作者dreamivan (流小月 =^_^=)
看板Chemistry
标题果胶PECTIN的胶稠化 (gelation)...请帮一下
时间Mon Oct 30 13:01:33 2006
请问
果胶PECTIN遇到水後 为什麽会形成胶状
我想知道一下原理是什麽
是怎样的化学机构呢?
PECTIN的结构有什麽改变吗?
请帮帮我 我查了很久了... Q_Q
感谢您~~~
对了 可以的话 请帮我翻译一下 这是什麽意思
Any system containing pectin at potential gelling conditions
has an upper temperature limit above which gelation will never occur.
Below this critical temperature
low ester pectins gel almost instantly
while the gelation of high ester pectins is time dependent,
the time taken being related to the temperature at which gelation occurs.
超感恩~~~ m(_ _)m
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