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来自Clitocybe squamulosa的多糖:形成凝的特性及其与食品加厚剂的复合作用

Yanfen Cheng1, Shijie Wei2, Rong Guo2

  • 1College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, Shanxi, China.

International journal of biological macromolecules
|January 23, 2024
PubMed
概括

这项研究研究了Clitocybe squamulosa多糖 (CSFP) 和其降解形式 (UH-CSFP) 的凝形成特性. CSFP表现出优越的凝强度和粘度,具有作为食品加厚剂的潜力,特别是用瓜尔.

关键词:
这是Clitocybe squamulosa的多糖化物.凝形成性质 凝形成性质可诉讼性 可诉讼性类风病学 类风病学 类风病学

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