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.

• 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;