Abstract
Konjac glucomannan (KGM) is a natural soluble dietary fiber that is safe, biodegradable, and edible, with wide application in food and biomedicine. However, due to low plasticity and stability, KGM usually requires blending, physical, and chemical modification for production. Currently, deacetylated konjac glucan (DKGM) is used in food mainly as a food additive, food preservative, and health food. This review elucidates the KGM property changes before and after different deacetylation degrees, as well as the application progress and research status of DKGM in the food industry, with prospects for its development trends.
Publication Date
4-3-2026
First Page
234
Last Page
239
DOI
10.13652/j.spjx.1003.5788.2025.80229
Recommended Citation
Kai, LIU; Ling, ZHANG; and Jing, WANG
(2026)
"Properties and research progress of deacetylated konjac glucomannan in food applications,"
Food and Machinery: Vol. 42:
Iss.
2, Article 28.
DOI: 10.13652/j.spjx.1003.5788.2025.80229
Available at:
https://www.ifoodmm.cn/journal/vol42/iss2/28
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