A Review on Konjac Glucomannan Gels: Microstructure and Application

International Journal of Molecular Sciences

卷:18

Dan Yang¹  Jie Pang¹  Lin Wang¹  Yi Yuan¹  Ruojun Mu¹  Yafeng Zheng¹  Xiaoshan Wang²  Jianbo Xiao³ 

[1] College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China;

[2] College of Materials and Engineering, Fujian Agriculture and Forestry University, Fuzhou 350002, China;

[3] Institute of Chinese Medical Sciences, State Key Laboratory of Quality Control in Chinese Medicine, University of Macau, Macau 999078, China;

关键词: konjac glucomannan gel;    preparation;    microstructure;    application;   

DOI  :  10.3390/ijms18112250

来源: DOAJ

【 摘 要 】

Konjac glucomannan (KGM) has attracted extensive attention because of its biodegradable, non-toxic, harmless, and biocompatible features. Its gelation performance is one of its most significant characteristics and enables wide applications of KGM gels in food, chemical, pharmaceutical, materials, and other fields. Herein, different preparation methods of KGM gels and their microstructures were reviewed. In addition, KGM applications have been theoretically modeled for future uses.

【 授权许可】

Unknown