摘要
魔芋葡甘聚糖及衍生物因具有独特的理化性质和优良的保健功能广泛应用于食品、医药、生物、化工等领域,其改性方法的研究也成为人们关注的热点。相对于化学、生物等降解及改性方法,物理方法具有操作简便、可控性好和污染小等特点。在开展大量相关研究工作的基础上,重点阐述KGMγ-射线辐照改性、超微粉碎改性、微波改性、超声波改性、等离子体表面改性及物理共混的应用进展,以期为扩大其应用范围提供理论依据。
Konjac glucomannan and its derivatives are widely used in food, pharmaceutical, biological, chemical and other fields due to its unique physical and chemical properties and excellent health functions , and whose modification methods research has become the focus of attention . Relative to chemical and biologi- cal degradation and modification methods , physical method is simple , controllable and less polluting. This paper, based on a lot of research work carried out , focuses on the KGM ~/- ray irradiation modified uhrafine grinding modification, modified by microwave , ultrasonic modification, physical blending plasma surface modification andapplication progress , in order to provide a theoretical basis to expand its scope of application.
出处
《包装与食品机械》
CAS
2013年第5期48-52,共5页
Packaging and Food Machinery
基金
福建省自然科学基金(2011J0101)
福州市科技计划项目(2011-N-44)
