, dairy alternatives, and meat analogs.