Structure, Merits, Gel Formation, Gel Preparation and Functions of Konjac Glucomannan and Its Application in Aquatic Food Preservation

Structure, Merits, Gel Formation, Gel Preparation and Functions of Konjac Glucomannan and Its Application in Aquatic Food Preservation

Konjac glucomannan (KGM) is a natural polysaccharide extracted from konjac tubers that has a topological structure composed of glucose and mannose. KGM can be used as a gel carrier to load active molecules in food preservation. The three-dimensional gel network structure based on KGM provides good p...

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Bibliographic Details
Main Authors: Yilan Sun, Xiaowei Xu, Zhenzhen Wu, Hanlin Zhou, Xiaoyu Xie, Qinhua Zhang, Renyi Liu, Jie Pang
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Foods
Subjects:
konjac glucomannan
gel formation
food preservation
aquatic food
Online Access:https://www.mdpi.com/2304-8158/12/6/1215

Internet

https://www.mdpi.com/2304-8158/12/6/1215

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