| 食品添加剂果胶的研究进展 |
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| 引用本文： | 李敏,李拖平,赵中胜,王淑华,贾友峰. 食品添加剂果胶的研究进展[J]. 农产品加工．学刊, 2010, 0(5): 61-63. DOI: 10.3969/j.issn.1671-9646(X).2010.05.018 |
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| 作者姓名： | 李敏 李拖平 赵中胜 王淑华 贾友峰 |
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| 作者单位： | 1. 沈阳红梅生物科技有限公司,辽宁,沈阳,110026
2. 辽宁大学食品科学系,辽宁,沈阳,110036 |
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| 摘 要： | 果胶是以半乳糖醛酸为基本构成单位的高分子多糖,其基本结构分为半乳糖醛酸富集的平滑型区域和中性糖富集的分枝型区域。果胶由于独特的理化性质及多样的生理功能,在食品、化工、医药等领域被广泛应用。对近年来果胶的化学构造特征及其功能特性与应用的研究进展作了较为系统的分析与综述。
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| 关 键 词： | 果胶 构造 功能 鼠李半乳糖醛苷I 鼠李半乳糖醛苷II |
Research Advances on Pectin of Food Additives |
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| Abstract: | Pectin is one of important plant cell wall polysaccharide and it has two basic structural regions,a smooth region and a hairy region.Pectin has been widely used in some fields such as food,chemical and medical industry due to its physicochemical properties and biological functionalities.In this paper,structure,functionalities and the utilizations of pectin were summarized. |
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| Keywords: | pectin structure function rhamnogalacturonan-I rhamnogalacturonan-II |
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