873 results about "Pectin" patented technology

The invention discloses a vitamin K2 composite micro-capsule system with stomach protection and intestine slow release functions and a preparation method and application thereof, the vitamin K2 composite micro-capsule system with stomach protection and intestine slow release functions comprises three layers, namely a core layer, a middle layer and an outer layer from inside to outside in sequence; the core layer is formed by coating vitamin K2 with a zein-lac hydrophobic core, the middle layer is a pea protein-pectin electrostatic compound, and the outer layer is sodium alginate and chitosan double-network gel. The micro-capsule system provided by the invention can be tightly combined in a gastric acid environment after being orally taken, the release of active ingredients in the stomach is reduced, and then the micro-capsule system stays at intestinal mucosa for a long time and slowly releases contents, so that the functions of the micro-capsule system are slowly presented outside, the half-life period is prolonged, and the action effect is improved. Vitamin K2 directly or indirectly participates in and regulates various physiological processes related to health, and plays an important role in the aspects of maintaining bone health, preventing cardiovascular diseases, protecting nerves, improving metabolism and the like.

The invention relates to the technical field of production of organic chili oil bean halves, and discloses an organic chili oil bean halve production process which comprises the following steps: cooking and curing organic broad beans, cooling to make koji, and carrying out heat preservation fermentation to obtain sweet halves; mixing and pickling the organic fresh chilies with sodium chloride to obtain low-salt chilli embryos; mixing the sweet petals with the low-salt chili embryos, and adding an emulsifying active medium to obtain soy sauce mash; performing staged temperature-controlled fermentation and normal-temperature solarization curing on the soy sauce mash; and grinding and sterilizing the fermented and cured material to obtain a finished product of the organic chili oil bean halves. The preparation method comprises the following steps: pre-dispersing rapeseed oil into fine liquid drops by using active yellow mustard micro powder; the calcium carbonate buffering agent releases calcium ions in response to the acidity change of the system, pectin in chili is induced to be subjected to a cross-linking reaction, a three-dimensional gel network is constructed in soy sauce mash, dispersed oil drops are physically embedded, the oil drop merging and migration resistance is increased, and the oil separation rate of the product in the storage process is reduced.

The invention belongs to the technical field of food processing, and particularly relates to a curcumin-loaded protein-polysaccharide nanoparticle delivery system, a preparation method thereof and application of the curcumin-loaded protein-polysaccharide nanoparticle delivery system in neuroprotection. The preparation method comprises the following steps: mixing and dissolving sodium caseinate with one of glucan and pectin, hydrating at 0-4 DEG C for 12-24 hours, and performing ultrasonic and microwave treatment to obtain a pretreatment solution; adjusting the pH value, and heating the pretreatment solution to obtain covalent grafted particles; the protein-polysaccharide covalent grafted particles obtained in the second step are encapsulated with curcumin through a pH shift method, and the protein-polysaccharide-curcumin nanoparticles are obtained. The invention provides a method for carrying out Maillard reaction on sodium caseinate-polysaccharide under the assistance of ultrasound and microwaves, reaction parameters are optimized, and a preparation method of an efficient and stable curcumin delivery system and application of the curcumin delivery system in neuroprotection are constructed.

The invention provides an airflow drying and surface modification technology for lemon fibers, relates to the technical field of lemon surface processing, and realizes the whole process optimization of lemon fiber production through ultrasonic-microwave synergistic extraction, pulse type ultrasonic-hot air coupling airflow drying, low-temperature plasma surface modification and an intelligent control system based on Q-learning. The pectin yield is increased by about 20% through ultrasonic-microwave synergistic extraction, the extraction time is shortened by 50%, flow drying is assisted by double-frequency ultrasonic waves and magnetized water mist, the drying time is shortened by 50%, the energy consumption is reduced by 20%, the fiber softness is improved by 15%, the fiber is endowed with 99% antibacterial rate and excellent hydrophilicity through low-temperature plasma modification, chemical reagents are not needed, and environmental pollution is reduced. The intelligent control system converts waste liquid into ethanol and lactic acid through real-time data optimization and closed-loop resource utilization, zero waste discharge is achieved, the ethanol yield is increased by 12%, the additional value of lemon peel byproducts is remarkably increased, and the method is suitable for the fields of food and materials and conforms to the green chemistry concept.

