魔芋葡甘聚糖的结构、性质及其在食品中的应用
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摘要
魔芋葡甘聚糖是一种由D-葡萄糖和D-甘露糖通过β-1,4-糖苷键结合而成的天然高分子杂多糖,具有独特的结构、功能及理化性质,其作为一种可溶性膳食纤维在食品工业中有很好的应用前景。魔芋葡甘聚糖由于其具有优良的亲水性、凝胶性、乳化性、成膜作用和增稠作用,在食品中应用广泛。文章就魔芋葡甘聚糖的结构、理化性质、功能特性及其在食品工业中的应用进行了介绍,为魔芋葡甘聚糖在食品工业中的开发利用提供了一定的参考。
Konjac glucomannan is a kind of natural macromolecule heteropolysaccharide which is formed by the combination of D-glucose and D-mannose throughβ-1,4-glucosidic bond,it has unique structure,function and physicochemical properties.Konjac glucomannan as a soluble dietary fiber has good application prospect in food industry.Konjac glucomannan is widely used in food due to its excellent hydrophilicity,gelation,emulsification,film-forming and thickening effects.In this paper,the structure, physicochemical properties, functional properties and application of konjac glucomannan in food industry are introduced,which has provided reference for the development and utilization of konjac glucomannan in food industry.
Konjac glucomannan is a kind of natural macromolecule heteropolysaccharide which is formed by the combination of D-glucose and D-mannose throughβ-1,4-glucosidic bond,it has unique structure,function and physicochemical properties.Konjac glucomannan as a soluble dietary fiber has good application prospect in food industry.Konjac glucomannan is widely used in food due to its excellent hydrophilicity,gelation,emulsification,film-forming and thickening effects.In this paper,the structure, physicochemical properties, functional properties and application of konjac glucomannan in food industry are introduced,which has provided reference for the development and utilization of konjac glucomannan in food industry.
引文
[1]Yuan Y,Hong X,Mu R,et al.Structure and properties of konjac glucomannan/galactoglucomannan nanofiber membrane[J].Macromolecular Research,2017,25(10):963-970.
[2]Behera S S,Ray R C.Nutritional and potential health benefits of konjac glucomannan,apromising polysaccharide of elephant foot yam,Amorphophallus konjac K.Koch:a review[J].Food Reviews International,2016,33(1):22-43.
[3]Chua M,Baldwin T C,Hocking T J,et al.Traditional uses and potential health benefits of Amorphophallus konjac K.Koch ex N.E.Br.[J].Journal of Ethnopharmacology,2010,128(2):268-278.
[4]魏恩慧,吴继红,刘冰.魔芋葡甘聚糖的性质及在食品中的应用[J].食品工业,2016,37(5):239-242.
[5]Nishinari K,Williams P A,Phillips G O.Review of the physico-chemical characteristics and properties of konjac mannan[J].Food Hydrocolloids,1992,6(2):199-222.
[6]孟凡冰,刘达玉,李云成.魔芋葡甘聚糖的结构、性质及其改性研究进展[J].食品工业科技,2016,37(22):394-400.
[7]Yui T,Ogawa K,Sarko A.Molecular and crystal structure of konjac glucomannan in the mannan II polymorphic form[J].Carbohydrate Research,1992,229(1):41.
[8]Sugiyama N,Shimahara H,Andoh T,et al.Molecular weights of konjac mannans of various sources[J].Journal of the Agricultural Chemical Society of Japan,1972,36(8):1381-1387.
[9]Koroskenyi B,Mccarthy S P.Synthesis of acetylated konjac glucomannan and effect of degree of acetylation on water absorbency[J].Biomacromolecules,2001,2(3):824.
[10]Wang C,Xu M,Lv W P,et al.Study on rheological behavior of konjac glucomannan[J].Science&Technology of Food Industry,2012,52-54(11):1332-1335.
[11]Williams M A,Foster T J,Martin D R,et al.A molecular description of the gelation mechanism of konjac mannan[J].Biomacromolecules,2000,1(3):440.
