Functional Properties of Low-methoxyl Pectin as a Food and Its Utilization

低甲氧基果胶与各种钙化合物的结合特性是一种粘性行为。阴离子对低甲氧基果胶稀溶液中的缔合特性有影响。不同钙化合物的运动粘度值不同。结果表明，光散射法可有效测定无花果多糖的分子量和旋转半径，其分子量范围为8*10^5 ~ 4*10^6，旋转半径范围为130 ~ 240 nm。得到果胶的R_G M_W指数小于0.55。比较了凝乳蛋白与果胶、卡拉胶或黄原胶混合的三种混合凝胶和两种单一凝胶的性能，以及凝乳蛋白与果胶单独使用的性能。在结构性质上，内聚性是五种凝胶唯一不同的性质。测定了大黄中果胶的含量，研究了果胶物质的一些性质。3种大黄的总膳食纤维含量为2.79 ~ 3.73%，膳食纤维中果胶类物质含量为40.1<正负bb0 2.0%，半纤维素和纤维素含量为24 ~ 30%，木质素含量仅为5%。以新鲜大黄为原料制备了果酱，并与14种成品大黄的性能和感官特性进行了比较

The association characteristics of low-methoxyl pectin with various calcium compounds by was a elucidated viscosity behavior. Anions had an influence on the association characteristics in a dilute solution of low-methoxyl pectin. The kinematic viscosity values were different among the various calcium compound.Light-scattering measurements were proved to be effective for determining the molecular weights and radii of gyeation of the polysaccharides from jelly fig. The molecular weight range was 8*10^5-4*10^6, and the radius of gyration range was 130-240 nm. The exponent of R_G M_W was obtained, being smaller than the 0.55 value for fruit pectins. The characteristics of three types of mixed gel and of two single gels, using curdlan mixed with pectin, carrageenan or xanthangum, and curdlan and pectin alone were compared. In textural properties, cohesiveness was the only attribute which differed between the five different kinds of gels.The dietary fiver in rhubarb was determined and some properties of the pectin substances were investigated. The total dietary fiber was 2.79-3.73% in three kinds of rhubarb, The content of pectic substances in the dietary fiber being 40.1<plus-minus>2.0%, hemicellulose and cellulose being 24-30% each, and lignin being only 5%. Jam was prepared from fresh rhubarb, and its properties and sensory characteristics were compared with these of fourteen kinds of manufactured ja