Structural characterization and properties of konjac glucomannan/curdlan blend films

► A novel edible blend films of konjac glucomannan (KGM) and curdlan was prepared. ► The FT-IR, XRD, SEM were used to characterize the changes of structure and properties of blend films. ► There are strong intermolecular hydrogen bonds took place between KGM and curdlan. ► When the KGM content in blend films at around 70 wt% displayed excellent mechanical and physical properties.