食品科学 ›› 2009, Vol. 30 ›› Issue (5): 86-90.doi: 10.7506/spkx1002-6630-200905019
• 基础研究 • 上一篇 下一篇
张卫明1,2，张 敏1,2，史劲松1 ,*，孙达峰1，朱昌玲1，顾龚平1
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农业科技成果转化资金项目(2006GB244420460)；“十一五”国家科技支撑计划项目(2006BAD06B05)
ZHANG Wei-ming1,2，ZHANG Min1,2，SHI Jin-song1,*，SUN Da-feng1，ZHU Chang-ling1，GU Gong-ping1
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摘要：
本实验用微波法对野皂荚胶进行阶段性降解。通过微波与强氧化剂、KOH 的耦合以及微波法与酶法的耦合对黏度较高的野皂荚胶进行高浓度降解，经过微波处理用于酶解的浓度已达10%。微波处理后水解24h，半乳甘露低聚糖的纯度提高到73.8%，单糖含量为26.23%。
关键词: 野皂荚胶, 微波, 耦合, 降黏技术
Abstract:
The stagewise degradation process of G. heterophylla polysaccharide gum assisted by microwave was studied. Through the coupling of microwave treatment with strong oxidizer and KOH, as well as β-mannanase hydrolysis, the high viscosity of the gum was degraded to a lower level, with the concentration increasing from 1% to 10 %. After β-mannanase hydrolyzing the gum for 24 h, the content of galacto-mannan-oligosaccharides is up to 73.8%, while the content of monosaccharide is 26.23%.
Key words: G. heterophylla polysaccharide gum, microwave, coupling, viscosity reduction technology
中图分类号:
TS201.23
张卫明1,2，张 敏1,2，史劲松1,*，孙达峰1，朱昌玲1，顾龚平1. 野皂荚多糖胶的微波辅助降黏技术研究[J]. 食品科学, 2009, 30(5): 86-90.
ZHANG Wei-ming1,2，ZHANG Min1,2，SHI Jin-song1,*，SUN Da-feng1，ZHU Chang-ling1，GU Gong-ping1. Study on Microwave-assisted Viscosity Reduction Technology of G. heterophylla Polysaccharide Gum[J]. FOOD SCIENCE, 2009, 30(5): 86-90.
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