Thermal, emulsifying and rheological properties of polysaccharides sequentially extracted from Vaccinium bracteatum Thunb leaves.

@article{Xu2016ThermalEA,
  title={Thermal, emulsifying and rheological properties of polysaccharides sequentially extracted from Vaccinium bracteatum Thunb leaves.},
  author={Qi-Xin Xu and Jun-Jun Shi and Jianguo Zhang and Gangyi Yang and Li Jiang and Zhao-Jun Wei},
  journal={International journal of biological macromolecules},
  year={2016},
  volume={93 Pt A},
  pages={1240-1252}
}
Plant polysaccharides are widely used in food industry as thickening and gelling agents and these attributes largely depend on their thermal, emulsifying and rheological properties. As known, the extraction methods always bring about the diversification of property and functions of polysaccharides. Thus, the Vaccinium bracteatum Thunb leaves polysaccharides (VBTLP) were sequentially extracted using hot buffer (HBSS), chelating agent (CHSS), dilute alkaline (DASS) and concentrated alkaline (CASS… CONTINUE READING