1. Umthombo kanye nengqikithi

I-Polyglucose:

I-Artificial synthesis: eyenziwe nge-polymerization ephezulu yezinga lokushisa ye-glucose (ikakhulukazi etholakala kusitashi sombila), i-sorbitol, ne-citric acid.

Ubukhona obungebona bemvelo: I-polyglucose yemvelo ayikho emvelweni.

I-pectin yamafutha aphansi/i-apple pectin:

Isizinda semvelo: konke kususelwa ezindongeni zamaseli ezitshalo.

I-pectin yamafutha aphansi: ngokuvamile ibhekisela ku-pectin enezinga eliphansi le-esterification (

I-Apple pectin: ibhekisela ngokukhethekile ku-pectin ekhishwe ku-apula pomace (i-byproduct ye-juicing noma i-canning). I-Apple pectin ngokwemvelo inezinga eliphezulu le-esterification, kodwa futhi idinga ukukhishwa esterification ngezinqubo ezifana nokwelashwa kwe-asidi, i-alkali, noma i-enzyme ukuze kukhiqizwe i-pectin enamafutha aphansi.

Ubuhlobo: I-Apple pectin ingumthombo we-pectin. I-low fat pectin (i-low methoxy pectin) iwuhlobo lwe-pectin oluhlukaniswa ngeziqu ze-esterification, ezingenziwa ngezinto ezingavuthiwe ezihlukahlukene njengama-apula namawolintshi.

2. Ukwakheka Kwamakhemikhali Nezakhiwo

I-Polyglucose:

Isakhiwo: I-polymer ye-glucose enamagatsha amaningi equkethe isakhiwo esixhumene nesiphambano esakhiwe inani elincane le-sorbitol ne-citric acid. Ibanga lesisindo samangqamuzana libanzi (cishe i-320-20000 Da), futhi umgogodla uyi-pectin exhunywe ngokungahleliwe.

I-Solubility: Incibilika kakhulu emanzini (>80%), yakha i-viscosity ephansi, isixazululo esicacile noma esinodaka. I-solubility ayithinteki kakhulu nge-pH namandla e-ionic.

Ijeli: alikho ikhono lejeli. I-viscosity yesisombululo sayo iphansi kakhulu.

Ukuzinza: Kuzinzile kakhulu ku-asidi nokushisa (kumelana nokucubungula izinga lokushisa eliphezulu kanye nemvelo ephansi ye-pH), angonakaliswa kalula ama-microorganisms.

Ubumnandi: Kunoshukela kancane (cishe u-10% we-sucrose).

I-pectin yamafutha aphansi/i-apple pectin:

Isakhiwo: Iketango le-polysaccharide eliwumugqa ngokuyinhloko elakhiwe amayunithi e-alpha-D-galacturonic acid axhunywe ngamabhondi e-alpha-1,4-glycoside. Umehluko oyinhloko usezingeni le-esterification (DE):

I-ester pectin ephezulu (HM Pectin, DE>50%): Inamaqembu e-methyl ester amaningi eqenjini le-carboxyl le-galacturonic acid. Ushukela ophezulu (>55%) kanye ne-pH ephansi (~2.8-3.5) kuyadingeka ukuze kwakhiwe ijeli (i-hydrogen bonding kanye nokusebenzisana kwe-hydrophobic).

I-ester pectin ephansi (LM Pectin, DE

I-Solubility: Chaza emanzini ashisayo ukuze wenze isisombululo se-viscosity ephezulu. Ukunyibilika kungase kuthonywe amandla e-ion kanye ne-pH.

Ijeli: Isici esiyinhloko amandla ejeli, ikakhulukazi i-low fat pectin (LM) isetshenziswa kakhulu ekudleni okunempilo kanye nojamu kashukela ophansi.

Ukuzinza: Izinzile ngokuqhathaniswa ngaphansi kwezimo ezine-asidi (ikakhulukazi i-ester pectin ephezulu), kodwa ingehlisa izinga lokushisa eliphezulu, ukushisa isikhathi eside, noma izimo eziqinile ze-alkaline (β - elimination reaction).

Ubumnandi: Cishe abukho ubumnandi uqobo.

3. Umsebenzi we-physiological (ngokombono we-fiber yokudla)

Zontathu zinezici ezivamile ze-fiber yokudla encibilika emanzini (ukulawula ushukela osegazini, i-lipids yegazi, ukwanda kokusutha, ukukhuthaza ukukhula kwama-probiotic, nokuthuthukisa ukusebenza kwamathumbu), kodwa ukugxila kanye nendlela yehlukile:

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I-Polyglucose:

Umphumela oqinile we-prebiotic: Ngenxa yesakhiwo sayo esinamagatsha amaningi futhi esiyinkimbinkimbi, singavutshelwa ngokukhetha ngama-probiotics ahlukahlukene (ikakhulukazi i-bifidobacteria) ukuze kukhiqizwe amafutha e-chain chain fatty acids (SCFAs).

