食品与机械2026，Vol.42Issue(2)：234-239,6.DOI:10.13652/j.spjx.1003.5788.2025.80229
脱乙酰魔芋葡甘聚糖特性及在食品领域中的应用研究进展
Properties and research progress of deacetylated konjac glucomannan in food applications
摘要
Abstract
Konjac glucomannan(KGM)is a natural soluble dietary fiber that is safe,biodegradable,and edible,with wide application in food and biomedicine.However,due to low plasticity and stability,KGM usually requires blending,physical,and chemical modification for production.Currently,deacetylated konjac glucan(DKGM)is used in food mainly as a food additive,food preservative,and health food.This review elucidates the KGM property changes before and after different deacetylation degrees,as well as the application progress and research status of DKGM in the food industry,with prospects for its development trends.关键词
魔芋葡甘聚糖/脱乙酰/食品/特性Key words
konjac glucomannan/deacetylation/food/property引用本文复制引用
刘凯,张玲,王菁..脱乙酰魔芋葡甘聚糖特性及在食品领域中的应用研究进展[J].食品与机械,2026,42(2):234-239,6.基金项目
河南省精品在线开放课程《食品微生物学》(编号:2022360208) （编号:2022360208）
