Research Progress on Material and Composite Structure of Konjac Glucomannan Composite Gel

Gel is a special dispersion system with properties between solid and liquid.Konjac glucomannan(KGM) gel has poor stability and low strength,and physical blending can improve its gel properties conveniently and quickly.This paper mainly reviewed the network structure changes of KGM composite gels,and...

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Bibliographic Details
Published in:Liang you shipin ke-ji
Main Authors: LIU Lu, PANG Jie
Format: Article
Language:English
Published: Academy of National Food and Strategic Reserves Administration 2021-03-01
Subjects:
konjac glucomannan
composite gel
physical blending
hydrogen bond
schiff base reaction
Online Access:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210219?st=article_issue
Description
Summary:Gel is a special dispersion system with properties between solid and liquid.Konjac glucomannan(KGM) gel has poor stability and low strength,and physical blending can improve its gel properties conveniently and quickly.This paper mainly reviewed the network structure changes of KGM composite gels,and introduced the application of different composite gels in food,medicine,material engineering and other fields.The analysis showed that KGM composite gel network could improve its gel properties by hydrogen bonding,schiff base reaction,formation of multiple network structures and filling.
ISSN:1007-7561

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