酰胺化果胶的特性、应用及研究现状  

The properties,applications and present studies on the amidated low methoxy pectin

作　　者：李巧巧[1] 雷激[1] 

机构地区：[1]西华大学生物工程学院,四川610039

出　　处：《中国食品添加剂》2006年第2期117-121,128,共6页China Food Additives

基　　金：四川省科技厅攻关项目(04NG003-008);四川省科技厅应用基础项目(05JY029-90-1)资助

摘　　要：本文将酰胺化果胶与普通低酯果胶以及高酯果胶进行了多方面的比较,重点介绍酰胺化果胶的特性。结合国内外对酰胺化果胶生产和研究的状况,及其在食品工业和医疗方面的应用现状,对酰胺化果胶生产的开发前景进行了分析。The paper generally introduced types of pectins, then the amidated low methoxyl pectin （ALMP） was compared with the low methoxyl pectin （LMP） and the high methoxyl pectin （HMP）, whose purpose is to stand out the properties of ALMP. The technology of producing ALMP at home and abroad was introduced, so was the applications of ALMP on the food industry and medicine. Combining with the present study of those mentioned above, the author made a conclution that a prosperous forground on producing the ALMP will be gained.

关 键 词：酰胺化果胶 低甲氧基果胶 高甲氧基果胶 

分 类 号：TS202.3[轻工技术与工程—食品科学]