作　　者： ; ; ; ;

机构地区： 中南林业科技大学食品科学与工程学院

出　　处： 《粮食与油脂》 2013年第7期9-12,共4页

摘　　要： 魔芋淀粉是魔芋中仅次于葡甘聚糖(KGM)第二大营养成分;但国内外对魔芋淀粉研究远远少于对KGM研究。该文对魔芋淀粉含量测定、理化性质及国内外相关研究和应用进展进行介绍,并对其发展研究前景进行分析和展望。 Konjac starch is the second major nutrients in konjac and only lesser than KGM, but the domestic and foreign research on konjac starch is far lesser than KGM. In this paper, the determination of content of konjac starch, physicochemical properties, application and research development of it were introduced. Its application in the field of food and materials were summarized. And the research direction and development prospects were analyzed and described.

关 键 词： 魔芋淀粉 魔芋 葡甘聚糖

领　　域： [轻工技术与工程] [轻工技术与工程]