1. Puna a me ke kumu

Polyglucose:

Hana ?ia: hana ?ia e ka polymerization ki?eki?e o ka glucose (?oi loa ka loa?a ?ana mai ka starch kulina), sorbitol, a me ka waikawa citric.

Noho kūlohelohe ?ole: ?A?ohe polyglucose kūlohelohe i ke ?ano.

Pectin ha?aha?a momona/apple pectin:

?Ohi kūlohelohe: loa?a nā mea a pau mai nā paia o nā mea kanu.

?O ka pectin momona ha?aha?a: pili pinepine i ka pectin me kahi ha?aha?a o ka esterification (

Apple pectin: pili pono i ka pectin i unuhi ?ia mai ka ?āpala pomace (kahi hua o ka juicing a canning). ?O Apple pectin ma?amau he ki?eki?e ki?eki?e o ka esterification, akā pono e ho?opau ?ia ma o nā ka?ina hana e like me ka acid, alkali, a i ?ole ka mālama ?ana i ka enzyme e hana ai i ka pectin momona ha?aha?a.

Ka pilina: ?O Apple pectin kahi kumu o ka pectin. ?O ka pectin momona ha?aha?a (low methoxy pectin) kahi ?ano pectin i ho?oka?awale ?ia e ka esterification degree, hiki ke hana ?ia mai nā mea maka like ?ole e like me ka ?āpala a me ka citrus.

2. Ke Kinohi a me nā waiwai

Polyglucose:

Ho?olālā: ?O ka polimer glucose lālā ki?eki?e i loa?a kahi hale pili ke?a i hana ?ia e kahi li?ili?i o ka sorbitol a me ka waikawa citric. He laula ka laulā kaumaha molekala (e pili ana i 320-20000 Da), a ?o ke kumu he pectin i ho?opili ?ia.

Ho?ohehe?e: Hiki ke ho?ohehe?e ?ia i loko o ka wai (>80%), e hana ana i kahi ha?aha?a viscosity, ?a?a?a a i ?ole ka ?olu?olu iki. ?A?ole pili nui ka solubility e ka pH a me ka ikaika ionic.

Gel: ?a?ohe hiki gel. He ha?aha?a ka viscosity o kāna ho?onā.

Pa?a: Pa?a loa i ka waika a me ka wela (kū kū?ē i ka hana wela ki?eki?e a me ka pH ha?aha?a ha?aha?a), ?a?ole hiki ke ho?oha?aha?a ?ia e nā microorganism.

?ono: ?ono iki (ma kahi o 10% o ka sucrose).

Pectin ha?aha?a momona/apple pectin:

Ho?olālā: He kaulahao polysaccharide linear i haku nui ?ia me nā ?āpana alpha-D-galacturonic acid i ho?opili ?ia e nā kaula alpha-1,4-glycoside. Aia ka ?oko?a nui i ka degere o ka esterification (DE):

Pectin ester ki?eki?e (HM Pectin, DE>50%): Loa?a iā ia nā pū?ulu methyl ester ma ka hui carboxyl o ka waikawa galacturonic. ?O ke kō ki?eki?e (> 55%) a me ka pH ha?aha?a (~ 2.8-3.5) pono e hana i ka gel (hydrogen bonding and hydrophobic interaction).

Pectin ester ha?aha?a (LM Pectin, DE

Solubility: E ho?ohehe?e i loko o ka wai wela e hana i kahi hopena viscosity ki?eki?e. Hiki ke ho?opili ?ia ka solubility e ka ikaika ion a me ka pH.

Gel: ?O ka hi?ohi?ona ko?iko?i ka hiki ke gel, ?oi aku ka nui o ka pectin momona ha?aha?a (LM) i ho?ohana nui ?ia i ka mea?ai olakino a me ke kō ha?aha?a.

Pa?a: Pa?a pa?a ma lalo o nā kūlana ?akika (?oi loa ka ester pectin ki?eki?e), akā hiki ke ho?oha?aha?a ma lalo o ka wela ki?eki?e, ka wela lō?ihi, a i ?ole nā ??kūlana alkaline ikaika (β - elimination reaction).

?O ka ?ono: ?A?ohe mea ?ono iā ia iho.

3. Ka hana physiological (mai ka hi?ohi?ona o ka fiber dietary)

Loa?a i nā ?ekolu nā hi?ohi?ona ma?amau o ka fiber dietary soluble wai (ka ho?oponopono ?ana i ke kō koko, lipids koko, ho?onui i ka mā?ona, hāpai i ka ulu probiotic, a me ka ho?omaika?i ?ana i ka hana o ka ?ōpū), akā ?oko?a ka mana?o a me ka mīkini:

?

Polyglucose:

Ka hopena prebiotic ikaika: Ma muli o kona ?ano lālā nui a pa?akikī, hiki ke koho ?ia e nā probiotics like ?ole (?oi aku ka bifidobacteria) e hana i nā ?akika momona pōkole (SCFA).

