Effect of Partial Acid Hydrolysis on the Structure and Emulsifying Function of Peach Gum Polysaccharide
In order to investigate the key structural features of peach gum polysaccharide (PGP) responsible for its emulsifying function, partial acid hydrolysis of PGP with 0.1 mol/L trifluoroacetic acid was conducted, yielding hydrolysates 30P, 60P, 120P and 180P with different degrees of hydrolysis at diff...
Main Author: | |
---|---|
Format: | Article |
Language: | English |
Published: |
China Food Publishing Company
2023-02-01
|
Series: | Shipin Kexue |
Subjects: | |
Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-4-014.pdf |