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Qi-Ming Sun1, Jin-Song Liao2, Jun-Ru Qi1

  • 1National Engineering Research Center of Wheat and Corn Further Processing, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China.

まとめ

ペクチン抽出pHは、その構造とゲル特性に影響を与えます。中程度の条件は、ゲル化と分子間相互作用を強化し、ペクチンアプリケーションを改善する拡張ペクチンコンフォメーションをもたらします。

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