超声波降解魔芋葡苷聚糖的研究  

Study on the degradation of konjac glucomannan with ultrasonic

作　　者：黄永春[1] 谢清若[1] 马月飞[1] 覃莉[1] 

机构地区：[1]广西工学院生物与化学工程系,柳州545006

出　　处：《食品科技》2006年第9期103-105,共3页Food Science and Technology

摘　　要：研究了超声波对魔芋葡甘聚糖的降解作用,考察了超声功率、超声时间、降解温度、魔芋葡甘聚糖浓度等对降解的影响。研究结果表明,超声波对魔芋葡甘聚糖有明显的降解作用,降解的最适条件为超声功率100￣150W、超声时间120￣150min、降解温度45℃、魔芋葡甘聚糖浓度0.8￣1.0g/mL。A degradation method of Konjac glucomannan（KGM） with ultrasonic was studied. The results indicate that ultrasonic can degrade KGM effectively. It was shown that the optimal condition to degrade KGM with ultrasonic are as follows： ultrasonic power 100～150W, reaction time 120～150 min, the concentration of KGM 0.8～1.0g/mL, and reaction temperature 45℃.

关 键 词：超声波 魔芋葡苷聚糖 降解 

分 类 号：TS201.1[轻工技术与工程—食品科学]