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Keywords low methoxyl pectin;process;technology; 低酯果胶;生产加工;技术;
Keywords low methoxyl pectin;the gelatinization mechanism;pregel;measures; 低甲氧基果胶;胶凝机理;预凝胶;措施;
Keywords low methoxyl pectin;gelling characteristics;influences factors; 低酯果胶;凝胶性能;影响因素;
Keywords Low methoxyl pectin Structure Method of preparation Application; 低甲氧基果胶;结构;制备方法;应用;
Objective To investigate the optimal extraction technology of low methoxyl pectin from shaddock peel. 目的研究从柚皮中提取低甲氧基果胶的最佳工艺条件。
In this studies, the gelling characteristics and effect factors of low methoxyl pectin (LMP) were researched with the X-T21 Texture Analyser. 以X-T21型质构仪为主要研究设备,重点研究了低酯果胶凝胶性能和相关影响因素。
Keywords the amidated low methoxyl pectin;low methoxyl pectin;high methoxyl pectin;apploications; 酰胺化果胶;低甲氧基果胶;高甲氧基果胶;
Keywords the amidated low methoxyl pectin;low methoxyl pectin;high methoxyl pectin; 酰胺化果胶;低甲氧基果胶;高甲氧基果胶;
Research on the Processing Technology for the Production of low Methoxyl Pectin 低酯果胶生产技术研究
Production of a low methoxyl pectin by intrinsic pectin esterase from orange peel 内源果胶酯酶制备低甲氧基果胶的研究
Study on preparation of low methoxyl pectin by native pectinesterase from orange peel 酶法制备低甲氧基果胶的工艺研究
low methoxyl pectin(LMP) 低酯果胶
low methoxyl pectin 低酯果胶
Low methoxyl(LM) pectin was obtained from fresh orange peel by using Na2CO3 as an activator to active pectin esterase(PE) in the raw material and pectin was de-esterified. 以新鲜橙皮为原料,在盐酸水解乙醇沉淀提取果胶之前,激活并利用果皮中固有的果胶酯酶进行果胶的酶法脱酯,制备低甲氧基果胶,以产品的甲氧基含量和果胶得率为指标,确定最佳工艺条件。
Addition of 2.5% sodium chloride and amidated low methoxyl (ALM) pectin or 2% sodium chloride, 1% sodium caseinate improved water holding capacity and mechanical properties of products. 添加2.;5%25食盐和1%25醯胺低甲氧基果胶或添加2%25食盐和1%25酪蛋白钠可改善重组鱼肉之保水力和机械性质；
amidated low methoxyl pectins 酰胺化果胶
Keywords low load;corrosion;biuret; 低负荷;腐蚀;缩二脲;
Keywords low power laser rhinal irradiation; 低能量激光;鼻腔照射;
Keywords low carbon paraffin;aromatization;review; 低碳烷烃;芳构化;概述;