酵母葡聚糖的制备及理化性质

胡晓忠; 冯万祥

胡晓忠, 冯万祥. 酵母葡聚糖的制备及理化性质[J]. 华东理工大学学报（自然科学版）, 1999, (5): 477-479.

引用本文:

胡晓忠, 冯万祥. 酵母葡聚糖的制备及理化性质[J]. 华东理工大学学报（自然科学版）, 1999, (5): 477-479.

HU Xiao zhong *, FENG Wan xiang. Isolation and Chemical and Physical Study of Yeast Glucans[J]. Journal of East China University of Science and Technology, 1999, (5): 477-479.

Citation:

HU Xiao zhong *, FENG Wan xiang. Isolation and Chemical and Physical Study of Yeast Glucans[J]. Journal of East China University of Science and Technology, 1999, (5): 477-479.

酵母葡聚糖的制备及理化性质

Isolation and Chemical and Physical Study of Yeast Glucans

摘要

摘要: 建立了一种用碱提取面包酵母中葡聚糖的方法，该法制得的酵母葡聚糖是以β－（１－３）－Ｄ－葡聚糖为主链，有约１２％的β－（１－６）分枝的均一性多糖，乙酸能作用β－（１－６）键，使粘度增加；葡聚糖酶能作用β－（１－３）键，使粘度下降。

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