STMP-modified KGM was shown to be superior to the raw Konjac powder in viscosity, transparency, freeze-thaw stability, fungistasis and resisting acid and high temperature ability.

• 改性KGM透明度、粘度、冻融稳定性均比未改性KGM明显改善,并具有一定的耐酸耐高温能力,且有相当的抑菌效果。