[12]Pan Z,Meng J,Wang Y.Effect of alkalis on deacetylation of konjac glucomannan in mechano-chemical treatment[J].Particuology,2011,9(3):265-269.
[13]Luo X,He P,Lin X.The mechanism of sodium hydroxide solution promoting the gelation of konjac glucomannan(KGM)[J].Food Hydrocolloids,2013,30(1):92-99.
[14]Nishinari K,Zhang H.Recent advances in the understanding of heat set gelling polysaccharides[J].Trends in Food Science&Technology,2004,15(6):305-312.
[15]Wang K,Wu K,Xiao M,et al.Structural characterization and properties of konjac glucomannan and zein blend films[J].International Journal of Biological Macromolecules,2017,105:1096-1104.
[16]黄明发,张盛林.魔芋葡甘聚糖的增稠特性及其在食品中的应用[J].中国食品添加剂,2008(6):127-131.
[17]贺学林,鲁周民,方丙辰.魔芋溶胶粘度特性研究[J].陕西林业科技,2003(2):4-5.
[18]Yi Y,Lin W,Jie P,et al.A review of the development of properties and structures based on konjac glucomannan as functional materials[J].Chinese Journal of Structural Chemistry,2017,36(2):346-360.
[19]李斌.魔芋葡甘聚糖物理共混研究新进展[J].冷饮与速冻食品工业,2004,10(1):35-37.
[20]Yoshimura M,Nishinari K.Dynamic viscoelastic study on the gelation of konjac glucomannan with different molecular weights[J].Food Hydrocolloids,1999,13(3):227-233.
[21]邓林,刘延岭.魔芋胶的流变学及加工特性的研究[J].食品工业科技,2017,38(18):56-59.
[22]Wang Y,Chen Y,Zhou Y,et al.Effects of konjac glucomannan on heat-induced changes of wheat gluten structure[J].Food Chemistry,2017,229:409.
[23]Cheng L H,Abd K A,Norziah M H,et al.Modification of the microstructural and physical properties of konjac glucomannan-based films by alkali and sodium carboxymethylcellulose[J].Food Research International,2002,35(9):829-836.
[24]Lin W,Li Q,Zhu T.New chitosan/konjac glucomannan blending membrane for application in pervaporation dehydration of caprolactam solution[J].Journal of Industrial&Engineering Chemistry,2012,18(3):934-940.
[25]Wu C,Peng S,Wen C,et al.Structural characterization and properties of konjac glucomannan/curdlan blend films[J].Carbohydrate Polymers,2012,89(2):497-503.
[26]黄艳,张媛,徐小青.魔芋葡甘聚糖可食膜配方优化[J].食品工业科技,2016,37(4):330-336.
[27]Leuangsukrerk M,Phupoksakul T,Tananuwong K,et al.Properties of konjac glucomannan-whey protein isolate blend films[J].LWT-Food Science and Technology,2014,59(1):94-100.
[28]卢秀彬,刘倍毓,钟耕,等.魔芋葡甘聚糖涂膜在果蔬保鲜上的应用[J].食品工业科技,2011(3):450-452.
[29]Behera S S,Ray R C.Konjac glucomannan,apromising polysaccharide of Amorphophallus konjac K.Koch in health care[J].International Journal of Biological Macromolecules,2016,92:942-956.
[30]Fan L,Cheng C,Qiao Y,et al.GNPs-CS/KGM as hemostatic first aid wound dressing with antibiotic effect:in vitro and in vivo study[J].Plos One,2013,8(7):e66890.
[31]Wei H,Wu H,Wang X L,et al.Self-aggregates of cholesterol-modified carboxymethyl konjac glucomannan conjugate:preparation,characterization,and preliminary assessment as a carrier of etoposide[J].Carbohydrate Polymers,2011,86(2):513-519.
[32]Li X,Jiang F,Ni X,et al.Preparation and characterization of konjac glucomannan and ethyl cellulose blend films[J].Food Hydrocolloids,2015,44:229-236.
