A Review on Konjac Glucomannan Gels: Microstructure and Application

被引：136
作者：
Yang, Dan [1 ]
Yuan, Yi [1 ]
Wang, Lin [1 ]
Wang, Xiaoshan [2 ]
Mu, Ruojun [1 ]
Pang, Jie [1 ]
Xiao, Jianbo [3 ]
Zheng, Yafeng [1 ,4 ]
机构：
[1] Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Fujian, Peoples R China
[2] Fujian Agr & Forestry Univ, Coll Mat & Engn, Fuzhou 350002, Fujian, Peoples R China
[3] Univ Macau, State Key Lab Qual Control Chinese Med, Inst Chinese Med Sci, Macau 999078, Peoples R China
[4] Fujian Agr & Forestry Univ, Fujian Prov Key Lab Qual Sci & Proc Technol Speci, Fuzhou 350002, Fujian, Peoples R China
来源：
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES | 2017年 / 18卷 / 11期
基金：
中国国家自然科学基金;
关键词：
konjac glucomannan gel; preparation; microstructure; application; PUFA ENRICHED FRANKFURTERS; CONTROLLED-RELEASE MATRIX; HEAT-INDUCED CHANGES; SOY PROTEIN ISOLATE; DC ELECTRIC-FIELDS; LOW-FAT BOLOGNA; RHEOLOGICAL PROPERTIES; KAPPA-CARRAGEENAN; AQUEOUS-SOLUTION; MOLECULAR CHARACTERISTICS;
D O I：
10.3390/ijms18112250
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Konjac glucomannan (KGM) has attracted extensive attention because of its biodegradable, non-toxic, harmless, and biocompatible features. Its gelation performance is one of its most significant characteristics and enables wide applications of KGM gels in food, chemical, pharmaceutical, materials, and other fields. Herein, different preparation methods of KGM gels and their microstructures were reviewed. In addition, KGM applications have been theoretically modeled for future uses.
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页数：18
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