聊城大学学报（自然科学版）2026，Vol.39Issue(4)：622-632,11.DOI:10.19728/j.issn1672-6634.2025110003
魔芋葡甘露聚糖基食品保鲜材料研究进展及产业化挑战与对策
Research progress and industrialization challenges and strategies for konjac glucomannan-based food preservation materials
摘要
Abstract
With the increasing prevalence of health-conscious consumption and growing demand for eco-friendly biomaterials,research on materials balancing cost-effectiveness with natural preservation proper-ties has garnered significant attention in recent years.Konjac glucomannan(KGM),as a representative natural plant polysaccharide,has emerged as an ideal substrate for food preservation materials owing to its exceptional biosafety,biodegradability,abundant biological sources,and unique rheological properties.Building upon our prior research series,this review systematically categorizes four functional KGM-based material systems:barrier/stabilizing materials,stimuli-responsive materials,antibacterial functional ma-terials,and mechanically reinforced materials.It highlights their latest applications in key preservation do-mains including refrigerated products,fruits/vegetables,and meat products.Furthermore,we prospect effective pathways to achieve large-scale replacement of petroleum-based packaging through optimized component ratios,continuous production advancement,and integration of functional modules such as pho-todynamic antibacterial systems.关键词
魔芋葡甘露聚糖/食品保鲜/功能材料/智能包装/生物降解Key words
konjac glucomannan/food preservation/functional materials/smart packaging/biodegradation分类
生物科学引用本文复制引用
王保平,王月,程萍,张雪,范治平,韩军..魔芋葡甘露聚糖基食品保鲜材料研究进展及产业化挑战与对策[J].聊城大学学报（自然科学版）,2026,39(4):622-632,11.基金项目
国家"重大新药创制"科技重大专项(2017ZX09201003-013) （2017ZX09201003-013）
山东省自然科学基金项目(ZR2021ME127) （ZR2021ME127）
聊城大学博士基金项目(318051609)资助 （318051609）
