魔芋葡甘露聚糖的功能特性及应用研究进展  

Research Progress on the Functional Properties and Application of Konjac Glucomannan

作　　者：谭熙蕾 徐燕 周才琼[1,2] TAN Xi-lei;XU Yan;ZHOU Cai-qiong(College of Food Science,Southwest University,Chongqing 400715,China;National Demonstration Center for Experimental Food Science and Technology Education(Southwest University),Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]食品科学与工程国家级实验教学示范中心(西南大学),重庆400715

出　　处：《食品研究与开发》2021年第20期214-219,共6页Food Research and Development

基　　金：重庆市级大学生创新创业训练项目(S202110635246)。

摘　　要：魔芋为天南星科魔芋属草本植物,富含魔芋葡甘露聚糖,其作为一种优质的膳食纤维备受关注。该文对魔芋葡甘露聚糖的化学特性、主要功能作用及其在食品、生物医药、环保和日化用品等领域的应用进行概述,并提出魔芋葡甘露聚糖未来发展前景,以期对魔芋葡甘露聚糖的进一步深入研究及应用提供思路。Konjac is an herbaceous plant that belongs to the genus Amorphophallus and the family Araceae.It is rich in glucomannan and has attracted much attention as a high-quality dietary fiber.This study reviewed the chemical properties and main functional properties and applications of konjac glucomannan in the food,biomedicine,environmental protection,and daily chemical industries,putting forward its prospects for future development of konjac glucomannan,with a view to improving konjac glucomannan.Furthermore,in-depth research and application of glucomannan was provided.

关 键 词：魔芋 葡甘露聚糖 化学特性 功能特性 应用 

分 类 号：TS201.2[轻工技术与工程—食品科学]