酶解魔芋葡甘聚糖凝胶稳定性的研究
首发时间:2007-10-16
摘要:本文探讨了魔芋葡甘聚糖的酶解及其产物凝胶稳定性的影响。通过控制酶解时间、酶解温度、酶量、pH值及底物浓度来调节酶解,进行魔芋葡甘聚糖(简称KGM)的降解和纯化,制备了不同分子量的KGM试样。同时,考察酶解时间和高聚物浓度等操作条件对所测分子量和分子量分布的影响。酶解条件为:酶解温度为50℃、3g魔芋葡甘聚糖、酶解液pH值为6,酶解时间30min、180 U/g的酶浓度时凝胶稳定性最好。酶解产物的的凝胶稳定性受分子量的影响。结果表明,不同酶解的条件,产物的分子量不同,且KGM凝胶稳定性与分子量成正相关关系。
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Research on Gel Stability of Enzyme Konjac Glucomannan
Abstract:The application of structural biology on gel stability was studied in this paper. Through the control of enzymolysis time, the enzymolysis temperature, the enzyme amount, the pH value, the substrate concentration and limited enzymolysis, the degradation and purification of KGM were carried out and Konjac Glucomannan (KGM) samples with different molecular weight were prepared. Effects of enzyme time and enzyme concentration on KGM molecular weight were studied. The results showed that different enzyme time made different molecular weight, and ecorrelation between KGM stability and molecular weight .
Keywords: Konjac Glucomannan (KGM) Gel stability Enzymolysis
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No.1569115466511925****
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