| 魔芋葡甘聚糖的结构、性质及其在食品中的应用 |
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| 引用本文： | 谭燕,刘曦,袁芳.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(2):168-174,178. |
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| 作者姓名： | 谭燕 刘曦 袁芳 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院北京食品营养与人类健康高精尖创新中心 |
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| 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,在食品中应用广泛。文章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了介绍,为魔芋葡甘聚糖在食品工业中的开发利用提供了一定的参考。
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| 关 键 词： | 魔芋葡甘聚糖 结构 性质 功能 应用 |
Structure,Properties of Konjac Glucomannan and Its Application in Food Industry |
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| TAN Yan,LIU Xi,YUAN Fang.Structure,Properties of Konjac Glucomannan and Its Application in Food Industry[J].China Condiment,2019(2):168-174,178. |
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| Authors: | TAN Yan LIU Xi YUAN Fang |
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| Affiliation: | (Beijing Advanced Innovation Center for Food Nutrition and Human Health,College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China) |
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| 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,it has unique structure,function and physicochemical properties.Konjac glucomannan as a soluble dietary fiber has good application prospect in food industry.Konjac glucomannan is widely used in food due to its excellent hydrophilicity,gelation,emulsification,film-forming and thickening effects.In this paper,the structure,physicochemical properties,functional properties and application of konjac glucomannan in food industry are introduced,which has provided reference for the development and utilization of konjac glucomannan in food industry. |
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| Keywords: | konjac glucomannan structure properties function application |
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