Okuqukethwe kwekhalori ephansi kakhulu:~1 kcal/g.

Ukuthambisa amathumbu nokukhuthaza ukuhamba kwamathumbu: ukwandisa umthamo kanye nomswakama wendle, nokuthuthukisa i-peristalsis. Ukukhiqizwa kwegesi yokuvutshelwa kungase kubangele ukuqunjelwa emazingeni aphezulu okudla.

I-pectin yamafutha aphansi/i-apple pectin:

I-viscosity ephezulu nezakhiwo zejeli:

Ukubambezela ukuphuma kwesisu kanye nokumuncwa kwamathumbu amancane: umphumela ubaluleke kakhulu, futhi ukulawulwa kwe-postprandial blood glucose kanye ne-cholesterol (kuhlanganiswe nama-bile acids) kugqame kakhulu.

Umuzwa onamandla wokusutha: Munca amanzi esiswini ukuze wenze ijeli, ukhuphule umthamo wokuqukethwe kwesisu.

Ukuvutshelwa okukhethekile: Ama-SCFA (ikakhulukazi i-butyric acid) nawo angakhiqizwa yi-gut microbiota fermentation, kodwa izinga lokuvutshelwa kanye nokukhetha kwe-microbiota kungase kuhluke kulokho kwe-polyglucose (ngamaketanga amade e-pectin).

Amakhalori: ~ 2 kcal/g (i-fiber yokudla yemvelo ngokuvamile ilinganiselwa ngokusekelwe kulokhu).

Ukuvikelwa kwe-mucosa yamathumbu: ukwakheka kwe-viscous gel layer kungase kube nomphumela othile wokuzivikela ku-mucosa (i-hotspot yocwaningo).

4. Izindawo zokufaka izicelo eziyinhloko

I-Polyglucose:

Izinzuzo eziyinhloko: ukuncibilika okuphezulu, i-viscosity ephansi, okuqukethwe kwekhalori ephansi, ukuzinza okuphezulu, ukunambitheka kokungathathi hlangothi. .

Isetshenziswa kakhulu:

Zonke izinhlobo zeziphuzo (ikhalori ephansi, iziphuzo zezemidlalo): kulula ukuhlakazeka, akuthinti ukucaca nokunambitha.

Imikhiqizo yobisi (iyogathi, iziphuzo zobisi): inikeza i-fiber futhi ithuthukise ukuthungwa (ukuqina kancane, ukumelana nesithwathwa).

Izimpahla ezibhakiwe (isinkwa, amakhukhi, amakhekhe): buyisela kancane ushukela namafutha, zigcina umswakama, zibambezele ukuguga, futhi zinikeze i-fiber.

Uswidi (i-gummy, ushokoledi): isetshenziswa njengesigcwalisi nesithambisa.

Imikhiqizo yenyama: thuthukisa ukugcinwa kwamanzi nokuthungwa.

Imikhiqizo yezempilo (amaphilisi, izimpushana): njengengxenye yefayibha ewumongo.

Inketho efanelekile yekhalori ephansi, ushukela ophansi, nokudla okune-fiber ephezulu. .

I-pectin yamafutha aphansi/i-apple pectin:

Izinzuzo eziyinhloko: impahla yejeli, impahla ejiyayo kanye nempahla ezinzile ye-emulsification. .

Izinhlelo zokusebenza eziyinhloko:

Ujamu, ujeli, kanye nemikhiqizo yangaphambi kwezithelo: I-pectin enamafutha aphansi (i-LM Pectin) iyi-ejenti evamile yokugawula amasoso kaswidi aphansi/awekho amaswidi (kuncike kuma-ion e-calcium).

I-yoghurt kanye neziphuzo zobisi ezine-acidic: ezisetshenziswa njengeziqinisi kanye nama-thickeners ukuvimbela imvula ye-whey futhi ithuthukise ukunambitheka (izwe elinamafutha aphezulu).

Amaswidi athambile (ikakhulukazi amaswidi ezithelo): ahlinzeka ngokunwebeka nokuthungwa (ngokuvamile ahlanganiswe ne-carrageenan, njll.).

Imikhiqizo yokunakekelwa kwezempilo: sebenzisa i-viscosity yayo ephezulu, izakhiwo zejeli (njengemikhiqizo yokusutha, imikhiqizo yokulawula amathumbu). I-Apple pectin ivame ukukhuthazwa ngenxa yezakhiwo zayo "zomthombo wemvelo".

Inkampani yenethiwekhi yokukhululwa ehlanganisiwe/elawulwayo: sebenzisa ijeli yayo kanye nokusabela kwayo ku-pH/ion.

Izithako zamafutha: hlinzeka ngamafutha afana nokuthungwa kanye nokuthambisa (okuvame ukusetshenziswa ezimpahleni zesaladi ezinamafutha aphansi, njll.).