1. Inkomoko na essence

Polyglucose:

Synthesis artificiel: ikozwe nubushyuhe bwo hejuru bwa polymerisiyumu ya glucose (ikomoka cyane cyane mubigori byibigori), sorbitol, na acide citric.

Kubaho bidasanzwe: Polyglucose isanzwe ntabwo ibaho muri kamere.

Ibinure bike / pectine ya pome:

Gukuramo bisanzwe: byose bikomoka ku rukuta rw'ibimera.

Ibinure bike bya pectine: mubisanzwe bivuga pectine ifite urugero rwo hasi rwa esterifike (

Pectin ya pome: yerekeza cyane cyane kuri pectine yakuwe muri pome ya pome (byproduct of juices or canning). Pectin ya pome isanzwe ifite urugero rwo hejuru rwa esterifike, ariko kandi igomba no gusuzumwa binyuze mubikorwa nka aside, alkali, cyangwa enzyme yo kuvura pectine ifite amavuta make.

Isano: pectine ya pome ni isoko ya pectine. Ibinure bike (pectine nkeya) ni ubwoko bwa pectine yashyizwe mu byiciro bya esterification, ishobora gukorwa mu bikoresho fatizo bitandukanye nka pome na citrusi.

2. Imiterere yimiti nibyiza

Polyglucose:

Imiterere: glucose polymer ifite amashami menshi arimo imiterere ihuza imiterere ikozwe na sorbitol na acide citricike. Uburemere bwa molekuline ni bugari (hafi 320-20000 Da), kandi intangiriro ni pectine ihuriweho.

Gukemura: Kubora cyane mumazi (> 80%), bigakora ubukonje buke, igisubizo gisobanutse cyangwa gike cyane. Gukemura ntabwo bigira ingaruka cyane kuri pH nimbaraga za ionic.

Gel: nta bushobozi bwa gel. Ubukonje bwibisubizo byabwo ni bike.

Igihagararo: Birahamye cyane kuri aside nubushyuhe (birwanya ubushyuhe bwo hejuru hamwe nibidukikije bya pH), ntabwo byangirika byoroshye na mikorobe.

Kuryoshya: Biraryoshye gato (hafi 10% ya sucrose).

Ibinure bike / pectine ya pome:

Imiterere: Urunigi rwa polysaccharide igizwe ahanini na alpha-D-galacturonic acide ihujwe na alpha-1,4-glycoside. Itandukaniro ryibanze riri murwego rwa esterification (DE):

Pectine yo hejuru cyane (HM Pectin, DE> 50%): Ifite amatsinda menshi ya methyl ester kumatsinda ya carboxyl ya acide galacturonic. Isukari nyinshi (> 55%) na pH nkeya (~ 2.8-3.5) birasabwa gukora gel (guhuza hydrogène no guhuza hydrophobique).

Pectin yo hasi ya ester (LM Pectin, DE

Gukemura: Kunyunyuza mumazi ashyushye kugirango ube igisubizo kinini. Gukemura birashobora guterwa imbaraga na ion imbaraga na pH.

Gel: Ibyingenzi biranga ubushobozi bwa gel, cyane cyane amavuta ya pectine (LM) akoreshwa cyane mubiribwa byubuzima hamwe nisukari nke.

Igihagararo: Ugereranije neza mubihe bya acide (cyane cyane pectine yo hejuru ya ester), ariko irashobora kwangirika mubushyuhe bwinshi, gushyuha igihe kirekire, cyangwa ibihe bikomeye bya alkaline (β - reaction reaction).

Kuryoshya: Ntabwo biryoshye ubwabyo.

3. Imikorere ya physiologiya (duhereye kuri fibre y'ibiryo)

Bose uko ari batatu bafite ibintu biranga fibre yibiryo byamazi (kugenga isukari yamaraso, lipide yamaraso, kongera guhaga, guteza imbere imikurire ya porotiyotike, no kunoza imikorere y amara), ariko intego nuburyo butandukanye:

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Polyglucose:

Ingaruka ikomeye ya prebiotic: Bitewe nishami ryayo ryinshi kandi rigoye, irashobora guhitamo guhitamo porotiyotike zitandukanye (cyane cyane bifidobacteria) kugirango ikore aside irike ya acide (SCFAs).

