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Summary This research focused on pulsed electric field ( PEF ) modification of pectin from sugar beet pulp. Experimental parameters including electric field intensity (18–30 kV cm −1 ) and pulse time (806–2418 μs) were used, and the physicochemical properties of PEF ‐treated pectin were evaluated by various instrumental techniques such as scanning electron microscopy, X ‐ray diffraction, dynamic light scattering and Fourier transform infrared spectroscopy. The results showed that the degree of esterification, viscosity average molecular weight and particle size of pectin decreased with the increase in electric field intensity and pulse time. Meanwhile, some sharp interstices were shown on the surface of pectin, and its crystalline regions were destroyed after being treated with PEF . Results revealed that PEF technology is an effective method to obtain low‐molecular‐weight pectin with different degrees of esterification and obtain a desired production in food application.
Ma et al. (Tue,) studied this question.
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