Sodium bicarbonate reduces the cooked hardness of lotus rhizome via side chain rearrangement and pectin degradation
Yanzhao Liu, Ji‐Hong Liu, Gongji Liu, Ruibing Duan, Yangyang Sun, Jie Li, Shoulei Yan, Bin Li
Topics & Concepts
PectinLotusChemistryRhizomeCelluloseDegradation (telecommunications)Distilled waterAtomic force microscopySodium bicarbonateGalactanCell wallFood scienceBiophysicsChromatographyBiochemistryBotanyOrganic chemistryMaterials scienceNanotechnologyBiologyTelecommunicationsComputer sciencePolysaccharides and Plant Cell WallsPolysaccharides Composition and ApplicationsSeaweed-derived Bioactive Compounds