Research Progress on the Classification, Function and Application of Pectin in Food Industry

REN Duoduo; JIANG Wei; SUN Yinshi; CHEN Jianbo; HUA Mei; LI Shanshan

doi:10.13386/j.issn1002-0306.2021020069

Volume 43 Issue 3

Jan. 2022

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Science and Technology of Food Industry > 2022 > 43(3): 438-446. > DOI: 10.13386/j.issn1002-0306.2021020069

REN Duoduo, JIANG Wei, SUN Yinshi, et al. Research Progress on the Classification, Function and Application of Pectin in Food Industry[J]. Science and Technology of Food Industry, 2022, 43(3): 438−446. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021020069.

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Research Progress on the Classification, Function and Application of Pectin in Food Industry

REN Duoduo^{1, 2,},
JIANG Wei³,
SUN Yinshi^{1, 2},
CHEN Jianbo¹,
HUA Mei¹,
LI Shanshan^{1, 4, ,}

1.
Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China
2.
College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China
3.
Agriculture and Rural Bureau of Wendeng District, Weihai City, Shandong Province, Weihai 264400, China
4.
Institute of Biological and Pharmaceutical Engineering, Jilin Agricultural Science and Technology University, Jilin 132101, China

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Received Date: February 08, 2021
Available Online: November 24, 2021

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Abstract

Abstract

Pectin is a kind of natural polysaccharide with complex structure and an important part of the cell wall of higher plants. According to the difference of its monosaccharide composition and molecular structure, pectin can be divided into Homogalacturonan, type I Rhamngalacturonan, type II Rhamngalacturonan, Xylogalacturonan and other types. Pectin has a complex structure and diverse biological activities, such as immune regulation, anti-tumor, anti-oxidation, hypoglycemic, and improving gastrointestinal function. Some specific sources of pectin can be used as natural multifunctional food additives, used as gelling agents, thickeners, emulsifiers, stabilizers, etc., and have been widely used in the food industry and have good development prospects. The different physical and chemical properties and structural characteristics of these pectins determine that they can be used in different fields in the food industry. This article introduces the latest research progress of pectin in terms of its classification, structural characteristics, source, efficacy, and application in the food industry, in order to provide a theoretical reference for the further development and utilization of pectin.
- pectin,
- structure,
- function,
- food,
- application

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References (97)

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