食品科学 ›› 2005, Vol. 26 ›› Issue (9): 275-277.
• 工艺技术 • 上一篇 下一篇
张升晖, 吴绍艳, 颜益智, 邵宇
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ZHANG Sheng-Hui, WU Shao-Yan, YAN Yi-Zhi, SHAO Yu
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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
张升晖, 吴绍艳, 颜益智, 邵宇. 魔芋葡甘露聚糖纯化及性能研究[J]. 食品科学, 2005, 26(9): 275-277.
ZHANG Sheng-Hui, WU Shao-Yan, YAN Yi-Zhi, SHAO Yu. Studies on Purification and Properties of Konjac Glucomannan[J]. FOOD SCIENCE, 2005, 26(9): 275-277.
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