Abstract:The present study aimed to evaluate the capability of persimmon pectin (PP) as a stabilizer for acid milk drinks (AMDs) compared with commercial high-methoxyl pectin (HMP) and sugar beet pectin (SBP). The effectiveness of pectin stabilizers was assessed by analyzing particle size, micromorphology, zeta potential, sedimentation fraction, storage, and physical stability. Results of CLSM images and particle size measurements showed that PP-stabilized AMDs had smaller droplet sizes and more uniform distributions, … Show more
“…Polysaccharide migration in intestinal mucus at diverse fermentation times during 0–12 h can be qualitatively assessed by measuring the backscatter intensity of the samples over time and plotting the curves, in addition to mapping the backscatter position (fingerprinting) of the samples at different times. 48 Fig. 5 shows the backscatter light intensity of FPEP mixed with IM.…”
This study proved that Pleurotus eryngii polysaccharide fermented by gut microbes can interact with intestinal mucus, and the degree of interaction will be affected by the time when polysaccharide is acted on by gut microbes.
“…Polysaccharide migration in intestinal mucus at diverse fermentation times during 0–12 h can be qualitatively assessed by measuring the backscatter intensity of the samples over time and plotting the curves, in addition to mapping the backscatter position (fingerprinting) of the samples at different times. 48 Fig. 5 shows the backscatter light intensity of FPEP mixed with IM.…”
This study proved that Pleurotus eryngii polysaccharide fermented by gut microbes can interact with intestinal mucus, and the degree of interaction will be affected by the time when polysaccharide is acted on by gut microbes.
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