1. Kwakabva uye musimboti

Polyglucose:

Artificial synthesis: yakagadzirwa nepamusoro-tembiricha polymerization yeglucose (kunyanya inotorwa kubva kuchibage starch), sorbitol, uye citric acid.

Hupenyu husiri hwepanyama: Natural polyglucose haipo mune zvakasikwa.

Yakaderera mafuta pectin/apple pectin:

Kutorwa kwechisikigo: zvese zvakatorwa kubva kune chirimwa sero madziro.

Yakaderera mafuta pectin: kazhinji inoreva pectin ine yakaderera dhigirii esterification (

Apple pectin: inoreva zvakananga pectin yakatorwa kubva muapuro pomace (a byproduct yejuicing kana canning). Apple pectin yakasikwa ine yakakwira dhigirii ye esterification, asi inodawo kucheneswa kuburikidza nemaitiro akadai seasidhi, alkali, kana enzyme kurapwa kuburitsa yakaderera-mafuta pectin.

Ukama: Apple pectin ndiyo sosi ye pectin. Yakaderera mafuta pectin (yakaderera methoxy pectin) imhando yepectin yakarongedzwa ne esterification dhigirii, iyo inogona kugadzirwa kubva kwakasiyana siyana mbishi semaapuro nemacitrus.

2. Kemikari Mamiriro uye Zvivakwa

Polyglucose:

Chimiro: Yakanyanya branched glucose polymer ine muchinjika-yakabatana chimiro chakaumbwa nekashoma sorbitol uye citric acid. Iyo molecular huremu huwandu hwakapamhama (anenge 320-20000 Da), uye musimboti wacho wakasarudzika-yakabatana pectin.

Solubility: Yakanyanya kunyungudika mumvura (> 80%), ichigadzira yakaderera viscosity, yakajeka kana zvishoma turbid mhinduro. Iyo solubility haina kukanganiswa zvakanyanya nepH uye ionic simba.

Gel: hapana gel kugona. Iyo viscosity yemhinduro yayo yakaderera.

Kugadzikana: Kunyatsogadzikana kune asidhi uye kupisa (kunopesana nepamusoro tembiricha yekugadzirisa uye yakaderera pH nharaunda), kwete nyore kuderedzwa nehutachiona.

Kutapira: kutapira zvishoma (inenge 10% ye sucrose).

Yakaderera mafuta pectin/apple pectin:

Mamiriro: Mutsara wepolysaccharide chain inonyanya kuumbwa nealpha-D-galacturonic acid zvikamu zvakabatanidzwa nealpha-1,4-glycoside bonds. Musiyano wakakosha uri padanho reesterification (DE):

High ester pectin (HM Pectin, DE> 50%): Iine akawanda methyl ester mapoka pacarboxyl boka regalacturonic acid. Shuga yepamusoro (> 55%) uye yakaderera pH (~ 2.8-3.5) inotarisirwa kuumba gel (hydrogen bonding uye hydrophobic interaction).

Low ester pectin (LM Pectin, DE

Solubility: Dissolve mumvura inopisa kuti uite high viscosity solution. Solubility inogona kukanganiswa nesimba reion uye pH.

Gel: Hunhu hwepakati kugona gel, kunyanya yakaderera mafuta pectin (LM) inoshandiswa zvakanyanya muhutano chikafu uye yakaderera shuga jam.

Kugadzikana: Zvine kugadzikana pasi pemamiriro e acidic (kunyanya high ester pectin), asi inogona kuderedza pasi pekushisa kwepamusoro, kupisa kwenguva refu, kana mamiriro ane alkaline akasimba (β - elimination reaction).

Kutapira: Kunenge kusina kutapira kwacho.

3. Physiological basa (kubva pakuona kwekudya fiber)

Vese vari vatatu vane maitiro akafanana emvura-soluble dietary fiber (inogadzirisa shuga yeropa, lipids yeropa, kuwedzera satiety, kusimudzira probiotic kukura, uye kuvandudza intestinal basa), asi kutarisa uye maitiro akasiyana:

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Polyglucose:

Yakasimba prebiotic mhedzisiro: Nekuda kwechimiro chayo chine matavi uye chakaomarara, inogona kuviriswa yakasarudzika neakasiyana probiotics (kunyanya bifidobacteria) kugadzira mapfupi cheni fatty acids (SCFAs).

