| 酰胺化果胶的特性、应用及生产和研究状况 |
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| 引用本文： | 李巧巧,雷激.酰胺化果胶的特性、应用及生产和研究状况[J].食品科技,2006,31(5):67-71. |
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| 作者姓名： | 李巧巧 雷激 |
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| 作者单位： | 西华大学生物工程学院,成都,610039 |
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| 基金项目： | 四川省科技厅资助项目;四川省科技厅资助项目 |
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| 摘 要： | 对果胶类型做了概括介绍,将酰胺化果胶与普通低酯果胶以及高酯果胶进行多方面的比较,突出酰胺化果胶的特性。结合国内外对酰胺化果胶生产的研究现状,以及其在食品工业和医疗方面的应用现状,对酰胺化果胶生产的发展前景进行了分析。
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| 关 键 词： | 酰胺化果胶 低甲氧基果胶 高甲氧基果胶 |
| 文章编号： | 1005-9989(2006)05-0067-05 |
| 修稿时间： | 2005年11月12 |
Properties, applications and present studies on the amidated low methoxyl pectin |
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| LI Qiao-qiao,LEI Ji.Properties, applications and present studies on the amidated low methoxyl pectin[J].Food Science and Technology,2006,31(5):67-71. |
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| Authors: | LI Qiao-qiao LEI Ji |
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| Abstract: | The paper generally introduced types of pectin,and then the amidated low methoxyl pectin(ALMP) was compared with the low methoxyl pectin(LMP) and the high methoxyl pectin(HMP),whose purpose is to stand out the properties of ALMP.The technology of producing ALMP at home and abroad was introduced,so was the applications of ALMP on the food industry and medicine.Combining with the present study of those mentioned above,the author made a conclution that a prosperous forground on producing the ALMP will be gained. |
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| Keywords: | the amidated low methoxyl pectin low methoxyl pectin high methoxyl pectin |
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