Structure, Physicochemical Properties and Antioxidant Activities of Pectin Obtained from Different Varieties of Potato Residue

Structure, Physicochemical Properties and Antioxidant Activities of Pectin Obtained from Different Varieties of Potato Residue

In this study, pectin was extracted using an acid method from potato residues of four cultivars, including Marco Gaoshan from Enshi, Hubei (HP), red-skinned and yellow-fleshed potatoes from the Yunnan Plateau (YP), russet-skinned potatoes from Dingxi, Gansu (GP), and yellow-skinned and yellow-fleshe...

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Bibliographic Details
Main Authors: Ruiping GAO, Wei TANG, Mingyan LIANG, Wenbin ZHOU, Li WU, Qiaoyu WU, Ruoruo WANG, Jia LIU
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-07-01
Series:Shipin gongye ke-ji
Subjects:
potato residue
pectin
rheological properties
emulsifying properties
antioxidant activity
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080105
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