摘要
研究了在微波辐射下H2O2对魔芋葡甘聚糖的降解作用,考察了微波功率、pH、H2O2浓度、反应时间等对降解的影响。研究结果表明,微波能有效促进H2O2对魔芋葡甘聚糖的降解,降解的最适条件为:微波功率540W,pH3.6,H2O2浓度为1.8%,降解时间3min。
A degradation method of Konjac glucomannan（KGM） with hydrogen peroxide under the microwave was studied. The results indicate that under the microwave the hydrogen peroxide can degrade KGM effectively. The optimal condition to degrade KGM under the microwave： microwave power about 540W, pH3.6, the oncentration of H2O2 is 1.8%, and reaction time about 3min.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第8期197-200,共4页
Food Science
关键词
微波
过氧化氢
魔芋葡甘聚糖
降解
microwave
hydrogen peroxide
Konjac glucomannan
degradation
