1. Gwero ndi chiyambi

Polyglucose:

Kaphatikizidwe Wopanga: wopangidwa ndi polymerization yotentha kwambiri ya shuga (makamaka yochokera ku wowuma wa chimanga), sorbitol, ndi citric acid.

Kukhalapo kosakhala mwachilengedwe: polyglucose wachilengedwe mulibe m'chilengedwe.

Mafuta ochepa a pectin/apulo pectin:

Kutulutsa kwachilengedwe: zonse zimachokera ku makoma a cell cell.

Mafuta ochepa a pectin: nthawi zambiri amatanthauza pectin yokhala ndi esterification yochepa (

Apple pectin: makamaka pectin yotengedwa ku apulo pomace (yopangidwa ndi juicing kapena canning). Apple pectin mwachilengedwe imakhala ndi kuchuluka kwa esterification, koma imafunikanso kuchepetsedwa kudzera munjira monga chithandizo cha asidi, alkali, kapena ma enzyme kuti apange pectin yamafuta ochepa.

Ubale: Apple pectin ndi gwero la pectin. Mafuta ochepa a pectin (otsika methoxy pectin) ndi mtundu wa pectin wosankhidwa ndi digiri ya esterification, yomwe imatha kupangidwa kuchokera kuzinthu zosiyanasiyana monga maapulo ndi zipatso za citrus.

2. Kapangidwe ka Chemical ndi Katundu

Polyglucose:

Kapangidwe kake: Polima wa glucose wokhala ndi nthambi zambiri wokhala ndi mawonekedwe olumikizana opangidwa ndi kachulukidwe kakang'ono ka sorbitol ndi citric acid. Kulemera kwa maselo ndi kwakukulu (pafupifupi 320-20000 Da), ndipo pachimake ndi pectin yolumikizidwa mwachisawawa.

Kusungunuka: Kusungunuka kwambiri m'madzi (> 80%), kupanga kukhuthala kochepa, njira yomveka bwino kapena yamatope pang'ono. Kusungunuka sikukhudzidwa kwambiri ndi pH ndi mphamvu ya ionic.

Gel: palibe luso la gel. The mamasukidwe akayendedwe ake njira ndi otsika.

Kukhazikika: Kukhazikika kwa asidi ndi kutentha (kusagwirizana ndi kutentha kwapamwamba komanso malo otsika a pH), osawonongeka mosavuta ndi tizilombo toyambitsa matenda.

Kutsekemera: Kutsekemera pang'ono (pafupifupi 10% ya sucrose).

Mafuta ochepa a pectin/apulo pectin:

Kapangidwe: Mzere wa polysaccharide wopangidwa makamaka ndi mayunitsi a alpha-D-galacturonic acid olumikizidwa ndi ma alpha-1,4-glycoside bond. Kusiyana kwakukulu kuli pamlingo wa esterification (DE):

High ester pectin (HM Pectin, DE> 50%): Ili ndi magulu ambiri a methyl ester pagulu la carboxyl la galacturonic acid. Shuga wambiri (> 55%) ndi pH yochepa (~ 2.8-3.5) amafunika kupanga gel osakaniza (hydrogen bonding ndi hydrophobic interaction).

Low ester pectin (LM Pectin, DE

Kusungunula: Sungunulani m'madzi otentha kuti mupange yankho lapamwamba la viscosity. Kusungunuka kumatha kukhudzidwa ndi mphamvu ya ion ndi pH.

Gel: Chikhalidwe chachikulu ndi kuthekera kwa gel, makamaka mafuta otsika pectin (LM) amagwiritsidwa ntchito kwambiri muzakudya zathanzi komanso kupanikizana kwa shuga wotsika.

Kukhazikika: Kukhazikika pamikhalidwe ya acidic (makamaka high ester pectin), koma imatha kutsika pansi pa kutentha kwambiri, kutentha kwanthawi yayitali, kapena mikhalidwe yamphamvu yamchere (β - kuchotsa reaction).

Kutsekemera: Kulibe kutsekemera komweko.

3. Physiological function (kuchokera pamalingaliro a fiber fiber)

Onse atatu ali ndi mikhalidwe yofananira yamafuta osungunuka m'madzi (kuwongolera shuga wamagazi, lipids m'magazi, kukhuta, kulimbikitsa kukula kwa probiotic, ndikuwongolera matumbo), koma zomwe zimayang'ana ndi njira ndizosiyana:

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Polyglucose:

Mphamvu ya prebiotic: Chifukwa cha nthambi zake komanso zovuta zake, imatha kufufutidwa ndi ma probiotics osiyanasiyana (makamaka bifidobacteria) kuti ipange ma chain chain fatty acids (SCFAs).

