| 超声波对多聚糖结构特性的影响 |
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| 引用本文： | 于淑娟,高大维,李国基.超声波对多聚糖结构特性的影响[J].应用声学,1998,17(3):10-14. |
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| 作者姓名： | 于淑娟 高大维 李国基 |
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| 作者单位： | 华南理工大学轻工食品学院!广州，510641，华南理工大学轻工食品学院!广州，510641，华南理工大学轻工食品学院!广州，510641 |
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| 基金项目： | 广东省重点科技攻关项目 |
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| 摘 要： | 本文以灵芝为主要对象研究了多糖结构和微晶束结构及其稳定性和抗解性，通过对加超声能量场，对结晶结构施加强烈的机构冲击，使稳定性和抗解性消弱。
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| 关 键 词： | 超声波 多聚糖 结晶度 稳定性 |
Effect of ultrasonic wave on the constitution of polysacharedes |
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| Yu Shujuan,Gao Dawei and Li Guoji.Effect of ultrasonic wave on the constitution of polysacharedes[J].Applied Acoustics,1998,17(3):10-14. |
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| Authors: | Yu Shujuan Gao Dawei and Li Guoji |
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| Institution: | Ligh Ind and Food Engi, South China Univ of Tech, Gunzhou 510641;Ligh Ind and Food Engi, South China Univ of Tech, Gunzhou 510641;Ligh Ind and Food Engi, South China Univ of Tech, Gunzhou 510641 |
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| Abstract: | This paper discusses the constitution and microcrystalline as well as stability and antidegradation of Banoderma, The stability and antidegradation of crystallin are weakined after being processes strongly by the " ultrasonic fetid". The relative crystalline of Ganoderma is reduced from 23.4 to 0 and the specific area is increased by 85.5% when 120W ultrasonic power is applied.The hydrolysing rate is increased as the crystallinedecreased. |
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| Keywords: | Ulrasonic wave Polysacharides Crystallinity Stability |
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