Molecular weight distribution and fermentation of mechanically pre-treated konjac enzymatic hydrolysates

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• 作者：Jun Yang^a ; ¹ ; ^{Jun.Yang@pepsico.com} ; Natale Vittori^b ; ¹ ; Weiwei Wang^c ; Yong-Cheng Shi^c ; Jennifer L. Hoeflinger^d ; Michael J. Miller^d ; Yang Pan^e ; ¹ ; ^{Yang.Pan@pepsico.com}
• 关键词：Konjac glucomannan (KGM) ; Konjac glucomannan hydrolysates (KGMH) ; Enzymatic hydrolysis ; Molecular distribution ; GI bacterial growth ; Fermentation
• 刊名：Carbohydrate Polymers
• 出版年：2017
• 出版时间：1 March 2017
• 年：2017
• 卷：159
• 期：Complete
• 页码：58-65
• 全文大小：1781 K
• 卷排序：159

文摘

Konjac glucomannan (KGM) was enzymatically hydrolyzed and mechanically sheared. KGM molecular weights were reduced by both enzymatic hydrolysis and shearing. Most lactobacilli fermented KGM hydrolysates, while most bifidobacteria did not. Human gastrointestinal bacteria can utilize KGM hydrolysates with reduced weights. KGM hydrolysates with reduced weights have potential for use as prebiotics.