1. Umthombo kunye nokubaluleka

Polyglucose:

I-Artificial synthesis: yenziwe yi-polymerization ephezulu yobushushu be-glucose (ikakhulukazi ephuma kwi-corn starch), i-sorbitol, kunye ne-citric acid.

Ubukho bendalo: Ipolyglucose yendalo ayikho kwindalo.

Ipectin enamafutha aphantsi/apile pectin:

Utsalo lwendalo: zonke ziphuma kwiindonga zeeseli zesityalo.

I-pectin yamafutha aphantsi: ngokuqhelekileyo ibhekisela kwi-pectin eneqondo eliphantsi le-esterification (

I-Apple pectin: ibhekisa ngokukodwa kwi-pectin ekhutshwe kwi-apple pomace (i-byproduct ye-juicing okanye i-caning). I-Apple pectin ngokwendalo inomlinganiselo ophezulu we-esterification, kodwa ikwadinga ukukhutshwa ngeenkqubo ezifana ne-asidi, i-alkali, okanye unyango lwe-enzyme ukuvelisa i-pectin enamafutha aphantsi.

Ubudlelwane: I-Apple pectin ngumthombo we-pectin. I-pectin enamafutha aphantsi (i-methoxy ephantsi ye-pectin) luhlobo lwe-pectin ehlelwa yi-esterification degree, enokwenziwa kwizinto ezahlukeneyo ezinjengama-apile kunye ne-citrus.

2. Ulwakhiwo lweMichiza kunye neePropati

Polyglucose:

Ulwakhiwo: I-polymer ye-glucose ene-branched ephezulu equlethe i-cross-linked structure eyenziwe ngumlinganiselo omncinci we-sorbitol kunye ne-citric acid. Uluhlu lwe-molecular weight wide (malunga ne-320-20000 Da), kwaye i-core is randomly cross-linked pectin.

Ukunyibilika: Inyibilika kakhulu emanzini (> 80%), yenza i-viscosity ephantsi, isisombululo esicacileyo okanye esincinci. I-solubility ayichatshazelwa kakhulu yi-pH kunye namandla e-ionic.

Gel: akukho buchule bejeli. I-viscosity yesisombululo sayo iphantsi.

Uzinzo: Uzinzile kakhulu kwi-asidi kunye nobushushu (ukumelana nokulungiswa kobushushu obuphezulu kunye nokusingqongileyo okuphantsi kwe-pH), engathotywa lula yi-microorganisms.

Ubumnandi: Iswiti kancinci (malunga ne-10% yesucrose).

Ipectin enamafutha aphantsi/apile pectin:

Ulwakhiwo: Ikhonkco le-polysaccharide yelinear ikakhulu iqulunqwe ngeeyunithi ze-alpha-D-galacturonic acid ezidityaniswe ngamabhondi e-alpha-1,4-glycoside. Umahluko ongundoqo ulele kwiqondo le-esterification (DE):

I-ester pectin ephezulu (HM Pectin, DE>50%): Inamaqela amaninzi e-methyl ester kwiqela le-carboxyl le-galacturonic acid. Iswekile ephezulu (>55%) kunye ne-pH ephantsi (~ 2.8-3.5) iyadingeka ukwenza i-gel (i-hydrogen bonding kunye ne-hydrophobic interaction).

I-ester pectin ephantsi (LM Pectin, DE

Ukunyibilika: Ukunyibilika emanzini ashushu ukwenza isisombululo se-viscosity ephezulu. Ukunyibilika kunokuchatshazelwa ngamandla eion kunye ne-pH.

I-Gel: Uphawu oluphambili lubuchule bejeli, ngakumbi i-pectin ephantsi kwe-fat (LM) isetyenziswa kakhulu ekutyeni okunempilo kunye nejam yeswekile ephantsi.

Ukuzinza: Ukuzinza ngokulinganayo phantsi kweemeko ze-acidic (ingakumbi i-ester pectin ephezulu), kodwa inokunciphisa phantsi kobushushu obuphezulu, ukufudumeza ixesha elide, okanye iimeko ezinamandla ze-alkaline (β - elimination reaction).

Nobumnandi: Akhonto imnandi qha.

3. Umsebenzi wePhysiological (ngokwembono yefiber yokutya)

Zontathu zineempawu eziqhelekileyo ze-fiber yokutya enyibilikayo emanzini (ukulawula iswekile yegazi, i-lipids yegazi, ukwandisa ukuhlutha, ukukhuthaza ukukhula kweprobiotic, kunye nokuphucula umsebenzi wamathumbu), kodwa ugxininiso kunye neendlela zahlukile:

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Polyglucose:

Isiphumo esomeleleyo se-prebiotic: Ngenxa yesakhiwo sayo esinamasebe aphezulu kunye nesintsonkothileyo, sinokuvundiswa ngokukhethiweyo ziiprobiotics ezahlukeneyo (ingakumbi i-bifidobacteria) ukuvelisa i-chain chain fatty acids (SCFAs).

