Identification of molecular driving forces involved in the gelation of konjac glucomannan: Effect of degree of deacetylation on hydrophobic association

► Effect of deacetylation of konjac glucomannan on hydrophobic association was studied. ► We speculate hydrogen bonding and hydrophobic interaction are both presented in KGM gelation. ► Hydrophobic characteristic of partially deacetylated KGM was confirmed. ► Effect of lyotropic series of salts on gelation behavior of KGM was clarified from a molecular level.