Progress in the Mechanism of Formation of Konjac Glucomannan-based Edible Film

XIANG Fei; WU Kao; XIAO Man; NI Xue-wen

doi:10.13386/j.issn1002-0306.2020.05.055

XIANG Fei, WU Kao, XIAO Man, NI Xue-wen. Progress in the Mechanism of Formation of Konjac Glucomannan-based Edible Film[J]. Science and Technology of Food Industry, 2020, 41(5): 340-347,353. DOI: 10.13386/j.issn1002-0306.2020.05.055

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Progress in the Mechanism of Formation of Konjac Glucomannan-based Edible Film

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Konjac glucomannan(KGM)is the main component of Konjac and one of the best soluble dietary fiber found at present. KGM has good film-forming properties and good application prospects in the field of food packaging. Studies have been found that KGM can be mixed with polysaccharides and proteins in different ways and at different degrees. A special blending system is formed,and after drying,a KGM-based edible film can be obtained. In this paper,in order to provide some reference for subsequent research and application,the KGM structure and the film formation mechanism of KGM-based edible films are reviewed.

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Science and Technology of Food Industry

Progress in the Mechanism of Formation of Konjac Glucomannan-based Edible Film

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