| 魔芋葡甘聚糖凝胶研究进展及其问题 |
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| 引用本文： | 庞杰,吴春华,温成荣,尹娜,姚闽娜. 魔芋葡甘聚糖凝胶研究进展及其问题[J]. 中国食品学报, 2011, 11(9) |
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| 作者姓名： | 庞杰 吴春华 温成荣 尹娜 姚闽娜 |
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| 作者单位： | 福建农林大学食品科学学院 福州 350002 |
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| 基金项目： | 国家自然科学基金项目(30871749,30901004,31071518); 福建省自然科学基金项目(2011J0101) |
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| 摘 要： | 魔芋葡甘聚糖是魔芋的主要功能活性成分,因其特殊的结构而具有特殊的性能,已成为多糖研究领域的热点之一.本文综述了魔芋葡甘聚糖3种特殊凝胶行为及其研究中存在的问题,并对研究方向进行展望,为KGM凝胶研究提供理论基础和科学依据.
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| 关 键 词： | 魔芋葡甘聚糖 凝胶 凝胶机理 热不可逆凝胶 热可逆凝肢 |
Research Advances in Konjac Glucomannan Gel and Its Problem |
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| Pang Jie , Wu Chunhua , Wen Chengrong , Yin Na , Yao Minna. Research Advances in Konjac Glucomannan Gel and Its Problem[J]. Journal of Chinese Institute of Food Science and Technology, 2011, 11(9) |
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| Authors: | Pang Jie Wu Chunhua Wen Chengrong Yin Na Yao Minna |
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| Affiliation: | Pang Jie Wu Chunhua Wen Chengrong Yin Na Yao Minna(College of Food science,Fujian Agriculture and Forestry University,Fuzhou 350002) |
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| Abstract: | Konjac glucomannan is a kind of functional active components with important physiologicaland pharmacological activities,turning out to be one of research focuses.In this paper,three types of gel behavior in the research of KGM were reviewed,and its problems,then the future use of KGM were also discussed.Broaching the present research problems and expectation of future research directions provide theoretical foundation and scientific basis for the deep use of KGM gel. |
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| Keywords: | Konjac glucomannan gels gel mechanism thermoreversible gels thermoirreversible gels |
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