The invention belongs to the technical field of emulsion materials, and particularly relates to metal-polyphenol network modified coconut protein composite particles as well as a preparation method and application thereof. The preparation method comprises the following steps: preparing a coconut protein-pectin compound by taking coconut protein and pectin as raw materials, adding a tannic acid solution into the coconut protein-pectin compound, mixing, adding a Fe < 3 + > solution, and mixing to obtain metal-polyphenol network modified coconut protein composite particles; according to the preparation method, tannic acid and the coconut protein-pectin compound are subjected to non-covalent interaction, Fe < 3 + > and phenolic hydroxyl groups on the tannic acid are subjected to coordination reaction, a metal-polyphenol network is formed through cross-linking of Fe-O coordination bonds, and a compact modification layer is constructed on the surface of the coconut protein-pectin compound, so that on one hand, waste coconut protein resources are utilized; on the other hand, the problem that composite particles prepared from pectin and coconut protein are prone to depolymerization is solved, the structural stability is improved, and meanwhile iron and polyphenol are supplemented.

The present invention discloses a pectin methylesterase mutant ΔDdPemA, its encoding gene, preparation method, and application. The pectin methylesterase mutant ΔDdPemA is obtained by mutating the amino acid at position 200 in the center of the substrate binding pocket of the wild-type pectin methylesterase DdPemA from a high-molecular-weight, branched valine to a low-molecular-weight alanine, and by mutating the amino acid at position 339 at the substrate inlet and outlet of the substrate binding pocket from a high-molecular-weight, branched valine to a basic lysine. The amino acid sequence and nucleotide sequence of the wild-type pectin methylesterase DdPemA are SEQ ID NO. 1 and SEQ ID NO. 2, respectively. The mutant enzyme provided by the present invention has significantly improved enzyme activity under weakly acidic conditions, solving the problem of insufficient catalytic activity of the wild-type pectin methylesterase under weakly acidic conditions and creating favorable conditions for the application of the enzyme in the fields of food, textiles, and feed processing.

The invention discloses a preparation method of an edible pectin film capable of monitoring and prolonging fruit freshness, which comprises the following steps: carrying out oxidation reaction on pectin and sodium periodate, then terminating the reaction and purifying to obtain oxidized pectin; the preparation method comprises the following steps: dissolving oxidized pectin in water, then adding histidine, and carrying out heating reaction at 60-120 DEG C for 1-3 hours to obtain a reaction product with pH-responsive fluorescence characteristics; adding a calcium chloride aqueous solution as a cross-linking agent into the reaction product, simultaneously adding glycerol as a plasticizer, stirring and mixing for 5-15 minutes at the temperature of 50-70 DEG C, and then stirring and mixing for 1.5-2.5 hours at the temperature of 20-30 DEG C to obtain a uniform film forming solution; pouring the film-forming liquid into a film, and drying to obtain an edible pectin film; the invention also provides the edible pectin film prepared by the preparation method. The prepared edible pectin film is mainly used for packaging fruits, and the freshness of the fruits can be visually displayed through fluorescence change while the fruits are kept fresh.

The invention relates to composition of urolithins comprising urolithins and pectin and formulations of urolithins, specifically chewable formulations, comprising urolithins and a gelling agent. The invention further comprises compositions and chewable formulations comprising urolithins in combination with other active ingredients and processes for the preparation of such compositions and formulations. The invention further comprises methods of using such compositions and formulations in the treatment of conditions and diseases and for the promotion of health and performance, such in the improving muscle function.

The invention relates to the technical field of functional food and biological medicine, in particular to a modified pseudo-ginseng exosome and an intestinal conditioning gel composition and application thereof. According to the gel beverage, an exosome derived from panax notoginseng callus cultured in a laboratory is used as a core active component, is modified through phosphatidylserine-aminated pectin-genipin and is embedded into a hydrogel matrix composed of carboxymethyl chitosan and sodium alginate, so that the exosome is protected from being degraded in the stomach, and the activity of the exosome in the stomach is improved. The exosome can be effectively released under the intestinal pH and flora environment, so that the targeted delivery of the intestinal tract is realized, and the preparation method is suitable for improving the intestinal inflammation and maintaining the intestinal health. The invention can effectively solve the technical problems of uncontrollable raw material quality and safety, low oral delivery stability and active ingredient availability and poor medication compliance of the existing plant exosome.

