王雨晴,刘畅,杨春莉,孟倩楠,杨春瑜

• 1:哈尔滨商业大学食品工程学院
• 2:哈尔滨商业大学轻工学院

摘要(Abstract)：

果胶具有天然、绿色、环保、可食用性等特点,广泛应用于医药、食品和化学等领域。在食品工业中果胶主要作为凝胶剂和增稠剂用于果酱和果冻中,在饮料、调味品、调浆以及其他食品中用作乳化剂。文章阐述了果胶的理化性质及其应用,除此之外,重点回顾了近年来果胶提取的研究进展和功能性应用,包括果胶的化学提取、物理提取、生物提取的研究进展;果胶的吸附重金属、抗氧化、降血脂、抗肿瘤、预防癌症等功能性研究进展。

关键词(KeyWords)： 果胶;提取;功能;研究;进展

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 王雨晴,刘畅,杨春莉,孟倩楠,杨春瑜

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