摘要
果胶具有天然、绿色、环保、可食用性等特点,广泛应用于医药、食品和化学等领域。在食品工业中果胶主要作为凝胶剂和增稠剂用于果酱和果冻中,在饮料、调味品、调浆以及其他食品中用作乳化剂。文章阐述了果胶的理化性质及其应用,除此之外,重点回顾了近年来果胶提取的研究进展和功能性应用,包括果胶的化学提取、物理提取、生物提取的研究进展;果胶的吸附重金属、抗氧化、降血脂、抗肿瘤、预防癌症等功能性研究进展。
Pectin is natural,green,environmentally friendly and edible,it is widely used in the fields of medicine,food and chemistry and so on.In the food industry,pectin is as gel and thickener used in jam and jelly,and as emulsifier used in beverage,condiment,paste and other foods.The physical and chemical properties of pectin and its application are described in this paper.In addition,the research progress and functional application of pectin extraction in recent years are reviewed,including the research progress of chemical extraction,physical extraction and biological extraction of pectin,the research progress on the functions of pectin such as adsorption of heavy metals,anti-oxidation,lowering blood lipid,anti-tumor and preventing cancer.
作者
王雨晴
刘畅
杨春莉
孟倩楠
杨春瑜
WANG Yu-qing;LIU Chang;YANG Chun-li;MENG Qian-nan;YANG Chun-yu(School of Food Engineering,Harbin University of Commerce,Harbin 150076,China;School of Light Industry,Harbin University of Commerce,Harbin 150028,China)
出处
《中国调味品》
CAS
北大核心
2020年第8期175-177,194,共4页
China Condiment
关键词
果胶
提取
功能
研究
进展
pectin
extraction
function
research
progress
