Assembly of chitooligosaccharide-citrate-pectin complexes and use in fruit juice.

• Tác giả: Liping Fan, Huangkai Guo, Wenjuan Jiao, Binquan Liang, Zhiwei Liu, Mufan Yang
• Ngôn ngữ: eng
• Ký hiệu phân loại: 005.136 Machine and assembly languages
• Thông tin xuất bản: India : Journal of food science and technology , 2025
• Bộ sưu tập: NCBI
• ID: 748212

Tóm tắt

 When chitooligosaccharide (COS) is added to fruit juice as a functional ingredient, citrate in the juice causes undesirable precipitation of a COS-pectin is complex. We assessed the interaction of COS, pectin, and citrate in fruit juice to provide a reference for the use of chitooligosaccharide in fruit juices. A high COS concentration and a small amount of citrate caused formation of a precipitate
  at 10 mM citrate, the turbidity of the solution was highest, 59.96% (