The invention belongs to the technical field of food packaging and fresh-keeping materials, and discloses an ethylene adsorption and pH / pectinase double-response intelligent antibacterial composite film as well as a preparation method and application thereof. The composite film comprises a base film and a functional carrier distributed in the base film, the functional carrier is a material ZIF-8-cinnamyl aldehyde-pectin capable of adsorbing ethylene and responding to pH and pectin, and the base film comprises a film-forming polymer and a natural antibacterial agent. According to the composite film, efficient adsorption of ethylene released in the storage period of fruits and vegetables is achieved through a porous structure of ZIF-8, meanwhile, a synergistic effect is formed by an acid environment naturally generated in the fruit and vegetable ripening and rotting process and pectinase, and intelligent slow release of cinnamyl aldehyde loaded on ZIF-8 is accurately triggered; cinnamyl aldehyde can form a double-channel intelligent antibacterial system with the natural antibacterial property of chitosan in a film base material and the metal ion antibacterial property of ZIF-8, maturation and aging of typical respiratory climacteric fruits and vegetables can be remarkably delayed, and the antibacterial film has extremely high industrial application potential.

The invention discloses a probiotic animal feed and a preparation method thereof, and belongs to the technical field of animal feeds, the probiotic animal feed comprises the following components by mass: 40-55 parts of caragana microphylla powder, 20-30 parts of fermented soybean meal, 3-5 parts of a composite probiotic preparation, 5-10 parts of a medicinal and edible additive, and 2-3 parts of a mineral premix. According to the composite probiotic preparation, bacillus licheniformis, pediococcus pentosaceus and saccharomyces cerevisiae boulardii synergistically improve the fiber decomposition efficiency, inhibit pathogenic bacteria and reduce ammonia nitrogen emission. The medicinal and edible additive is of a multi-layer micro-capsule structure, the outer layer is carboxymethyl chitosan and copper gluconate modified nano zeolite, active substances in the middle layer are rapidly released through rumen pH response, and the middle layer contains a yucca extract, a liquorice extract and other components and can inhibit urease activity and ammonia-producing bacteria; in the inner layer, a nano-selenium-vitamin E compound, curcumin and the like are slowly released through sodium alginate-pectin gel, so that intestinal metabolism is optimized. The process of pretreating caragana microphylla through steam explosion and performing solid-state fermentation on soybean meal through aspergillus oryzae is utilized, so that grain-free production is realized.

The invention discloses a ferrous glycinate and EDTA ferric sodium compound product and a preparation method thereof. The compound product comprises a core material and a double-layer wall material, the core material is prepared from ferrous glycinate and EDTA (Ethylene Diamine Tetraacetic Acid) ferric sodium; the inner-layer wall material is cyclodextrin and Arabic gum; the outer-layer wall material is pectin and hydroxypropyl methyl cellulose; in the compound product, the mass percentage content of the ferrous glycinate is 20%-25%; the mass percentage content of the EDTA ferric sodium is 8%-10%; the mass percentage content of the inner-layer wall material is 60%-70%; and the mass percentage of the outer layer wall material is 2-5%. The EDTA ferric sodium and the ferrous glycinate are compounded to serve as the core material, and the double-layer embedding wall material is adopted, so that the iron fishy smell of the ferrous glycinate can be effectively covered on the basis of relatively high iron absorption and utilization rate, and relatively good stability can be achieved when the iron-iron composite material is applied to a liquid preparation product.

The invention belongs to the technical field of gel. The invention provides high-strength starch sodium octenylsuccinate gel and a preparation method thereof.The preparation method comprises the steps that S1, corn and cassava starch are mixed according to the mass ratio of 1: (4.4-4.6) to obtain a mixture, and then the mixture and soft water are dispersed according to the mass ratio of 1: 1.1 to obtain starch milk; s2, adjusting the pH value of the starch milk to 9.0 by using a sodium hydroxide solution, then adding octenyl succinic anhydride at 25 DEG C, then adding sucrose ester and pectin, neutralizing the pH value to 4.5 by using an HC1 solution, and carrying out suction filtration, washing and crushing to obtain starch sodium octenyl succinate powder; and S3, gelatinizing the starch sodium octenylsuccinate powder, and storing the gelatinized starch sodium octenylsuccinate powder at low temperature to obtain the high-strength starch sodium octenylsuccinate gel. According to the invention, by reducing the ratio of corn starch to cassava starch, the viscosity of the prepared starch sodium octenylsuccinate is further improved while a lower gelatinization temperature is ensured.

