Biology; Chemistry and chemical biology; Chemical and biological engineering; Biomedical engineering
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Physicochemical properties and conformations of water-soluble peach gums via different preparation methods, C. Wei, Y. Zhang, H. Zhang, J. Li, W. Tao, R. J. Linhardt, S. Chen, X. Ye, Food Hydrocolloids, 95, 571-579, 2019.
Physicochemical properties and conformations of WEPG (water extracted peach gum), AEPG2.0 (alkali extracted peach gum, 2 M NaOH) and HPPG8 (H2O2 extracted peach gum, 8 h), prepared from the gum of Prunus persica Batsch, were investigated. The yields of WEPG, AEPG2.0 and HPPG8 were 77.25%, 82.60% and 83.34%, respectively. All of the three peach gums were arabinogalactan-type polysaccharides with similar chemical composition. Conformational analysis revealed that WEPG, AEPG2.0 and HPPG8 were macromolecules with compacted coil structures and their molecular weights of 1.34 × 107 g/mol, 1.64 × 107 g/mol and 5.17 × 106 g/mol, respectively. Rheological test showed that WEPG, AEPG2.0 and HPPG8 exhibited non-Newtonian behavior, and their apparent viscosities followed the order of AEPG2.0 > WEPG > HPPG8. Results also indicated that all of the three peach gums significantly (P < 0.05) enhanced the stability of whey protein isolate oil-water emulsions, and AEPG2.0 was the optimal gum extract showing no phase separation over 5 weeks, suggesting it could be used as an effective stabilizer in food emulsions and beverage industry.;
Food Hydrocolloids, 95, 571-579; Note : if this item contains full text it may be a preprint, author manuscript, or a Gold OA copy that permits redistribution with a license such as CC BY. The final version is available through the publisher’s platform.
The Linhardt Research Labs.; The Shirley Ann Jackson, Ph.D. Center for Biotechnology and Interdisciplinary Studies (CBIS);
The Linhardt Research Labs Online Collection; Rensselaer Polytechnic Institute, Troy, NY; Food Hydrocolloids; https://harc.rpi.edu/;