Preparation of konjac oligoglucomannans with different molecular weights and their <i>in vitro</i> and <i>in vivo</i> antioxidant activities.

Differences at P < 0.05 were considered significant, and P < 0.01 was considered extremely significant. 3 Results 3.1 Results of single-factor tests 3.1.1 Effect of time on KGM hydrolysis rate The effect of time on the hydrolysis rate was tested at a temperature of 50°C, pH 5, and an enzyme dosage of 90 U/g.

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