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- A Brief Introduction to Pectic Oligosaccharides as Prebiotics 双歧因子果胶低聚糖的研究进展
- Keywords pectic oligosaccharides;haw pectin;pectinase;average degree of polymerization; 果胶寡糖;山楂果胶;果胶酶;平均重合度;
- pectic oligosaccharides 果胶寡糖
- Influence of Pressure on Pectin. 压力对胶质的影响。
- Jam, and jelly both contain pectin. 果酱果冻中都含有果胶。
- The goal of retting is to bring about decomposition of the pectin. 浸渍的目的就是在于使果胶质分解。
- After testing many other compounds, the team tried pectin. 再试过其他一些物质之后，小组又尝试了果胶。
- As to the maximal amplitude (ma) pectin was higher than dextron. 至于ma值则大于右旋糖酐组。
- You can use pectin and gelatin powder instead of agar-agar. 果冻粉可用菜燕粉及吉利丁粉代替(份量相同)。
- Fig 4. Theory of flocculate formation of pectin and protein. 圖四、果膠與蛋白質作用形成絮集之機制。
- Konjac glucomannan oligosaccharides are the hydrolysate of Konjac glucomannan. 魔芋低聚糖是魔芋葡甘露聚糖的降解产物。
- Thus pectin and glucose has good interaction effect. 因此,果胶-葡萄糖的组合对膜各性能的改善效果较佳。
- This material includes cellulose, hemicelluloses, pectin, and lignin. 它包括纤维素、半纤维素、果胶和木质素。
- Pectin is entirely degraded by bacteria when it reaches the large bowel. 排至大肠时果胶会被细菌完全分解。
- Note: If pectin is not available, you may substitute jelly of the same color. 注:若无亮光胶,可以适量同颜色果酱代替
- Only a few oligosaccharides occur in nature. Most are produced by hydrolysis of polysaccharides into smaller units. 自然界中只有一部分低聚糖存在,大多数是由多糨通过水解作用转化为小单元而产生。
- In this paper a new method of extracting pectin from orange peel isreported. 本文提出了一种从柑桔皮中提取果胶的新方法。
- These oligosaccharides are also found in beans, are non digestable, and are the source of the flatulence associated with eating beans. 这些低聚糖也存在于大豆中,它们不可以被消化吸收,与食用豆类食品产生的胃胀气有关。
- The absorbance at 630nm is the index of transmittancy of pectin solution. 以630nm吸光度作为果胶溶液色度的指标；
- The addition level of these Oligosaccharides were 0%(control group),0.2%,0.4%,0.6%,0.8% and 1.0% respectively. 三种功能性寡糖的添加水平分别为0.;0%25(对照组)、0