Ma calorie otsika kwambiri: ~ 1 kcal/g.

Kufewetsa matumbo ndi kulimbikitsa kuyenda kwamatumbo: kukulitsa kuchuluka ndi chinyezi cha ndowe, ndikulimbikitsa peristalsis. Kupanga gasi wowotchera kungayambitse kutupa pakudya kwambiri.

Mafuta ochepa a pectin/apulo pectin:

High mamasukidwe akayendedwe ndi gel katundu:

Kuchedwetsa kutulutsa m'mimba ndikuyamwa m'matumbo ang'onoang'ono: zotsatira zake zimakhala zofunikira kwambiri, komanso kuwongolera shuga wamagazi a postprandial ndi cholesterol (kuphatikiza ndi bile acid) kumawonekera kwambiri.

Kukhuta mwamphamvu: Yamwa madzi m'mimba kupanga gel osakaniza, kuonjezera kuchuluka kwa m'mimba.

Kuwotchera kosankha: Ma SCFA (makamaka butyric acid) amathanso kupangidwa ndi matumbo a microbiota fermentation, koma kuchuluka kwa nayonso mphamvu ndi kusankha kwa microbiota kungakhale kosiyana ndi kwa polyglucose (yokhala ndi unyolo wautali wa pectin).

Zopatsa mphamvu: ~ 2 kcal/g (zachilengedwe zazakudya zopatsa thanzi nthawi zambiri zimaganiziridwa potengera izi).

Chitetezo cha m'mimba mucosa: mapangidwe viscous gel osakaniza wosanjikiza kungakhale ndi zoteteza zotsatira mucosa (kafukufuku hotspot).

4. Magawo akuluakulu ofunsira

Polyglucose:

Ubwino wapakati: kusungunuka kwakukulu, kukhuthala kochepa, zopatsa mphamvu zochepa, kukhazikika kwakukulu, kununkhira kosalowerera ndale. pa

Zogwiritsidwa ntchito kwambiri:

Mitundu yonse ya zakumwa (zopatsa mphamvu zochepa, zakumwa zamasewera): zosavuta kusungunuka, sizimakhudza kumveka komanso kukoma.

Zakudya zamkaka (yoghurt, zakumwa zamkaka): zimapereka ulusi ndikuwongolera mawonekedwe (kukhuthala pang'ono, kukana chisanu).

Zowotcha (mkate, makeke, makeke): m'malo mwa shuga ndi mafuta, zimasunga chinyezi, zimachedwetsa kukalamba, komanso zimapatsa fiber.

Maswiti (gummy, chokoleti): amagwiritsidwa ntchito ngati zodzaza ndi zonyowa.

Zakudya za nyama: kumapangitsa kuti madzi asasungidwe komanso mawonekedwe ake.

Zaumoyo (makapisozi, ufa): monga gawo lalikulu la CHIKWANGWANI.

Kusankha koyenera kwa ma calorie otsika, shuga wotsika, komanso zakudya zamafuta ambiri. pa

Mafuta ochepa a pectin/apulo pectin:

Ubwino wapakati: katundu wa gel osakaniza, kukulitsa katundu ndi katundu wokhazikika wa emulsification. pa

Ntchito zazikulu:

Jamu, odzola, ndi zinthu zopangira zipatso: Pectin yamafuta ochepa (LM Pectin) ndiyomwe imapangira maswiti otsika/osapanga maswiti (kutengera ayoni a calcium).

Yogurt ndi zakumwa zamkaka zokhala ndi acidic: zimagwiritsidwa ntchito ngati zolimbitsa thupi komanso zolimbitsa thupi kuti ziteteze kugwa kwa whey ndikuwonjezera kukoma (kumveka kwamafuta ambiri).

Maswiti ofewa (makamaka maswiti a zipatso): amapereka elasticity ndi mawonekedwe (nthawi zambiri amaphatikizidwa ndi carrageenan, etc.).

Zaumoyo: gwiritsani ntchito kukhuthala kwake kwakukulu, katundu wa gel (monga zinthu za satiety, mankhwala oletsa matumbo). Apple pectin nthawi zambiri imalimbikitsidwa chifukwa cha "zachilengedwe" zake.

Chonyamulira chotulutsidwa / chowongolera: gwiritsani ntchito gel osakaniza ndi kuyankha kwake pH / ions.

Mafuta olowa m'malo: perekani mafuta ngati mawonekedwe ndi mafuta (omwe amagwiritsidwa ntchito nthawi zambiri muzovala za saladi zamafuta ochepa, ndi zina).