Study on Microwave-assisted Viscosity Reduction Technology of G. heterophylla Polysaccharide Gum

doi:10.7506/spkx1002-6630-200905019

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (5): 86-90.doi: 10.7506/spkx1002-6630-200905019

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Study on Microwave-assisted Viscosity Reduction Technology of G. heterophylla Polysaccharide Gum

ZHANG Wei-ming1,2，ZHANG Min1,2，SHI Jin-song1,*，SUN Da-feng1，ZHU Chang-ling1，GU Gong-ping1

(1. Nanjing Institute of Comprehensive Utilization of Wild Plant, Nanjing 210042, China；
2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)

Received:2008-04-15 Revised:2008-08-30 Online:2009-03-01 Published:2010-12-29
Contact: SHI Jin-song1,* E-mail:shijs@163.com

Abstract

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

CLC Number:

TS201.23

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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Study on Microwave-assisted Viscosity Reduction Technology of G. heterophylla Polysaccharide Gum

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