A.<\/strong><\/p>\nLa pectina es una clase de polisac\u00e1ridos de \u00e1cido poligalactur\u00f3nico cuyos residuos de \u00e1cido galactur\u00f3nico tienden a estar esterificados por una serie de grupos, como los grupos metoxi y amida. El grado de esterificaci\u00f3n, tambi\u00e9n conocido como metoxilaci\u00f3n, se refiere a la suma de las proporciones de metilaci\u00f3n, acetilaci\u00f3n y amidaci\u00f3n en la pectina.<\/p>\n
Es m\u00e1s estable en soluci\u00f3n \u00e1cida que en soluci\u00f3n alcalina, y suele dividirse en pectina de alto \u00e9ster y pectina de bajo \u00e9ster seg\u00fan su grado de esterificaci\u00f3n.
\nLa pectina con DE superior a 50% suele denominarse pectina de alto \u00e9ster, y viceversa, pectina de bajo \u00e9ster (incluida la pectina amidada, grado de amidaci\u00f3n >25%).<\/p>\n
Las pectinas de alto \u00e9ster forman geles no reversibles en el rango de az\u00facares solubles \u226560% y pH = 2,6 a 3,4. La pectina de bajo \u00e9ster transforma parcialmente el \u00e9ster met\u00edlico en amida primaria, no se ve afectada por el az\u00facar y el \u00e1cido, pero necesita combinarse con iones divalentes como el calcio y el magnesio para formar geles.<\/p>\n
Q.<\/strong><\/p>\nEjemplo de dificultad de aplicaci\u00f3n: La bebida de Lactobacillus es inestable<\/p>\n
Descripci\u00f3n: Para producir una bebida concentrada de bacterias l\u00e1cticas, la f\u00f3rmula original es a\u00f1adir polisac\u00e1rido de soja como estabilizador, y he o\u00eddo que la pectina tendr\u00e1 un sabor m\u00e1s refrescante despu\u00e9s de a\u00f1adirla, pero despu\u00e9s de probarlo, el resultado es a\u00fan m\u00e1s inestable, y se deslamar\u00e1 muy r\u00e1pidamente.<\/p>\n
A.<\/strong><\/p>\nDirecciones de referencia:<\/strong>
\n1) En relaci\u00f3n con la pectina de alto \u00e9ster, la pectina de bajo \u00e9ster elimina parte del grupo metoxi, es un poco m\u00e1s sensible a algunos iones met\u00e1licos (como los iones minerales de la leche), por lo que es m\u00e1s probable que forme materia insoluble cuando se mezcla con productos l\u00e1cteos. Al mismo tiempo, la pectina de bajo \u00e9ster no es resistente a la fermentaci\u00f3n, despu\u00e9s de la fermentaci\u00f3n, la organizaci\u00f3n del estado tambi\u00e9n es peor, por lo que los productos l\u00e1cteos se utilizan generalmente en pectina de alto contenido graso.<\/p>\n2) Problema de floculaci\u00f3n por conflicto de carga
\nEl polisac\u00e1rido de soja es principalmente procesamiento de prote\u00edna de soja o tofu, cuajada de frijol y otros productos de soja procesamiento de subproductos de fibra de residuos de soja como materia prima principal, refinado por pretratamiento, digesti\u00f3n enzim\u00e1tica (celulasa, hemicelulasa, proteasa, etc.), separaci\u00f3n, decoloraci\u00f3n, esterilizaci\u00f3n, secado y otros procesos.<\/p>\n
El polisac\u00e1rido de soja contiene componentes proteicos, pertenecientes a las sustancias anf\u00f3teras, bebida concentrada de bacterias l\u00e1cticas, \u00bfel sabor es \u00e1cido? Entonces el PH de la bebida es inferior al punto isoel\u00e9ctrico de la prote\u00edna, el polisac\u00e1rido de soja est\u00e1 cargado positivamente, la pectina pertenece al coloide cargado negativamente, la combinaci\u00f3n de los dos aparecer\u00e1 floculaci\u00f3n y precipitaci\u00f3n.<\/p>\n
(3) Tenga en cuenta el valor de PH de la soluci\u00f3n de az\u00facar, el PH de la soluci\u00f3n de az\u00facar antes de mezclar no debe ser superior a 5, de lo contrario la pectina es f\u00e1cil de degradar.<\/p>","protected":false},"excerpt":{"rendered":"
Diferencia entre pectina de alto \u00e9ster y pectina de bajo \u00e9ster A. La pectina es una clase de polisac\u00e1ridos de \u00e1cido poligalactur\u00f3nico cuyos residuos de \u00e1cido galactur\u00f3nico tienden a ser esterificados por una serie de grupos, como los grupos metoxi y amida. El grado de esterificaci\u00f3n, tambi\u00e9n conocido como metoxilaci\u00f3n, se refiere a la suma de las proporciones de metilaci\u00f3n, acetilaci\u00f3n [...]<\/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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