魔芋粉是由甘露糖和葡萄糖以p-1,4糖苷键组成的高分子碳水化合物,其中也含少量支链结构,在葡甘露聚糖的主链上大约9~19个环上平均有一个乙酰基。为浅黄色至淡棕褐色粉末,平均分子
量10万~200万。可分散于pH值为4.0~7.0的热水或冷水中形成高黏度溶液。如在溶液中加入一定量的碱即可形成凝胶。魔芋粉基本无味,其水溶液黏度很高,有明显的拉丝现象。
可用作增稠剂、胶凝剂、乳化剂和成膜剂。
中文名 | 魔芋精粉 |
英文名 | Konjak mannan |
别名 | 魔芋粉 魔芋凝胶 魔芋精粉 魔芋提取物 魔芋甘露聚糖 魔芋葡甘聚糖 葡甘露聚糖(西洋参提取物) KONJAC GLUCOMANNAN 魔芋胶 |
英文别名 | KONNYAKU Konjac Gum KONJACMANNAN Koniac flour Konjac powder Konjak mannan Konjac glucomannan Konjac Glucomannan Glucomannan (Konjac) Powder Anorphophallus konjac K. Koch AMorphallu sKonjacAMorphallus glucoMannan,KGM |
CAS | 37220-17-0 |
EINECS | 253-404-6 |
密度 | 1.471 g/cm3 |
存储条件 | Room Temprature |
物化性质 | 白色或奶油至淡棕黄色粉末。可分散于pH值为4.0~7.0的热水或冷水中并形成高粘度溶液。加热和机械搅拌可提高溶解度。如在溶液中加中等量的碱,可形成即使强烈加热也不熔融的热稳定凝胶。淡黄至褐色粉末。基本无臭、无味。其水溶液有很强的拖尾(拉丝)现象,稠度很高。对纤维物质有一定分解能力。溶于水,不溶于乙醇和油脂。主要成分为多糖类。 |
上游原料 | D-半乳糖 |
参考资料 展开查看 | 1. 黎金鑫 朱运平 滕超 等. 十二种常见亲水胶体对馒头品质影响的研究[J]. 食品工业科技 2018 039(011):248-252. 2. 王靖宇, 刘玉春, 韩伟,等. 玉米皮纤维发酵裂褶菌的产酶分析及木聚糖酶基因克隆、表达和酶学性质测定[J]. 食品与发酵工业, 2018, 44(5). 3. 谭芦兰, 唐宏刚, 杨慧娟,等. 魔芋胶对咸蛋清蛋白热诱导凝胶特性的影响[J]. 中国食品学报, 2019(8):70-77. 4. 祁丽, 汤云高, 沈铭,等. 氮气低温等离子体对β-甘露聚糖酶催化活性的影响[J]. 印染, 2017, 043(005):10-14. 5. 王文亚, 杨白雪, 宫艳畅,等. 复配卡拉胶的流变学性质研究[J]. 药学学报, 2018, v.53(08):190-195. 6. 李晓飞, 李培源, 李安琪, et al. 黄原胶添加对碱法诱导魔芋胶凝胶特性及凝胶机制的影响[J]. 中国农业科学, 2020(14). 7. 李泽珩. 锂离子电池硅负极粘结剂的设计与应用研究[D].浙江大学,2020. 8. 李培源,李晓飞,李安琪,余文艳,郭绰,杨曦,郭玉蓉.热碱致魔芋胶与黄原胶共混凝胶的显微结构与流变规律[J].中国农业科学,2020,53(18):3792-3804. 9. Cancan Liu, Jianbin Li, Kai Li, Caifeng Xie, Jidong Liu, Oxidized konjac glucomannan-cassava starch and sucrose esters as novel excipients for sustained-release matrix tablets, International Journal of Biological Macromolecules, Volume 156, 2020, Pages 104 10. Ding, Baomiao, et al. "Microencapsulation of Sodium Bicarbonate Based on Glycerol Monostearate and Konjac Glucomannan Wall Systems by Phase Separation." Food Science and Technology Research 24.2 (2018): 249-255.https://doi.org/10.3136/fstr.24.249 11. [IF=7.514] Jinxin Li et al."Effect of various hydrocolloids on the physical and fermentation properties of dough."Food Chem. 2019 Jan;271:165 12. [IF=3.616] Jinxin Li et al."Effect of different hydrocolloids on gluten proteins, starch and dough microstructure."J Cereal Sci. 2019 May;87:85 13. [IF=0.668] Baomiao Ding et al."Microencapsulation of Sodium Bicarbonate Based on Glycerol Monostearate and Konjac Glucomannan Wall Systems by Phase Separation."Food Science And Technology Research. 2018 May 19 14. [IF=9.381] Xi Yang et al."Preparation of high viscoelastic emulsion gels based on the synergistic gelation mechanism of xanthan and konjac glucomannan."Carbohyd Polym. 2019 Dec;226:115278 15. [IF=9.381] Xi Yang et al."Compatibility of sodium alginate and konjac glucomannan and their applications in fabricating low-fat mayonnaise-like emulsion gels."Carbohyd Polym. 2020 Feb;229:115468 16. [IF=9.147] Xi Yang et al."Improved physical properties of konjac glucomannan gels by co-incubating composite konjac glucomannan/xanthan systems under alkaline conditions."Food Hydrocolloid. 2020 Sep;106:105870 17. [IF=6.953] Yingshu Zhao et al."In vivo antioxidant and anti-inflammatory effects of soluble dietary fiber Konjac glucomannan in type-2 diabetic rats."Int J Biol Macromol. 2020 Sep;159:1186 18. [IF=6.953] Cancan Liu et al."Oxidized konjac glucomannan-cassava starch and sucrose esters as novel excipients for sustained-release matrix tablets."Int J Biol Macromol. 2020 Aug;156:1045 19. [IF=6.901] Zongmin Hu et al."Efficient polysulfide trapping enabled by a polymer adsorbent in lithium-sulfur batteries."Electrochim Acta. 2020 Mar;336:135693 20. [IF=4.346] Shengwei Zhang et al."Formula optimization of thermosensitive biological sol–gel carrier for EOR surfactants by rheological investigation."J Petrol Sci Eng. 2021 Oct;205:108740 21. [IF=3.667] Ngo Dai Quang et al."A Novel Biopolymer Nano-Complex Based on Fish Scale Collagen, Konjac Glucomannan, Camellia Chrysantha Polyphenols and Ginsenoside Rb1: Preparation, Characterization and Its Bioactivity."J Polym Environ. 2021 Jul;29(7):2150-2163 22. [IF=4.329] Yushan Chen et al."Konjac Glucomannan Induced Retarding Effects on the Early Hydration of Cement."Polymers-Basel. 2022 Jan;14(5):1064 23. [IF=6.953] Xiangyu Wei et al."Injectable hydrogel based on dodecyl-modified N-carboxyethyl chitosan/oxidized konjac glucomannan effectively prevents bleeding and postoperative adhesions after partial hepatectomy."Int J Biol Macromol. 2022 Jan;: |
魔芋粉是由甘露糖和葡萄糖以p-1,4糖苷键组成的高分子碳水化合物,其中也含少量支链结构,在葡甘露聚糖的主链上大约9~19个环上平均有一个乙酰基。为浅黄色至淡棕褐色粉末,平均分子
量10万~200万。可分散于pH值为4.0~7.0的热水或冷水中形成高黏度溶液。如在溶液中加入一定量的碱即可形成凝胶。魔芋粉基本无味,其水溶液黏度很高,有明显的拉丝现象。
可用作增稠剂、胶凝剂、乳化剂和成膜剂。
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