Preparation, composition analysis and antioxidant activities of konjac oligo-glucomannan

•Konjac oligo-glucomannan was prepared by degradation of konjac glucomannan.•The average degree of polymerization of the konjac oligo-glucomannan was 5.2.•FTIR spectra indicated that konjac glucomannan was successfully degraded.•KOG exhibited significant antioxidant activities but weaker than Vc. Ko...

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Veröffentlicht in:	Carbohydrate polymers 2015-10, Vol.130, p.398-404
Hauptverfasser:	Liu, Jianhua, Xu, Qiuhong, Zhang, Jingjing, Zhou, Xuxia, Lyu, Fei, Zhao, Peicheng, Ding, Yuting
Format:	Artikel
Sprache:	eng
Schlagworte:	Amorphophallus - chemistry Antioxidant activity Antioxidants - chemistry Antioxidants - pharmacology beta-Mannosidase - metabolism Biphenyl Compounds - chemistry Composition Hydrolysis Hydroxyl Radical - chemistry Konjac glucomannan (KG) Konjac oligo-glucomannan (KOG) Mannans - chemistry Mannans - pharmacology Oxidation-Reduction Picrates - chemistry Spectroscopy, Fourier Transform Infrared β-Mannanase
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