摘要
果胶广泛应用于食品工业，主要用途是作为酸性条件下的胶凝剂，但高氧甲基果胶和低甲氧基果胶的胶凝条件完全不同，低甲氧基果胶不易受糖、酸浓度的影响，但需与钙、镁等二价金属离子交联才能形成凝胶，胶凝条件的pH值范围可宽至2.6-6.8，可溶性固形物含量可低至10%，形成的凝胶经加热搅拌而可逆，并有良好的弹性。目前。
This paper discussed the gelatification mechansims of LM Pectin and the main factors of affecting gelatifitionPH, the content of solubility solids and the concentration of Ca+, and discussed the Pregel question which reduced the product quality during the application of LM Pectin. In addition it also provides a few of gists for analyzing the questions during the application of LM Pectin and a few of measures of preventing pregel formation.
出处
《中国食品工业》
2004年第1期52-53,共2页
China Food Industry
