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Structural evolution,chemical and antioxidant properties of pectic polysaccharides from sesame hull roasted at various temperatures

Jinyuan Hu Xu Fang Huixian Guo Rui Wang Wenting Yin Xiaoshuang Cai Huamin Liu Xinliang Zhu Xuede Wang

粮油科技（英文）2026，Vol.9Issue(1)：21-29,9.

粮油科技（英文）2026，Vol.9Issue(1)：21-29,9.DOI:10.1016/j.gaost.2025.09.003

Structural evolution,chemical and antioxidant properties of pectic polysaccharides from sesame hull roasted at various temperatures

Jinyuan Hu ¹Xu Fang ¹Huixian Guo ¹Rui Wang ¹Wenting Yin ¹Xiaoshuang Cai ¹Huamin Liu ¹Xinliang Zhu ²Xuede Wang¹

作者信息

1. College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China||Institute of Special Oilseed Processing and Technology,Henan University of Technology,Zhengzhou 450001,China
2. Henan Subcritical Extraction Biological Technology Co.,Ltd.,Anyang 455000,China
折叠

摘要

关键词

Sesame hull/Pectic polysaccharides/Antioxidant capacity/Roasting/Degradation

Key words

Sesame hull/Pectic polysaccharides/Antioxidant capacity/Roasting/Degradation

引用本文复制引用

Jinyuan Hu,Xu Fang,Huixian Guo,Rui Wang,Wenting Yin,Xiaoshuang Cai,Huamin Liu,Xinliang Zhu,Xuede Wang..Structural evolution,chemical and antioxidant properties of pectic polysaccharides from sesame hull roasted at various temperatures[J].粮油科技（英文）,2026,9(1):21-29,9.

基金项目

This work was supported by the Agriculture Research System of China of MOF and MARA[grant number CARS-14-1-29] （）

"Double First-Class"Project for Undergraduate-Cultivating Quality Enhancement Key Programme in Food Science and Engineering at Henan University of Technology[grant number HN-HautFood IAEM-025]. （）

粮油科技（英文）

ISSN：2096-4501

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