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结合剂可溶性和可溶性pectins的结构特征:影响果汁质量

Jianing Liu1, Jinfeng Bi2, Xuan Liu3

  • 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hong Kong SAR, China.

Carbohydrate polymers
|August 16, 2025
PubMed
概括

高压均质化改变了果汁的pectin结构,影响了甲基化和侧链. 这些pectin变化影响果汁聚合和物理稳定性,影响整体果汁质量.

关键词:
果汁是一种果汁.高压均化高压均化摩拉质量分布 摩拉质量分布单糖化合物组成 单糖化合物组成素的结构 素的结构

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