This paper is an overview on the research progress of low-ester pectin making using pectinesterase.
2
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。
In this studies, the gelling characteristics and effect factors of low methoxyl pectin (LMP) were researched with the X-T21 Texture Analyser.
3
同时,确定了根据市场的需要,满足达到各种不同的DE及DA值的酰胺化低酯果胶所需的工艺参数。
In addition, the study decide the technical parameters under which various kinds of amidated low ester pectin with different DE and da values can be gained according to the demand of the market.