Enzymatic Degradation of Alginate and in Vitro Immunological Activity of Its Degraded Products
In this study, changes in the molecular mass of alginate were investigated during its enzymatic degradation and the processing parameters for the enzymatic preparation of alginate oligosaccharides were explored. Furthermore, the in vitro immunological activity of degraded products with different mol...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-01-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-2-012.pdf |