The viscosity improvement in HMTP is due to Ca 2+ induced cross -linking of low esterified pectin being formed from the residual pectin by the action of PME.
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释义
热破番茄酱中的果胶在果胶甲基酯酶的作用下成为低酯果胶,并在钙离子的作用下进一步形成交联,从而使粘度提高;
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