1. Mohloli le moelelo

Polyglucose:

Tlhahiso ea maiketsetso: e entsoe ka polymerization ea mocheso o phahameng oa tsoekere (haholo-holo e nkiloeng ho starch ea poone), sorbitol, le citric acid.

Ho ba teng ha tlhaho: polyglucose ea tlhaho ha e eo ka tlhaho.

Pectin e mafura a tlase/apole pectin:

Tlhaho ea tlhaho: tsohle tse tsoang maboteng a lisele tsa semela.

Pectin e tlaase ea mafura: hangata e bua ka pectin e nang le tekanyo e tlaase ea esterification (

Apple pectin: ka ho khetheha e bua ka pectin e nt?itsoeng ho pomace ea apole (e hlahisoang ke lero kapa canning). Apple pectin ka tlhaho e na le tekanyo e phahameng ea esterification, empa hape e hloka ho hlakisoa ka lits'ebetso tse joalo ka kalafo ea acid, alkali, kapa enzyme ho hlahisa pectin e mafura a tlase.

Kamano: Apple pectin ke mohloli oa pectin. Low fat pectin (low methoxy pectin) ke mofuta oa pectin o thathamisitsoeng ka tekanyo ea esterification, e ka etsoang ka lisebelisoa tse sa t?oaneng tse tala tse kang liapole le citrus.

2. Sebopeho sa Lik'hemik'hale le Thepa

Polyglucose:

Sebopeho: Polymer ea glucose e nang le makala e phahameng e nang le sebopeho se kopantsoeng le sefapano se entsoeng ka tekanyo e nyenyane ea sorbitol le citric acid. Boima ba limolek'hule bo pharaletseng (hoo e ka bang 320-20000 Da), 'me motheo ke pectin e kopantsoeng ka mokhoa o sa reroang.

Solubility: E qhibiliha haholo ka metsing (> 80%), e etsang viscosity e tlaase, tharollo e hlakileng kapa e nyenyane. The solubility ha e amehe haholo ke pH le matla a ionic.

Gel: ha ho na bokhoni ba gel. Viscosity ea tharollo ea eona e batla e le tlaase.

Ho tsitsa: Ho tsitsitse haholo ho asiti le mocheso (ho hanana le ts'ebetso ea mocheso o phahameng le tikoloho e tlase ea pH), e sa senyeheng habonolo ke likokoana-hloko.

Monate: E monate hanyenyane (hoo e ka bang 10% ea sucrose).

Pectin e mafura a tlase/apole pectin:

Sebopeho: Ketane ea mela ea polysaccharide haholo-holo e entsoeng ka li-alpha-D-galacturonic acid e kopantsoeng ke li-bond tsa alpha-1,4-glycoside. Phapang e ka sehloohong e ho tekanyo ea esterification (DE):

High ester pectin (HM Pectin, DE> 50%): E na le lihlopha tse ngata tsa methyl ester sehlopheng sa carboxyl sa galacturonic acid. Tsoekere e phahameng (> 55%) le pH e tlaase (~ 2.8-3.5) e hlokeha ho theha gel (hydrogen bonding le hydrophobic interaction).

Low ester pectin (LM Pectin, DE

Solubility: Qhala ka metsing a chesang ho etsa tharollo e phahameng ea viscosity. Ho qhibiliha ho ka angoa ke matla a ion le pH.

Gel: Sebopeho sa mantlha ke bokhoni ba gel, haholo-holo mafura a tlase a pectin (LM) a sebelisoa haholo lijong tsa bophelo bo botle le jeme ea tsoekere e tlase.

Ho tsitsa: Ho tsitsitse ka mokhoa o batlang o le tlas'a maemo a acidic (haholo-holo ester pectin e phahameng), empa e ka senyeha tlas'a mocheso o phahameng, ho futhumala ha nako e telele, kapa maemo a matla a alkaline (β - elimination reaction).

Monate: Ho batla ho se monate ka bohona.

3. Mosebetsi oa fisioloji (ho ea ka pono ea fiber ea lijo)

Ka boraro ba bona ba na le lit?obotsi tse tloaelehileng tsa fiber ea lijo tse qhibilihang ka metsing (ho laola tsoekere ea mali, lipids ea mali, ho eketseha ha satiety, ho khothalletsa kholo ea probiotic, le ho ntlafatsa ts'ebetso ea mala), empa tsepamiso le mochine li fapane:

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Polyglucose:

Phello e matla ea li-prebiotic: Ka lebaka la sebopeho sa eona se nang le makala a mangata le se rarahaneng, se ka khethoa ka mokhoa o ikhethileng ke li-probiotics tse fapaneng (haholo-holo bifidobacteria) ho hlahisa li-acid tse khut?oane tsa ketane ea mafura (SCFAs).

