Pectin | 9000-69-5

Pectin bụ otu n'ime ihe ndị na-eme ka ahụ sie ike dị. Mmepe nke ngwaahịa na ngwa nke ndị isi na-emepụta pectin emeela kemgbe ọtụtụ afọ ebutela nnukwu mgbasawanye nke ohere na ntinye nke pectin.

Pectin bụ isi ihe na-eme ka ahụ sie ike n'ọtụtụ ngwaahịa nri. Pectin bụ ihe sitere n'okike nke ihe ọkụkụ niile a na-eri. Pectin dị na mgbidi cell osisi na n'ime oyi akwa n'etiti sel a na-akpọ n'etiti lamella. Pectin na-eme ka osisi sie ike ma na-emetụta uto na mmiri ezinụlọ. Pectin bụ eriri nri na-edozi ahụ. Pectin bụ polymer nke galacturonic acid yana nke ahụ bụ polysaccharide acid, na akụkụ nke acid dị ka methyl ester. Achọpụtara Pectin na narị afọ nke iri na itoolu, a na-ejikwa ya n'ụlọ na ụlọ ọrụ ruo ọtụtụ afọ.

Jam na marmalades: Jams na marmalades nwere ọdịnaya siri ike soluble ma ọ dịkarịa ala 55% bụ ngwa kpochapụwo maka HM apple Pectin nke na-ekwe nkwa mwepụta ekpomeekpo dị mma, obere syneresis na ụtọ mkpụrụ. Ma kpọmkwem na calcium ntinye uche, pH uru ma ọ bụ soluble solids ọdịnaya, anyị na-enye a ọkọlọtọ pectin nso nke na-ekpuchi mbara ngwa ngwa.

Confectionery Ọdịnaya siri ike nke ngwaahịa confectionery, nke na-abụkarị nzọ-ween 70% - 80%, yana nnukwu acidity, nwere ike ịkpata ọsọ gelling ngwa ngwa ma ọ bụ ọbụna enweghị njikwa ma ọ bụrụ na ejiri ụdị pectin na-ezighi ezi. Enwekwara pectins anaghị echekwa maka ndị ahịa ahụ chọrọ ikpebi ụdị na ego nke onye na-azụ azụ nke ha. Maka oke ndochi dị ala, enwere ike ịkwado pectin series 200.

Mmiri ara ehi: HM pectin pụrụ iche nwere ike ime ka sistemu protein acid guzosie ike site n'ịme akwa nchekwa gburugburu irighiri protein. Nchedo protein a na-egbochi serum ma ọ bụ nkewa nke oge yana nchịkọta casein na ụkpụrụ pH dị ala. Pectin nwekwara ike ime ka viscosity dịkwuo elu ma si otú ahụ na-amụba mmetụta ọnụ na uto na ihe ọṅụṅụ mmiri ara ehi nwere acid dị ka yogọt a na-aṅụ ihe ọṅụṅụ, mkpụrụ nke nwere milks ma ọ bụ ihe ọṅụṅụ protein nwere mkpụrụ osisi. A na-enweta pectin dị iche iche iji mee ka ọnụọgụ protein akọwapụtagoro ma gbakwunye viscosities kpọmkwem.

Ihe ọṅụṅụ: Ngwa ihe ọṅụṅụ anyị na-ekpuchi ọtụtụ ọrụ gụnyere nkwụsi ike igwe ojii, ịba ụba ọnụ na ibuli eriri soluble. Maka nkwụsi ike nke igwe ojii na ihe ọ drinksụ drinksụ ihe ọṅụṅụ mkpụrụ osisi yana ịgbakwunye mmetụta anụ ahụ na mmanya mkpụrụ osisi dị ala, anyị na-akwado ụdị viscosity ọkọlọtọ HM pectin sitere na usoro 170 na 180. A haziri ha ka ha bụrụ ihe anụ ahụ na rheological mgbe niile ma dị na viscosities dị iche iche sitere na apụl na citrus sitere. N'ime ngwa ebe ịchọrọ ịbawanye ọdịnaya eriri soluble, ị nwere nhọrọ nke ụdị pectin viscosity dị ala dị iche iche.

Ebe a na-eme achịcha: Ihe na-egbuke egbuke ma mara mma n'ụdị achịcha dị iche iche na desserts ma ọ bụ ndochi mkpụrụ osisi dị ụtọ ma dị ụtọ na-enye ngwaahịa bred àgwà pụrụ iche. Pectins nwere ihe eji arụ ọrụ nke kacha mma maka ngwa ndị a. Glazes na-emechi elu ma na-eme ihe n'otu oge dị ka ihe na-eme ka ekpomeekpo, agba na nchekwa ọhụrụ. Maka ojiji dị irè, glazes ga-abụrịrị nke ọma, dị mfe itinye ma nwee ihe ndị na-ahụ maka rheological mgbe niile.