According to the creatine-monohydrate pectin soft sweets and the preparation method, the low-amidation pectin is innovatively used in the field of the creatine-monohydrate pectin soft sweets through corresponding pretreatment, so that the problems caused by reaction and decomposition of an amphoteric compound, namely creatine monohydrate, in an original high-ester pectin system are solved; meanwhile, the problem that conventional low-amidation pectin cannot be gelatinized during pouring is solved, the low-amidation pectin and the creatine monohydrate are innovatively combined, and a gel system capable of containing a high-concentration creatine monohydrate compound is prepared. And meanwhile, by adopting a sugar-free formula technology, the requirement that sports people need to supplement creatine monohydrate but do not wish to intake sugar is met.

The invention discloses a preparation method of a metagen microcapsule. The metagen microcapsule is prepared from a wall material and a core material through electrostatic spinning, the core material comprises a metagen compound coating at least two layers of chitosan-casein / pectin compound nanoparticles; the wall material comprises polyvinyl alcohol and polycyclohexane; the mass ratio of the metagen compound to the polyvinyl alcohol to the polycycloethane is (4-7.5): (0-3): (0-7). The three materials of chitosan, casein and pectin have excellent affinity with human tissues and cells, the survival rate of probiotics can be remarkably increased, and accurate controlled release of active substances is achieved. By optimizing a coating process and adopting an electrostatic spinning technology, the probiotics coated with chitosan, casein and pectin nanoparticles are prepared into the probiotic composite fiber, so that the storage capacity and the release efficiency of the probiotics are effectively improved, and meanwhile, the stability and the consistency of the product quality are ensured.

The application belongs to the technical field of food processing, and particularly relates to an oat protein-pectin-proanthocyanidin compound and a preparation method thereof. The oat protein is mixed with water, and an alkali liquor is added to adjust the pH to obtain a protein material solution for medium grinding. Then, pectin is added to the ground protein material solution, and proanthocyanidin powder is added after the pH is adjusted, and secondary medium grinding is performed to obtain an oat protein-pectin-proanthocyanidin solution. Then, hydrochloric acid is slowly added to adjust the pH to 6.8-7.0. Finally, the protein solution is centrifuged, and the supernatant is spray dried to obtain the oat protein-pectin-proanthocyanidin compound. The oat protein-pectin-proanthocyanidin compound prepared by the method is a brand-new protein system, and solves the problems of poor dispersibility, nutritional defects and poor emulsifying property of oat protein, and has a wide application prospect.

The invention discloses an elastic chewable nicotine oral product and a preparation method thereof. The elastic chewable nicotine oral product comprises a nicotine source and an additive, the nicotine source is dissolved in the mixed solution of the additive, so that the nicotine oral product forms a soft elastomer, and the nicotine is slowly released in the oral cavity through chewing; the nicotine source is extracted or chemically synthesized from tobacco; the additive comprises a gelling agent, and the gelling agent comprises one or a combination of more of gelatin, agar, konjac polysaccharide, xanthan gum, pectin, carrageenan, sodium alginate, semen plantaginis polysaccharide, guar gum, gellan gum, curdlan, whey protein, casein or soybean protein. The gel is added into the carrier to realize physical embedding of the nicotine, the elastic and chewable oral nicotine product can be obtained without bonding fixation, and the nicotine is released through gel swelling-diffusion regulation, so that the oral nicotine product has no residue in the oral cavity and does not pollute the package when being used, and the purposes of dynamically releasing the nicotine and improving the consumption experience are realized.

The present disclosure generally relates to the use of plant fibers or starch for enhancing the taste or texture of fermented dairy products and dairy analogue products. In some embodiments, the dairy product analog product is a vegetarian yogurt product formed by fermentation of plant milk (e.g., soymilk, almond milk, hazelnut milk, sesame milk, pistachio milk, potato milk, banana milk, flaxseed milk, macadamia nut milk, cashew milk, oat milk, hemp plant milk, coconut milk, and pea source milk). In some embodiments, the plant fibers include pectin, inulin, fruit fibers (e.g., apple or citrus fibers), starch, oat fibers, pea fibers, alginate fibers, and any combination thereof. In some embodiments, the enhancement of taste or texture includes reduction of green plant taste, reduction of sourness, increase of sweetness, reduction of bitter taste, reduction of astringent taste, increase of compactness, reduction of granular sensation, increase of consistency, increase of mouth feel, or any combination thereof. In certain related forms, the present disclosure provides edible compositions comprising fermented plant milk and plant fibers or starch.

