[1] NOVOSEL SKAYA I L. Trends in the science and applications of pectins[J] . Chemistry of Natural Compounds, 2000, 36(1): 1-10.
[2] 孙元琳,汤坚. 果胶类多糖的研究进展[J] . 食品与机械, 2004, 20(6):60-63.
[3] 谢明勇,李精,聂少平. 果胶研究与应用进展[J] . 中国食品学报, 2013, 13(8):1-14.
[4] SCHELLER H V, KRUGER J, SERNSEN S O. Biosynthesis of pectin [J] . Physiologia Plantarum,2007,129:283-295.
[5] YAPO B M. Pineapple and banana pectins comprise fewer homogalacturonan building blocks with a smaller degree of polymerization as compared with yellow passion fruit and lemon pectins Implication for gelling properties[J] . Biomacromolecules, 2009, 10(4):717-721.
[6] THAKUR B R, SINGH R K, HANDA A K. Chemistry and uses of pectin-A review[J] . Critical Reviews in Food Science and Nutrition, 1997, 37(1): 47-73.
[7] 彭凯. pH和乙醇沉淀时间对微波辅助提取苹果果胶的影响[D] . 北京:中国农业大学农产品加工及贮藏工程, 2008.
[8] 赵利,王杉. 果胶的制备及其在食品工业的应用综述[J] . 食品科技, 1999(5): 32-34.
[9] MISHRA R K, DATT M, PAL K, et al. Preparation and characterization of amidated pectin based hydrogels for drug delivery system [J] . Journal of Materials Science, Materials in Medicine, 2008, 19(6): 2275-2280.
[10] HEATHER A R,WAYNE L M,LAURENCE J M,et al. Pectin engineering to modify product qualityin potato[J] . Plant Biotechnology Journal, 2011, 9(8): 848-856.
[11] 苏东林,单杨. 柑橘果皮中功能性成分的作用概述[J] . 现代食品科技, 2006, 22(2):260-262.
[12] 张丽芬,吴倩,陈复生,等. 改性果胶结构、功能及方法的研究进展[J] . 粮食与油脂,2015,28(1):1-5.
[13] 魏子昊,杨伟,刘夫国,等. 改性柑橘果胶研究进展[J] . 中国食品添加剂, 2014(3): 194-200.
[14] SINITSYA A, COPIKOV J, PRUTYANOV V, et al. Amidation of highlymethoxylated citrus pectin with primary amines [J] .Carbohydrate Polymers, 2000, 42: 359-368.
[15] KRATCHANOVA M, SLAVOV A, KRATCHANOV C. Interaction of pectin with amino acids and other amino compounds in aqueous solution [J] . Food Hydrocolloids, 2004, 18: 677-683.
[16] MAXWELL E G, BELSHAW N J, WALDRON K W, et al. Pectin-An emerging new bioactive food polysaccharide[J] . Trends in Food Science&Technology, 2012,24(2): 64-73.
[17] SAKURAI M H, MATSUMOTO T, KIYOHARA H, et al. Detection and tissue distribution of anti-ulcer pectic polysaccharides from bupleurum falcatum by polyclonal antibody [J] . Planta Medica, 1996, 62(4): 341-346.
[18] EBRINGEROVA A, HROMADKOVA Z. An overview on the application of ultrasound in extraction, separation and purification of plant polysaccharides[J] . Central European Journal of Chemistry, 2010, 8(2): 243-257.
[19] BAGHERIAN H, ASHTIANI F Z, FOULADITAJAR A, et al. Comparisons between conventional, microwave- and ultrasound-assisted methods for extraction of pectin from grapefruit[J] . Chemical Engineering and Processing, 2011, 50(11-12): 1237-1243.
[20] 马亚琴,吴厚玖,周志钦,等. 超声波辅助提取柑桔鲜皮渣果胶的工艺研究[J] . 食品工业科技, 2012, 33(8): 287-290.
[21] 岳贤田. 超声波辅助提取桔皮中果胶的研究[J] . 广东农业科学, 2011, 5: 131-133.
[22] 蔡文,谭兴和,张喻,等. 超声波辅助提取椪柑皮果胶的工艺优化[J] . 食品与机械, 2011,27(5):103-106.
[23] ANET R J, ZORAN H, DRAGO S, et al. Ultrasound effect on physical properties of corn starch[J] .Carbohydrate Polymers, 2010,79(1):91-100.
[24] 岳贤田,杨继亮. 超声辅助技术在果胶提取中的研究进展[J] .河南化工, 2016,33(1):16-19.
[25] 张丽芬. 果胶多糖超声波定向降解途径及机理研究[D] . 杭州:浙江大学, 2013.
[26] 王博,孙润广,张静. 超声波强化提取对茯苓水溶性多糖结构影响的研究[J] . 应用声学, 2009, 28(3): 195-220.
[27] SESHADRI R, WEISS J, HULBERT G J, et al. Ultrasonic processing influences rheological and optical properties of high-methoxyl pectin dispersions [J] . Food Hydrocolloids, 2003, 17: 191-197.
[28] BLUMENKRANTZ N, ASBOE-HANSEN G. New method for quantitative determination of uronic acids[J] . Analytical Biochemistry, 1973,54(2):484-489.
[29] GUO Xing-feng, ZHAO Wen-ting, PANG Xue-li, et al. Emulsion stabilizing properties of pectins extracted by high hydrostatic pressure, high-speed shearing homogenization and traditional thermal methods: A comparative study[J] . Food Hydrocolloids, 2014, 35:217-225.
[30] WANG Miao-miao, HUANG Bo-hui, FAN Chuan-hui, et al. Characterization and functional properties of mango peel pectin extracted by ultrasound assisted citric acid[J] . International Journal of Biological Macromolecules, 2016, 91:794.
[31] SCHMIDT U S, SCHMIDT K, KURZ T, et al. Pectins of different origin and their performancein forming and stabilizing oil-in-water-emulsions[J] . Food Hydrocolloids, 2015, 46: 59-66.
[32] CHEN Hai-ming, FU Xiong, LUO Zhi-gang. Properties and extraction of pectin-enriched materials from sugar beet pulp by ultrasonic-assisted treatment combined with subcritical water[J] . Food Chemistry, 2015, 168: 302-310.
[33] GAIKWAD S G,PANDIT A B. Ultrasound emulsification: Effect of ultrasonic and physicochemical properties on dispersed phase volume and droplet size[J] . Ultrasonics Sonochemistry, 2008, 15: 554-563.
[34] JULIANO P, KUTTER A, CHENG L J, et al. Enhanced creaming of milk fat globules in milk emulsions by the application of ultrasound and detection by means of optical methods[J] . Ultrasonics Sonochemistry, 2011, 18: 963-973.
[35] JAMBRAK A R, MASON T J, LELAS V, et al. Effect of ultrasound treatment on particle size and molecular weight of whey proteins[J] . Journal of Food Engineering, 2014,121: 15-23.
[36] POURBAFRANI M, FORGACS G, HORVATH I S, et al. Production of biofuels,limonene and pectin from citrus wastes [J] .Bioresource Technology, 2010,101(11): 4246-4250.
[37] SPREEN T H, GAO Z, GMITTER F, et al. An overview of the citrus industry of China[J] . Proc Fla State Hort Soc, 2012,125:119-121.
