Pectic polysaccharides from hawthorn: Physicochemical and partial structural characterization
Abstract
The fruit of hawthorn (Crataegus pinnatifida Bge. var. major) is rich in pectic polysaccharides and has been used for centuries in China as food and herb. Hawthorn pectin (HP) recently has attracted rising attention due to the reported functional properties (e.g. gelling, emulsification) and health benefits towards the cardiovascular system. In this study, using hawthorn wine residue as raw material, a high methoxylated pectic polysaccharide HSP...
Paper Details
Title
Pectic polysaccharides from hawthorn: Physicochemical and partial structural characterization
Published Date
May 1, 2019
Journal
Volume
90
Pages
146 - 153
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