Enzymatic degradation, antioxidant and rheological properties of a sphingan WL gum from Sphingomonas sp. WG
Benchao Li, Hui Li, Jianlin Liu, Zaimei Zhang, Mengqi Chen, Lin Yue, Wei Lu, Sixue Ji, Dong Wang, Hu Zhu, Jiqian Wang
Topics & Concepts
ChemistryRheologyAntioxidantDegradation (telecommunications)Intrinsic viscosityViscositySphingomonasRadicalEnzymeNuclear chemistryOrganic chemistryChromatographyMaterials scienceBiochemistryPolymerComposite material16S ribosomal RNAComputer scienceGeneTelecommunicationsPolysaccharides and Plant Cell WallsPolysaccharides Composition and ApplicationsProteins in Food Systems