A.<\/strong><\/p>\nLa pectine est une classe de polysaccharides d'acide polygalacturonique dont les r\u00e9sidus d'acide galacturonique ont tendance \u00e0 \u00eatre est\u00e9rifi\u00e9s par un certain nombre de groupes, tels que les groupes m\u00e9thoxy et amide. Le degr\u00e9 d'est\u00e9rification, \u00e9galement appel\u00e9 m\u00e9thoxylation, correspond \u00e0 la somme des proportions de m\u00e9thylation, d'ac\u00e9tylation et d'amidation dans la pectine.<\/p>\n
Elle est plus stable en solution acide qu'en solution alcaline et est g\u00e9n\u00e9ralement divis\u00e9e en pectine \u00e0 haute teneur en ester et pectine \u00e0 faible teneur en ester en fonction de son degr\u00e9 d'est\u00e9rification.
\nLa pectine dont le DE est sup\u00e9rieur \u00e0 50% est g\u00e9n\u00e9ralement appel\u00e9e pectine \u00e0 haut ester, et inversement, pectine \u00e0 faible ester (y compris la pectine amid\u00e9e, degr\u00e9 d'amidation >25%).<\/p>\n
Les pectines \u00e0 haute teneur en ester forment des gels non r\u00e9versibles entre \u226560% de sucres solubles et pH = 2,6 \u00e0 3,4. Les pectines \u00e0 faible teneur en ester se transforment partiellement en amide primaire, sans \u00eatre affect\u00e9es par les sucres et les acides, mais doivent \u00eatre combin\u00e9es \u00e0 des ions divalents tels que le calcium et le magn\u00e9sium pour former des gels.<\/p>\n
Q.<\/strong><\/p>\nDifficult\u00e9 d'application Exemple : La boisson au Lactobacillus est instable<\/p>\n
Description : Pour produire une boisson concentr\u00e9e \u00e0 base de bact\u00e9ries lactiques, la formule originale consiste \u00e0 ajouter du polysaccharide de soja comme stabilisateur, et j'ai entendu dire que la pectine aurait un go\u00fbt plus rafra\u00eechissant apr\u00e8s l'avoir ajout\u00e9e, mais apr\u00e8s l'avoir essay\u00e9e, le r\u00e9sultat est encore plus instable, et le produit se d\u00e9colle tr\u00e8s rapidement.<\/p>\n
A.<\/strong><\/p>\nDirections de r\u00e9f\u00e9rence :<\/strong>
\n1) Par rapport \u00e0 la pectine \u00e0 haute teneur en ester, la pectine \u00e0 basse teneur en ester enl\u00e8ve une partie du groupe m\u00e9thoxy, elle est un peu plus sensible \u00e0 certains ions m\u00e9talliques (tels que les ions min\u00e9raux dans le lait), elle est donc plus susceptible de former des mati\u00e8res insolubles lorsqu'elle est m\u00e9lang\u00e9e \u00e0 des produits laitiers. En m\u00eame temps, la pectine \u00e0 faible teneur en ester n'est pas r\u00e9sistante \u00e0 la fermentation, apr\u00e8s la fermentation, l'organisation de l'\u00e9tat est \u00e9galement moins bonne, c'est pourquoi les produits laitiers sont g\u00e9n\u00e9ralement utilis\u00e9s dans la pectine \u00e0 haute teneur en mati\u00e8re grasse.<\/p>\n2) Conflit de charge probl\u00e8me de floculation
\nLe polysaccharide de soja est principalement issu de la transformation des prot\u00e9ines de soja ou du tofu, du caill\u00e9 de soja et d'autres sous-produits de la transformation des produits de soja. Les fibres de r\u00e9sidus de soja constituent la mati\u00e8re premi\u00e8re principale et sont raffin\u00e9es par pr\u00e9traitement, digestion enzymatique (cellulase, h\u00e9micellulase, prot\u00e9ase, etc.), s\u00e9paration, d\u00e9coloration, st\u00e9rilisation, s\u00e9chage et d'autres processus.<\/p>\n
Le polysaccharide de soja contient des composants prot\u00e9iques, appartenant aux substances amphot\u00e8res, la boisson concentr\u00e9e de bact\u00e9ries lactiques, le go\u00fbt est acide ? Le PH de la boisson est alors inf\u00e9rieur au point iso\u00e9lectrique des prot\u00e9ines, le polysaccharide de soja est charg\u00e9 positivement, la pectine appartient au groupe des collo\u00efdes charg\u00e9s n\u00e9gativement, la combinaison des deux entra\u00eenera une floculation et une pr\u00e9cipitation.<\/p>\n
(3) Tenir compte du PH de la solution sucr\u00e9e, le PH de la solution sucr\u00e9e avant le m\u00e9lange ne doit pas \u00eatre sup\u00e9rieur \u00e0 5, sinon la pectine se d\u00e9grade facilement.<\/p>","protected":false},"excerpt":{"rendered":"
Diff\u00e9rence entre la pectine \u00e0 haute teneur en ester et la pectine \u00e0 faible teneur en ester A. La pectine est une classe de polysaccharides \u00e0 base d'acide galacturonique dont les r\u00e9sidus d'acide galacturonique ont tendance \u00e0 \u00eatre est\u00e9rifi\u00e9s par un certain nombre de groupes, tels que les groupes m\u00e9thoxy et amide. Le degr\u00e9 d'est\u00e9rification, \u00e9galement appel\u00e9 m\u00e9thoxylation, correspond \u00e0 la somme des proportions de m\u00e9thylation, d'ac\u00e9tylation [...]<\/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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