改性果胶的研究及应用  

The Research and Application of Modified Pectin

作　　者：杜余毅 秦伟帅[2] 周涛[3] 吴澎[1] DU Yu-yi;QIN Wei-shuai;ZHOU Tao;WU Peng(College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018,China;College of Biology and Brewing Engineering,Taishan University,Tai’an 271000,China;College of Horticulture Science and Engineering,Shandong Agricultural University,Tai’an 271018,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]泰山学院生物与酿酒工程学院,山东泰安271000 [3]山东农业大学园艺科学与工程学院,山东泰安271018

出　　处：《中国果菜》2021年第11期36-44,56,共10页China Fruit & Vegetable

基　　金：山东省科技特派员行动计划(2020KJTPY077);山东省技术创新引导计划(2020LYXZ007);山东省自然科学基金重点项目(ZR2020KC023)。

摘　　要：果胶是一种结构复杂且功能丰富的多糖,果胶改性改善了天然果胶的性质并扩大了其应用范围。天然果胶的改性方法可分为物理法、化学法、酶法和复合法等,不同的改性方法可制备出性质不同的果胶。本文综述了改性果胶研究的最新进展,包括改性果胶的结构特性、改性方法及其功能特性。同时,对改性果胶的研究及应用进行了展望,以期为果胶的合理高效处理及拓展应用范围提供理论参考。Pectin was a polysaccharide with complex structure and rich functions,and modified pectin improved the properties of natural pectin and expands its application range.The modification methods of natural pectin could be divided into physical modification,chemical modification,enzymatic modification and compound modification.Different modification methods could prepare pectin with different properties.This article reviewed the latest developments in the study of modified pectin,including the structural properties,modification methods and functional properties of modified pectin.At the same time,the research and application of modified pectin were prospected,in order to provide a theoretical reference for the reasonable and efficient treatment of modified pectin and the expansion of the scope of application.

关 键 词：改性果胶 改性方法 功能特性 

分 类 号：TS261.9[轻工技术与工程—发酵工程]