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dc.contributor.authorWei, Chaoyang
dc.contributor.authorZhang, Yu
dc.contributor.authorZhang, Hua
dc.contributor.authorLi, Junhui
dc.contributor.authorTao, Wenyang
dc.contributor.authorLinhardt, Robert J.
dc.contributor.authorChen, Shiguo
dc.contributor.authorYe, Xingqian
dc.identifier.citationPhysicochemical 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.
dc.descriptionFood Hydrocolloids, 95, 571-579
dc.descriptionNote : 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.
dc.description.abstractPhysicochemical 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.
dc.description.sponsorshipZhejiang Province Public Welfare Technology Application Research Project
dc.relation.ispartofThe Linhardt Research Labs Online Collection
dc.relation.ispartofRensselaer Polytechnic Institute, Troy, NY
dc.relation.ispartofFood Hydrocolloids
dc.subjectChemistry and chemical biology
dc.subjectChemical and biological engineering
dc.subjectBiomedical engineering
dc.titlePhysicochemical properties and conformations of water-soluble peach gums via different preparation methods
dc.rights.holderIn Copyright : this Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s).
dc.relation.departmentThe Linhardt Research Labs.
dc.relation.departmentThe Shirley Ann Jackson, Ph.D. Center for Biotechnology and Interdisciplinary Studies (CBIS)

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