β-甘露聚糖酶作用魔芋胶条件研究
SCIENCE AND TECHNOLOGY OF FOOD INDUSTRY（2003）
Abstract
利用枯草芽孢杆菌产生的胞外β-甘露聚糖酶水解魔芋胶,探讨单因素的影响作用,并用均匀设计考察多因素的影响作用.经二次多元回归分析,得出影响的最显著因子为时间:其次为魔芋胶浓度和温度;影响最小的因子为酶量.
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