Study of chemical characteristics, gelation properties and biological application of calcium pectate prepared using apple or citrus pectin.

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作者： Shan,Zhao ^[1] ; Fan,Yang ^[2] ; Yang,Liu ^[3] ; Dongsheng,Sun ^[3] ; Zhilong,Xiu ^[4] ; Xiaojun,Ma ^[2] ; Ying,Zhang ^[5] ; Guangwei,Sun ^[6]

作者单位： Scientific Research Center for Translational Medicine, Dalian Institute of Chemical Physics (DICP), Chinese Academy of Sciences (CAS), Dalian 116023, PR China; University of the Chinese Academy of Sciences, Beijing 100049, PR China; School of Life Science and Biotechnology, Dalian University of Technology, Dalian 116023, PR China. ^[1] Dalian Institute of Chemical Physics (DICP), Chinese Academy of Sciences (CAS), Dalian 116023, PR China. ^[2] Scientific Research Center for Translational Medicine, Dalian Institute of Chemical Physics (DICP), Chinese Academy of Sciences (CAS), Dalian 116023, PR China. ^[3] School of Life Science and Biotechnology, Dalian University of Technology, Dalian 116023, PR China. ^[4] Scientific Research Center for Translational Medicine, Dalian Institute of Chemical Physics (DICP), Chinese Academy of Sciences (CAS), Dalian 116023, PR China. Electronic address: zhangying@dicp.ac.cn. ^[5] Scientific Research Center for Translational Medicine, Dalian Institute of Chemical Physics (DICP), Chinese Academy of Sciences (CAS), Dalian 116023, PR China. Electronic address: sungw@dicp.ac.cn. ^[6]

关键词 Calcium pectate Chemical characteristics Gelation properties Pectin Source