Yakanyanya kuderera koriori yemukati: ~ 1 kcal/g.

Kunyorovesa matumbu uye kusimudzira mafambiro: kuwedzera huwandu uye mwando wetsvina, uye kukurudzira peristalsis. Kuvirisa gasi kugadzira kunogona kukonzera kuputika pamazinga ekudya zvakanyanya.

Yakaderera mafuta pectin/apple pectin:

High viscosity uye gel zvivakwa:

Kunonoka kubuda kwegastric uye kunyura kwemukati mudiki: mhedzisiro yacho inonyanya kukosha, uye kutonga kwepostprandial yeropa glucose uye cholesterol (yakasanganiswa nebile acids) inonyanya kuzivikanwa.

Kunzwa kwakasimba kwekuguta: Sveta mvura mudumbu kuita gel, kuwedzera huwandu hwemukati medumbu.

Selective fermentation: SCFAs (kunyanya butyric acid) inogonawo kugadzirwa negut microbiota fermentation, asi chiyero chekuvirisa uye microbiota selectivity inogona kusiyana neiyo polyglucose (ine refu pectin cheni).

Calories: ~ 2 kcal / g (yakasikwa yezvokudya fiber inowanzofungidzirwa zvichienderana neizvi).

Kudzivirirwa kwegastrointestinal mucosa: kuumbwa kwe viscous gel layer kunogona kuva nechimwe chekudzivirira pa mucosa (tsvakurudzo hotspot).

4. Main application nzvimbo

Polyglucose:

Mabhenefiti epakati: yakanyanya solubility, yakaderera viscosity, yakaderera calorie zvemukati, kugadzikana kwakanyanya, kwayakarerekera flavour. .

Inoshandiswa zvakanyanya:

Mhando dzese dzezvinwiwa (yakaderera calorie, zvinwiwa zvemitambo): zviri nyore kunyungudika, hazvikanganisa kujeka uye kuravira.

Zvigadzirwa zvemukaka (yoghurt, zvinwiwa zvemukaka): inopa fiber uye inovandudza magadzirirwo (kunyanya kukora, chando kuramba).

Zvinhu zvakabikwa (chingwa, makuki, makeke): zvishoma kutsiva shuga nemafuta, chengetedza hunyoro, kunonoka kuchembera, uye kupa fiber.

Candy (gummy, chokoreti): inoshandiswa sekuzadza uye moisturizer.

Zvigadzirwa zvenyama: kunatsiridza kuchengetwa kwemvura uye kugadzirwa.

Zvigadzirwa zvehutano (capsules, powders): seyopakati fiber chikamu.

Sarudzo yakanakira yakaderera calorie, yakaderera shuga, uye yakakwira fiber chikafu. .

Yakaderera mafuta pectin/apple pectin:

Core zvakanakira: gel pfuma, thickening pfuma uye yakagadzikana emulsification pfuma. .

Main applications:

Jamu, jelly, uye michero pre zvigadzirwa: Low mafuta pectin (LM Pectin) ndiyo yakajairwa gelling agent yezvihwitsi zvakaderera/pasina masiwiti sosi (zvinoenderana ne calcium ions).

Yogurt uye acidic dairy zvinwiwa: zvinoshandiswa sezvigadzika uye zvakakora kudzivirira whey kunaya uye kunatsiridza kuravira (yakakwira mafuta sensation).

Zvihwitsi zvinyoro (kunyanya zvihwitsi zvemichero): zvinopa elasticity uye magadzirirwo (kazhinji anosanganiswa ne carrageenan, nezvimwewo).

Zvigadzirwa zvehutano: shandisa yakakwira viscosity, gel zvivakwa (senge satiety zvigadzirwa, intestinal regulation zvigadzirwa). Apple pectin inowanzosimudzirwa nekuda kwe "natural source" zvivakwa.

Yakakomberedzwa / inodzorwa kuburitsa mutakuri: shandisa iyo gel uye inopindura kune pH / ions.

Mafuta anotsiva: ipai mafuta senge manyorerwo uye lubricity (inowanzo shandiswa mune yakaderera-mafuta saladhi madhirezi, nezvimwewo).