Umxholo wekhalori ophantsi kakhulu: ~ 1 kcal/g.

Ukuthambisa amathumbu kunye nokukhuthaza ukuhamba kwamathumbu: ukwandisa umthamo kunye nokufuma kwendle, kunye nokukhuthaza i-peristalsis. Ukuveliswa kwegesi evundisiweyo kunokubangela ukuqunjelwa kumanqanaba aphezulu okutya.

Ipectin enamafutha aphantsi/apile pectin:

I-viscosity ephezulu kunye neempawu zejeli:

Ukulibazisa ukukhutshwa kwesisu kunye nokufunxa kwamathumbu amancinci: umphumo ubaluleke ngakumbi, kwaye ukulawulwa kwe-postprandial ye-glucose yegazi kunye ne-cholesterol (idibene ne-bile acids) ivelele ngakumbi.

Ingqondo enamandla yokuhlutha: Funxa amanzi esiswini ukwenza ijeli, ukwandisa umthamo wesisu.

Ukuvutshelwa okukhethiweyo: I-SCFAs (ingakumbi i-asidi ye-butyric) inokuphinda iveliswe yi-gut microbiota fermentation, kodwa izinga lokuvutshelwa kunye nokukhethwa kwe-microbiota kunokwahluka kwi-polyglucose (kunye namatyathanga amade e-pectin).

Iikhalori: ~ 2 kcal / g (i-fiber yendalo yokutya idla ngokuqikelelwa ngokusekelwe kule nto).

Ukukhuselwa kwe-mucosa yesisu: ukubunjwa kwe-gel viscous layer kunokuba nefuthe elithile lokukhusela kwi-mucosa (i-hotspot yophando).

4. Iindawo zesicelo eziphambili

Polyglucose:

Iinzuzo eziphambili: i-solubility ephezulu, i-viscosity ephantsi, umxholo wekhalori ephantsi, ukuzinza okuphezulu, ukunambitheka okungathathi hlangothi. ...

Isetyenziswa kakhulu:

Zonke iintlobo zeziphuzo (ikhalori ephantsi, iziphuzo zezemidlalo): kulula ukunyibilika, akuchaphazeli ukucaca kunye nokunambitha.

Iimveliso zobisi (i-yogurt, iziselo zobisi): zibonelela ngefiber kunye nokuphucula ukuthungwa (ukuqina okuncinci, ukuxhathisa iqabaka).

Impahla ebhakiweyo (isonka, iicookies, iipastries): ithatha indawo yeswekile kunye namafutha, igcina ukufuma, ilibazisa ukuguga, kwaye ibonelele ngefiber.

Iilekese (i-gummy, itshokolethi): isetyenziswa njenge-filler kunye ne-moisturizer.

Iimveliso zenyama: ukuphucula ukugcinwa kwamanzi kunye nokuthungwa.

Iimveliso zempilo (iicapsules, iipowders): njengenxalenye yefiber engundoqo.

Olona khetho lufanelekileyo lwekhalori ephantsi, iswekile ephantsi, kunye nokutya okuphezulu kwefayibha. ...

Ipectin enamafutha aphantsi/apile pectin:

Iinzuzo ezingundoqo: ipropathi yejeli, ipropathi etyebisayo kunye nepropati ezinzileyo ye-emulsification. ...

Usetyenziso oluphambili:

IJam, ijeli, kunye neemveliso zangaphambi kweziqhamo: I-pectin enamafutha aphantsi (LM Pectin) yi-agent esemgangathweni ye-gelling yeelekese eziphantsi/akukho isosi yelekese (ixhomekeke kwi-calcium ion).

I-yoghurt kunye neziselo zobisi ezine-asidi: zisetyenziswa njengezinzisi kunye ne-thickeners ukukhusela i-whey precipitation kunye nokuphucula incasa (imvakalelo ephezulu yamafutha).

Iilekese ezithambileyo (ingakumbi iilekese zeziqhamo): zibonelela nge-elasticity kunye ne-texture (ehlala idityaniswe ne-carrageenan, njl.).

Iimveliso zokunakekelwa kwempilo: sebenzisa i-viscosity yayo ephezulu, iimpawu ze-gel (ezifana neemveliso ze-satiety, iimveliso zokulawulwa kwamathumbu emathunjini). I-Apple pectin ihlala ikhuthazwa ngenxa yeempawu zayo "zendalo".

I-encapsulated / controlled release carrier: sebenzisa i-gel yayo kunye nokuphendula kwayo kwi-pH / ions.

Amafutha endaweni yamafutha: bonelela ngamafutha afana nokuthungwa kunye nokuthambisa (okuqhelekileyo kusetyenziswa kwiilokhwe zesaladi ezinamafutha aphantsi, njl. njl.).