Improvement of Hydrophilic and Mechanical Properties of Konjac Glucomannan‐Based Aerogels by Peanut Meal Powder With Different Particle Sizes

ABSTRACT Peanut meal powder (PMP) with different particle sizes was complexed with konjac glucomannan (KGM) to prepare aerogels via sol–gel method in this study, and their effects on the hydrophilic and mechanical properties of aerogels were investigated. The results showed that after 60–140 mesh sieving, the particle sizes of PMP were in the range of 104–250 µm. As the PMP size decreases, its specific surface area increases and more active groups are exposed, which can cross‐link with KGM to form a dense network structure. The compressive strength of the 140‐K1P4 aerogels (prepared by mixing 140‐mesh sieved PMP with KGM in 4:1 ratio) reached 54.91 kPa, which was 494.26% higher than that of pure KGM aerogels. The addition of PMP reduced the number of hydrophilic groups, which enhanced the hydrophobicity of the aerogels. 140‐K1P4 aerogels achieved a water contact angle (WCA) of 104.24°, and the equilibrium water content was reduced by 30%. This study provides a reference for the development of new green biodegradable aerogels materials.