Preparation and Physiological Effect of Low-molecular-weight Pectin
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概要
- 論文の詳細を見る
Pectin shows various physiological effects as dietary fiber. However, it is difficult to add pectin to food and drink an amount sufficient to give the physiological activities because of its high viscosity and poor solubility in water. Therefore, we examined a method for preparing low-molecular-weight pectins which would retain the activities. Using a culture fluid of Kluyveromyces fragilis as a crude enzyme solution, low-molecular-weight pectin (LP) was prepared by incubating with commercial citrus pectin at 40℃ for 24h. The molecular weight and galacturonate content of LP were 66,000 and 83.6%, respectively. LP showed low viscosity, high solubility, and a repression effect on liver lipid accumulation.
- 社団法人日本農芸化学会の論文
- 1994-04-23
著者
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Shimizu Noriko
Food R & D Center Japan Tobacco Inc.
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HATANAKA Chitoshi
Department of Applied Biochemistry, Faculty of Applied Biological Science, Hiroshima University
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Shimizu Naofumi
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Yamaguchi Fumihide
Food R & D Center Japan Tobacco lnc.
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Yamaguchi F
Kikkoman Corp. Chiba Jpn
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Hatanaka C
Hiroshima Univ. Hiroshima Jpn
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Hatanaka Chitoshi
Department Of Applied Biochemistry Faculty Of Applied Biological Science Hiroshima University
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Yamaguchi F
Asahi‐kasei Corp. Miyazaki‐ken Jpn
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Shimizu Nobuhiro
Department Of Biology Faculty Of Science Kyushu University
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