[33]Sood N,Baker W L,Coleman C I.Effect of glucomannan on plasma lipid and glucose concentrations,body weight,and blood pressure:systematic review and metaanalysis[J].American Journal of Clinical Nutrition,2008,88(4):1167-1175.
[34]Li Z,Su Y,Haq M A,et al.Konjac glucomannan/polyacrylamide bicomponent hydrogels:self-healing originating from semi-interpenetrating network[J].Polymer,2016,103:146-151.
[35]Ye S,Jin W,Huang Q,et al.Da-KGM based GO-reinforced FMBO-loaded aerogels for efficient arsenic removal in aqueous solution[J].International Journal of Biological Macromolecules,2017,94:527-534.
[36]Chen Y,Zhao H,Liu X,et al.TEMPO-oxidized konjac glucomannan as appliance for the preparation of hard capsules[J].Carbohydrate Polymers,2016,143:262-269.
[37]Sang L Y,Zhou Z,Wang Y H,et al.Preparation and application of sulfated konjac glucomannan[J].Journal of Food Safety&Quality,2016,7(4):1432-1438.
[38]Wu L,Lin X,Wu J,et al.Adsorption behavior of carboxymethyl konjac glucomannan microspheres for fluoride from aqueous solution[J].Rsc Advances,2016,6(92):89417-89429.
[39]Xiao M,Wan L,Corke H,et al.Characterization of konjac glucomannan-ethyl cellulose film formation via microscopy[J].International Journal of Biological Macromolecules,2016,85:434.
[40]Chen H,Mu R J,Pang J,et al.Structure and potential application of konjac glucomannan nano microfibril aerogel[J].Chinese Structural Chemistry,2016,35:166-168.
[41]Shi C,Zhu P,Chen N,et al.Preparation and sustainable release of modified konjac glucomannan/chitosan nanospheres[J].International Journal of Biological Macromolecules,2016,91:609-614.
[42]Lu M,Li Z,Liang H,et al.Controlled release of anthocyanins from oxidized konjac glucomannan microspheres stabilized by chitosan oligosaccharides[J].Food Hydrocolloids,2015,51:476-485.
[43]Liu J,Zhang L,Hu W,et al.Preparation of konjac glucomannan-based pulsatile capsule for colonic drug delivery system and its evaluation in vitro and in vivo[J].Carbohydrate Polymers,2012,87(1):377-382.
[44]Ni X,Ke F,Xiao M,et al.The control of ice crystal growth and effect on porous structure of konjac glucomannanbased aerogels[J].International Journal of Biological Macromolecules,2016,92:1130-1135.
[45]Fan L,Yi J,Tong J,et al.Preparation and characterization of oxidized konjac glucomannan/carboxymethyl chitosan/graphene oxide hydrogel[J].International Journal of Biological Macromolecules,2016,91:358-367.
[46]Chen J,Zhang W,Li X.Adsorption of Cu(II)ion from aqueous solutions on hydrogel prepared from konjac glucomannan[J].Polymer Bulletin,2016,73(7):1965-1984.
[47]Gan L,Shang S,Hu E,et al.Konjac glucomannan/graphene oxide hydrogel with enhanced dyes adsorption capability for methyl blue and methyl orange[J].Applied Surface Science,2015,357:866-872.
[48]Chen J,Zhang K,Du Jin-Ping,et al.Separate effects of konjac glucomannan and konjac superabsorbent polymer on physical properties of recombinant poultry hams[J].Food Science,2010,31(13):36-39.
[49]倪学文,严文莉,汪芳丽.魔芋胶对鸡肉和猪肉混合肉糜凝胶特性的影响[J].食品工业科技,2015,36(8):305-308.
[50]Lin K W,Huang H Y.Konjac/gellan gum mixed gels improve the quality of reduced-fat frankfurters[J].Meat Science,2003,65(2):749-755.
