“…At the same time, KG also was applied to control rheology and structure of potato starch (Khanna & Tester, 2006;Silva, Birkenhake, Scholten, Sagis, & van der., 2013), cassava starch (Shanavas, Moorthy, Sajeev, Misra, & Sundazeem, 2010), and corn starch (Yoshimura, Takaya, & Nishinari, 1998), revealing that the behavior of KG is similar to a physical barrier to prevent amylopectin chain association (Khanna & Tester, 2006 Recent researches found that its degradation products with different molecular weight have particular biological functions, such as anti-tumor (Vuksan et al, 2000), immuno regulation (Onishi et al, 2005), and cytothesis (Yeh, Lin, & Chen, 2010). These findings promote researchers to pay more and more attention to the research and development of konjac degradation products (Suzuki et al, 2009). Presently, several strategies have been developed to obtain oligosaccharides by the depolymerization of Konjac Glucomannan (Courtois, 2009), such as acid degradation, oxidative degradation, radiation-induced degradation (Relleve et al, 2005), microwave-induced degradation (Zhou, Yao, & Wang, 2006), and physical methods (Pang et al, 2012).…”