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- Konjac glucomannan oligosaccharides are the hydrolysate of Konjac glucomannan. 魔芋低聚糖是魔芋葡甘露聚糖的降解产物。
- Horseradish peroxidase (HRP) was immobilized on glassy carbon electrode (GCE) surface by konjac glucomannan (KGM). 用魔芋多糖(KGM)将辣根过氧化物酶(HRP)固定在玻碳电极(GCE)表面;制备了HRP-KGM膜修饰电极.
- Methods:To determine the viscosity and density of Konjac Glucomannan by viscosimetry. 方法:采用粘度法测定其特性粘度和密度。
- Conclusion:The viscosity of Konjac Glucomannan is superior to that of Konjac Flour. 结论:魔芋葡甘露聚糖的粘性优于魔芋粉,可以充分利用。
- The film-forming characters of coating of konjac glucomannan (KGM) on sweet pepper were studied. 研究了葡甘聚糖涂膜对甜椒保鲜效果的影响。
- The adhesive was prepared by konjac glucomannan(KGM),H2O2,crosslinking agent,fillers and so on. 以魔芋胶(KGM)、双氧水(H2O2)为主要原料,通过加入交联剂和填料等制备了环保型魔芋胶胶粘剂。
- The effects of the reaction conditions on the carboxymethylation of konjac glucomannan were studied. 研究了反应条件对羧甲基化改性魔芋葡甘露聚糖的影响。
- Summarized the researches of oversea on structure and solution p ro perties of konjac glucomannan. 综述了国外在魔芋葡甘聚糖结构及溶液行为方面的研究成果。
- Study the effect of modified konjac glucomannan on the antioxidant ability of mice. 以研究魔芋多糖的改性及改性后的魔芋多糖对小鼠抗氧化能力的影响为目的。
- The optimum method for purifying Konjac glucomannan is found through comparative study of various methods. 对不同方法纯化魔芋葡甘露聚糖进行了研究，酶法结合乙醇沉淀法是最佳提纯魔芋葡甘露聚糖的方法。
- The antioxidant ability of modified konjac glucomannan is better than that of the dismodified konjac powder. 改性后的魔芋多糖的抗氧化能力优于未改性的魔芋精粉。
- Modified konjac glucomannan can significantly improve the content of SOD and decrease the content of MDA. 试验证明,改性魔芋多糖与未改性魔芋多糖比较能显著提高SOD的含量,降低MDA的含量。
- A novel adsorbent of low-density lipoprotein in blood sulfated konjac glucomannan gel particles were prepared in this work. 制备了硫酸酯化魔芋葡甘聚糖凝胶颗粒血液低密度脂蛋白吸附剂,扫描电镜观察产物呈交联网状多孔结构。
- A novel material,thermoplastic konjac glucomannan(TKGM) was synthesized from KGM,vinyl acetate(VAc) for the first time in this research. 首次采用乙酸乙烯酯对魔芋葡甘聚糖(KGM)进行改性,合成了不溶于水的可降解性KGM热塑新材料。
- OBJECTIVE To select the in vitro release medium for elevating the colon-specific effect of preparations prepared with konjac glucomannan. 目的筛选合适的释放介质,用于魔芋胶为载体结肠定位给药系统的体外评价。
- To introduce the way to produce kiwi pudding fruits by using jelling agent compounded of konjac glucomannan,carrageenan and xanthan gum. 介绍以魔芋胶、鹿角菜胶及黄原胶复配为胶凝剂生产猕猴桃果糕的方法。
- The acetyl groups are attached to konjac glucomannan (KGM), deacetyltion occurs on alkaline treatment and causes the association of molecular chains. 魔芋葡甘聚糖（KGM）链上连有乙酰基团，KGM与碱反应脱乙酰基发生分子链的缔合作用。
- The processing technology for an imitated chicken mean was developed using konjac glucomannan and soybean protein isolate as the main raw materials. 以魔芋多糖和大豆分离蛋白为主要原料,加入一定量的辅料和食品添加剂进行魔芋仿生鸡肉的研制。
- Konjac glucomannan with unique heat resistence characteristics was produced as a food model system to study thermal processing of food. 利用魔芋葡甘聚糖凝胶热不可逆的特殊性质,制作成用于食品热处理研究的新型食品模拟物。
- The effects of power of ultrasonic,concentration of konjac glucomannan,ultrasonic processing time on the degradation of konjac glucomannan were studied by ultrasonic degradation. 采用超声波降解,以超声波功率、魔芋葡甘露聚糖浓度和超声波作用时间为魔芋葡甘露聚糖降解的影响因素。
