食品工业科技Issue(1)：253-255,3.
低甲氧基果胶流体质构特性研究
Study on fluid characteristics of low methoxyl pectin
摘要
Abstract
Objective: To probe into factors affecting the texture characteristics of pectin fluid. Method: Fluid characteristics of low methoxyl pectin was tested using texture analyser under different pectin concentration,sugar content, pH, calcium ion content and temperature. Results: The experimental results indicated that the texture characteristics of low methoxyl pectin fluid changed with the above factors, especially with pH and calcium ion.Conclusion:It was evident that pH and calcium content were important factors to the texture status of low methoxyl pectin processed foods.关键词
低甲氧基果胶/流体/质构特性分类
轻工纺织引用本文复制引用
刘刚,雷激,芮光伟,郑睿行..低甲氧基果胶流体质构特性研究[J].食品工业科技,2011,(1):253-255,3.基金项目
四川省科技厅攻关项目(04NG003-008) （04NG003-008）
四川省科技厅应用基础项目(05JY029-90-1) （05JY029-90-1）
四川省教育厅重点项目(2005A114) （2005A114）
四川省重点学科建设项目(SZD0803-09-0). （SZD0803-09-0）
