期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 69, 期 44, 页码 12921-12932出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.1c03647
关键词
Amorphophallus; konjac glucomannan (KGM); processing; degradation; colloidal nutrition; regulatory status
资金
- Hubei Provincial Natural Science Foundation for Innovative Group [2019CFA011]
- project CENAKVA [LM2018099]
- project Biodiversity [CZ.02.1.01/0.0/0.0/16_025/0007370]
This review discusses the application of konjac glucomannan (KGM) in the food industry, including its sources, production, purification process, and regulatory requirements in different countries. The study explores the structural information, gelation mechanisms, degraded derivatives, cryoprotection effect, and nutritional value of KGM, providing theoretical guidance for designing KGM-based products.
Konjac flour, mainly obtained and purified from the tubers ofAmorphophallus konjac C. Koch, yields a high molecular weight (M-w) and viscous hydrocolloidal polysaccharide: konjac glucomannan (KGM). KGM has been widely applied in the food industry as a thickening and gelation agent as a result of its unique colloidal properties of effective viscosity enhancement and thermal-irreversible gelling. This review first narrates the typical commercial KGM source species, the industrial production, and the purification process of KGM flour. The structural information on native KGM, gelation mechanisms of alkali-induced deacetylated KGM (Da-KGM) hydrogel, progress on degraded KGM derivatives, cryoprotection effect, and colloidal nutrition are highlighted. Finally, the regulatory requirements of konjac flour and KGM among different countries are briefly introduced. The fine structure and physicochemical properties of KGM can be regulated in a great range via the deacetylation or degradation reaction. Here, the relationship between the physicochemical properties, such as viscosity, solubility, gelation, and nutritional effects, of native KGM, Da-KGM, and degraded KGM derivatives was preliminary established, which would provide theoretical guidance for designing KGM-based products with certain nutritional needs.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据