食品科学 ›› 2005, Vol. 26 ›› Issue (9): 275-277.

• 工艺技术 • 上一篇    下一篇

魔芋葡甘露聚糖纯化及性能研究

 张升晖, 吴绍艳, 颜益智, 邵宇   

  1. 湖北民族学院化学与环境工程学院,华中师范大学化学学院
  • 出版日期:2005-09-15 发布日期:2011-09-20

Studies on Purification and Properties of Konjac Glucomannan

 ZHANG  Sheng-Hui, WU  Shao-Yan, YAN  Yi-Zhi, SHAO  Yu   

  1. 1.College of Chemistry and Environment Engineering, Hubei Institute for Nationalities; 2.Central China Normal University
  • Online:2005-09-15 Published:2011-09-20

摘要: 从魔芋精粉出发,经过脱脂、脱蛋白、脱色、离心、沉淀等步骤纯化得到具有良好水溶性的魔芋葡甘聚糖,并用红外光谱分析了产物的结构特点。

关键词: 魔芋葡甘聚糖, 纯化, 性能

Abstract: Konjac Glucomannan (KGM) with good water solubility has been isolated from Konjac Flour, through defatting, deprotein, decolor, ultracentrifuge, precipitation etc. The structure of product was analysed by means of infrared absorption spectrum.

Key words: Konjac Glucomannan, purification, properties