影响果胶钙凝胶形成的因素以及果胶钙凝胶应用  

Factors influencing the formation of calcium pectinate gels and the application of calcium pectinate

作　　者：黄雪松[1] 郭秀君[1] 

机构地区：[1]暨南大学理工学院食品科学与工程系,广东广州510632

出　　处：《食品与发酵工业》2013年第12期145-151,共7页Food and Fermentation Industries

基　　金：公益性行业(农业)科研专项经费(201303077);"十二五"国家科技支撑计划项目(2012BAD031B03)

摘　　要：果胶钙凝胶具有化学性质稳定、生物相容性好、食用安全等优点,在食品、药品、微生物等领域具有潜在应用价值。文中综述了果胶钙凝胶的形态、结构、安全性,影响其形成因素、应用现状与发展趋势,以期为果胶钙的应用提供理论指导。Pectinate calcium has many potential applications in food, pharmacy, microbiology for its stability , good biocompatibility and safety. This paper mainly reviewed the morphology, chemical structure, safety, factors af- fecting its formation, application status and development trend of pectinate calcium. The goal was to offer theoretical foundation for the application of calcium pectinate.

关 键 词：果胶钙 果胶 凝胶 应用 

分 类 号：TQ28[化学工程—有机化工]