Keywords: 
• konjac glucomannan /
• pullulan /
• swelling property /
• response surface design

Abstract: Kongjac glucomannan（ KGM） was blended with pullulan（ PULL） by using a single factor experiment to determine the effect of KGM concentration,PULL concentration,swelling temperature and swelling time on the swelling properties of the KGM/PULL blend system,and a three factorial and three level response surface design was optimized by using the Box-Behnken design with the conditions determined of significant effect as the factors and the viscosity of the blend sol solution as the response value,and a mathematical model was established for statistical analysis by using the software Design-Expert V8. 0. 6 to fit the surface response values to the regression curve of variables. The KGM concentration,PULL concentration and swelling time were determined as most important factors affecting the viscosity of the blend sol solution; the interaction between the KGM concentration and the swelling time gave a significant impact on the viscosity of the blend sol solution; when the KGM concentration,PULL concentration and swelling time were set at 0. 28%,0. 55% and 1. 9 h,respectively,the model predicted the optimal viscosity of the blend sol solution be 19. 2371 Pa·s,which fell within 1% of the error in the experiment,indicating this result had a high level of fitness and confidence.