Citrus pectin na ap?l pectin

Pectin b? polysaccharide nke na-ad?kar? n'?t?t? osisi ala, ? b? ezie na pectin az?mah?a b? isi na-esi na peel citrus na apple pomace am?p?ta. ?d? ab?? nke pectin az?mah?a d?: elu methyl- na obere methyl-esterified pectin; na ns?ghar? ab?? nke nke ikpeaz? d?: ?d? omenala na nke amidated. Ngwa nke pectin d? iche iche ma na-ekpuchi ngwaah?a nd? sitere na mkp?r? osisi, ngwaah?a mmiri ara ehi, mmiri ara ehi acidified na ihe ????? nd? ?z?, confectionery, bred ngwaah?a, d? iche iche ezi nri na mgbasa. ?z?kwa, a na-ah?ta pectin na ?l? ?r? ?gw?. N'ikpeaz?, ?ba ?ba nke nd? na-az? ah?a mmata banyere ?d? nd? ah?ike siri ike yana usoro na-ap?ta maka imep?ta nri na-ar? ?r? na-abawanye uru nke pectin d? ka eriri nri na-agbaze mmiri.

Kp?t?r? any?

nk?wa ngwaah?a

Nk?wa

Pectin b? ?d? polysaccharide, nke nwere ?d? ab??: polysaccharide homogeneous na heteropolysaccharide. Ha na-ad?kar? na mgbidi cell na n'ime oyi akwa nke osisi, na ?t?t? n'ime ha d? na bee nke citrus, lemon, mkp?r? osisi grepu na na. ? na-acha ?cha ruo nt? nt? edo edo, yana ihe d? ka 20000 ~ 400000, enwegh? isi. ? kw?siri ike na ngw?ta acidic kar?a na ngw?ta alkaline, a na-ekewakar? ya na pectin d? elu na pectin ester d? ala d? ka ogo esterification ya si d?. Pectin d? elu na-etolite gel na-enwegh? ike ?t?ghar? n'?d? ?d?naya shuga soluble ≥60% na pH = 2.6 ~ 3.4. ?f?d? methyl esters nke obere ester pectin na-agbanwe gh?? amide b? isi, nke shuga na acid ad?gh? emet?ta, mana ? d? mkpa ijik? ya na calcium, magnesium na ion nd? ?z? bivalent iji mep?ta gel.

nk?wa2

At?mat? & Ngwa

Pectin na-agbaze n'ime mmiri ugboro 20 iji mep?ta ngw?ta colloidal viscous na-acha ?cha, nke na-esigh? ike acidic. ? kw?siri ike na ngw?ta acidic kar?a na ngw?ta alkaline. ? nwere nguzogide okpom?k? siri ike na ? f?r? nke nta ka ? ghara ?s?p? na ethanol na ihe nd? ?z? na-edozi ah?.

1. Na usoro mmep?ta nke yog?t.?d? pectin d? iche iche nwere ?r? d? iche iche. D?ka ?m?maat?, ?gbakwunye pectin nwere nnukwu ab?ba nwere ike ime ka nhazi nke yog?t kw?sie ike, ebe ?tinye pectin d? obere nwere ike igbochi nkewa nke whey.

2. Mgbe ? na-emep?ta jam.?d?naya pectin d? na ak?r?ngwa d? ntak?r?, yab? enwere ike iji mmet?ta nke pectin siri ike mee ihe, enwere ike iji 0.20% pectin mee ihe d? ka onye na-ebu ibu. ?n? ego pectin a na-eji na jam nwere obere shuga b? ihe d?ka 0.60%.

3. Pectin nwere ike absorption nke mmiri.nke nwere ike ? b?gh? naan? ?bawanye ?da nke mgwakota agwa, kamakwa imeziwanye ?d? ?h?r?, nkw?si ike na nro nke mgwakota agwa. Na mmep?ta nke hamburgers, mgbe agbakwunyere pectin, nt? ?ka a na-eji eme hamburgers nke otu olu ga-ebelata site na 30%. Ach?cha sitere na nt? ?ka pectin agbakwunyere nwere ike ?gbat? oge ire ach?cha.

4. Pectin b? ?d? onye na-akw?s?t?,nke nwere ike ibelata ihe siri ike nke sedimentation nke pulp kpatara, ma mee ka mkp?r? osisi ah? kw?s?t? n'ihe ????? ah?. ? na-emekwa ka uto nke ihe ????? na-at? ?t? ma na-ar?kwa ?r? d? ka ihe na-akpali af?.

Nk?wap?ta ngwaah?a

Aha ngwaah?a	Pectin nt? nt?
Ihe	?k?l?t?
?d?d?	Na-acha ?cha, enwegh? isi, nt? nt? na-enwegh? isi
Oke urughuru nke 80 ntupu, ?n?ego ngafe (%)	99.8%
Mfu na ihicha (%)	≤12.0
nt? na-ad?gh? a?? acid(%)	≤1.0
?d?naya nt? (%)	4.70
PH	3.76
Sulfur dioxide (SO2) (mg/kg)	≤50
Ng?k?ta aci galacturonic (%)	≥65
Ogo nke esterification (%)	16.9
Micro-ethanol (%)	≤1.0
Mgbak?ta nje bacteria, CFU/g	≤5000
Yist na ebu, CFU/g	≤100