Release of inulin by enzymatic liquefaction of chicory roots
作者： E. Leclercq , G.J. Hageman
DOI: 10.1016/0308-8146(85)90136-0
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摘要: Abstract During liquefaction of chicory roots with commercial pectolytic and cellulolytic enzymes the release inulin has been followed high-performance liquid chromatography. For pH 4·6-4·0 is optimal: almost all present in phase (supernatant). One enzyme preparation showed inulinase activity.
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