[51]刘敏,代曜伊,毕家钰.魔芋胶对莲藕淀粉糊化和流变特性的影响[J].食品与发酵工业,2017,43(7):109-114.
[52]王亚静,张凌,马中苏.魔芋葡甘聚糖对方便米饭品质及抗性淀粉含量的影响[J].食品科技,2015(7):160-165.
[53]Zhao D,Zhou Y,Liu H,et al.Effects of dough mixing time before adding konjac glucomannan on the quality of noodles[J].Journal of Food Science&Technology,2017(4):1-10.
[54]刘宣伯,甘晶,韭泽悟,等.魔芋葡甘聚糖对馒头品质的影响[J].食品科学,2017,38(21):100-105.
[55]Li B,Xu B J,Xie J,et al.Preparation and temperature effect on the swelling behavior of konjac glucomannanmethylcellulose blend film[J].European Food Research and Technology,2006(233):132-137.
[56]Yang J,Xiao J X,Li Z D,et al.An investigation into the application of konjac glucomannan as a flavor encapsulant[J].European Food Research and Technology,2009(229):467-474.
[2]Behera S S,Ray R C.Nutritional and potential health benefits of konjac glucomannan,apromising polysaccharide of elephant foot yam,Amorphophallus konjac K.Koch:a review[J].Food Reviews International,2016,33(1):22-43.
[3]Chua M,Baldwin T C,Hocking T J,et al.Traditional uses and potential health benefits of Amorphophallus konjac K.Koch ex N.E.Br.[J].Journal of Ethnopharmacology,2010,128(2):268-278.
[4]魏恩慧,吴继红,刘冰.魔芋葡甘聚糖的性质及在食品中的应用[J].食品工业,2016,37(5):239-242.
[5]Nishinari K,Williams P A,Phillips G O.Review of the physico-chemical characteristics and properties of konjac mannan[J].Food Hydrocolloids,1992,6(2):199-222.
[6]孟凡冰,刘达玉,李云成.魔芋葡甘聚糖的结构、性质及其改性研究进展[J].食品工业科技,2016,37(22):394-400.
[7]Yui T,Ogawa K,Sarko A.Molecular and crystal structure of konjac glucomannan in the mannan II polymorphic form[J].Carbohydrate Research,1992,229(1):41.
[8]Sugiyama N,Shimahara H,Andoh T,et al.Molecular weights of konjac mannans of various sources[J].Journal of the Agricultural Chemical Society of Japan,1972,36(8):1381-1387.
[9]Koroskenyi B,Mccarthy S P.Synthesis of acetylated konjac glucomannan and effect of degree of acetylation on water absorbency[J].Biomacromolecules,2001,2(3):824.
[10]Wang C,Xu M,Lv W P,et al.Study on rheological behavior of konjac glucomannan[J].Science&Technology of Food Industry,2012,52-54(11):1332-1335.
[11]Williams M A,Foster T J,Martin D R,et al.A molecular description of the gelation mechanism of konjac mannan[J].Biomacromolecules,2000,1(3):440.
[12]Pan Z,Meng J,Wang Y.Effect of alkalis on deacetylation of konjac glucomannan in mechano-chemical treatment[J].Particuology,2011,9(3):265-269.
[13]Luo X,He P,Lin X.The mechanism of sodium hydroxide solution promoting the gelation of konjac glucomannan(KGM)[J].Food Hydrocolloids,2013,30(1):92-99.
[14]Nishinari K,Zhang H.Recent advances in the understanding of heat set gelling polysaccharides[J].Trends in Food Science&Technology,2004,15(6):305-312.
[15]Wang K,Wu K,Xiao M,et al.Structural characterization and properties of konjac glucomannan and zein blend films[J].International Journal of Biological Macromolecules,2017,105:1096-1104.
[16]黄明发,张盛林.魔芋葡甘聚糖的增稠特性及其在食品中的应用[J].中国食品添加剂,2008(6):127-131.
[17]贺学林,鲁周民,方丙辰.魔芋溶胶粘度特性研究[J].陕西林业科技,2003(2):4-5.
