Preparation and Structural Characterization of β-Dextranase Hydrolytic Products of Konjac Glucomannan
Konjac glucomannan (KGM) was degraded by β-glucanase. The structural characteristics of KGM and its hydrolysate were identified by X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM), and their molecular masses were determined by gel permeat...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-04-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-8-002.pdf |