摘要
对低甲氧基果胶的胶凝机理及影响胶凝的主要因素———pH值、可溶性固形物含量、钙离子浓度进行了探讨 ,并针对低甲氧基果胶应用中产生的降低产品质量的预凝胶问题进行了讨论 ,为分析低甲氧基果胶应用中的问题提供了依据 ,并提出了一些防止预凝胶形成的措施。
This paper discussed the gelatinization mechanism of LM Pectin and the main affecting factors including pH, the content of solubility solids and the concentration of Ca 2+ . Pregel was discussed in the context of its effect on product quality during the application of LM Pectin . In addition this also provides some measures for preventing pregel formation.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2004年第3期90-93,共4页
Food and Fermentation Industries
