目的研究从柚皮中提取低甲氧基果胶的最佳工艺条件。
Objective To investigate the optimal extraction technology of low methoxyl pectin from shaddock peel.
随着人们生活质量的提高，低甲氧基果胶的需求也将剧增。
As the quality of life improved, the need of Low methoxy pectin will also increase dramatically.
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.
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。
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。
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.
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