Effects on starch properties and application in functional foods of konjac glucomannan

被引：0
|
作者：
Han Q. [1 ]
Zhou T. [1 ]
Li Y. [1 ]
Li G. [1 ]
Song Z. [1 ]
Liu X. [1 ]
Wang H. [1 ]
机构：
[1] State Key Laboratory of Biobased Materials and Green Papermaking, Qilu University of Technology (Shandong Academy of Science), Jinan
来源：
Science and Technology of Food Industry | 2023年 / 44卷 / 06期
关键词：
Dietary fiber; Functional foods; Konjac glucomannan; Modification; Starch;
D O I：
10.13386/j.issn1002-0306.2022050116
中图分类号：
学科分类号：
摘要：
Konjac glucomannan (KGM) is a kind of excellent food additive and also be used for the modification of biological macromolecules. Starch is an important natural macromolecule that provides energy for the human body, while it has regenerate easily, weak shear resistance, heat instability and other defects. Physical method has the characteristics of convenience, environmental protection and low cost, and is commonly used to modify starch properties in food industry. Herein, this paper introduces the research progress of starch modification by KGM, and summarizes the beneficial improvements of rheological properties, regeneration properties and digestive properties of starch modification by KGM. In addition, the application of KGM in functional foods, such as active substance delivery, diet food, and disease-prevention food are also systematically reviewed. This work would provide a scientific basis for starch modification by KGM and a new strategy for the development of functional foods. © 2023, Editorial Department of Science and Technology of Food Science. All rights reserved.
引用
收藏
页码：441 / 447
页数：6
相关论文
共 57 条
  • [1] GUO J Y, HE Y J, HAN S H, Et al., Effects of konjac glucomannan on the structural and functional properties of gluten in frozen wheat dough[J], Food Science, 40, 24, pp. 33-39, (2019)
  • [2] ZHONG Y, SUO H Y., Konjac glucommannan function and its application in food industry[J], China Brewing, 33, 8, pp. 6-9, (2014)
  • [3] TAN X L, XU Y, ZHOU C Q., Research progress on the functional properties and application of konjac glucomannan[J], Food Research and Development, 42, 20, pp. 214-219, (2021)
  • [4] ZOU T, ZHENG H X, QI S S, Et al., Comparative analysis of products characteristics of different processing methods of konjac[J], Food Science and Technology, 44, 5, pp. 52-58, (2019)
  • [5] MORTENSEN A, AGUILAR F, CREBELLI R, Et al., Re‐evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives[J], EFSA Journal, 15, 6, (2017)
  • [6] SUWANNAPORN P, THEPWONG K, TESTER R, Et al., Tolerance and nutritional therapy of dietary fibre from konjac glucomannan hydrolysates for patients with inflammatory bowel disease (IBD)[J], Bioactive Carbohydrates and Dietary Fibre, 2, 2, pp. 93-98, (2013)
  • [7] TESTER R F, AL-GHAZZEWI F H., Beneficial health characteristics of native and hydrolysed konjac (Amorphophallus konjac) glucomannan[J], Journal of the Science of Food and Agriculture, 96, 10, pp. 3283-3291, (2016)
  • [8] YANG F., Study on the preventive effect of KGM on the rat with alcoholic fatty liver[J], Journal of Northwest A&F University (Natural Science Edition), 40, 8, pp. 8-12, (2012)
  • [9] LI Y L, LIN L, WAND F J, Et al., Research progress in the physical modification of konjac glucomannan[J], Packaging and Food Machinery, 31, 5, pp. 48-52, (2013)
  • [10] WANG Z J, LI Z Y, HUANG S H, Et al., Comparative studies of antitumor activities of konjac glucomannan degradation products[J], Food and Machinery, 27, 5, pp. 72-74, (2011)
123456