کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7597360 | 1492133 | 2014 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
A simple and feasible approach to purify konjac glucomannan from konjac flour - Temperature effect
ترجمه فارسی عنوان
یک روش ساده و عملی برای تمیز کردن کنجک گلوکومنان از آرد کنجک - اثر دما
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کلمات کلیدی
کنجک گلوکومنن، استخراج، خواص رئولوژیکی، مرفولوژی، آرد کنجک،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
A simple one-step purification process was provided to extract KGM from KF by phase separation. The results showed that appropriate temperature control was a key factor and the products were inodorous, colourless and of high purity at the optimal temperature 68 °C. In this purification, soluble sugar and starch of extracted KGM were nearly clearly reduced and up to 95%, 80% (T68) of protein and ash were removed, respectively as compared with KF. Odour and transparency were improved 4 ranks and 30%, respectively. Besides, the ηapp reached 42.30 Pa s and increased by 93.55% as compared, which could stay at a steady level for a week. Furthermore, morphology of extracted KGM displayed regular lamellar and wrinkling distribution for removed impurities. The temperature-controlled method not only enriches the knowledge of KGM purification but also has the potential to broaden the application of KGM.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 158, 1 September 2014, Pages 171-176
Journal: Food Chemistry - Volume 158, 1 September 2014, Pages 171-176
نویسندگان
Wei Xu, Sujuan Wang, Ting Ye, Weiping Jin, Jinjin Liu, Jieqiong Lei, Bin Li, Chao Wang,