Food and Fermentation Industries >

2011 , Vol. 37 >Issue 06: 137 - 140,145

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.06.028

Food and Fermentation Industries

Development of Researches on Konjac Glucomannan

  • Luo Qing-nan - ,
  • Zhao Guo-hua ,
  • Pang Jie ,
  • Wu Chun-hua ,
  • Deng Hai-Lin
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Online published: 2011-06-25

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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.

Key words： konjac glucomannan; physicochemical properties; physiological function

Cite this article

Luo Qing-nan - , Zhao Guo-hua , Pang Jie , Wu Chun-hua , Deng Hai-Lin . Development of Researches on Konjac Glucomannan[J]. Food and Fermentation Industries, 2011 , 37(06) : 137 -140,145 . DOI: 10.13995/j.cnki.11-1802/ts.2011.06.028

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