[18]Yi Y,Lin W,Jie P,et al.A review of the development of properties and structures based on konjac glucomannan as functional materials[J].Chinese Journal of Structural Chemistry,2017,36(2):346-360.
[19]李斌.魔芋葡甘聚糖物理共混研究新进展[J].冷饮与速冻食品工业,2004,10(1):35-37.
[20]Yoshimura M,Nishinari K.Dynamic viscoelastic study on the gelation of konjac glucomannan with different molecular weights[J].Food Hydrocolloids,1999,13(3):227-233.
[21]邓林,刘延岭.魔芋胶的流变学及加工特性的研究[J].食品工业科技,2017,38(18):56-59.
[22]Wang Y,Chen Y,Zhou Y,et al.Effects of konjac glucomannan on heat-induced changes of wheat gluten structure[J].Food Chemistry,2017,229:409.
[23]Cheng L H,Abd K A,Norziah M H,et al.Modification of the microstructural and physical properties of konjac glucomannan-based films by alkali and sodium carboxymethylcellulose[J].Food Research International,2002,35(9):829-836.
[24]Lin W,Li Q,Zhu T.New chitosan/konjac glucomannan blending membrane for application in pervaporation dehydration of caprolactam solution[J].Journal of Industrial&Engineering Chemistry,2012,18(3):934-940.
[25]Wu C,Peng S,Wen C,et al.Structural characterization and properties of konjac glucomannan/curdlan blend films[J].Carbohydrate Polymers,2012,89(2):497-503.
[26]黄艳,张媛,徐小青.魔芋葡甘聚糖可食膜配方优化[J].食品工业科技,2016,37(4):330-336.
[27]Leuangsukrerk M,Phupoksakul T,Tananuwong K,et al.Properties of konjac glucomannan-whey protein isolate blend films[J].LWT-Food Science and Technology,2014,59(1):94-100.
[28]卢秀彬,刘倍毓,钟耕,等.魔芋葡甘聚糖涂膜在果蔬保鲜上的应用[J].食品工业科技,2011(3):450-452.
[29]Behera S S,Ray R C.Konjac glucomannan,apromising polysaccharide of Amorphophallus konjac K.Koch in health care[J].International Journal of Biological Macromolecules,2016,92:942-956.
[30]Fan L,Cheng C,Qiao Y,et al.GNPs-CS/KGM as hemostatic first aid wound dressing with antibiotic effect:in vitro and in vivo study[J].Plos One,2013,8(7):e66890.
[31]Wei H,Wu H,Wang X L,et al.Self-aggregates of cholesterol-modified carboxymethyl konjac glucomannan conjugate:preparation,characterization,and preliminary assessment as a carrier of etoposide[J].Carbohydrate Polymers,2011,86(2):513-519.
[32]Li X,Jiang F,Ni X,et al.Preparation and characterization of konjac glucomannan and ethyl cellulose blend films[J].Food Hydrocolloids,2015,44:229-236.
[33]Sood N,Baker W L,Coleman C I.Effect of glucomannan on plasma lipid and glucose concentrations,body weight,and blood pressure:systematic review and metaanalysis[J].American Journal of Clinical Nutrition,2008,88(4):1167-1175.
[34]Li Z,Su Y,Haq M A,et al.Konjac glucomannan/polyacrylamide bicomponent hydrogels:self-healing originating from semi-interpenetrating network[J].Polymer,2016,103:146-151.
[35]Ye S,Jin W,Huang Q,et al.Da-KGM based GO-reinforced FMBO-loaded aerogels for efficient arsenic removal in aqueous solution[J].International Journal of Biological Macromolecules,2017,94:527-534.
[36]Chen Y,Zhao H,Liu X,et al.TEMPO-oxidized konjac glucomannan as appliance for the preparation of hard capsules[J].Carbohydrate Polymers,2016,143:262-269.
