https://www.selleckchem.com/products/KU-60019.html The distinct differences between two parts would affect the behavior of PGG in vivo. The results of activity test and bioinformatics analysis would guide the study of PGG in pharmacokinetics and mechanism.This study aimed to investigate the effects of acetylated distarch phosphate (ADSP) from tapioca starch on the rheological properties and microstructure of acid-induced casein gel using dynamic rheological tests, creep recovery, confocal laser scanning microscopy (CLSM), and scanning electron microscopy (SEM). The rheological results showed that the casein and casein/ADSP gels displayed shear-thinning behavior. The apparent viscosity and viscoelasticity (G' and G″) of casein/ADSP gels increased with ADSP content, except for 2.0% ADSP. The power law model indicated that ADSP increased the structural strength of the casein/ADSP gels. The creep recovery data were fitted using Burger's model, which showed that the highest instantaneous elasticity and stiffness was observed when the ADSP concentration was 1.5%. The fractal dimension obtained from CLSM indicated that the disorder of the casein network decreased with ADSP concentration. SEM micrographs suggested that the porosity of casein/ADSP gels was decreased by ADSP and that a higher concentration of ADSP (2.0%) broke the continuity of the network structure. The results of this study could potentially facilitate the improvement of the stability of yogurt and provide valuable information for the manufacturers.In the paper, to enhance the value and utilization rate of hawthorn wine pomace waste, four kinds of pectin were gained from hawthorn wine pomace by hydrochloric acid method (HA-HP), citric acid method (CA-HP), cellulase method (E-HP) and microwave-assisted chelating agent method (MH-HP). The physical and chemical properties of extracted hawthorn pectin were analyzed, however, different extraction methods lead to different characteristics of extracted pectin samp