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。
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。
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。
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 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。
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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