魔芋葡甘聚糖不可逆凝胶研究进展及相关问题

Research progress in irreversible gel of konjac glucomannan and its related problems

凝胶属亚稳体系,提高凝胶热稳定性是食品科学基础研究中的瓶颈问题。本文综述了魔芋葡甘聚糖(KGM)不可逆凝胶研究进展及其研究中存在的问题,并对研究方向进行展望,为KGM非碱不可逆凝胶的研究提供理论基础和科学依据。

The thermal reversible reaction of gel common in food matrix is a metastable system.How to improve gels’ thermal stability is one of the critical problems in food science.In this paper,thermo-irreversible gels in the research of konjac glucomannan(KGM) were reviewed,and its problems and the future use of KGM gels were also discussed.Broaching the present research problems and expectation of future research directions provide theoretical foundation and scientific basis for the deep use of non-alkali thermo-irreversible gel of KGM.