Objective To investigate the optimal extraction technology of low methoxyl pectin from shaddock peel.
目的研究从柚皮中提取低甲氧基果胶的最佳工艺条件。
The methyl- esterification reaction of low -methoxyl pectin with methylalcohol by the presence of some catalysts was observed .
研究了在催化剂存在下低酯化度果胶与甲醇进行的甲酯化反应。
Index on gel time and gel strength - the effect of single-factor test indicated that AGAR, gelatin, sodium alginate and low methoxyl pectin could gel yoghurt effectively.
以胶凝时间和凝胶强度为指标，通过单因素实验确定添加适当用量的琼脂、明胶、海藻酸钠和低甲氧基果胶可使酸乳胶凝。
In this studies, the gelling characteristics and effect factors of low methoxyl pectin (LMP) were researched with the X-T21 Texture Analyser.
以X - T 21型质构仪为主要研究设备，重点研究了低酯果胶凝胶性能和相关影响因素。
The results showed that to feed batch culture can enhance enzyme productivity by 7.0 % with high methoxyl pectin as substrate, and by 2 3.5 % with low methoxyl pectin as substrate.
结果表明：通过分批补料对酶产率有提高，以高酯果胶为底物酶产率提高7.0 % ，以低酯果胶为底物酶产率提高2 3.5 % ；
The pectin in most plants is the high methoxyl pectin, so the low-methoxy pectin has to be prepared by reducing the degree of esterification.
自然界大多数植物中的果胶为高甲氧基果胶，需通过降低其酯化度制备低甲氧基果胶。
The pectin in most plants is the high methoxyl pectin, so the low-methoxy pectin has to be prepared by reducing the degree of esterification.
自然界大多数植物中的果胶为高甲氧基果胶，需通过降低其酯化度制备低甲氧基果胶。
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