摘要
采用热风对流干燥从魔芋球茎中提取魔芋精粉,经纯化后得到含量70%,特性粘度26.3Pa.S的魔芋葡萄甘露聚糖(KGM)。KGM在37℃发酵72h后,采用薄层层析法分析得到了含有少量单糖及系列低聚葡萄甘露聚糖的双歧因子,对双歧杆菌具有很强的促生长作用。
The method of hot air convection drying was applied to extract Konjac flou r fromfresh Konjac.The content andcomponentofKonjac Glucomanna(KGM)was determinedby purification.The result was 70%KGMwithintrinsic viscosity 26.3Pa.S.After being formented at temperature 37℃for 72h the Bifidus growthfactor(monosaccharide and tetrasaccharides)was determinded by thinlayer chroma togramto showthe dramatical increase of Bifidobacterium.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第6期41-44,共4页
Food Science
基金
贵州省教委科学研究基金资助项目犤黔科教(1999)107犦