Ha?aha?a ha?aha?a loa ka calorie ma?i?o:~1 kcal/g.

?O ka ho?oma?ema?e ?ana i ka ?ōpū a me ka ho?oikaika ?ana i ka ne?e ?ana o ka ?ōpū: ho?onui i ka nui a me ka wai o nā feces, a me ka ho?oikaika ?ana i ka peristalsis. Hiki i ka ho?ohua ?ana o ke kinoea fermentation ke ho?oulu i ka pehu ma nā pae ki?eki?e.

Pectin ha?aha?a momona/apple pectin:

?O ka viscosity ki?eki?e a me nā waiwai gel:

Ho?opane?e i ka ho?okahe ?ana o ka ?ōpū a me ka absorption o ka ?ōpū li?ili?i: ?oi aku ka nui o ka hopena, a ?oi aku ka mana o ka mālama ?ana i ka glucose koko postprandial a me ka cholesterol (i hui pū ?ia me nā waikawa bile).

Mana?o ikaika o ka mā?ona: E ho?omohu i ka wai i loko o ka ?ōpū e hana i ka gel, e ho?onui ai i ka nui o ka ?ōpū.

?O ka fermentation koho: Hiki ke hana ?ia nā SCFA (?oi aku ka butyric acid) e ka gut microbiota fermentation, akā ?oko?a ka helu fermentation a me ke koho microbiota mai ka polyglucose (me nā kaulahao pectin lō?ihi).

Calories:~2 kcal/g (ka mea?ai mea?ai ma?amau i mana?o ?ia ma muli o kēia).

Ka pale ?ana i ka mucosa gastrointestinal: ?o ka ho?okumu ?ana o ka papa gel viscous hiki ke loa?a kekahi hopena pale i ka mucosa (nā wahi wela noi?i).

4. Nā wahi noi nui

Polyglucose:

?O nā pono kumu: hiki ke ho?ohehe?e ki?eki?e, ha?aha?a viscosity, ha?aha?a calorie ma?i?o, kūpa?a ki?eki?e, ?ono kū?oko?a. ?

Ho?ohana nui ?ia:

?O nā ?ano mea inu āpau (kalori ha?aha?a, nā mea inu ha?uki): ma?alahi e ho?ohehe?e, ?a?ole pili i ka mālamalama a me ka ?ono.

Nā huahana waiu (yogurt, nā mea inu waiu): hā?awi i ka fiber a ho?omaika?i i ke ?ano (ka mānoanoa li?ili?i, kūpa?a i ka hau).

?O nā mea?ai i kālua ?ia (berena, nā kuki, nā pāpa?i): ho?ololi hapa i ke kō a me ka momona, mālama i ka makū, ho?opane?e i ka ?elemakule, a hā?awi i ka fiber.

Candy (gummy, chocolate): ho?ohana ?ia ma ke ?ano he mea ho?opiha a me ka moisturizer.

Nā huahana ?i?o: ho?omaika?i i ka mālama ?ana i ka wai a me ke ?ano.

?O nā huahana olakino (capsules, pauka): ma ke ?ano he mea nui o ka fiber.

?O ke koho maika?i loa no ka ha?aha?a calorie, ha?aha?a kō, a me nā mea?ai fiber ki?eki?e. ?

Pectin ha?aha?a momona/apple pectin:

?O nā pono kumu: waiwai gel, waiwai mānoanoa a me ka waiwai emulsification pa?a. ?

Nā noi nui:

?O ka laiki, ka jeli, a me nā hua mua o nā hua: ?O ka pectin momona ha?aha?a (LM Pectin) ka mea ho?ohana gelling ma?amau no nā lole lole li?ili?i/?a?ohe lole lole (ma muli o nā ion calcium).

?O Yogurt a me nā mea inu waiu wai?awa?awa: ho?ohana ?ia ma ke ?ano he stabilizers a me nā mānoanoa e pale ai i ka ua o ka whey a ho?omaika?i i ka ?ono (ka momona momona).

?O nā kukui palupalu (?oi aku ka nui o nā lole hua): hā?awi i ka elasticity a me ke ?ano (ho?ohui pinepine ?ia me ka carrageenan, etc.).

Nā huahana mālama ola: ho?ohana i kona viscosity ki?eki?e, nā waiwai gel (e like me nā huahana satiety, nā huahana ho?oponopono ?ōpū). Ho?olaha pinepine ?ia ?o Apple pectin no kāna mau waiwai "kumu kūlohelohe".

Ho?opili ?ia / ho?oku?u ?ia ka mea lawe: ho?ohana i kāna gel a me kāna pane ?ana i ka pH/ions.

?O nā mea pani momona: hā?awi i kahi momona e like me ke ?ano a me ka lubricity (ho?ohana mau ?ia i nā pāpale salakeke ha?aha?a momona, etc.).