Characterization of the properties of amphiphilic, alkaline soluble polysaccharides from sugar beet pulp

Physicochemical Characterization of a Polysaccharide from Green Microalga Chlorella pyrenoidosa and Its Hypolipidemic Activity via Gut Microbiota Regulation in Rats

“…The derivatives were added to chloroform and determined by GC–MS (ShimadzuQP 2010, Japan) as described in the literature . Colorimetric quantification of uronic acid was detected via the automated m -phenylphenol technique as in the previous method …”

Comparative Studies of Combined Influence of Variables on the Esterification Degree of Pectin Extracted by Sulfuric Acid and Citric Acid

“…e determination of content of the protein was followed to Lowry, Rosebrough, Farr, and Randall [22], using BSA as standard. e content of ferulic acid was determined using the colorimetric method at 320 nm, as referred to in the previous work [23,24].…”

Physicochemical properties of whey protein isolate and alkaline soluble polysaccharide from sugar beet pulp conjugates formed by Maillard reaction and genipin crosslinking reaction: A comparison study

“…Sugar beet pulp was provided by Lvxiang beet sugar company (Xinjiang, China), and the ASP2 preparation process was according to the previous report ( Ai, Guo, Lin, Zhang, & Meng, 2019 ). WPI powder was purchased from Davisco Foods International Inc. (Le Sueur, MN, USA) and contained 97.6% protein, 0.4% fat, and 2% ash (dry basis) according to the information supplied by the manufacturer.…”

“…The molecular weight distribution of samples was determined by high-performance size-exclusion chromatography as described by Ai et al ( Ai, Guo, Lin, Zhang, & Meng, 2019 ).The Mw value of samples were calculated by constructing a calibration curve using dextran criterion (from 400 kDa to 4.4 kDa) and the Empower 2.0 software (Waters Corp., USA).…”

“…ASP2 is an amphiphilic polysaccharide which is extracted from depectinized sugar beet pulp by NaOH-H 2 O 2 treatment. Previous studies demonstrated ASP2 possessed great emulsifying stability and could be used as natural food emulsifiers for encapsulating and delivering bioactive substances ( Ai et al, 2019 , Teng et al, 2021 ). However, due to the insufficiency of hydrophobic groups of ASP2, the emulsifying activity of ASP2 is unsatisfactory.…”