Effects of hydrolysis by xylanase on the emulsifying properties of Artemisia sphaerocephala Krasch. polysaccharide
Sign Up to like & getrecommendations! Published in 2018 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2016.12.015
Abstract: Abstract In the present study, Artemisia sphaerocephala Krasch. polysaccharide (ASKP) and high-molecular-weight fractions (60P) were treated with xylanase to improve the emulsifying properties. Hydrolyzed ASKP and 60P were structurally characterized using analytical size-exclusion chromatography and… read more here.
Keywords: xylanase; emulsifying properties; artemisia sphaerocephala; hydrolysis ... See more keywords
Trivalent iron induced gelation in Artemisia sphaerocephala Krasch. polysaccharide.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2019.12.123
Abstract: Artemisia sphaerocephala Krasch. polysaccharide (ASKP) has attracted growing attention in the field of food and medical engineering due to its biological activity and colloidal property. In this study, the binding between ASKP and ferric ions… read more here.
Keywords: artemisia sphaerocephala; krasch polysaccharide; sphaerocephala krasch;