食品工业科技2012，Vol.33Issue(4)：180-183,4.
大豆种皮多糖在甘露聚糖酶修饰下力学行为的演变
Mechanical behavior evolution of soy hull polysaccharide during the modified process with β-mannanase
摘要
Abstract
Applied β-Mannanase to limited hydrolyze soy hull polysaccharide and discussed the effects of incubation time on the rheological properties and gel hardness of the latter.Results showed that the viscosity of soy hull polysaccharide decreased during the β-mannanase hydrolyzing process and gelation behavior was affected more complicated.The modification of β-Mannanase displayed a time-depend character just as the mechanical behavior responded respectively at different treating time.The reason might be different enzyme acting period caused the composition diversity of monosaccharide and oligosaccharide which induced the interaction of macromolecules and the difference response to ambient conditions which further affected mechanical behavior of soy hull polysaccharide.关键词
大豆种皮多糖/β-甘露聚糖酶/流变/凝胶强度Key words
soy hull polysaccharide/β-mannanase/rhology/gel strength分类
轻工纺织引用本文复制引用
刘贺,郭晓飞,李君,朱丹实,励建荣..大豆种皮多糖在甘露聚糖酶修饰下力学行为的演变[J].食品工业科技,2012,33(4):180-183,4.基金项目
辽宁省高等学校优秀人才支持计划 （）
辽宁省教育厅高校重点实验室项目（2009S001） 辽宁省教育厅高校一般项目 （）
