1) low methoxyl pectin
低酯果胶
1.
Rheological properties of low methoxyl pectin;
低酯果胶的流变学性能研究
2.
In this studies, the gelling characteristics and effect factors of low methoxyl pectin (LMP) were researched with the X-T21 Texture Analyser.
以X-T21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。
3.
This article introduces a kind of processing way for the production of low methoxyl pectin.
采用两步脱酯方法生产加工低酯果胶,这种把酸醇法和氨醇法(酰胺化法)结合起来脱酯生产的低酯果胶,与通常采用的酸醇一步法或氨醇一步法脱酯生产的低酯果胶相比,其胶凝产品性能更优越。
2) low-ester pectin
低酯果胶
1.
With the need of low sugar and low calories food being increased,low-ester pectin which is an important additive in this kind of food can't meet the demands any more.
随着对低糖、低热量食品的需求日益增大,低酯果胶已供不应求。
3) Amidated low ester pectin
酰胺化低酯果胶
1.
Study on the influencing factors of gel breaking strength of amidated low ester pectin
酰胺化低酯果胶凝胶破碎强度的影响因素
4) pectin esterase(PE)
果胶酯酶
1.
Low methoxyl(LM) pectin was obtained from fresh orange peel by using Na2CO3 as an activator to active pectin esterase(PE) in the raw material and pectin was de-esterified.
以新鲜橙皮为原料,在盐酸水解乙醇沉淀提取果胶之前,激活并利用果皮中固有的果胶酯酶进行果胶的酶法脱酯,制备低甲氧基果胶,以产品的甲氧基含量和果胶得率为指标,确定最佳工艺条件。
5) pectinesterase
[英][,pekti'nestəreis,,pekti'nestərez] [美][,pɛktə'nɛstə,res, -,rez]
果胶酯酶
1.
Studies on fermentation conditions for pectinesterase(PE)production by Aspergillus niger;
黑曲霉产果胶酯酶发酵条件的研究
2.
The biological characteristics of pectinesterase in citrus;
柑橘皮中果胶酯酶的生物学特性研究
3.
About pectinesterase in citrus juices and its inactivating characteristics;
柑桔汁中的果胶酯酶及其钝化特性
6) high-ester pectin
高酯果胶
1.
Stability of casein and high-ester pectin in acid conditions;
酸性条件下酪蛋白与高酯果胶稳定体系的研究
2.
The results showed that casein system added with high-ester pectin in acidic conditioncould be stable and the stability was affected by the pH, degree of esterification(DE) and dosage of high-ester pectin, sugardosage and chelating agents in the system.
本文初步分析了酸性条件下酪蛋白稳定的机理,研究了酸性条件下高酯果胶对酪蛋白纯体系稳定性的影响。
补充资料：低分子量氨基甲酸酯多异氰酸酯
分子式：
CAS号：
性质： 是由二异氰酸酯与低分子量二元醇或三元醇按异氰酸酯基:羟基(NCO:OH)≥2:1的比例加成制得带有游离异氰酸酯基的低分子量多异氰酸酯。常用的有甲苯二异氰酸酯(TDI)与三羟甲基丙烷的加成物和六亚甲基二异氰酸酯(HDI)或异佛尔酮二异氰酸酯(IPDI)与三羟甲基丙烷的加成物。该类异氰酸酯蒸气压低，光稳定性好，主要用于聚氨酯涂料或胶黏剂的固化剂。
CAS号：
性质： 是由二异氰酸酯与低分子量二元醇或三元醇按异氰酸酯基:羟基(NCO:OH)≥2:1的比例加成制得带有游离异氰酸酯基的低分子量多异氰酸酯。常用的有甲苯二异氰酸酯(TDI)与三羟甲基丙烷的加成物和六亚甲基二异氰酸酯(HDI)或异佛尔酮二异氰酸酯(IPDI)与三羟甲基丙烷的加成物。该类异氰酸酯蒸气压低，光稳定性好，主要用于聚氨酯涂料或胶黏剂的固化剂。
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