果胶特性及其低聚糖制备的研究综述

Review in Pectin Properties and Preparation of Pectin Oligosaccharides

果胶是一种来源广泛的天然植物多糖,因其独特的理化性质常被用作添加剂添加到食品中来改善食品的品质,但复杂的结构限制了它的研究应用。果胶低聚糖是果胶降解为较低相对分子质量的寡糖产物,与果胶相比,结构明确,一些理化性质也得到了提升。针对果胶及果胶低聚糖的三个主要特性:半乳糖醛酸含量、酯化度及凝胶特性进行了综述,归纳对比了目前果胶低聚糖的制备方法,着重分析了酶解法制备果胶低聚糖的研究现状,旨在推进果胶和果胶低聚糖的研究应用。

Pectin is a natural plant polysaccharide with a wide range of sources. Due to its unique physical and chemical properties, pectin is often used as an additive to improve the quality of food, but its complex structure limits its research and application. Pectin oligosaccharides are products with lower molecular weight degraded by pectin. Compared with pectin, the structure is clear and some physicochemical properties have been improved. The three main characteristics of pectin and pectin oligosaccharides: galacturonic acid content, degree of esterification and gel properties are reviewed. The current preparation methods of pectin oligosaccharides are summarized and compared, and the enzymatic hydrolysis method is emphasized, in order to promote the research and application of pectin and pectin oligosaccharides.