Preparation and cellular protection against oxidation of Konjac oligosaccharides obtained by combination of γ-irradiation and enzymatic hydrolysis

Konjac glucomannan (KGM) is an important source for preparation of Konjac oligo-glucomannan (KOG), but high molecular weight and viscosity in KGM inhibited its full degradation into KOG. In this study, KOG with a degree of polymerization between 2 and 9 was obtained by combining γ-irradiation and en...

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Veröffentlicht in:	Food research international 2018-05, Vol.107, p.93-101
Hauptverfasser:	Jian, Wenjie, Chen, Yung-Husan, Wang, Liangyu, Tu, Liying, Xiong, Hejian, Sun, Yuan-ming
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidation Enzymatic hydrolysis Konjac oligo-glucomannan LO2 cell γ-irradiation
Online-Zugang:	Volltext
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