RGIpectin,

Qi Wang1, Jiayun Xu1, Huan Cheng2

  • 1Ningbo Global Innovation Center, Zhejiang University, Ningbo, 315100, China; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelli-gent Food Technology and Equipment, Zhejiang Key Laboratory of Agri-food Resources and High-value Utilization, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China.

Carbohydrate polymers
|October 21, 2025
PubMed
概括

修改Rhamnogalacturonan I (RG-I) pectin侧链可以提高溶解度. 缩短阿拉比诺斯或银河糖的侧链,特别是银河糖,可以增强RG-I点丁.

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