1) modified konjac glucomannan
改性魔芋葡甘聚糖
1.
A study on the conservation of kivi fruit by modified konjac glucomannan was carried out unedr room temperature.
对天然涂膜保鲜剂——改性魔芋葡甘聚糖用于猕猴桃的常温保鲜进行了试验。
2.
Chemically modified konjac glucomannan powder was used to preserve fresh grapes and other vegetables.
改性魔芋葡甘聚糖对葡萄等的贮藏保鲜效果表明，经磷酸氢盐等改性的魔芋精粉可以有效地缓解葡萄等果蔬因失水、霉烂而造成的损失，并可防止葡萄在贮藏运输过程中的落粒、果穗率下降现象，可大大提高其商品价值。
2) 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。
3) 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
4) 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
5) KGM
魔芋葡甘聚糖
1.
The Relativity on Granularity and Molecule Dimension of KGM;
魔芋葡甘聚糖粒度与分子尺度的相关性
2.
Effect of the Environmental Factors on KGM Molecular Dimension;
环境因素对魔芋葡甘聚糖分子尺度的影响
3.
Investigation of swelling-dissolving property of KGM-borate composite gel;
魔芋葡甘聚糖凝胶溶胀—溶解特性研究
6) konjac glucomannan(KGM)
魔芋葡甘露聚糖
1.
This paper is mainly focus on the modification of konjac glucomannan(KGM)with mannanase and monochloroacetic acid.
本文以魔芋葡甘露聚糖(KGM)为原料,利用甘露聚糖酶和氯乙酸对KGM改性。
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