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Updated: Sep 9, 2025

Structural Characterization of Mannan Cell Wall Polysaccharides in Plants Using PACE
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ストロベリーパルプのペクチンのホモガラクトゥロナンとラムノガラクトゥロナンI領域に対する高圧均質化の影響と,そのアンソシアンとの相互作用

Ying Xing1, Gaigai Chen2, Xiaobo Dong2

  • 1School of Biomedicine and Food Engineering, Shangluo University, Shangluo, China; College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.

Food chemistry
|August 31, 2025
PubMed
まとめ

ストロベリーペクチンの高圧均質化により,収穫量が増加したが,構造はほとんど変化しなかった. 特定のペクチンのタイプ,ホモガラクトゥロナン非脱エステル化 (HG-ND) とホモガラクトゥロナン脱エステル化 (HG-D),アントシアニン (ACN) の結合と消化安定性の改善.

キーワード:
アントシアニン高圧均質化ホモガラクトゥロナンラムノガラクトゥロナン-IIストロベリーパルプ

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