Effects of Different Ionic Polysaccharides in Cooked Lean Pork Batters on Intestinal Health in Mice

Effects of Different Ionic Polysaccharides in Cooked Lean Pork Batters on Intestinal Health in Mice

The effects of cooked lean pork batters with three ionic types of polysaccharides (anionic xanthan-gum/sodium-alginate, neutral curdlan-gum/konjac-gum and cationic chitosan) on the intestinal health of mice were investigated in this study. The results showed that the zeta potential in the sodium-alg...

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Bibliographic Details
Main Authors:	Xia Yu, Li-Fang Zou, Jia-Hao Xiong, Jing-Zhi Pan, Pei-Jun Li, Cong-Gui Chen
Format:	Article
Language:	English
Published:	MDPI AG 2022-05-01
Series:	Foods
Subjects:	polysaccharides ionic types low-fat pork batter intestinal health intestinal microbiota
Online Access:	https://www.mdpi.com/2304-8158/11/10/1372

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