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A Review on Konjac Glucomannan Gels: Microstructure and Application
Dan Yang1, Yi Yuan2, Lin Wang3
1College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China. yangd1728@163.com.
International Journal of Molecular Sciences
|October 28, 2017
Summary
Konjac glucomannan (KGM) gels are versatile due to their biodegradable nature and excellent gelation properties. This review covers KGM gel preparation, microstructure, and theoretical applications across various industries.
Area of Science:
- Biomaterials Science
- Polymer Chemistry
- Food Science
Background:
- Konjac glucomannan (KGM) is recognized for its biodegradable, non-toxic, and biocompatible properties.
- KGM's remarkable gelation performance is key to its widespread use.
- Applications span food, chemical, pharmaceutical, and materials industries.
Purpose of the Study:
- To review various preparation methods for Konjac glucomannan (KGM) gels.
- To examine the microstructures of KGM gels.
- To explore theoretical models for future KGM applications.
Main Methods:
- Literature review of KGM gel preparation techniques.
- Analysis of KGM gel microstructural characteristics.
- Theoretical modeling of KGM gel applications.
Main Results:
- Diverse preparation methods yield KGM gels with varied microstructures.
- Understanding microstructure is crucial for optimizing gel properties.
- Theoretical models suggest novel applications for KGM gels.
Conclusions:
- KGM gels offer significant potential due to their tunable properties and eco-friendly nature.
- Further research into preparation and microstructure will enhance KGM gel applications.
- Theoretical modeling provides a roadmap for innovative uses of KGM gels.
