Structural evolution,chemical and antioxidant properties of pectic polysaccharides from sesame hull roasted at various temperaturesOA
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
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,ChinaCollege 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,ChinaCollege 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,ChinaCollege 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,ChinaCollege 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,ChinaCollege 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,ChinaCollege 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,ChinaHenan Subcritical Extraction Biological Technology Co.,Ltd.,Anyang 455000,ChinaCollege 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
Sesame hullPectic polysaccharidesAntioxidant capacityRoastingDegradation
Sesame hullPectic polysaccharidesAntioxidant capacityRoastingDegradation
《粮油科技（英文）》 2026 (1)
21-29,9
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].
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