Structural and Emulsifying Properties of Citric Acid Extracted Satsuma Mandarin Peel Pectin

Satsuma mandarin peel pectin (MPP) was extracted by citric acid and its structure and emulsifying ability were evaluated. Structural characterization, including NMR, FTIR, monosaccharide compositions demonstrated that MMP showed lower DM value and higher Mw than commercial citrus pectin (CCP). In ad...

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Detalles Bibliográficos
Autores principales: Duan, Xingke, Yang, Zhixuan, Yang, Jinyan, Liu, Fengxia, Xu, Xiaoyun, Pan, Siyi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8536158/
https://www.ncbi.nlm.nih.gov/pubmed/34681508
http://dx.doi.org/10.3390/foods10102459

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8536158/
https://www.ncbi.nlm.nih.gov/pubmed/34681508
http://dx.doi.org/10.3390/foods10102459

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