包装与食品机械Issue(5)：48-52,5.DOI:10.3969/j.issn.1005-1295.2013.05.013
魔芋葡甘聚糖物理改性研究进展
Research Progress in the Physical Modification of Konjac Glucomannan
摘要
Abstract
Konjac glucomannan and its derivatives are widely used in food , pharmaceutical, biological, chemical and other fields due to its unique physical and chemical properties and excellent health functions , and whose modification methods research has become the focus of attention .Relative to chemical and biologi-cal degradation and modification methods , physical method is simple , controllable and less polluting .This paper , based on a lot of research work carried out , focuses on the KGM γ-ray irradiation modified ultrafine grinding modification , modified by microwave , ultrasonic modification , physical blending plasma surface modification andapplication progress , in order to provide a theoretical basis to expand its scope of application .关键词
魔芋葡甘聚糖/物理改性/应用前景/研究进展Key words
KGM/physical modification/application prospects/progress分类
轻工纺织引用本文复制引用
李耀玲,林立,王富聚,池承灯,庞杰..魔芋葡甘聚糖物理改性研究进展[J].包装与食品机械,2013,(5):48-52,5.基金项目
福建省自然科学基金（2011J0101）；福州市科技计划项目 （）
