Effect of Partial Acid Hydrolysis on the Structure and Emulsifying Function of Peach Gum Polysaccharide

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...

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Bibliographic Details
Main Author:	ZHANG Hongyuan, QIAN Jiajun, LI Zheyuan, ZHANG Shendong, YANG Xiaochen, AI Lianzhong, LAI Fengxi, ZHANG Hui
Format:	Article
Language:	English
Published:	China Food Publishing Company 2023-02-01
Series:	Shipin Kexue
Subjects:	peach gum; polysaccharides; partial acid hydrolysis; structure; emulsifying properties
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-4-014.pdf

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