1) pectin
[英]['pektɪn] [美]['pɛktɪn]
果胶
1.
Research on technology of extracting pectin from pericarp of orange;
柑桔皮中果胶的提取工艺研究
2.
Antibacterial activity of Gongcheng persimmon peel′s pectin hydrolysates;
恭城月柿皮果胶酶解物的抑菌活性初探
3.
Study on Optimizing the Technology of Extracting Pectin from the Peel of Navel Orange in Southern Jiangxi by Orthogonal Design;
正交设计法优化提取赣南脐橙皮中果胶的工艺研究
2) apple pectin
苹果果胶
1.
Study on the structure,monosaccharide composition and stability of apple pectin
苹果果胶的结构、单糖组分和稳定性研究
2.
6% of methylation which was obtained by chemical hydrolysis of apple pectin.
以苹果果胶为原料,通过化学法制得甲酯化为26。
3.
In this paper, oligogalacturonic acid was prepared by four different pectases hydrolysis of apple pectin and pectic acid, wherein, the optimum pectase was Pectinex XXL, the optimum substrate was pectic acid, and the optimum reaction conditions were: pH 5.
本文以来源丰富、价格低廉的商品苹果果胶为原料，用4种不同的商品果胶酶水解果胶和果胶酸制备寡聚半乳糖醛酸，通过多次对比试验，筛选得到产寡聚半乳糖醛酸的最佳果胶酶PectinexⅩⅩL，其优势底物为果胶酸，最佳条件为pH 5。
3) pectin gel
果胶凝胶
1.
Based on the studies of former researchers, the thesis discussed the properties and relative theories of pectin gelation process.
本文主要通过流变学方法研究桔皮果胶凝胶性质和凝胶机理,并利用果胶为原料开发一种脂肪替代品PFM,考察PFM在不同食品体系如低脂涂抹食品,低脂乳制品和低脂焙烤食品中的应用效果。
4) depectinized juice
脱(果)胶果汁
5) colloidal bismuth pectin
胶体果胶铋
1.
The mice with gastric mucosal damage were then randomized to ig receive either Jinghuaweikang capsules (30mg·kg~(-1)), colloidal bismuth pectin (130mg·kg~(-1)) or placebo control.
方法:建立阿司匹林所致小鼠急性胃黏膜损伤模型,观察中药荆花胃康胶丸(30mg·kg~(-1),ig)与胶体果胶铋胶囊(130mg·kg~(-1) ,ig)对胃黏膜损伤的修复作用,计算溃疡指数和溃疡抑制率。
6) pectin wastewater
果胶废水
1.
Study on the treatment of pectin wastewater by composite flocculant;
复合絮凝剂处理果胶废水工艺研究
2.
The technical scheme for the treatment of pectin wastewater is put forward by using lime as neutralizer isput forward, survival Al(Ⅲ) and PAM as coagulant, slag and active carbon as deconlouriser is put forward in this paper.
本文以石灰为中和剂 ,废水中残余 Al( )与 PAM为混凝剂 ,以炉渣、活性炭为脱色剂的处理果胶废水工艺方案 ,通过正交实验 ,确定了最佳工艺条件。
补充资料：果胶
| 果胶 pectin 一类多糖的总称。存在于植物的细胞壁和细胞内层，为内部细胞的支撑物质。柑橘、柠檬、柚子等果皮中约含30％果胶，是果胶的最丰富来源。按果胶的组成可有同质多糖和杂多糖两种类型：同质多糖型果胶如D-半乳聚糖、L-阿拉伯聚糖和D-半乳糖醛酸聚糖等；杂多糖果胶最常见，是由半乳糖醛酸聚糖、半乳聚糖和阿拉伯聚糖以不同比例组成，通常称为果胶酸。不同来源的果胶，其比例也各有差异。部分甲酯化的果胶酸称为果胶酯酸。天然果胶中约20％～60％的羧基被酯化，分子量为2万～4万。果胶的粗品为略带黄色的白色粉状物，溶于20份水中，形成粘稠的无味溶液，带负电 。果胶广泛用于食品工业，适量的果胶能使冰淇淋、果酱和果汁凝胶化。 |
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条