Degradation of blue honeysuckle polysaccharides, structural characteristics and antiglycation and hypoglycemic activities of degraded products.
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DOI: 10.1016/j.foodres.2021.110281
Abstract: In this study, H2O2-Vc (hydrogen peroxide-ascorbic acid) oxidation system under 50 and 70 °C was developed to degrade blue honeysuckle polysaccharides. The results suggested that viscosity-average molecular weight was decreased and reducing sugar content was raised… read more here.
Keywords: degradation; two degraded; blue honeysuckle; honeysuckle polysaccharides ... See more keywords