Food and Fermentation Industries >

2019 , Vol. 45 >Issue 24: 278 - 284

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021935

Research progress on extraction and manufacture technique of low methoxyl pectin

  • LIU Xinxin ,
  • LIU Zhongdong
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  • School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China

Received date: 2019-08-07

  Online published: 2020-02-10

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Abstract

Low methoxyl pectin (LMP) has been widely used in traditional food industry owing to its unique gel thickening properties and good flavor. Recently, its role in medicine and health care has been widely reported. However, due to the limitations on processing technology and equipment, there are only fragmented and small-scale producers in China. The growing demand for LMP in China needs to be supplied by industrially developed countries at a high price. Therefore, this paper mainly reviews the acid extraction, acid deesterification, alkaline deesterification, enzymatic deesterification, amidation technology and other emerging extraction and preparation methods of LMP over the past 20 years both at home and abroad. Meanwhile, the research and applications trends of LMP were reasonably forecasted, attempting to provide valuable information for China′s LMP manufacture industry.

Key words： low methoxyl pectin; extraction; deesterification; amidation; research progress

Cite this article

LIU Xinxin , LIU Zhongdong . Research progress on extraction and manufacture technique of low methoxyl pectin[J]. Food and Fermentation Industries, 2019 , 45(24) : 278 -284 . DOI: 10.13995/j.cnki.11-1802/ts.021935

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