产品名称
果胶 来源于橘皮, Galacturonic acid ≥74.0 % (dried basis)
biological source
citrus (peels)
form
powder
composition
Galacturonic acid, ≥74.0% (dried basis)
impurities
≤10% Moisture
color
light brown
storage temp.
room temp
Quality Level
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Biochem/physiol Actions
果胶对植物发育至关重要，包括生长、形态变化和免疫。它可用作稳定聚合物，可用于食品和特种产品。
果胶是陆生植物细胞壁的异糖组分，是鉴定、分化和表征果胶酶的底物。果胶用于通过果胶分解细菌研究它的降解。
General description
果胶是一种富含半乳糖醛酸的多糖，具有复杂的结构和功能。
Application
柑橘皮中的果胶已被用于：
- 在不同提取方法中果胶的理化、流变和凝胶特性的比较研究
- 用在测量体外淀粉消化率的淀粉悬浮液中
- 测量果胶酶活性
- 在固体培养基上生产果胶酶
存储类别
11 - Combustible Solids
wgk
nwg
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
法规信息
植物油/植物胶产品
此项目有
Optimization study of citrus wastes saccharification by dilute acid hydrolysis
Talebnia F, et al.
BioResources, 3(1), 108-122 (2012)
Overexpression of the plg1 gene encoding pectin lyase in Penicillium griseoroseum
Cardoso PG, et al.
Journal of Industrial Microbiology & Biotechnology, 35(3), 159-166 (2008)
Extraction of pectin from navel orange peel assisted by ultra-high pressure, microwave or traditional heating: A comparison
Guo X, et al.
Carbohydrate Polymers, 88(2), 441-448 (2012)
Wenjun Wang et al.
Ultrasonics sonochemistry, 70, 105322-105322 (2020-09-10)
In this study, modified citrus pectin treated with a combination of microfluidization and ultrasonication was compared to the original and ultrasonication treated pectin on hydrodynamic diameter, molecular weight, polydispersity, zeta potential, apparent viscosity, Fourier-transform infrared spectroscopy (FTIR), 2,2-diphenyl-1-picryl hydrazyl (DPPH)
Influence of non-starch polysaccharides on the in vitro digestibility and viscosity of starch suspensions
Sasaki Tomoko and Kohyama Kaoru
Food Chemistry, 133(4), 1420-1426 (2012)
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