{"id":9396,"date":"2024-08-23T13:36:58","date_gmt":"2024-08-23T13:36:58","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=9396"},"modified":"2024-08-23T13:36:58","modified_gmt":"2024-08-23T13:36:58","slug":"pectin-2","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/hu\/pectin-2\/","title":{"rendered":"Hogyan stabiliz\u00e1lhat\u00f3 a pektin a tejsavbakt\u00e9riumos italokban?"},"content":{"rendered":"

A magas \u00e9sztertartalm\u00fa pektin \u00e9s az alacsony \u00e9sztertartalm\u00fa pektin k\u00f6z\u00f6tti k\u00fcl\u00f6nbs\u00e9g<\/p>\n

A.<\/strong><\/p>\n

A pektin a poligalakturonsavas poliszacharidok egy oszt\u00e1lya, amelyek galakturonsav-maradv\u00e1nyai t\u00f6bb csoporttal, p\u00e9ld\u00e1ul metoxi- \u00e9s amidcsoportokkal \u00e9szterez\u0151dnek. Az \u00e9szteresed\u00e9s m\u00e9rt\u00e9ke, m\u00e1s n\u00e9ven metoxil\u00e1ci\u00f3, a metil\u00e1ci\u00f3, acetil\u00e1ci\u00f3 \u00e9s amid\u00e1ci\u00f3 ar\u00e1nyainak \u00f6sszeg\u00e9re utal a pektinben.<\/p>\n

Savas oldatban stabilabb, mint l\u00fagos oldatban, \u00e9s \u00e1ltal\u00e1ban magas \u00e9sztertartalm\u00fa \u00e9s alacsony \u00e9sztertartalm\u00fa pektinre osztj\u00e1k az \u00e9szteresed\u00e9si fok szerint.
\nAz 50%-n\u00e9l magasabb DE-vel rendelkez\u0151 pektint \u00e1ltal\u00e1ban magas \u00e9sztertartalm\u00fa pektinnek, \u00e9s ford\u00edtva, alacsony \u00e9sztertartalm\u00fa pektinnek nevezik (bele\u00e9rtve az amid\u00e1lt pektint, amid\u00e1lts\u00e1gi fok >25%).<\/p>\n

A magas \u00e9sztertartalm\u00fa pektinek \u226560% oldhat\u00f3 cukrok \u00e9s pH = 2,6-3,4 k\u00f6z\u00f6tt nem visszaford\u00edthat\u00f3 g\u00e9leket k\u00e9peznek. Az alacsony \u00e9szter\u0171 pektin r\u00e9szben metil-\u00e9szterb\u0151l primer amidd\u00e1 alakul \u00e1t, amelyet a cukor \u00e9s a sav nem befoly\u00e1sol, de k\u00e9t\u00e9rt\u00e9k\u0171 ionokkal, p\u00e9ld\u00e1ul kalciummal \u00e9s magn\u00e9ziummal kell kombin\u00e1lni a g\u00e9lek kialakul\u00e1s\u00e1hoz.<\/p>\n

Q.<\/strong><\/p>\n

P\u00e9lda az alkalmaz\u00e1s neh\u00e9zs\u00e9g\u00e9re: Lactobacillus ital instabil<\/p>\n

Le\u00edr\u00e1s: A koncentr\u00e1lt tejsavbakt\u00e9rium ital el\u0151\u00e1ll\u00edt\u00e1s\u00e1hoz az eredeti recept szerint sz\u00f3jabab poliszacharidot adnak hozz\u00e1 stabiliz\u00e1tork\u00e9nt, \u00e9s \u00fagy hallottam, hogy a pektin hozz\u00e1ad\u00e1sa ut\u00e1n friss\u00edt\u0151bb lesz az \u00edze, de miut\u00e1n kipr\u00f3b\u00e1ltam, az eredm\u00e9ny m\u00e9g instabilabb, \u00e9s nagyon gyorsan delamin\u00e1l\u00f3dik.<\/p>\n

