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Liying Tu
Jimei University
2Publications
1H-index
8Citations
Publications 2
Newest
Published on May 1, 2018in Food Research International3.58
Wenjie Jian4
Estimated H-index: 4
(SCAU: South China Agricultural University),
Yung-Husan Chen + 3 AuthorsYuanming Sun20
Estimated H-index: 20
(SCAU: South China Agricultural University)
Abstract Konjac glucomannan (KGM) is an important source for preparation of Konjac oligo-glucomannan (KOG), but high molecular weight and viscosity in KGM inhibited its full degradation into KOG. In this study, KOG with a degree of polymerization between 2 and 9 was obtained by combining γ-irradiation and enzymatic hydrolysis in high yield. We investigated the protective effect of KOG against H 2 O 2 - induced oxidative damage in vitro, using human hepatic cell line (LO2) as a cell model. Our re...
Published on Sep 1, 2017in Food Chemistry5.40
Wenjie Jian4
Estimated H-index: 4
(SCAU: South China Agricultural University),
Liying Tu1
Estimated H-index: 1
(JMU: Jimei University)
+ 3 AuthorsYuanming Sun20
Estimated H-index: 20
(SCAU: South China Agricultural University)
Abstract Konjac glucomannan (KGM) is an important functional polysaccharide in food research. However, unstable dispersibility of KGM inhibits its in-depth study and wide application. In this study, a degraded KGM (100 kGy-KGM), which showed excellent dispersibility and specific physicochemical properties, were obtained by γ-irradiation in a dosage of 100 kGy. We investigated the protective effect of 100 kGy-KGM against H 2 O 2 induced oxidative damage in LO2 cells. Our results demonstrated that...
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