期刊
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
卷 55, 期 12, 页码 1684-1698出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2012.718722
关键词
Pectin; modification; derivative; substitution; chain elongation; depolymerization
资金
- National Natural Science Foundation of China [31060209]
- State Key Laboratory of Food Science and Technology, Nanchang University [SKLF-MB-201004]
In recent years, the interest in studying modification of pectin has increased. A number of hydroxyl and carboxyl groups distributed along the backbone as well as a certain amount of neutral sugars presented as side chains make pectin capable of preparing a broad spectrum of derivatives. By forming pectin derivatives, their properties may be modified and some other new functional properties may be created. This article attempts to review the information about various methods used for pectin modification, including substitution (alkylation, amidation, quaternization, thiolation, sulfation, oxidation, etc.), chain elongation (cross-linking and grafting) and depolymerization (chemical, physical, and enzymatic degradation). Characteristics and applications of some pectin derivatives are also presented. In addition, the safety and regulatory status of pectin and its derivatives were reviewed.
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