Abstract: Konjac Glucomannan is the main active components in Konjac and became a hot research topic in polysaccharides because of its rich bioactive function.In this paper,the structural characteristics,physicochemical properties,physiological function and applications are reviewed.Existing problems and prospects are put forward as well.It provides the theoretical and scientific foundation for the deep usage of KGM.
罗清楠,赵国华,庞杰,等. 魔芋葡甘聚糖研究进展[J]. 食品与发酵工业, 2011, 37(06): 137-140,145.
Luo Qing-nan -,Zhao Guo-hua,Pang Jie,et al. Development of Researches on Konjac Glucomannan[J]. Food and Fermentation Industries, 2011, 37(06): 137-140,145.