This product is not tested for galacturonic acid on a lot-specific basis. However, historical information suggests an approximate range of 75 - 80%.
价格与库存信息目前不能提供
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生物来源
plant fruit (Apple)
质量水平
表单
powder
标记范围
50-75% esterification
杂质
≤10% water
灼烧残渣
≤7.0%
颜色
white to light brown
溶解性
water: 0.02 g/10 mL, clear to hazy, colorless to faint yellow or tan
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相关类别
应用
- 水果保鲜用多糖基可食用生物聚合物涂料：综述。：这篇综述讨论了使用苹果果胶作为生物聚合物涂料的组分延长水果的保质期（Pillai et al., 2024）。
- 基于蓝莓花青素的活性智能小麦面筋蛋白膜：制备、表征和虾新鲜度监测应用。：虽然这项研究侧重于蓝莓花青素，但它为果胶基薄膜在食品保存方面的应用提供了见解（Hu et al., 2024）。
分析说明
溶解性
H2O：0.02g / 10ml，透明至非常混浊，无色至淡黄色至淡褐色
H2O：0.02g / 10ml，透明至非常混浊，无色至淡黄色至淡褐色
储存分类代码
11 - Combustible Solids
WGK
nwg
闪点(°F)
Not applicable
闪点(°C)
Not applicable
其他客户在看
Laifeng Lu et al.
Food chemistry, 337, 127992-127992 (2020-09-14)
Mechanical wounding causes significant economic losses of fresh produce due to accelerated senescence and spoilage as well as loss of nutritional value. Here, pre-application of oligogalacturonides (OGs) enzymatically hydrolyzed from apple pectin effectively reduced the healing times of mechanical wounds
Caroline C Kim et al.
The ISME journal, 13(6), 1437-1456 (2019-02-08)
Pectin is abundant in modern day diets, as it comprises the middle lamellae and one-third of the dry carbohydrate weight of fruit and vegetable cell walls. Currently there is no specialized model organism for studying pectin fermentation in the human
Habibu Aliyu et al.
Frontiers in bioengineering and biotechnology, 8, 226-226 (2020-04-23)
Basidiomycetes populate a wide range of ecological niches but unlike ascomycetes, their capabilities to decay plant polymers and their potential for biotechnological approaches receive less attention. Particularly, identification and isolation of CAZymes is of biotechnological relevance and has the potential
Johanita Kruger et al.
Journal of agricultural and food chemistry, 67(20), 5792-5800 (2019-05-07)
Green leafy vegetables have low β-carotene bioavailability, which we hypothesized to be, at least in part, due to high contents of fiber, minerals, and phenolics. We investigated the effects of pectin (40-120 μg/mL), iron (50-150 μg/mL), ferulic acid (30-90 μg/mL)
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What is the galacturonic acid content (%) in this apple pomace pectin?
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