Preparation, composition analysis and antioxidant activities of konjac oligo-glucomannan
Abstract
Konjac oligo-glucomannan (KOG) was prepared by degradation of konjac glucomannan (KG) using β-mannanase. The hydrolysis process was monitored by the viscosity of the enzymatic hydrolysates. Factors affecting the enzymatic hydrolysis of KG were investigated, and the optimum hydrolysis conditions were as follows: time 2h; temperature 50°C; pH 6.0; and enzymatic concentration 150 U/g. Under these optimized conditions, minimum viscosity (31.9 mPa·s)...
Paper Details
Title
Preparation, composition analysis and antioxidant activities of konjac oligo-glucomannan
Published Date
Oct 1, 2015
Journal
Volume
130
Pages
398 - 404
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