Fig. 4

Mass spectra of the degradation products from wheat bran and locust bean gum. a Disaccharide released from wheat bran and locust bean gum (0.5% (m/V)). b Trisaccharide released from locust bean gum (0.5% (m/V)). The reaction was conducted in 50 mM malonate buffer (pH 5) containing 2.5 mg MrMnP, 1.0 mM MnSO₄, and 0.1 mM H₂O₂ at 37 °C for 24 h