Figure 2 | Scientific Reports

Figure 2

From: Effect of enzymatic modification on the structure and rheological properties of diluted alkali-soluble pectin fraction rich in RG-I

Figure 2

Changes in structural parameters of DASP molecules from apple and carrot treated with various combinations of enzymatic modification after 120 min. E1: DASP water solution with RGAE and RGL; E2: DASP water solution with ABF; E3: DASP water solution with RGAE, RGL, and ABF. Bars represent standard error (n is the number of replicates). Different letters indicate statistically significant differences (ANOVA, p < 0.05).

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