【摘要】 魔芋葡甘聚糖（KGM）凝胶具有毒性低、生物相容好、可生物降解性、力学性能可控等优点，已广泛应用于食品和医药等领域。综述了碱化加热法、硼酸盐交联法、KGM-多糖复合法、KGM-合成高分子复合法和KGM衍生物基凝胶法等六种制备KGM凝胶的方法，分析了不同方法的凝胶机理、优缺点和最新研究进展。重点论述了近年来报道的KGM凝胶在食品添加剂、凝胶食品、食品保鲜和生物医用等领域的作用机理和应用前景。最后指出丰富KGM凝胶的制备方法、聚焦于高附加值KGM凝胶产品的研发和生产是今后KGM凝胶的发展方向。更多还原

【Abstract】 Konjac glucomannan(KGM) gel has been widely used in food and medicine due to its low toxicity,good biocompatibility,biodegradability,and controllable mechanical properties. In this paper,six methods of preparation of KGM gels were reviewed, including alkalization heating method, borate crosslinking method,KGM-polysaccharide complex method,KGM-synthetic polymer complex method and KGM derivative based gel method. The gelation mechanism,advantages and disadvantages,and the latest research progress of different methods were analyzed. The action mechanism and application prospect of KGM gels in food additives,gel food,food preservation and biomedicine were mainly discussed. Finally,it is pointed out that enriching the preparation methods of KGM gel and focusing on the development and production of high value-added KGM gel products are the development directions of KGM gel in the future.更多还原