A.<\/strong><\/p>\nPektin er en klasse af polygalacturonsyre-polysaccharider, hvis galacturonsyrerester har tendens til at blive forestret af en r\u00e6kke grupper, s\u00e5som methoxy- og amidgrupper. Esterificeringsgraden, ogs\u00e5 kendt som methoxylering, refererer til summen af proportionerne af methylering, acetylering og amidering i pektin.<\/p>\n
Det er mere stabilt i sure opl\u00f8sninger end i alkaliske opl\u00f8sninger og opdeles normalt i pektin med h\u00f8j ester og pektin med lav ester i henhold til dets esteriseringsgrad.
\nPektin med DE h\u00f8jere end 50% kaldes normalt h\u00f8jesterpektin, og omvendt kaldes det lavesterpektin (inklusive amideret pektin, amideringsgrad >25%).<\/p>\n
Pektiner med h\u00f8jt esterindhold danner ikke-reversible geler i omr\u00e5det \u226560% opl\u00f8seligt sukker og pH = 2,6 til 3,4. Pektin med lavt esterindhold omdannes delvist til prim\u00e6r amid, up\u00e5virket af sukker og syre, men skal kombineres med divalente ioner som calcium og magnesium for at danne geler.<\/p>\n
Q.<\/strong><\/p>\nEksempel p\u00e5 anvendelsesvanskeligheder: Lactobacillus-drikkevarer er ustabile<\/p>\n
Beskrivelse: For at producere en koncentreret m\u00e6lkesyrebakteriedrik er den oprindelige formel at tilf\u00f8je sojab\u00f8nnepolysaccharid som stabilisator, og jeg h\u00f8rte, at pektin vil smage mere forfriskende efter at have tilf\u00f8jet det, men efter at have pr\u00f8vet det, er resultatet endnu mere ustabilt, og det vil blive delamineret meget hurtigt.<\/p>\n
A.<\/strong><\/p>\nReferencevejledning:<\/strong>
\n1) I forhold til h\u00f8jesterpektin fjerner lavesterpektin en del af methoxygruppen, det er lidt mere f\u00f8lsomt over for nogle metalioner (s\u00e5som mineralioner i m\u00e6lk), s\u00e5 det er mere sandsynligt, at det danner uopl\u00f8seligt stof, n\u00e5r det blandes med mejeriprodukter. Samtidig er lavesterpektin ikke modstandsdygtig over for g\u00e6ring, efter g\u00e6ring er organiseringen af staten ogs\u00e5 v\u00e6rre, s\u00e5 mejeriprodukter bruges generelt i fedtfattigt pektin.<\/p>\n2) Problem med flokkulering af ladningskonflikter
\nSojab\u00f8nnepolysaccharid er hovedsageligt sojaproteinforarbejdning eller tofu, b\u00f8nnemasse og andre sojab\u00f8nneprodukter, der forarbejder biprodukter af sojab\u00f8nnerestfibre som det vigtigste r\u00e5materiale, raffineret ved forbehandling, enzymatisk ford\u00f8jelse (cellulase, hemicellulase, protease osv.), adskillelse, affarvning, sterilisering, t\u00f8rring og andre processer.<\/p>\n
Sojab\u00f8nnepolysaccharid indeholder proteinkomponenter, der h\u00f8rer til de amfotere stoffer, koncentreret m\u00e6lkesyrebakteriedrik, smagen er sur? S\u00e5 er drikkevarens PH lavere end proteinets isoelektriske punkt, sojab\u00f8nnepolysaccharid er positivt ladet, pektin h\u00f8rer til den negativt ladede kolloid, kombinationen af de to vil forekomme flokkulering og udf\u00e6ldning.<\/p>\n
(3) Overvej sukkeropl\u00f8sningens PH-v\u00e6rdi, sukkeropl\u00f8sningens PH-v\u00e6rdi f\u00f8r blanding b\u00f8r ikke v\u00e6re mere end 5, ellers er pektinet let at nedbryde.<\/p>","protected":false},"excerpt":{"rendered":"
Forskel mellem pektin med h\u00f8j ester og pektin med lav ester A. Pektin er en klasse af polygalacturonsyre-polysaccharider, hvis galacturonsyrerester har tendens til at blive forestret af et antal grupper, s\u00e5som methoxy- og amidgrupper. Esterificeringsgraden, ogs\u00e5 kendt som methoxylering, refererer til summen af proportionerne af methylering, acetylering [...]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\n
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