| 魔芋葡甘聚糖机械力化学降解研究 |
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| 引用本文： | 丁金龙,孙远明,杨幼慧,徐振林. 魔芋葡甘聚糖机械力化学降解研究[J]. 现代食品科技, 2008, 24(7): 621-623 |
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| 作者姓名： | 丁金龙 孙远明 杨幼慧 徐振林 |
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| 作者单位： | 华南农业大学食品学院,广东,广州,510006;广东药学院中医药研究院,广东,广州,510006;华南农业大学食品学院,广东,广州,510006 |
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| 摘 要： | 研究了魔芋葡甘聚糖在超微粉碎过程中的机械力化学降解效应.结果表明,在超微粉碎过程强烈的机械力作用下,魔芋葡甘聚糖发生了机械力化学降解,随粒度细化,溶胶粘度、分子量和葡甘聚糖含量呈显著下降趋势,并产生大量魔芋低聚糖.与粗于80目粉相比,细于600目粉粘度下降93.06%,分子量下降68.45%,葡甘聚糖含量下降9.02%,魔芋低聚糖的含量为7.56%.
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| 关 键 词： | 魔芋葡甘聚糖 超微粉碎 机械力化学降解 |
| 收稿时间： | 2008-02-29 |
Mechanochemical Degradation of Konjac Glucomannan |
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| DING Jin-long,SUN Yuan-ming,YANG You-hui,XU Zhen-lin. Mechanochemical Degradation of Konjac Glucomannan[J]. Modern Food Science & Technology, 2008, 24(7): 621-623 |
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| Authors: | DING Jin-long SUN Yuan-ming YANG You-hui XU Zhen-lin |
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| Affiliation: | (1.College of Food Science, South China Agricultural University, Guangzhou 510642, China)(2.Institute of Traditional Chinese Medicine, Guangdong Pharmaceutical University, Guangzhou 510006, China) |
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| Abstract: | Mechanochemical degradation of konjac glucomannan by ultrafine comminution was studied. Results showed that the viscosity, molecular weight and glucomannan content of konjac glucomannan decreased with the increase of comminuting degree. High content of konjac oligose was found with the degradation of konjac glucomannan. Compared with those of the powder (>80 meshes), the viscosity, molecular weight and glucomannan content of the powder (< 600 meshes) were decreased by 93.06%, 68.45% and 9.02%, respectively. And 7.56% of konjac oligose was produced in the powder (< 600 meshes). |
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| Keywords: | konjac glucomannan ultrafine comminution mechanochemical degradation |
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