摘要
魔芋葡甘聚糖是魔芋的主要功能活性成分,因其特殊的结构而具有特殊的性能,已成为多糖研究领域的热点之一。本文综述了魔芋葡甘聚糖3种特殊凝胶行为及其研究中存在的问题,并对研究方向进行展望,为KGM凝胶研究提供理论基础和科学依据。
Konjac glucomannan is a kind of functional active components with important physiologicaland pharmacological activities,turning out to be one of research focuses.In this paper,three types of gel behavior in the research of KGM were reviewed,and its problems,then the future use of KGM were also discussed.Broaching the present research problems and expectation of future research directions provide theoretical foundation and scientific basis for the deep use of KGM gel.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2011年第9期181-187,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(30871749
30901004
31071518)
福建省自然科学基金项目(2011J0101)
关键词
魔芋葡甘聚糖
凝胶
凝胶机理
热不可逆凝胶
热可逆凝胶
Konjac glucomannan
gels
gel mechanism
thermoreversible gels
thermoirreversible gels
