The degree of esterification influences the bioactivity of pectic polysaccharides isolated from Lithocarpus litseifolius

Pectic polysaccharides are the mainly bioactive components in Lithocarpus litseifolius (sweet tea) leaves. Nevertheless, owing to their diverse and complex chemical structures, the detailed structure-function relationships (SFR) of pectic polysaccharides from sweet tea (STP) are still unclear. Herei...

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Bibliografische gegevens

Hoofdauteurs:	Yu-Jing Huang, Jing Feng, Yong Deng, Jie Li, Hong-Yan Liu, Qing Liang, Yi-Chen Hu, Jian-Yong Zhang, Liang Zou, Ding-Tao Wu
Formaat:	Artigo
Taal:	Inglês
Gepubliceerd in:	Elsevier 2025-04-01
Reeks:	Food Chemistry: X
Onderwerpen:	Sweet tea Pectic polysaccharide Esterified degree Biological function Microbial fermentation characteristic
Online toegang:	http://www.sciencedirect.com/science/article/pii/S2590157525003098
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