Research Article Product Composition Analysis and Process Research of Oligosaccharides Produced from Enzymatic Hydrolysis of High-Concentration Konjac Flour

[Image: see text] There is a huge variability in reducing sugars, viscosity, and composition of oligosaccharides in the hydrolyzed products of konjac flour with different concentrations. We analyzed the factors affecting reducing sugars, viscosity, and the average degree of polymerization (DP) durin...

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Detalles Bibliográficos
Autores principales: Tang, Xianghua, Zhu, Xuan, Yang, Yunjuan, Qi, Zhenxiong, Mu, YueLin, Huang, Zunxi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2020
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7017399/
https://www.ncbi.nlm.nih.gov/pubmed/32064408
http://dx.doi.org/10.1021/acsomega.9b04218

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7017399/
https://www.ncbi.nlm.nih.gov/pubmed/32064408
http://dx.doi.org/10.1021/acsomega.9b04218

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