- Preparation and prebiotic potential of pectin oligosaccharides obtained from citrus peel pectin.
Preparation and prebiotic potential of pectin oligosaccharides obtained from citrus peel pectin.
Food chemistry (2017-11-10)
Shanshan Zhang, Haijuan Hu, Lufeng Wang, Fengxia Liu, Siyi Pan
PMID29120775
RÉSUMÉ
Pectin oligosaccharide (POS) fractions were obtained by controlled chemical degradation of citrus peel pectin. By adjusting trifluoroacetic acid (TFA) concentration, three oligosaccharides were obtained, of molecular weight (Mw) range 3000-4000 Da, 2000-3000 Da and lower than 2000 Da. Varying hydrogen peroxide (H