Degradation of curdlan using hydrogen peroxide

Food Chemistry

Volumn 135, Issue 4, 2012, Pages 2436-2438

  Wu, Shengjun ^a   Cai, Ruizhen ^a   Sun, Yuying ^a  

^a HUAIHAI INSTITUTE OF TECHNOLOGY   (China)

Author keywords

(1 3) d glucan oligosaccharides; Curdlan; Degradation; Hydrogen peroxide

Indexed keywords

ALKALINE SOLUTIONS; CURDLAN; FOOD INDUSTRIES; NAOH CONCENTRATION; OPTIMISED CONDITIONS; OXIDATIVE DEGRADATION; WHITE POWDER;

DEGRADATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROGEN PEROXIDE; OLIGOSACCHARIDES;

FOOD ADDITIVES;

CURDLAN; HYDROCHLORIC ACID; HYDROGEN PEROXIDE; OLIGOSACCHARIDE; SODIUM HYDROXIDE;

ARTICLE; ASH; CHEMICAL COMPOSITION; CHEMICAL STRUCTURE; CONCENTRATION (PARAMETERS); FREEZE DRYING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; INFRARED SPECTROSCOPY; MOISTURE; OXIDATION; REACTION TIME; SOLUBILITY; TEMPERATURE;

BETA-GLUCANS; HOT TEMPERATURE; HYDROGEN PEROXIDE; HYDROLYSIS; KINETICS; MOLECULAR STRUCTURE;

EID: 84865345252     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.07.077     Document Type: Article

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