Science and Technology of Food Industry

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LIU Cheng-mei, LIU Qi, CHEN Jun, LIANG Rui-hong. New Advances in Functional Properties of Pectin[J]. Science and Technology of Food Industry, 2019, 40(21): 344-351. DOI: 10.13386/j.issn1002-0306.2019.21.056
Citation: LIU Cheng-mei, LIU Qi, CHEN Jun, LIANG Rui-hong. New Advances in Functional Properties of Pectin[J]. Science and Technology of Food Industry, 2019, 40(21): 344-351. DOI: 10.13386/j.issn1002-0306.2019.21.056
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New Advances in Functional Properties of Pectin

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    • Abstract
  • Pectin is an acidic,nontoxic heteropolysaccharide extracted from cell walls of plants.As a natural food additive,pectin has been widely applied in food and medicine industry. In this paper,the lipid digestion controlling,cholesterol-lowering and tumor-inhibiting effects of pectin are reviewed. Prebiotics potential is also introduced. The application of pectin as a carrier of probiotics in food active packaging is explained. Finally,the problems and solutions of partical functional properties of pectin are prospected. It provides theoretical support for the further development and application of pectin.
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