摘要
低酯果胶因为其独特的凝胶、增稠特性和风味被广泛应用于传统食品工业中,最近低酯果胶在医药保健中的作用也被大量报道,然而由于生产技术和设备的限制,我国实现工业化生产厂家分布零星,规模也较小,国民日益增长的需求依然需要进口满足,成本昂贵。该文综述近20年国内外低酯果胶的酸法提取、酸法脱酯、碱法脱酯,酶法脱酯、酰胺化技术和其他新兴提取制备方法,同时对目前低酯果胶的研究和应用趋势进行展望,以期能为我国低酯果胶生产应用提供有价值的信息。
Low methoxyl pectin(LMP) has been widely used in traditional food industry owing to its unique gel thickening properties and good flavor. Recently, its role in medicine and health care has been widely reported. However, due to the limitations on processing technology and equipment, there are only fragmented and small-scale producers in China. The growing demand for LMP in China needs to be supplied by industrially developed countries at a high price. Therefore, this paper mainly reviews the acid extraction, acid deesterification, alkaline deesterification, enzymatic deesterification, amidation technology and other emerging extraction and preparation methods of LMP over the past 20 years both at home and abroad. Meanwhile, the research and applications trends of LMP were reasonably forecasted, attempting to provide valuable information for China′s LMP manufacture industry.
作者
刘新新
刘钟栋
LIU Xinxin;LIU Zhongdong(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第24期278-284,共7页
Food and Fermentation Industries
基金
国家重点研发计划资助(2016YFD0400800)
关键词
低酯果胶
提取
脱酯
酰胺化
研究进展
low methoxyl pectin
extraction
deesterification
amidation
research progress
