[1]谭燕,袁芳,刘曦.魔芋葡甘聚糖的结构、性质及其在食品中的应用[J].中国调味品,2019,(02):168-174.
 Structure, Properties of Konjac Glucomannan and Its Application in Food Industry[J].CHINA CONDIMENT,2019,(02):168-174.
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魔芋葡甘聚糖的结构、性质及其在食品中的应用()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年02期
页码:
168-174
栏目:
出版日期:
2019-02-20

文章信息/Info

Title:
Structure, Properties of Konjac Glucomannan and Its Application in Food Industry
作者:
谭燕袁芳刘曦
文献标志码:
A
摘要:
魔芋葡甘聚糖是一种由D-葡萄糖和D-甘露糖通过β-1,4-糖苷键结合而成的天然高分子杂多糖,具有独特的结构、功能及理化性质,其作为一种可溶性膳食纤维在食品工业中有很好的应用前景。魔芋葡甘聚糖由于其具有优良的亲水性、凝胶性、乳化性、成膜作用和增稠作用,现已成为重要的食品添加剂。本文就魔芋葡甘聚糖的结构、理化性质、功能特性及其在食品工业中的应用进行介绍,为魔芋葡甘聚糖在食品工业的开发利用提供一定的参考。
Abstract:
Konjac Glucomannan is a kind of natural macromolecule heteropolysaccharide which is formed by the combination of D-glucose and D-mannose through β-1,4-glucosidic bond, which has unique structure, function and physicochemical properties. Konjac glucomannan as a soluble dietary fiber has good application prospects in the food industry. Konjac glucomannan has become an important food additive because of its excellent hydrophilicity, gelation, emulsification, film-forming effect and thickening effect. In this paper, the structure, physicochemical properties, functional properties and application of konjac glucomannan in food industry are introduced, which will provide reference for the development and utilization of konjac glucomannan in food industry.
更新日期/Last Update: 2019-03-18