Effects of the steaming process on the structural properties and immunological activities of polysaccharides from Polygonatum cyrtonema

Effects of the steaming process on the structural properties and immunological activities of polysaccharides from Polygonatum cyrtonema

Steaming significantly decreased the polysaccharide content in the rhizome of Polygonatum cyrtonema. This study aimed to reveal the effects of steaming on structural characteristics and immunomodulatory activities of Polygonatum cyrtonema polysaccharide (PCP). The results showed that steaming decrea...

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Bibliographic Details
Main Authors:	Weijing Wu, Ningwei Huang, Junpeng Huang, Lili Wang, Lanlan Wu, Qing Wang, Haijun Zhao
Format:	Article
Language:	English
Published:	Elsevier 2022-01-01
Series:	Journal of Functional Foods
Subjects:	Polygonatum cyrtonema Polysaccharide Steaming Structural properties Immunological activities
Online Access:	http://www.sciencedirect.com/science/article/pii/S1756464621005156

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