Ultrasonic degradation of sweet potato pectin and its antioxidant activity.

@article{Ogutu2017UltrasonicDO,
  title={Ultrasonic degradation of sweet potato pectin and its antioxidant activity.},
  author={Fredrick O Ogutu and Taihua Mu},
  journal={Ultrasonics sonochemistry},
  year={2017},
  volume={38},
  pages={
          726-734
        }
}
The effect of ultrasound factors (time, power, and duty cycle) on sweet potato pectin molecular weight, neutral sugar composition, pectin structure, and antioxidant activity was investigated. Sweet potato pectin dispersions (0.0025, 0.005 and 0.01g/mL) in deionized water were sonolyzed for 5, 10 and 20min to assess effect of sonication time and pectin concentration on sonolysis. For further experiments 0.0025g/mL was sonicated under varying ultrasonic power and duty cycle levels, subsequently… Expand
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