School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
Food Chem. 2018 Aug 1;256:419-426. doi: 10.1016/j.foodchem.2018.02.151. Epub 2018 Mar 6.
Konjac glucomannan (KGM) is a major polysaccharide from the corm of Amorphophallus konjac. Native KGM has limited uses and has been chemically/physically/enzymatically modified to expand the range of functional properties. This mini-review summarises the recent advances of modifying KGM for diverse food and nonfood applications, focusing on the chemical and physical modifications. The chemical methods include substitution, grafting, cross-linking, oxidation, and deacetylation, whereas the physical modifications are electrospinning, microfluidic spinning, γ-irradiation, extrusion, and electric field processing. The modified KGM has been used in a range of different applications, including biodegradable film, emulsion, medical and pharmaceutical material, encapsulation and controlled release, fish feed and functional food ingredient, separation medium, aerogel, liquid crystal, absorbent for removal of pollutants in waste water, and so on. These KGM-based products tend to be biodegradable, biocompatible, and non-toxic with improved functional performance.
魔芋葡甘聚糖（KGM）是魔芋块茎中的一种主要多糖。天然 KGM 的用途有限，已通过化学/物理/酶法修饰来扩展其功能特性的范围。本综述概述了 KGM 在各种食品和非食品应用中的修饰最新进展，重点介绍了化学和物理修饰。化学方法包括取代、接枝、交联、氧化和脱乙酰化，而物理修饰则包括静电纺丝、微流控纺丝、γ 辐照、挤压和电场处理。改性 KGM 已用于多种不同的应用，包括可生物降解薄膜、乳液、医疗和制药材料、包封和控制释放、鱼饲料和功能性食品成分、分离介质、气凝胶、液晶、用于去除废水中污染物的吸附剂等。这些基于 KGM 的产品往往具有生物降解性、生物相容性和无毒性，并具有改善的功能性能。
