1) Konjac Oligosaccharides
魔芋葡甘低聚糖
1.
Effects of Konjac Oligosaccharides on Antioxidative Enzymes in Mice;
魔芋葡甘低聚糖对小鼠抗氧化酶活性的影响
2) Se-KOS
硒化魔芋葡甘低聚糖
3) hydroxylpropyl oligo konjac glucomannannuroate sulfate
魔芋葡甘低聚糖硫酸酯
4) konjac glucomannan(KGM)
魔芋葡甘聚糖
1.
[Method] With Konjac glucomannan(KGM) as a matrix and nanoparticles as raw material,KGM/MgO Nanocomposites was obtained by blending method.
[方法]以魔芋葡甘聚糖(KGM)为基体,以纳米MgO为原料,采用共混法制得KGM/MgO纳米复合物。
2.
Zinc oxide(ZnO) nanoparticles were dispersed into konjac glucomannan(KGM)matrix to get nanocomposites through blending method.
用纳米ZnO为原料,以魔芋葡甘聚糖(KGM)为基体,采用共混法制得KGM/ZnO纳米复合物。
3.
Silver nanoparticles were directly formed in the solution of konjac glucomannan(KGM) by the photochemical reduction.
采用光化学还原方法,在魔芋葡甘聚糖(KGM)溶胶内原位还原制得KGM/Ag纳米复合物,并对其进行了表征。
5) konjac glucomannan
魔芋葡甘聚糖
1.
Thermoplastic modification of konjac glucomannan with vinyl acetate;
乙酸乙烯酯对魔芋葡甘聚糖的热塑改性
2.
Study on edible blend films made of konjac glucomannan,chitosan and carboxymethylcellulose sodium;
魔芋葡甘聚糖-壳聚糖-羧甲基纤维素钠复合可食性保鲜膜研究
3.
Study on the preparation condition of blend membrane using chitosan and deacetylated konjac glucomannan;
脱乙酰基魔芋葡甘聚糖-壳聚糖共混膜制备工艺条件研究
6) konjac glucomannan
魔芋葡甘露聚糖
1.
Optimization of ultrasonic degradation of konjac glucomannan by response surface analysis;
超声波降解魔芋葡甘露聚糖工艺的响应面优化
2.
Gelation behaviour of konjac glucomannan;
魔芋葡甘露聚糖的凝胶化特性
3.
Advances in research of konjac glucomannan;
魔芋葡甘露聚糖的研究进展
补充资料：葡聚糖三糖
分子式：
CAS号：
性质：又称葡聚糖三糖。由三分子D-葡萄糖以α-l,6-糖苷键结合而成的三糖。存在于日本清酒和曲汁中。为无定形固体。旋光度+145°。有还原性。不能经酵母发酵。不被淀粉酶、麦芽糖酶分解。由糊精经水解而制成。用于食品添加剂。
CAS号：
性质：又称葡聚糖三糖。由三分子D-葡萄糖以α-l,6-糖苷键结合而成的三糖。存在于日本清酒和曲汁中。为无定形固体。旋光度+145°。有还原性。不能经酵母发酵。不被淀粉酶、麦芽糖酶分解。由糊精经水解而制成。用于食品添加剂。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条