魔芋葡甘聚糖复合凝胶网络结构的研究进展

凝胶是一种性质介于固体和液体之间的特殊分散体系,魔芋葡甘聚糖(KGM)凝胶稳定性差、强度低,物理共混能方便、快捷地改善其凝胶性质.主要综述KGM复合凝胶的网络结构变化,并介绍不同复合凝胶在食品、医药、材料工程等领域的应用.分析表明,KGM复合凝胶网络能通过氢键、席夫碱反应、形成多重网络结构和填充的方式改善其凝胶特性.

Research Progress on Material and Composite Structure of Konjac Glucomannan Composite Gel

Gel is a special dispersion system with properties between solid and liquid. Konjac glucomannan (KGM) gel has poor stability and low strength, and physical blending can improve its gel properties conveniently and quickly. This paper mainly reviewed the network structure changes of KGM composite gels, and introduced the application of different composite gels in food, medicine, material engineering and other fields. The analysis showed that KGM composite gel network could improve its gel properties by hydrogen bonding, schiff base reaction, formation of multiple network structures and filling.