果胶研究与应用进展  

A Review about the Research and Applications of Pectin

作　　者：谢明勇[1] 李精[1] 聂少平[1] 

机构地区：[1]食品科学与技术国家重点实验室南昌大学,南昌330047

出　　处：《中国食品学报》2013年第8期1-14,共14页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家十二五科技支撑计划课题(2012BAD33B06);国家自然科学基金资助重点项目(31130041)

摘　　要：果胶是一种天然的植物多糖,结构复杂,功能多样。其作为一种高档天然食品添加剂和保健品,广泛应用于食品、医药保健品和一些化妆品中。近年来,随着人们对营养健康的关注以及在果胶构效关系方面的研究进展,越来越多的研究者将目光转向果胶的研究与应用。本文对果胶的结构、原料来源、提取方法、理化特性及功能应用进行综述,同时介绍目前果胶研究的特点和趋势,以期为我国的果胶研究与应用领域提供有价值的信息。Pectin is a nature plant polysaccharide, has complex structure and multifunction. As a nature high value food additive and health care product, pectin is widely used in food, medicine, health products and cosmetics. Recent- ly, as people focus on nutrition and health as well as great progress has been made in elucidating structure/function re- lationships of pectin at a molecular level, this is leading to a number of researches, especially, the structure/function relationships of pectin, being carried out. This review looks to the pectin＇s structure, raw materials, preparation technol- ogy, physico-chemical properties and function applications, and also highlights the latest research into the trends and characteristics of pectin. Aims to providing some valuable information for the research and application of pectin in China.

关 键 词：果胶 结构 原料 理化特性 功能应用 

分 类 号：TS201.2[轻工技术与工程—食品科学]