低酯果胶胶凝特性研究进展及应用

Recent progress on gelation mechanism of low methoxyl pectin and its application in the food industry

随着现代食品工业快速发展和人们健康饮食意识不断增强,开发健康、营养、感官兼具的食品类型已成为食品领域的迫切任务。低酯果胶在钙离子存在的条件下即可形成凝胶,胶凝时无需添加蔗糖,对于开发低热量食品意义重大。该文首先综述了低酯果胶的结构特点和胶凝机理,强调了各因素对低酯果胶胶凝特性的影响,进一步总结了低酯果胶在食品开发中的应用进展,旨在为低酯果胶在食品工业中的应用提供参考。

With the rapid development of the modern food industry and the gradually increasing health awareness of the public,developing the novel food products with good health,nutrition and sensory attributes has become an urgent task in the food industry.Low methoxyl pectin can form gels only in the presence of calcium ions,with sucrose not required.This property is highly appreciated in producing low calorie-based food products.This paper firstly reviewed the structure characteristics and gelation mechanism of low methoxyl pectin,highlighting the effects of various factors on low methoxyl pectin gels.Furthermore,the application of low methoxyl pectin in developing novel food products was also summarized,which providing the foundation for further applications of low methoxyl pectin in the food industry.