果胶研究新进展  

A Review on the Recent Advance in Pectin Research

作　　者：张学杰[1] 郭科[1] 苏艳玲[2] 

机构地区：[1]中国农业科学院蔬菜花卉研究所,北京100081 [2]晋中学院生物科学与技术学院,山西晋中030600

出　　处：《中国食品学报》2010年第1期167-174,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家"十一五"科技支撑计划课题(2006BAD05A02-01-01)

摘　　要：本文介绍了近年来国内外有关果胶研究的最新进展,包括果胶的组成和结构,果胶生理功能,果胶生物合成与降解及相关的酶,果胶提取技术和动力学研究,果胶的检测技术等;提出果胶的研究方向,旨在对我国果胶的研究与开发有所裨益。The advances on pectin at home and abroad were reviewed, which involved in the composition and structure of pectin, the physiological functions of pectin, pectin biosynthesis and degradation and related enzymes, pectin extraction technology and kinetics, pectin detection technology, finally, the future research aims on pectin were put forward to discuss, which was expected to play an active role on promoting the research and application of pectin in China.

关 键 词：果胶 结构 酶 提取 动力学 检测 功能 

分 类 号：TQ432.71[化学工程]