| 低酯果胶的制备、应用和研究进展 |
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| 引用本文： | 焦云鹏,徐伟,朱秀灵,熊华. 低酯果胶的制备、应用和研究进展[J]. 西华大学学报(自然科学版), 2004, 23(4): 57-58 |
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| 作者姓名： | 焦云鹏 徐伟 朱秀灵 熊华 |
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| 作者单位： | 西华大学生物工程学院,四川,成都,610039;西华大学生物工程学院,四川,成都,610039;西华大学生物工程学院,四川,成都,610039;西华大学生物工程学院,四川,成都,610039 |
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| 摘 要： | 随着现代消费观念的改变,低糖、低热量食品日益受到青睐,低酯果胶正迎合这一趋势,然而由于生产技术的限制,国内真正投入生产的不多。充分利用我国丰富的高酯果胶资源,探讨低酯果胶的生产技术,实现资源的合理利用,必将产生极大的经济效益和社会效益。作者就低酯果胶的研究进展、制备方法以及应用做一综述。
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| 关 键 词： | 低酯果胶 制备 应用 研究进展 |
| 文章编号： | 1000-5722(2004)04-0057-02 |
| 修稿时间： | 2003-11-10 |
Advance in the Research on Preparation and Application of Low-Methoxyl Pectin |
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| JIAO Yun-peng,XU Wei,ZHU Xiu-ling,XIONG Hua. Advance in the Research on Preparation and Application of Low-Methoxyl Pectin[J]. Journal of Xihua University(Natural Science Edition), 2004, 23(4): 57-58 |
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| Authors: | JIAO Yun-peng XU Wei ZHU Xiu-ling XIONG Hua |
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| Abstract: | Foods with low suger or withour sugar are becoming very popular as people are changing their diets and reducing their intake of sugar. Foods added Low-methoxyl pectin are welcome increasingly. However,because of the limitation of technical conditions,there are few corporates which have the capability of producting Low-methoxyl pectin in domestic corporates. Making the best use of abundant raw material of pectin,studying the preparation technology of pectin and realizing raw material reasonable application will bring great benefits. This paper describes the advance,preparation and application of Low-methoxyl pectin in detail. |
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| Keywords: | low-methoxyl pectin preparation application research advance |
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