混合汁中果胶的絮凝作用初探

Initial Experiment about the Flocculation of Pectin in Mixed Juice

文章分析了果胶与聚丙烯酰胺（ＰＡＭ） 絮凝剂化学结构上的相似性， 对在中和汁中加入少量混合汁以取代ＰＡＭ 做了初步试验， 结果表明此方法有良好的应用前景， 值得深入研究。

The similarity of pectin and polyacrylamide(PAM) in chemical structure is analyzed in the article The initial experiment adding a little mixed juice into neutral juice instead of PAM is done The result shows that this method has a good using prospect,so it is worth going on study