果胶的分类、功能及其在食品工业中应用的研究进展

果胶是一类结构复杂的天然多糖,是高等植物细胞壁的重要组成部分.根据其单糖组成及分子结构的差异,可分为同型半乳糖醛酸聚糖、I型鼠李半乳糖醛酸聚糖、II型鼠李半乳糖醛酸聚糖、木糖半乳糖醛酸聚糖等类型.果胶结构复杂,生物活性多样,如免疫调节作用、抗肿瘤、抗氧化、降血糖、改善胃肠道功能等.一些特定来源的果胶可作为天然的多功能型...

Research Progress on the Classification,Function and Application of Pectin in Food Industry

Pectin is a kind of natural polysaccharide with complex structure and an important part of the cell wall of higher plants. According to the difference of its monosaccharide composition and molecular structure, pectin can be divided into Homogalacturonan, type I Rhamngalacturonan, type II Rhamngalacturonan, Xylogalacturonan and other types. Pectin has a complex structure and diverse biological activities, such as immune regulation, anti-tumor, anti-oxidation, hypoglycemic, and improving gastrointestinal function. Some specific sources of pectin can be used as natural multifunctional food additives, used as gelling agents, thickeners, emulsifiers, stabilizers, etc., and have been widely used in the food industry and have good development prospects. The different physical and chemical properties and structural characteristics of these pectins determine that they can be used in different fields in the food industry. This article introduces the latest research progress of pectin in terms of its classification, structural characteristics, source, efficacy, and application in the food industry, in order to provide a theoretical reference for the further development and utilization of pectin.