中国食品学报2017，Vol.17Issue(9)：175-181,7.DOI:10.16429/j.1009-7848.2017.09.022
果胶分子结构与功能关系的研究进展
Research Process of Structure and Function Relationship of Pectin in Processed Fruits and Vegetables
摘要
Abstract
The texture or rheological properties of many fruits and vegetable depend largely on the pectin content and composition during processing or in the final status.Pectin are the most unstable polymers in the cell wall matrix,the changes of the structure not only render to the modification of the function,but also closely correlated with product's quality.However,the relationship among processing-structure-function remain unclear.Some researches on this relationship was reviewed,and some further work was proposed for broaden the application of pectin in fruits and vegetable processing industry.关键词
果蔬/果胶/结构/功能/果胶酶Key words
fruits and vegetables/pectin/structure/function/pectinase引用本文复制引用
易建勇,吕健,毕金峰,周林燕,吴昕烨,周沫..果胶分子结构与功能关系的研究进展[J].中国食品学报,2017,17(9):175-181,7.基金项目
国家自然科学基金项目(31301528) （31301528）
