魔芋葡甘聚糖的研究现状

Research situation of konjac glucomannan

中文关键词:  魔芋葡甘聚糖  纯化  化学修饰

英文关键词:konjac glucomannan  purification  chemical modification

中文摘要:

      魔芋葡甘聚糖是由D-葡萄糖和D-甘露糖以β-1,4糖苷键结合而成一种天然的高分子多糖, 主要存在于魔芋块茎中。我国是魔芋生产大国, 深度开发魔芋葡甘聚糖的应用途径, 将会推动国民经济的发展。魔芋葡甘聚糖具有良好的吸水性、成膜性、胶凝性、保湿性以及降血压、降血脂等特殊的生理功效, 在食品、医疗和化工等领域受到广泛应用。本文综述了魔芋葡甘聚糖应用现状和提纯方法, 并分别从接枝共聚、氧化、交联、酯化等方面对魔芋葡甘聚糖化学修饰研究进行了阐述, 以期为魔芋葡甘聚糖的进一步开发提供理论依据。

英文摘要:

      Konjac glucomannan (KGM) is a kind of natural polymer formed by D-glucose and D-mannose linking by β-1,4-glucoside bond, which mainly existed in tubers of konjac. China is the big production country of konjac, and developing the application of KGM deeply will promote economic development. KGM is widely used in food, medical and chemical field because of its good hydroscopicity, film-forming ability, gelling property, moisture retention and the properties of decreasing blood pressure and lipid. This paper summarized the development of its application and purification method, and then the modification of KGM was reviewed from the aspects of graft copolymerization, oxidation, crosslinking, and esterification modification, respectively, which may provide theoretical basis for the further development of konjac glucomannan.