Preparation and Physicochemical Properties of High-viscosity Easily-gelling Pectin via Low-temperature Enzymatic Method
This study aimed to prepare high-viscosity easily-gelling pectin through enzymatic amidation modification and investigate the effects of amidation on the physicochemical properties of pectin. With papain as the catalyst, phenylalanine was grafted onto pectin molecules, and analytical techniques incl...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025020028 |
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