Ultrasonic degradation of sweet potato pectin and its antioxidant activity

Ultrasonics Sonochemistry

Volumn 38, Issue , 2017, Pages 726-734

  Ogutu, Fredrick Onyango ^a,b   Mu, Tai Hua ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b Food Technology Division of Kenya Industrial Research and Development Institute   (Kenya)

Author keywords

Antioxidant activity; FRAP; Modified sweet potato pectin; Sonolysis; Ultrasonic degradation

Indexed keywords

DEIONIZED WATER; MOLECULAR WEIGHT; SONICATION; ULTRASONICS;

ANTI-OXIDANT ACTIVITIES; FRAP; SONOLYSIS; SWEET POTATO; ULTRASONIC DEGRADATION;

ANTIOXIDANTS;

DEIONIZED WATER; GALACTOSE; GALACTURONIC ACID; PECTIN; RHAMNOSE; SUGAR; ANTIOXIDANT; CARBOHYDRATE; HEXURONIC ACID;

AMINO ACID SEQUENCE; ANTIOXIDANT ACTIVITY; ANTIOXIDANT ASSAY; ARTICLE; CHEMICAL MODIFICATION; FERRIC REDUCING ANTIOXIDANT POWER ASSAY; MOLECULAR WEIGHT; OXYGEN RADICAL ABSORBANCE CAPACITY; PRIORITY JOURNAL; SWEET POTATO; ULTRASOUND; CHEMISTRY; METHYLATION;

ANTIOXIDANTS; HEXURONIC ACIDS; IPOMOEA BATATAS; METHYLATION; MOLECULAR WEIGHT; PECTINS; SONICATION; SUGARS;

EID: 84994894842     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2016.08.014     Document Type: Article

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