Food and Fermentation Industries >

2022 , Vol. 48 >Issue 9: 274 - 279

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029004

Research progress of pectin modification

  • MA Wenxin ,
  • JIA Min ,
  • LI Qian ,
  • XU Zhixiang ,
  • LIN Xueqing ,
  • ZONG Aizhen
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  • 1(Key Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China)
    2(School of Food and Engineering, Shandong Agricultural University, Tai’an 271018, China)
    3(Shandong Academy of Grape/Shandong Engineering Technology Research Centre of viticulture and grape intensive processing, Jinan 250100, China)

Received date: 2021-08-19

  Revised date: 2021-09-18

  Online published: 2022-05-26

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Abstract

Pectin is a kind of complex polysaccharide, which could be widely found in plant cells and has a variety of physiological functions. However, under natural conditions, most pectin exists in the form of pro-pectin with a large molecular weight, and therefore it cannot be fully absorbed in the human intestine. To achieve greater development and utilization of pectin functions, this article summarized the methods of pectin modification, including chemical modification, enzymatic modification, thermal modification, irradiation modification, and also explained the physiological functions of modified pectin in anti-cancer, adsorption of heavy metals, anti-inflammatory, cholesterol-lowering, drug transport, and anti-thrombosis. It is hoped to provide certain guidance and reference for the development of new modified pectin products.

Key words： pectin; modification of pectin; physiological function

Cite this article

MA Wenxin , JIA Min , LI Qian , XU Zhixiang , LIN Xueqing , ZONG Aizhen . Research progress of pectin modification[J]. Food and Fermentation Industries, 2022 , 48(9) : 274 -279 . DOI: 10.13995/j.cnki.11-1802/ts.029004

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