A.<\/strong><\/p>\n

Hivatkoz\u00e1si ir\u00e1nyok:<\/strong>
\n1) A magas \u00e9szter\u0171 pektinhez k\u00e9pest az alacsony \u00e9szter\u0171 pektin elt\u00e1vol\u00edtja a metoxicsoport egy r\u00e9sz\u00e9t, valamivel \u00e9rz\u00e9kenyebb bizonyos f\u00e9mionokra (p\u00e9ld\u00e1ul a tejben l\u00e9v\u0151 \u00e1sv\u00e1nyi ionokra), ez\u00e9rt nagyobb val\u00f3sz\u00edn\u0171s\u00e9ggel k\u00e9pez oldhatatlan anyagot, ha tejterm\u00e9kekkel keveredik. Ugyanakkor az alacsony \u00e9szter\u0171 pektin nem ellen\u00e1ll az erjed\u00e9snek, erjed\u00e9s ut\u00e1n az \u00e1llapotszervez\u00e9s is rosszabb, ez\u00e9rt a tejterm\u00e9kekben \u00e1ltal\u00e1ban magas zs\u00edrtartalm\u00fa pektint haszn\u00e1lnak.<\/p>\n

2) T\u00f6lt\u00e9si konfliktus flokkul\u00e1ci\u00f3s probl\u00e9ma
\nA sz\u00f3jabab poliszacharid f\u0151k\u00e9nt sz\u00f3jafeh\u00e9rje-feldolgoz\u00e1s vagy tofu, t\u00far\u00f3 \u00e9s egy\u00e9b sz\u00f3jaterm\u00e9kek feldolgoz\u00e1s\u00e1nak mell\u00e9kterm\u00e9kei a sz\u00f3jabab maradv\u00e1nyrostok, mint a f\u0151 nyersanyag, el\u0151kezel\u00e9ssel, enzimatikus em\u00e9szt\u00e9ssel (cellul\u00e1z, hemicellul\u00e1z, prote\u00e1z stb.), elv\u00e1laszt\u00e1ssal, sz\u00edntelen\u00edt\u00e9ssel, steriliz\u00e1l\u00e1ssal, sz\u00e1r\u00edt\u00e1ssal \u00e9s egy\u00e9b folyamatokkal finom\u00edtva.<\/p>\n

A sz\u00f3jabab poliszacharid feh\u00e9rje komponenseket tartalmaz, az amfoterikus anyagokhoz tartozik, koncentr\u00e1lt tejsavbakt\u00e9rium ital, az \u00edz savas? Akkor az ital PH \u00e9rt\u00e9ke alacsonyabb, mint a feh\u00e9rje izoelektromos pontja, a sz\u00f3jabab poliszacharid pozit\u00edv t\u00f6lt\u00e9s\u0171, a pektin a negat\u00edv t\u00f6lt\u00e9s\u0171 kolloidokhoz tartozik, a kett\u0151 kombin\u00e1ci\u00f3ja flokkul\u00e1ci\u00f3 \u00e9s csapad\u00e9kk\u00e9pz\u0151d\u00e9s lesz.<\/p>\n

(3) Vegy\u00fck figyelembe a cukoroldat PH-\u00e9rt\u00e9k\u00e9t, a cukoroldat PH-\u00e9rt\u00e9ke a kever\u00e9s el\u0151tt nem lehet t\u00f6bb mint 5, k\u00fcl\u00f6nben a pektin k\u00f6nnyen lebomlik.<\/p>","protected":false},"excerpt":{"rendered":"

A. A pektin a poligalakturonsavas poliszacharidok egy olyan oszt\u00e1lya, amelynek galakturonsav-marad\u00e9kai t\u00f6bb csoporttal, p\u00e9ld\u00e1ul metoxi- \u00e9s amidcsoportokkal \u00e9szterez\u0151dnek. Az \u00e9szteresed\u00e9s m\u00e9rt\u00e9ke, m\u00e1s n\u00e9ven metoxil\u00e1ci\u00f3, a metil\u00e1ci\u00f3, acetil\u00e1ci\u00f3 ar\u00e1nyainak \u00f6sszeg\u00e9re utal [...]<\/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":"\nHow can pectin be stabilized in lactic acid bacteria drinks? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/hu\/pectin-2\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How can pectin be stabilized in lactic acid bacteria drinks? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Difference between high ester pectin and low ester pectin A. Pectin is a class of polygalacturonic acid polysaccharides whose galacturonic acid residues tend to be esterified by a number of groups, such as methoxy and amide groups. 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