SUN Xu-bing, LIAO Li-min, FU Xiao-jin. Research progress of modification and application of pectin[J]. Science and Technology of Food Industry, 2015, (20): 384-391. DOI: 10.13386/j.issn1002-0306.2015.20.070
Citation: SUN Xu-bing, LIAO Li-min, FU Xiao-jin. Research progress of modification and application of pectin[J]. Science and Technology of Food Industry, 2015, (20): 384-391. DOI: 10.13386/j.issn1002-0306.2015.20.070

Research progress of modification and application of pectin

  • Pectin was a natural polymer,which was composed of negatively charged D-galacturonic acid,with the features of non-toxic,easy degradation and biological compatibility. It could be widely used in food,pharmaceutical,chemical and cosmetic industries. In order to overcome the disadvantages of poor water resistance, mechanical properties and processing difficulties, and extend the application fields, various techniques including chemical,biological and physical methods have been employed to modify pectin that resluting in different derivatives which have adsorption,antibacterial,anticancer and drug loading properties. In the paper,progress on modification of pectin nearly twenty years was reviewed by introduction of the techniques and related derivatives briefly. The progress was mainly in the modificaiton through alkylation,amidation,sulfation,quaternization,thiolation,oxidation,vinylation,grafting and blending. It also prospects the development and application of pectin in the future.
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