Abstract：Health issues such as excessive salt and oil consumption, along with environmental pressures, are raising concerns about traditional meat products. Konjac glucomannan (KGM), a natural polysaccharide that is used as a food additive, offers unique properties that hold broad application prospects in enhancing the development of innovative meat products. In this paper, the molecular structure of KGM is taken as the starting point to analyze its water-holding capacity, gelation properties, emulsion stability, and other functional characteristics. The impacts and mechanisms of KGM on meat products such as enhancing the texture and gel strength, lowering the fat and calorie contents, and influencing the digestion and absorption are examined based on its functional characteristics. Additionally, this paper briefly introduces and discusses the application of KGM in novel artificial meat. It concludes with an outlook on possible directions for future research, hoping to provide a theoretical basis and inspiration for further developing the application potential of KGM and advancing the sustainable growth of the meat product industry.
赵玉韩，李 量，王少君，李 斌. 魔芋葡甘露聚糖的功能特性及其在肉制品中的应用研究进展[J]. 肉类研究, 2025, 39(5): 68-78.
ZHAO Yuhan, LI Liang, WANG Shaojun, LI Bin. Research Progress on the Functional Characteristics of Konjac Glucomannan and Its Application on Meat Product. Meat Research, 2025, 39(5): 68-78.
2025, Vol. 39 
