魔芋葡甘露聚糖对淀粉性能的影响及其在功能性食品中的应用进展  

Effects on Starch Properties and Application in Functional Foods of Konjac Glucomannan

作　　者：韩倩 周童欣 李英溥 李国栋[1] 宋兆萍[1] 刘小娜[1] 王慧丽[1] HAN Qian;ZHOU Tongxin;LI Yingpu;LI Guodong;SONG Zhaoping;LIU Xiaona;WANG Huili(State Key Laboratory of Biobased Materials and Green Papermaking,Qilu University of Technology(Shandong Academy of Science),Jinan 250353,China)

机构地区：[1]齐鲁工业大学(山东省科学院)生物基材料与绿色造纸国家重点实验室,山东济南250353

出　　处：《食品工业科技》2023年第6期441-447,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金青年项目(22006082);山东省重点研发计划(2021ZDSYS18);山东省自然科学基金(ZR2021MB035);齐鲁工业大学校级教研项目(2020yb11)。

摘　　要：魔芋葡甘露聚糖是一种性能优良的食品添加剂,也可用于生物大分子的改性。淀粉是为人体供能的重要天然大分子,但具有易回生、抗剪切性弱、热不稳定等缺点。物理法具有便捷、环保、低成本的特点,常用来改良淀粉性能,广泛应用于食品行业中。本文介绍了近年来魔芋葡甘露聚糖对天然淀粉物理改性的研究进展,总结了KGM对淀粉流变特性、回生特性、消化特性等方面的改良,此外,本文还对KGM在在活性物质运送、减肥塑身、预防疾病等功能性食品中的应用研究进行综述。本论文为KGM改性淀粉提供可参考的科学依据,为功能性食品的开发提供新的思路。Konjac glucomannan(KGM) is a kind of excellent food additive and also be used for the modification of biological macromolecules. Starch is an important natural macromolecule that provides energy for the human body, while it has regenerate easily, weak shear resistance, heat instability and other defects. Physical method has the characteristics of convenience, environmental protection and low cost, and is commonly used to modify starch properties in food industry.Herein, this paper introduces the research progress of starch modification by KGM, and summarizes the beneficial improvements of rheological properties, regeneration properties and digestive properties of starch modification by KGM. In addition, the application of KGM in functional foods, such as active substance delivery, diet food, and disease-prevention food are also systematically reviewed. This work would provide a scientific basis for starch modification by KGM and a new strategy for the development of functional foods.

关 键 词：魔芋葡甘露聚糖 淀粉 改性 膳食纤维 功能性食品 

分 类 号：TS202.3[轻工技术与工程—食品科学]