Likhalori tse tlase haholo: ~ 1 kcal/g.

Ho nolofatsa mala le ho khothalletsa ho tsoa mala: ho eketsa molumo le mongobo oa mantle, le ho khothalletsa peristalsis. Ho hlahisa khase ea ho belisoa ho ka baka ho ruruha ha maemo a phahameng a ho noa.

Pectin e mafura a tlase/apole pectin:

Lintho tse phahameng tsa viscosity le li-gel:

Ho lieha ho tsoa ka mpeng le ho monya mala a manyane: phello e bohlokoa le ho feta, mme taolo ea tsoekere ea mali ea postprandial le cholesterol (e kopantsoeng le bile acid) e hlahella haholoanyane.

Kutlo e matla ea ho khora: Ho monya metsi ka mpeng ho etsa gel, ho eketsa bongata ba bokahare ba mpa.

Ho belisoa ho khethehileng: Li-SCFA (haholo-holo butyric acid) li ka boela tsa hlahisoa ke gut microbiota fermentation, empa sekhahla sa ho belisoa le khetho ea microbiota e ka 'na ea fapana le ea polyglucose (e nang le liketane tse telele tsa pectin).

Li-calories: ~ 2 kcal/g (faeba ea tlhaho ea lijo hangata e hakanngoa ho latela sena).

T?ireletso ea mucosa ea gastrointestinal: ho thehoa ha lera la viscous gel ho ka ba le phello e itseng ea t?ireletso ho mucosa (hotspot ea lipatlisiso).

4. Libaka tsa kopo tse ka sehloohong

Polyglucose:

Melemo ea mantlha: solubility e phahameng, viscosity e tlase, litaba tsa khalori e tlase, botsitso bo phahameng, tatso e sa nke lehlakore. "

E sebelisoa haholo:

Mefuta eohle ea lino tse tahang (khalori e tlaase, lino tsa lipapali): ho bonolo ho qhaqha, ha e ame ho hlaka le ho latsoa.

Lihlahisoa tsa lebese (yogurt, lino tsa lebese): fana ka fiber le ho ntlafatsa sebopeho (ho teteana hanyenyane, ho hanyetsa serame).

Thepa e besitsoeng (bohobe, likuku, likuku): karolo ea tsoekere le mafura e nkela sebaka, e boloka mongobo, e lieha ho tsofala, 'me e fana ka fiber.

Lipompong (gummy, chokolete): e sebelisoang joalo ka setlatsi le moisturizer.

Lihlahisoa tsa nama: ntlafatsa ho boloka metsi le mokhoa oa ho etsa.

Lihlahisoa tsa bophelo bo botle (li-capsules, powders): e le karolo ea fiber ea mantlha.

Khetho e nepahetseng bakeng sa khalori e tlase, tsoekere e tlase, le lijo tse nang le fiber e ngata. "

Pectin e mafura a tlase/apole pectin:

Melemo ea mantlha: thepa ea gel, thepa e teteaneng le thepa e tsitsitseng ea emulsification. "

Lisebelisoa tsa mantlha:

Jam, jelly, le lihlahisoa tsa pele ho litholoana: Pectin e mafura a tlase (LM Pectin) ke sejo se tloaelehileng sa lipompong/tse se nang lipompong (ho it?etlehile ka li-ion tsa calcium).

Yoghurt le lino tse nang le asiti tsa lebese: li sebelisoa e le li-stabilizers le li-thickeners ho thibela pula ea whey le ho ntlafatsa tatso (maikutlo a phahameng a mafura).

Lipompong tse bonolo (haholo-holo lipompong tsa litholoana): li fana ka elasticity le sebopeho (hangata li kopantsoe le carrageenan, joalo-joalo).

Lihlahisoa tsa tlhokomelo ea bophelo: sebelisa viscosity ea eona e phahameng, thepa ea gel (e kang lihlahisoa tsa satiety, lihlahisoa tsa ho laola mala). Apple pectin hangata e khothaletsoa bakeng sa thepa ea eona ea "mohloli oa tlhaho".

Sesebelisoa sa tokollo se kentsoeng / se laoloang: sebelisa gel ea eona le karabelo ea eona ho pH / ions.

Lisebelisoa tsa mafura: fana ka mafura a kang sebopeho le mafura (a atisang ho sebelisoa liphahlong tsa salate tse nang le mafura a tlaase, joalo-joalo).