| 魔芋葡甘聚糖的功能及在食品领域的应用 |
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| 引用本文： | 钟燕,;索化夷.魔芋葡甘聚糖的功能及在食品领域的应用[J].中国酿造,2014(8):6-9. |
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| 作者姓名： | 钟燕 ;索化夷 |
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| 作者单位： | [1]西南大学食品科学学院,重庆400715; [2]重庆市特色食品工程技术研究中心,重庆400715 |
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| 基金项目： | 国家自然科学基金青年科学基金项目（31201411）;话南大学博士基金项目（SWU112057） |
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| 摘 要： | 魔芋葡甘聚糖是一种优良的水溶性膳食纤维,近年对其功能和应用进行的研究都比较多。该文对魔芋葡甘聚糖的化学结构、生理功能以及在食品领域各个方面的应用进行综述,并对魔芋葡甘聚糖的应用前景作了展望,以期为魔芋葡甘聚糖的后续研究参考。
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| 关 键 词： | 魔芋葡甘聚糖 功能 应用 |
Konjac glucommannan function and its application in food industry |
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| Affiliation: | ZHONG Yan, SUO Huayi (1.College of Food Science, Southwest University, Chongqing 400715, China; 2.Engineering Technology Research Center for Characteristic Food of Chongqing, Chongqing 400715, China) |
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| Abstract: | Konjac glucommannan （KGM） is an excellent water-soluble dietary fiber, and there are more studies about its functions and applications recently. The chemical structure, physiological functions and applications in all aspects of the food industry of KGM were reviewed, and the future development of KGM was expected, in order to provide reference for KGM studies in future. |
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| Keywords: | konjac glucommannan function application |
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