食品与机械2024,Vol.40Issue(3) :233-240.DOI:10.13652/j.spjx.1003.5788.2023.80697

果胶的提取、生理功能及应用研究进展

Research progress on extraction,physiological function and application of pectin

费丛璇 付美玲 张迪 李丹丹 修建华
食品与机械2024,Vol.40Issue(3) :233-240.DOI:10.13652/j.spjx.1003.5788.2023.80697

果胶的提取、生理功能及应用研究进展

Research progress on extraction,physiological function and application of pectin

费丛璇 1付美玲 1张迪 1李丹丹 1修建华2
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作者信息

  • 1. 河北科技大学食品与生物学院,河北石家庄 050000
  • 2. 河北省山楂加工技术创新中心,河北承德 067300
  • 折叠

摘要

果胶是一种天然的多糖类聚合物,是高等植物细胞壁的重要组成部分,具有降低胆固醇、抗肿瘤、抗氧化、降血糖、利于肠道健康等生理功能,被广泛应用于食品、医药等领域.文章综述了近几年果胶提取方法及其优缺点,并对不同来源不同方法提取的果胶得率、半乳糖醛酸含量、酯化度进行比较分析,总结了果胶的生理功能及其在各个方面的应用现状,对其未来发展方向进行了展望.

Abstract

Pectin is a kind of natural polysaccharide polymer,which is an important part of the cell wall of higher plants.It has physiological functions such as cholesterol-lowering,anti-tumor,anti-oxidation and hypoglycemic,and beneficial to intestinal health.In this review,pectin extraction methods and their advantages and disadvantages in recent years were summarized,and the yield,galacturonic acid content and esterification degree of pectin extracted from different sources and methods were compared and analyzed.The physiological function of pectin and its application in various aspects were also introduced,and the future development direction was prospected.

关键词

果胶/提取/生理功能/应用

Key words

pectin/extract/physiological function/application

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出版年

2024
食品与机械
长沙理工大学

食品与机械

CSTPCD北大核心
影响因子:0.89
ISSN:1003-5788
参考文献量55
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