摘要
魔芋葡甘聚糖(konjac glucomannan,KGM)是一种天然可溶性膳食纤维,具有优异的凝胶特性和生理功能。在改性方面,冻融处理中超声波辅助冷冻可显著改善凝胶质地;化学改性通过脱乙酰化、氧化等方法增强KGM功能特性;复合处理则通过与多糖、淀粉等结合优化凝胶性能。应用方面,KGM作为面条改良剂可改善质构并调控消化特性;在低脂肉制品中作为脂肪替代物能提升持水性;在3D打印食品中表现出良好的成型性能。然而,现有研究仍存在感官品质缺陷和机制不明等问题。未来需深入探究KGM的构效关系,开发色彩多样的凝胶产品,并完善其降血糖、降血脂等功能验证,以推动KGM在食品工业中的创新应用。本文综述了KGM凝胶改性的最新研究进展及其在食品工业中的应用,旨在为魔芋资源的高值化利用提供理论参考。
Konjac glucomannan(KGM)is a natural soluble dietary fiber with excellent gel properties and physiological functions.In the aspect of modification,ultrasonic assisted freezing in freeze-thaw treatment can significantly improve the texture of gel;chemical modification enhances the functional properties of KGM through methods such as deacetylation and oxidation;the compound treatment combined with polysaccharide and starch to optimize the gel properties.In terms of application,KGM as a noodle improver can improve texture and regulate digestive characteristics;as a fat substitute in low-fat meat products,it can enhance water holding capacity;exhibiting excellent formability in 3D printed food.However,existing research still has issues such as sensory quality defects and unclear mechanisms.In the future,it is necessary to further explore the structure activity relationship of KGM,develop colorful gel products,and improve its hypoglycemic,hypolipidemic and other functional verification to promote the innovative application of KGM in the food industry.This paper reviewed the latest research KGM gel modification and its application in food industry,in order to provide theoretical reference for the high-value utilization of konjac resources.
作者
唐冰堰
TANG Bing-Yan(School of Synthetic Biology and Biomanufacturing,Tianjin University,Tianjin 300354,China)
出处
《食品安全质量检测学报》
2025年第18期177-183,共7页
Journal of Food Safety and Quality
基金
天津大学大学生创新创业训练计划项目(202410056548)。
关键词
魔芋葡甘聚糖
凝胶特性
改性
konjac glucomannan
gel properties
modification