[37]Sang L Y,Zhou Z,Wang Y H,et al.Preparation and application of sulfated konjac glucomannan[J].Journal of Food Safety&Quality,2016,7(4):1432-1438.
[38]Wu L,Lin X,Wu J,et al.Adsorption behavior of carboxymethyl konjac glucomannan microspheres for fluoride from aqueous solution[J].Rsc Advances,2016,6(92):89417-89429.
[39]Xiao M,Wan L,Corke H,et al.Characterization of konjac glucomannan-ethyl cellulose film formation via microscopy[J].International Journal of Biological Macromolecules,2016,85:434.
[40]Chen H,Mu R J,Pang J,et al.Structure and potential application of konjac glucomannan nano microfibril aerogel[J].Chinese Structural Chemistry,2016,35:166-168.
[41]Shi C,Zhu P,Chen N,et al.Preparation and sustainable release of modified konjac glucomannan/chitosan nanospheres[J].International Journal of Biological Macromolecules,2016,91:609-614.
[42]Lu M,Li Z,Liang H,et al.Controlled release of anthocyanins from oxidized konjac glucomannan microspheres stabilized by chitosan oligosaccharides[J].Food Hydrocolloids,2015,51:476-485.
[43]Liu J,Zhang L,Hu W,et al.Preparation of konjac glucomannan-based pulsatile capsule for colonic drug delivery system and its evaluation in vitro and in vivo[J].Carbohydrate Polymers,2012,87(1):377-382.
[44]Ni X,Ke F,Xiao M,et al.The control of ice crystal growth and effect on porous structure of konjac glucomannanbased aerogels[J].International Journal of Biological Macromolecules,2016,92:1130-1135.
[45]Fan L,Yi J,Tong J,et al.Preparation and characterization of oxidized konjac glucomannan/carboxymethyl chitosan/graphene oxide hydrogel[J].International Journal of Biological Macromolecules,2016,91:358-367.
[46]Chen J,Zhang W,Li X.Adsorption of Cu(II)ion from aqueous solutions on hydrogel prepared from konjac glucomannan[J].Polymer Bulletin,2016,73(7):1965-1984.
[47]Gan L,Shang S,Hu E,et al.Konjac glucomannan/graphene oxide hydrogel with enhanced dyes adsorption capability for methyl blue and methyl orange[J].Applied Surface Science,2015,357:866-872.
[48]Chen J,Zhang K,Du Jin-Ping,et al.Separate effects of konjac glucomannan and konjac superabsorbent polymer on physical properties of recombinant poultry hams[J].Food Science,2010,31(13):36-39.
[49]倪学文,严文莉,汪芳丽.魔芋胶对鸡肉和猪肉混合肉糜凝胶特性的影响[J].食品工业科技,2015,36(8):305-308.
[50]Lin K W,Huang H Y.Konjac/gellan gum mixed gels improve the quality of reduced-fat frankfurters[J].Meat Science,2003,65(2):749-755.
[51]刘敏,代曜伊,毕家钰.魔芋胶对莲藕淀粉糊化和流变特性的影响[J].食品与发酵工业,2017,43(7):109-114.
[52]王亚静,张凌,马中苏.魔芋葡甘聚糖对方便米饭品质及抗性淀粉含量的影响[J].食品科技,2015(7):160-165.
[53]Zhao D,Zhou Y,Liu H,et al.Effects of dough mixing time before adding konjac glucomannan on the quality of noodles[J].Journal of Food Science&Technology,2017(4):1-10.
[54]刘宣伯,甘晶,韭泽悟,等.魔芋葡甘聚糖对馒头品质的影响[J].食品科学,2017,38(21):100-105.
[55]Li B,Xu B J,Xie J,et al.Preparation and temperature effect on the swelling behavior of konjac glucomannanmethylcellulose blend film[J].European Food Research and Technology,2006(233):132-137.
[56]Yang J,Xiao J X,Li Z D,et al.An investigation into the application of konjac glucomannan as a flavor encapsulant[J].European Food Research and Technology,2009(229):467-474.