Structure, Physicochemical Properties and Antioxidant Activities of Pectin Obtained from Different Varieties of Potato Residue

In this study, pectin was extracted using an acid method from potato residues of four cultivars, including Marco Gaoshan from Enshi, Hubei (HP), red-skinned and yellow-fleshed potatoes from the Yunnan Plateau (YP), russet-skinned potatoes from Dingxi, Gansu (GP), and yellow-skinned and yellow-fleshe...

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Bibliographic Details

Published in:	Shipin gongye ke-ji
Main Authors:	Ruiping GAO, Wei TANG, Mingyan LIANG, Wenbin ZHOU, Li WU, Qiaoyu WU, Ruoruo WANG, Jia LIU
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2025-07-01
Subjects:	potato residue pectin rheological properties emulsifying properties antioxidant activity
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080105