Research progress of the structures,properties and modifications of Konjacglucomannan

MENG Fan-bing; LIU Da-yu; LI Yun-cheng; XIE Zhen-jian; ZHANG Yin

doi:10.13386/j.issn1002-0306.2016.22.068

MENG Fan-bing, LIU Da-yu, LI Yun-cheng, XIE Zhen-jian, ZHANG Yin. Research progress of the structures,properties and modifications of Konjacglucomannan[J]. Science and Technology of Food Industry, 2016, (22): 394-400. DOI: 10.13386/j.issn1002-0306.2016.22.068

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Research progress of the structures,properties and modifications of Konjacglucomannan

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Konjacglucomannan( KGM) has been approved as a generally regarded as safe( GRAS) food additive. It has good application prospect in food industry as dietary fiber due to its unique molecular structures,physicochemical and functional properties.In this paper,the research progress of the structures,physicochemical properties,and modifications of KGM were reviewed. The aim of this review is to provide some reference for the study of KGM.

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Science and Technology of Food Industry

Research progress of the structures,properties and modifications of Konjacglucomannan

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