化学改性魔芋葡甘聚糖成膜性能的研究进展  

Advances of Study on Film-forming Performances of Chemical Modified Konjac Glucomannan

作　　者：赵亚楠[1] 何翠婵[1] 律冉[1] 钟耕[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]重庆市特色食品工程技术研究中心,重庆400716

出　　处：《食品研究与开发》2011年第12期187-190,共4页Food Research and Development

基　　金：西南大学第四届本科生创新基金(0917002);国家科技支撑项目(2007BAD73B04)

摘　　要：魔芋葡甘聚糖(Konjac Glucomannan,简称KGM),是从魔芋块茎中分离、提取的一种天然复合多糖,具有亲水性、凝胶性、成膜性、抗菌性、可食用性等多种特征,在食品、医药、化工及生物领域应用广泛。简要论述魔芋葡甘聚糖的结构和理化特性,并综合介绍魔芋葡甘聚糖的化学改性研究进展,分析概括化学改性对魔芋葡甘聚糖成膜性能的改善作用。以期为魔芋葡甘聚糖膜的进一步研究提供理论基础,扩大它的应用范围,从而促进魔芋资源的开发。Konjac glucomannan（KGM）,a natural polysaccharide,is isolated and extracted from the tubers of konjac.It has many features,such as hydrophilic,gelation,film forming,antimicrobial and edible,and is widely used in food,pharmaceutical,chemical and biological fields.This paper discussed the structure and properties of konjac glucomannan,makes an overview of research progress in the modification of Konjac Glucoinanna and summarizes the performance of modified konjac glucomannan,in the hope of providing theoretical basis for further research,thus promoting its deep application and the development of konjac resources.

关 键 词：化学改性 魔芋葡甘聚糖 膜 性能 研究进展 

分 类 号：TS201.2[轻工技术与工程—食品科学]