低甲氧基果胶的制备及果胶碱法脱酯应用发展概况  

PREPARATION OF LOW METHOXY PECTIN,APPLICATION AND ADVANCE IN ALKALINE DE-ESTERIFICATION PROCESS

作　　者：刘刚[1] 雷激[1] 曾剑超[1] 张庆坤[1] 

机构地区：[1]西华大学生物工程学院,四川成都610039

出　　处：《食品研究与开发》2008年第9期150-153,共4页Food Research and Development

摘　　要：论述了果胶的分类、来源、凝胶条件和机制以及当前最常见的四种利用高甲氧基果胶脱酯制备低甲氧基果胶的方法并进行了比较,且重点讨论了碱液催化脱酯法国内外的发展状况。对影响碱液催化脱酯的β-消去反应以及避免方法进行了讨论,对近年低甲氧基果胶凝胶影响的研究动态也进行了概括性的论述。随着人们生活质量的提高,低甲氧基果胶的需求也将剧增。国内高甲氧基果胶原料相当丰富,脱酯技术的成熟,将给我们带来巨大的社会经济效益。The paper generally introduced the types of pectin,resource, condition and mechanism of pectin gelation.We contrasted the four common de-esterificate methods and mainly discussed the application, advance in Alkaline de-esterification process at home and abroad and how to reduce [3-elimination reaction.Factors af- fecting the production of low methoxy pectin are also generally discussed.As the quality of life improved,the need of Low methoxy pectin will also increase dramatically.Raw material of high methoxy pectin is very abound- ant at home,with the technical of de-esterification fully developed,it can take us huge socialeconomic retures.

关 键 词：果胶 低甲氧基果胶 碱液催化脱酯 制备 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程] F416.82[轻工技术与工程—食品科学与工程]