Preparation, deproteinization, characterisation, and antioxidant activity of polysaccharide from cucumber (Cucumis saticus L.)

International Journal of Biological Macromolecules

Volumn 108, Issue , 2018, Pages 408-411

  Chen, Ling ^a   Huang, Gangliang ^a   Hu, Jinchuan ^a  

^a CHONGQING NORMAL UNIVERSITY   (China)

Author keywords

Antioxidant activity; Characterisation; Deproteinization; Polysaccharide from cucumber (Cucumis saticus L.); Preparation

Indexed keywords

ARABINOSE; CALCIUM CHLORIDE; GALACTOSE; GALACTURONIC ACID; GLUCOSE; GLUCURONIC ACID; MANNOSE; POLYSACCHARIDE; RHAMNOSE; TRICHLOROACETIC ACID; XYLOSE; ANTIOXIDANT; MONOSACCHARIDE; SCAVENGER;

ANTIOXIDANT ACTIVITY; ARTICLE; BETA GLYCOSIDIC LINKAGE; CHEMICAL BINDING; CHEMICAL COMPOSITION; CHEMICAL MODIFICATION; CONTROLLED STUDY; CUCUMBER; DEPROTEINIZATION; INFRARED SPECTROSCOPY; INTERMETHOD COMPARISON; MOLECULAR WEIGHT; NONHUMAN; CHEMISTRY; ISOLATION AND PURIFICATION;

ANTIOXIDANTS; CUCUMIS SATIVUS; FREE RADICAL SCAVENGERS; MOLECULAR WEIGHT; MONOSACCHARIDES; POLYSACCHARIDES; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 85037637272     PISSN: 01418130     EISSN: 18790003     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2017.12.034     Document Type: Article

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