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首页> 外文期刊>Food reviews international >Nutritional and potential health benefits of konjac glucomannan, a promising polysaccharide of elephant foot yam, Amorphophallus konjac K. Koch: A review
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Nutritional and potential health benefits of konjac glucomannan, a promising polysaccharide of elephant foot yam, Amorphophallus konjac K. Koch: A review

机译：魔芋葡甘露聚糖的营养和潜在健康益处，一种有希望的象脚山药多糖，魔芋K. Koch：综述

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摘要

Amorphophallus konjac (konjac) is one among the major vegetable (tuber) crops grown in Asian countries. In China and Japan, it has been used as food and a food additive for more than 1000 years. Over the last few decades, the purified konjac flour, commonly known as konjac glucomannan (KGM), a dietary fiber hydrocolloidal polysaccharide, has been introduced as a food additive as well as a dietary supplement in many Asian and European countries. The present article reviews the literature (up to January 2015) covering the development of various functional foods, food additives from KGM and their derivatives, Also, this review deals with global nutritional aspects and value added products of konjac corm. The bioprocessing techniques such as preparation, purification, and extraction of KGM from konjac flour and methods to improve quality of KGM are discussed.
机译：魔芋魔芋是亚洲国家种植的主要蔬菜（块茎）作物之一。在中国和日本，它已被用作食品和食品添加剂超过1000年。在过去的几十年中，在许多亚洲和欧洲国家，已将纯化的魔芋粉（通常称为魔芋葡甘露聚糖（KGM），一种膳食纤维水解胶体多糖）作为食品添加剂以及膳食补充剂。本文回顾了截至2015年1月的文献，这些文献涵盖了各种功能性食品，来自KGM及其衍生物的食品添加剂的开发。此外，本文还涉及魔芋球茎的全球营养方面和增值产品。讨论了从魔芋粉中制备，纯化和提取KGM的生物加工技术以及提高KGM质量的方法。

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