| 魔芋葡甘聚糖的特性及其应用 |
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| 引用本文： | 曹晖. 魔芋葡甘聚糖的特性及其应用[J]. 扬州大学烹饪学报, 2005, 22(4): 61-64 |
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| 作者姓名： | 曹晖 |
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| 作者单位： | 扬州大学旅游烹饪学院,江苏,扬州,225001 |
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| 摘 要： | 魔芋葡甘聚糖(KGM)是一种高分子量的水溶性多糖,具有多种良好的食品学特性,其保健功能也日益受到人们的重视.对魔芋葡甘聚糖的结构、特性和保健功能的研究表明,魔芋葡甘聚糖在保健食品和仿生食品中,以及在食品的保藏和加工中,有着很好的应用价值和发展前景.
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| 关 键 词： | 魔芋葡甘聚糖 食品学特性 保健功能 |
| 文章编号： | 1009-4717（2005）04-0061-04 |
| 收稿时间： | 2005-09-19 |
Characteristics of KGM and Its Application |
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| CAO Hui. Characteristics of KGM and Its Application[J]. Cuisine Journal of Yangzhou University, 2005, 22(4): 61-64 |
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| Authors: | CAO Hui |
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| Abstract: | KGM is a kind of hydro soluble polysaccharide with high molecular weight. It possesses excellent characteristics in food science and just for that its healthcare function has been paid attention by people day by day. The study on the structure, characteristics and healthcare function of KGM showed that as a kind of healthcare food and bonics food KGM has a brighter developing prospect concerning food storage and processing. |
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| Keywords: | KGM (Konjac Glucomannan) characteristics in food science healthcare function |
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