| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539686 | Food Chemistry | 2012 | 5 Pages |
Abstract
⺠Complex heteropolysaccharides were isolated from Italian cheese Parmigiano-Reggiano. ⺠Two main polysaccharides were identified as chondroitin sulphate and heparin. ⺠Parmigiano-Reggiano showed the presence of 0.15-0.30% of glycosaminoglycans. ⺠A detailed study of chondroitin sulphate structure and properties was performed. ⺠Chondroitin sulphate presents a molecular mass value of 15400.
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Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Giovanni V. Coppa, Francesca Maccari, Lucia Zampini, Lucia Santoro, Tiziana Galeazzi, Orazio Gabrielli, Nicola Volpi,