Ibirimo karori nkeya cyane: ~ 1 kcal / g.

Kuvomera amara no guteza imbere amara: kongera ubwinshi nubushuhe bwumwanda, no guteza peristalis. Umusemburo wa gaz fermentation urashobora gutera kubyimba kurwego rwo hejuru.

Ibinure bike / pectine ya pome:

Ubwiza bwinshi hamwe na gel:

Gutinda gusiba gastrica no kwinjiza amara mato: ingaruka zirahambaye, kandi kugenzura glucose yamaraso nyuma ya nyuma na cholesterol (hamwe na acide acide) biragaragara cyane.

Kumva neza guhaga: Absorb amazi mu gifu kugirango akore gel, yongere ubwinshi bwibirimo.

Fermentation yatoranijwe: SCFAs (cyane cyane acide butyric) irashobora kandi kubyazwa na fermentation ya microbiota yo mu nda, ariko igipimo cya fermentation hamwe na microbiota ihitamo bishobora kuba bitandukanye nibya polyglucose (hamwe numunyururu muremure wa pectine).

Calori: ~ 2 kcal / g (fibre naturel fibre isanzwe igereranijwe ukurikije ibi).

Kurinda mucosa gastrointestinal mucosa: gukora geli ya viscous gel irashobora kugira ingaruka zimwe na zimwe zo kurinda mucosa (ubushakashatsi bwihuse).

4. Ahantu hashobora gukoreshwa

Polyglucose:

Ibyiza byingenzi: gukomera cyane, ubukonje buke, karori nkeya, ituze ryinshi, uburyohe butabogamye. ?

Byakoreshejwe cyane:

Ubwoko bwose bwibinyobwa (calorie nkeya, ibinyobwa bya siporo): byoroshye gushonga, ntabwo bigira ingaruka muburyohe no kuryoha.

Ibikomoka ku mata (yogurt, ibinyobwa by’amata): gutanga fibre no kunoza imiterere (kubyimba gake, kurwanya ubukonje).

Ibicuruzwa bitetse (umutsima, ibisuguti, imigati): gusimbuza igice isukari n'ibinure, kugumana ubushuhe, gutinda gusaza, no gutanga fibre.

Candy (gummy, shokora): ikoreshwa nk'uwuzuza kandi itanga amazi.

Ibikomoka ku nyama: kunoza uburyo bwo gufata amazi nuburyo bwiza.

Ibicuruzwa byubuzima (capsules, ifu): nkibigize fibre yibanze.

Guhitamo kwiza kuri calorie nkeya, isukari nke, nibiryo bya fibre nyinshi. ?

Ibinure bike / pectine ya pome:

Ibyiza byingenzi: umutungo wa gel, kubyimba umutungo hamwe na emulisation ihamye. ?

Porogaramu nyamukuru:

Jam, jelly, n'imbuto zabanjirije ibicuruzwa: Pectine yuzuye ibinure (LM Pectin) nigikoresho gisanzwe cya gelline ya bombo nkeya / nta sosi ya bombo (biterwa na calcium ion).

Ibinyobwa byamata ya Yogurt na acide: bikoreshwa nka stabilisateur hamwe nububyimbye kugirango wirinde kugwa kwizuba no kunoza uburyohe (sensibilité yamavuta).

Bombo yoroshye (cyane cyane bombo yimbuto): itanga ubworoherane nuburyo (akenshi bivangwa na karrageenan, nibindi).

Ibicuruzwa byita ku buzima: koresha ubwiza bwayo bwinshi, imiterere ya gel (nkibicuruzwa bihagije, ibicuruzwa bigenga amara). Pectin ya Apple ikunze kuzamurwa kubera "isoko karemano".

Encapsulated / igenzurwa kurekura: koresha gel hamwe nibisubizo byayo kuri pH / ion.

Ibisimbuza ibinure: tanga ibinure nkuburyo bwo kwisiga (bikunze gukoreshwa mukwambara salade nkeya, nibindi).