魔芋葡甘聚糖改性研究进展

Advances on modification Technology of konjac glucomannan

魔芋葡甘聚糖(konjac glucomannan,KGM)是魔芋中特有的天然无端基可溶性膳食纤维,具有改善肠道生态、清除巨噬M1内固醇、拮抗HIV逆转录等多种功能,在食品、医药、生物等众多领域有着良好的应用与发展前景。在KGM多元化产品生产与加工中,天然KGM因为溶解度低、溶胶稳定性差、凝胶可塑性弱等缺陷,需要从理化性质等方面进行深入分析,通过共混、物理和化学等改性方法加以改进。本文综述了近年来国内外魔芋葡甘聚糖改性方法的研究进展,提出了以KGM共混为基础的多糖、蛋白质类改性体系,对比了KGM物理改性的优缺点,构画出KGM的三种氧化及一种中间态结构、阐明了KGM接枝改性作用位点的变化及交联改性的现状,分析了KGM改性中值得关注和研究的问题,并展望了KGM改性未来发展和应用的趋势。

Konjac glucomannan(KGM) is a unique natural and soluble dietary fiber without terminal group. It has many functions,such as improving intestinal ecology,clearing macrophage M1,and antagonizing HIV reverse transcription,and has been applied and demonstrated good developmental prospects in food,medicine,biology,and other fields. In the proces of producing KGM diversified products,natural KGM has defects such as low solubility,poor sol stability and weak gel plasticity,which needs to be improved by blending,physical and chemical modification methods to optimize its physical. This paper summarized the research progress of KGM modification both at home and abroad in recent years from the viewpoint of blending,and put forward the modification system of polysaccharide and protein based on KGM blending,compared the advantages and disadvantages of physical modification of KGM,constructed three kinds of oxidation and an intermediate structure of KGM,described the change of action site of KGM grafting modification and the status of crosslinking modification,and analyzed the problems of KGM modification,and prospected the future development and application trend of KGM modification.