摘要
魔芋葡甘聚糖(Konjac glucomannan, KGM)作为一种天然高分子多糖,具有很好的生物活性功能,适合作为保健食品的原料。KGM具有的颗粒特性、亲水性、凝胶性、成膜性、增稠性等性质,在食品领域有着很多应用。KGM经过复配或改性后,性质有不同程度的改善,能够满足不同食品加工的需要,扩展了KGM的应用领域,成为研究重点。文章对KGM的化学组成、食用加工性能进行综述,以期为KGM的相关研究和应用提供参考。
Konjac glucomannan(KGM), a natural polymeric polysaccharide with good bioactivity, is suitable as a raw material for healthy food and has many applications in the food industry due to its particle properties, hydrophilicity, gelation, film formation, thickening, etc. The properties of KGM are improved to different degrees after compounding or modification, and KGM can meet the needs of various food processing methods, expanding its application. After compounding or modification, the properties of KGM improved to different degrees, possibly meeting the needs of diverse food processing methods, expanding the application fields of KGM, and becoming the focus of related research. In this article, the chemical composition and food processing properties of KGMs are summarized to provide a reference for the related research and application of KGMs.
作者
邓云
薛雯晶
唐青云
朱新鹏
陈军
陈楚欣
DENG Yun;XUE Wenjing;TANG Qingyun;ZHU Xinpeng;CHEN Jun;CHEN Chuxin(School of Modern Agriculture and Biotechnology,Ankang University,Ankang,Shaanxi 725000,China;Langao Zhushan Food Industry Co.,Ltd.,Langao,Shaanxi 725400,China;Langao Haoyuzhao Food Co.,Ltd.,Langao,Shaanxi 725400,China)
出处
《热带农业科学》
2024年第1期127-134,共8页
Chinese Journal of Tropical Agriculture
基金
2022年陕西省大学生创新创业训练计划项目(No.S202211397019)
安康市科技研究发展计划项目(No.AK2021-GY-04)。
关键词
魔芋葡甘聚糖
化学组成
食用加工性能
konjac glucomannan
chemical composition
edible processing property
