中国果菜2025，Vol.45Issue(12)：28-36,9.DOI:10.19590/j.cnki.1008-1038.2025.12.005
果胶结构特性与流变特性构效关系研究进展
Research Progress on Structure-activity Relationship between Pectin Structural Characteristics and Rheological Properties
摘要
Abstract
Pectin is an acidic heteropolysaccharide found in plant cell walls and intercellular layers.Current research on its rheological properties mainly focuses on external factors,while the intrinsic mechanisms through which its own structural characteristics influence these properties remain unclear.In view of this,this paper focused on the molecular structure of pectin and systematically explained the relationship between its intrinsic structure,including source,extraction method,molecular weight,degree of substitution(methylation/acetylation),and side chain composition,and its rheological behaviors such as viscosity and gel strength.Furthermore,it explored how external factors such as temperature,pH,ionic environment,and processing methods could affect pectin's rheological properties by regulating its molecular structure,aiming to provide a theoretical basis for the application of pectin in the food industry.关键词
果胶/结构特性/黏度/流变特性/构效关系Key words
Pectin/structural characteristics/viscosity/rheological properties/structure-activity relationship分类
轻工纺织引用本文复制引用
汪静,毕金峰,刘凯悦,马科科,李利辉,李茜茜,易建勇..果胶结构特性与流变特性构效关系研究进展[J].中国果菜,2025,45(12):28-36,9.基金项目
石家庄市农业科技项目(24039) （24039）
贵州省科技计划项目(黔科合中引地[2024]025、黔科合平台KXJZ[2024]037) （黔科合中引地[2024]025、黔科合平台KXJZ[2024]037）
