低甲氧基果胶生产工艺现状及其发展前景  

The Present Situation of Low Methoxyl Pectin Producing Technology and Its Prospect

作　　者：刘忆冬[1] 张磊[1] 陈国刚[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832003

出　　处：《农产品加工（下）》2008年第1期57-58,85,共3页Farm Products Processing

摘　　要：通过对低甲氧基果胶的结构、特性、应用的介绍,以及国内外果胶生产工艺研究现状的分析,指出我国应将低甲氧基果胶作为研究重点,这将有利于充分利用我国丰富的果胶资源,实现资源的合理开发,产生积极的经济效益。The structure, properties and application of low methoxyl pectin were reviewed. According to the present situation of low methoxyl pectin manufacture teclnics both at home and abroad, our country should lay emphasis on low methoxyl pectins and empoldering rational producing technology a.s soon as possible to made use of sufficient pectin resource reasonably, then there will be positive economic effect.

关 键 词：低甲氧基果胶 生产现状 前景 

分 类 号：TS202.3[轻工技术与工程—食品科学]