摘要
介绍了甜菜果胶的传统提取工艺及相关改善方法,概述了甜菜果胶结构组成特点及与传统果胶的区别,最后重点综述了甜菜果胶的乳化特性和胶凝特性的原理,并简单介绍了其特性的应用现状。
To introduce the traditional extraction process for beet pectin and relevant improving methods briefly summarize the structure characters of beet pectin and the differences between other pectin Functional performance, especially the emulsifying properties and gelling properties were overviewed Application situation were introduced briefly.
出处
《食品科技》
CAS
北大核心
2014年第7期268-272,共5页
Food Science and Technology
关键词
甜菜果胶
结构
功能
sugar beet pectin
structure
function
