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- Gorin, P.A.J., et al. Show all 8 Authors
- Food hydrocolloids 2010 v.24 no.5 pp. 486-493
- plant exudates; gel strength; freeze drying; salts; hydrocolloids; viscosity; chemical precipitation; plant extracts; gels; Prunus persica; shear stress; polysaccharides; chemical structure
- ... The peach tree (Prunus persica), after mechanical injury or infection by microorganisms, produces a copious gum exudate on its trunk and branches. After aqueous extraction, peach gum (cv. ‘chimarrita') yielded a soluble aqueous extract (AE) and a particle-rich hydrogel fraction (RG). After freeze-drying, AE was solubilized in water and added to excess ethanol to give a polysaccharide (POLY) precip ...