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Citrus pectin da apple pectin
Bayani
Pectin wani nau'i ne na polysaccharide, wanda ya ?unshi nau'i biyu: polysaccharide mai kama da heteropolysaccharide. Mafi yawa sun kasance a bangon tantanin halitta da Layer na ciki na shuke-shuke, kuma yawancin su suna wanzu a cikin kwasfa na citrus, lemun tsami, innabi da sauransu. Yana da fari zuwa launin rawaya foda, tare da dangin kwayoyin halitta na kusan 20000 ~ 400000, mara wari. Ya fi kwanciyar hankali a cikin maganin acidic fiye da maganin alkaline, kuma yawanci ana raba shi zuwa babban ester pectin da ?ananan ester pectin gwargwadon digirinsa na esterification. Babban ester pectin yana samar da gel mara jurewa a cikin kewayon abun ciki mai narkewa ≥60% da pH = 2.6 ~ 3.4. Wasu methyl esters na low ester pectin an canza su zuwa amide na farko, wanda sukari da acid ba su shafa ba, amma yana bu?atar ha?uwa da calcium, magnesium da sauran ions bivalent don samar da gel.
bayanin 2
Siffofin & Aikace-aikace
Pectin yana narkewa a cikin ruwa sau 20 don samar da maganin colloidal fari mai laushi, wanda ba shi da rauni. Ya fi kwanciyar hankali a cikin maganin acidic fiye da maganin alkaline. Yana da ?arfin juriya na zafi kuma kusan ba zai iya narkewa a cikin ethanol da sauran kaushi na halitta.
1. A cikin tsarin samar da yogurt.daban-daban na pectin suna da ayyuka daban-daban. Alal misali, ?ara pectin mai kitse zai iya daidaita tsarin yogurt, yayin da ?ara ?ananan pectin zai iya hana rabuwar whey.
2. Lokacin samar da jam.Abubuwan da ke cikin pectin a cikin albarkatun ?asa sun yi kadan, don haka ana iya amfani da tasirin pectin mai kauri, kuma ana iya amfani da 0.20% pectin azaman wakili mai kauri. Adadin pectin da ake amfani da shi a cikin ?ananan sukari mai ?arancin sukari kusan 0.60%.
3. Pectin yana da karfin sha ruwa.wanda ba zai iya ?ara ?arar kullu ba kawai, amma kuma inganta sabo, kwanciyar hankali da laushi na kullu. A cikin samar da hamburgers, bayan ?ara pectin, adadin fulawar da ake amfani da shi don yin hamburgers na girma iri ?aya zai ragu da kashi 30%. Gurasar da aka yi daga kullu mai pectin na iya tsawaita lokacin sayar da burodi.
4. Pectin wani nau'in wakili ne na dakatarwa.wanda zai iya rage wuyar al'amarin da ke haifar da lalatawar ?angaren litattafan almara, da kuma sanya ?angarorin 'ya'yan itace su daidaita a cikin abin sha. Hakanan yana ha?aka ?an?anon ruwan 'ya'yan itace kuma yana aiki azaman mai ha?aka ciki.
?ayyadaddun samfur
| Sunan samfur | Pectin foda |
| Abu | Daidaitawa |
| Bayyanar | Kashe fari, mara wari, foda mai gudana |
| Girman Barbashi na raga 80, ?imar wucewa (%) | 99.8% |
| Asarar bushewa (%) | ≤12.0 |
| Acid ash mara narkewa (%) | ≤1.0 |
| Abun ash (%) | 4.70 |
| PH | 3.76 |
| Sulfur dioxide (SO2) (mg/kg) | ≤50 |
| Jimlar galacturonic aci (%) | ≥65 |
| Digiri na esterification (%) | 16.9 |
| Micro-ethanol (%) | ≤1.0 |
| Jimlar kwayoyin cuta, CFU/g | ≤5000 |
| Yisti da Mold, CFU/g | ≤100 |