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. 2023 Apr 10;28(8):3351. doi: 10.3390/molecules28083351

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© 2023 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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The total sugar content, purity, average molecular weight, and microstructural features of WCP. (A) The total sugar content in the WCP was measured by phenol-sulfuric acid method, using glucose as a standard control. (B,C) The purity of WCP was determined by UV spectrum and SDS-PAGE gel electrophoresis. (D) The average molecular weight of WCP was measured by HPGPC. (E,F) The microstructural features of WCP were observed by scanning electron microscopy (500×, 1000×, scale bar = 20 µm and 10 µm, respectively).