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Updated: Jan 14, 2026

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在汁和葡萄汁中水溶性pectin结构的比较分析:对云稳定性的影响

Qian Li1, Shangdong Yan1, Jialu Huang1

  • 1Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China.

Food chemistry
|October 18, 2025
PubMed
概括

汁中的水溶性pectin (WSP) 的分子量和分支比pomelo WSP更高. 这种结构差异影响了果汁云的稳定性,色WSP与稳定性降低有关.

关键词:
聚合是一种聚合.云的稳定性 云的稳定性在NFC中,果汁是NFC的.RG-I地区地区.在水中溶解的pectin.

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