作　　者： ; ; ; ;

机构地区： 华南农业大学食品学院

出　　处： 《现代食品科技》 2008年第7期621-623,634,共4页

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%。 Mechanochemical degradation of konjac glucornannan by ultrafme comminution was studied. Results showed that the viscosity, molecular weight and glucomannan content ofkonjac glucomannan decreased with the increase ofcomminuting degree. High content ofkonjac 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）.

关 键 词： 魔芋葡甘聚糖 超微粉碎 机械力化学降解

领　　域： [轻工技术与工程] [轻工技术与工程]