Research showed that KGM gel could reduce the content of triglyceride in blood serum.

葡甘聚糖凝胶经研究具降低甘油三酯在血清中的含量的作用。

The applications of KGM and its derivatives are reviewed in food, mediation, environment and so on.

综述了魔芋葡甘聚糖及其衍生物在食品、医药、环保等领域的应用。

This article generalizes the recent advancement in the research of chemical modification and property of KGM.

主要综述了魔芋葡甘聚糖的理化性质和近年来化学改性的研究进展。

Results showed that the strong hydrogen binding and faint electrostatics action existed in interaction of KGM and SPI.

结果表明：在KGM-SPI共混凝胶形成过程中氢键为主要的分子作用力，其次为较弱的静电作用。

The structure and properties of KGM are also characterized by IR, X-ray diffraction, DSC, TGA, and Surface Tension Analyzer.

运用红外、X-衍射、热分析和表面张力等各种分析手段对KGM进行表征和分析。

The hydrolysis conditions of Konjan Glucomana (KGM) by combining with Acid and Enzyme are studied to improve its solubility.

为提高魔芋葡甘露聚糖(KGM)的溶解度，研究了酸酶结合法水解kgm的工艺条件。

The floating KGM can be used as a floating framework material and applied to the fields of biochemistry, pharmacy and the like.

所述漂浮性魔芋葡甘聚糖可作为漂浮性骨架材料，应用于生物化学、药学等领域。

The equilibrium swelling ratio was increased with the increasing of KGM dosage and decreased with the increasing of STMP dosage.

胶平衡溶胀比随KGM 用量的增加而增加，而随STMP用量的增加而降低。

Rheological properties of KGM was affected by many factors: transparence viscosity and stability of KGM were improved by modifying.

且其流变特性受诸多因素的影响，葡甘聚糖经改性后，其透明度、 粘度、冻融稳定性均明显改善。

Various purification methods of glucomannan from konjak powder (KGM) were discussed. A simple purification method was brought forward.

分析了近年来各种魔芋葡甘露聚糖(KGM)的分离纯化方法，讨论了它们的优缺点。

The results indicated that compared with common adhesives, KGM had the merit of environmental protection even if they had the same property.

实验结果表明， 氧化改性魔芋胶胶粘剂性能与常用胶粘剂相当，且具有环保的优点；

The equilibrium swelling ratio of the complex gel was increased gradually with the increase of the reaction temperature, but KGM content had little effect on it.

凝胶的平衡溶胀比随着反应温度的升高逐渐增加，而KGM含量对凝胶平衡溶胀比影响不大；

The method for preparing the floating KGM comprises the following steps of: dissolving konjac flour in distilled water, and then stirring the mixture to prepare a sol;

一种漂浮性魔芋葡甘聚糖的制备方法包括将魔芋粉溶解于蒸馏水，搅拌制成溶胶；

These could be related to the difference in solubility of KGM, viscosity of the reaction system, steric hindrance, and granule structure of KGM with different Mw values.

KGM分子量对该反应的影响与不同分子量KGM的溶解度、体系粘度、空间位阻及颗粒形态等因素有关。

KGM can be modified by environmentally friendly and selective enzyme-catalyzed transesterification to form the esterified derivatives of KGM and then its applications will be extended.

通过环境友好的、高选择性的酶催化转酯化反应引入疏水基团可以制备葡甘聚糖的酯化衍生物，从而拓宽其应用领域。

Used DSC and TG to research the thermal property of the KGM before and after regeneration, and found that both the decomposition temperature and the thermal stability had a little decline.

对再生前后魔芋多糖进行DSC和TG分析可知，再生后魔芋多糖的热分解温度和热稳定性均有所下降。