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brasenia schreberi/polysaccharide

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6 结果

Antioxidant Activity of Water-soluble Polysaccharides from Brasenia schreberi.

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OBJECTIVE In order to investigate the antioxidant activities of polysaccharides (BPL-1 and BPL-2), one of the most important functional constituents in Brasenia schreberi was isolated from the external mucilage of B. schreberi (BPL-1) and the plant in vivo (BPL-2). This paper examines the
Brasenia schreberi ( chún cài) is an invasive aquatic weed found in the USA, but the plant has economic value in Asia where it is cultivated for food. The young leaves of B. schreberi are coated with gelatinous water-insoluble mucilage. This mucilage is a polysaccharide composed of galactose,
Brasenia schreberi (B. schreberi) is a rare and precious vegetable, which coat with a gelatinous mucilage. This study is aiming to investigate the relationship between structural characteristics and hypoglycemic activities of polysaccharides with different molecular weight (Mw) range. Three

Excellent lubricating behavior of Brasenia schreberi mucilage.

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The present work reports an excellent lubrication property of an aquatic plant called Brasenia schreberi (BS). To investigate the lubrication characteristics of the BS mucilage, a novel measuring system is designed, and an ultralow friction coefficient about 0.005 between the mucilage and glass

Mechanism of biological liquid superlubricity of Brasenia schreberi mucilage.

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In the present work, an excellent biological lubricant extracted from an aquatic plant called Brasenia schreberi (B.s) is reported. With a rotary cylinder-on-ring tribometer, the lubrication properties of the B.s mucilage between quartz glass surfaces have been investigated under different rotation

Optimizing the Extraction and Encapsulation of Mucilage from Brasenia Schreberi.

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The mucilage from Brasenia schreberi (BS) exhibits various biological activities, including antialgal, antibacterial, soluble-fiber properties, and excellent lubricating behavior. Thus, the extraction and wide use of mucilage in the food industry are crucial. In this study, the high-speed
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