Manufacture and Properties of Glucomannans and Glucomannooligosaccharides Derived from Konjac and Other Sources

被引：50
作者：
Gomez, Belen [1 ,2 ,3 ]
Miguez, Beatriz [1 ,2 ,3 ]
Yanez, Remedios [1 ,2 ,3 ]
Alonso, Jose L. [1 ,2 ,3 ]
机构：
[1] Univ Vigo, Chem Engn, Polytech Bldg,Campus Ourense, Orense 32004, Spain
[2] CITI, Ave Galicia 2,Tecnopole, San Cibrao Das Vinas 32900, Ourense, Spain
[3] CINBIO, Univ Campus, Vigo 36310, Pontevedra, Spain
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2017年 / 65卷 / 10期
关键词：
glucomannans; glucomannooligosaccharides; konjac; emerging prebiotics; gut microbiota; health benefits; HYDROLYZED GUAR GUM; BETA-MANNANASE; DIETARY FIBER; AMORPHOPHALLUS-KONJAC; BODY-WEIGHT; MANNOOLIGOSACCHARIDES PREPARATION; STRUCTURAL-CHARACTERIZATION; COLONIC ECOLOGY; OLIGOSACCHARIDES; SUPPLEMENTATION;
D O I：
10.1021/acs.jafc.6b05409
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Glucomannans (GM) are polymers that can be found in natural resources, such as tubers, bulbs, roots, and both hard- and softwoods. In fact, mannan-based polysaccharides represent the largest hemicellulose fraction in softwoods. In addition to their structural functions and their role as energy reserve, they have been assessed for their healthy applications, including their role as new source of prebiotics. This paper summarizes the scientific literature regarding the manufacture and functional properties of GM and their hydrolysis products with a special focus on their prebiotic activity.
引用
收藏
页码：2019 / 2031
页数：13
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