作者dreamivan (流小月 =^_^=)
看板Chemistry
標題果膠PECTIN的膠稠化 (gelation)...請幫一下
時間Mon Oct 30 13:01:33 2006
請問
果膠PECTIN遇到水後 為什麼會形成膠狀
我想知道一下原理是什麼
是怎樣的化學機構呢?
PECTIN的結構有什麼改變嗎?
請幫幫我 我查了很久了... Q_Q
感謝您~~~
對了 可以的話 請幫我翻譯一下 這是什麼意思
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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※ 編輯: dreamivan 來自: 140.124.65.140 (10/30 16:27)