摘要
综述了不同分子量魔芋葡甘露低聚糖的制备方法、理化性质和生理功能等方面的研究进展,并探讨了其中的利弊,以期为不同分子量魔芋葡甘露低聚糖的进一步研究和规模化生产提供一些理论参考。
The preparation methods, physieochemical properties and physiological functions about konjac oligoglucomannan with different molecular weights were discussed and also put forward some opinions and suggestions,served for further studies and scaled production of konjac oligo-glucomannan with various molecular weights.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第8期416-419,共4页
Science and Technology of Food Industry
基金
"十一五"国家科技支撑计划项目(2007BAE42B04)
关键词
魔芋葡甘聚糖
魔芋葡甘露低聚糖
降解
理化性质
生理功能
konjac glucomannan
konjac oligo - glucomannan
degradation
physicochemical properties
physiological function
