Modifications of konjac glucomannan for diverse applications
Abstract
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,...
Paper Details
Title
Modifications of konjac glucomannan for diverse applications
Published Date
Aug 1, 2018
Journal
Volume
256
Pages
419 - 426
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