| 摘要 |
The enzymes are galactomannase, pectinase, cellulose, and/or hemi cellulose. The process is carried at 0-80[deg]C and leaving the solution for 8-18 hours. The weight ratio of vegetable gum and the water is 0.4. The enzyme concentration is 0.01-0.3%. The degradation phase is followed by neutralization phase from solution on adding sodium citrate salts and/or deactivation enzyme. The deactivation of the enzyme is carried at 85[deg]C and the separated gum is subjected to drying. |
