Enzymatic Depolymerization of Gum Tragacanth: Bifidogenic Potential of Low Molecular Weight Oligosaccharides

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Enzymatic depolymerization of gum tragacanth: bifidogenic potential of low molecular weight oligosaccharides.

Gum tragacanth derived from the plant "goat's horn" (Astragalus sp.) has a long history of use as a stabilizing, viscosity-enhancing agent in food emulsions. The gum contains pectinaceous arabinogalactans and fucose-substituted xylogalacturonans. In this work, gum tragacanth from Astragalus gossypinus was enzymatically depolymerized using Aspergillus niger pectinases (Pectinex BE Color). Th...

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ژورنال

عنوان ژورنال: Journal of Agricultural and Food Chemistry

سال: 2013

ISSN: 0021-8561,1520-5118

DOI: 10.1021/jf304795f