,pectin

Yantong Li1, Wanzhen Zhang1, Yongli Jiang1

  • 1Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China; Yunnan Key Laboratory for Food Advanced Manufacturing, 650500, Kunming, China.

Food chemistry
|February 25, 2024
PubMed
概括

果汁的高压加工 (HPP) 可以通过将HPP与pectin甲基酶抑制剂 (PMEI) 结合起来来稳定. 再组合PMEI显示出增强的稳定性和有效抑制压力下的pectin甲基化酶 (PME) 活性.