The present invention relates to a process for producing a brightened functional plant fiber and to a brightened functional plant fiber obtainable from this process. The invention also relates to a brightened functional plant fiber with a brightness value of L* > 68. Furthermore, the invention relates to the use of the brightened functional plant fiber as a thickening or structuring agent in various industrial products. Furthermore, the invention relates to a mixture of the brightened functional plant fiber with a soluble pectin. Furthermore, the invention relates to a food, dietary supplement, feed product, beverage, cosmetic product, pharmaceutical product, or medical device produced using the brightened functional plant fiber according to the invention.

The invention belongs to the technical field of fruit tree cultivation and plant growth regulation, and particularly relates to a plant growth regulator containing 5-ALA and application of the plant growth regulator in prunus humilis planting. According to the method disclosed by the invention, the nutritional quality of fruits is remarkably improved by spraying a 100 mg / L 5-ALA solution on the whole cerasus humilis plant. Compared with clear water, the sugar content of the cerasus humilis fruits treated by the 5-ALA in the full ripening stage is increased by 44.01%, the acidity is reduced by 23.75%, the soluble solids are increased by 60.22%, and the flavor of the fruits is remarkably improved; meanwhile, the total calcium content of the fruits is increased by 30.22%, the water-soluble calcium content is increased by 91.12%, the pectin calcium content is reduced by 30.04%, and the active calcium content is increased by 50.74%; the content of soluble protein is increased by 30.98%, so that the acidity is reduced, and sugar, calcium and protein are synergistically improved.

The invention discloses a method for enhancing swelling resistance of noodles, and belongs to the technical field of food. According to the invention, noodles containing natural polysaccharides (sodium alginate, pectin and the like) are soaked in a solution containing glucolactone and calcium carbonate so as to promote the noodles to react, and a uniform gel barrier is formed on the surfaces / interiors of the noodles through slow and controllable in-situ crosslinking of the polysaccharides and calcium ions, so that the effects of inhibiting moisture permeation and reducing the swelling rate are achieved; finally, the anti-swelling noodles are prepared. Besides, the prepared anti-swelling noodles are moderate in hardness and more uniform in cross-linking after being cooked, have boiling fastness and shape retention, are relatively low in viscosity, are not sticky after being cooked, are free of bitter taste and peculiar smell, and are good in chewing taste, so that the anti-swelling noodles have wide market value and prospects in the technical field of foods.

The invention relates to a metal ion regulation-based ayu pectin gel forming method and application thereof. The method comprises using monovalent or divalent metal ions (such as Ca < 2 + >, Mg < 2 + >, Na < + >, K < + > and the like) to regulate the formation of the Ayu pectin gel. The preparation method comprises the following specific preparation steps: firstly, dissolving Aiyu pectin in deionized water, and uniformly stirring to prepare a pectin solution; then adding a required metal ion solution, and regulating and controlling the concentrations of different metal ions, so that the metal ions interact with pectin molecules; and standing the mixed solution at room temperature for a certain time, and inducing to form stable pectin gel. The method has the advantages that crosslinking of pectin molecular chains is regulated and controlled through metal ions, and the mechanical property and the water holding capacity of the gel can be remarkably improved; in addition, extra energy input is not needed, and the preparation process is simple, efficient, environment-friendly and green; the finally formed pectin gel has good thermal stability and structural strength, and is suitable for food, health care products and other fields.

The invention belongs to the technical field of agricultural and sideline food processing, and discloses sweet potato pectin with high intestinal fermentation characteristic based on a magnetic induction electric field, and a preparation method and application thereof. The preparation method comprises the following steps: S1, mixing starch-removed sweet potato residues with an acid solution, performing magnetic induction electric field treatment, and centrifugally collecting supernate; s2, mixing and stirring the supernate obtained in the step S1 and an ethanol water solution, then carrying out alcohol precipitation standing treatment, and centrifugally collecting a precipitate; mixing the precipitate with water, and performing dialysis and concentration treatment to obtain a concentrate; and carrying out freeze drying treatment on the concentrate to obtain the sweet potato pectin. According to the method, a magnetic induction electric field technology is combined with traditional acid solution extraction, so that the intestinal fermentation characteristic of the sweet potato pectin is effectively enhanced.

The invention discloses a high-nutrition additive-free candy jam based on seaweed dietary fibers and a preparation method of the high-nutrition additive-free candy jam. The jam comprises the following components in parts by weight: 55-70 parts of a fruit base material, 0.7-1.3 parts of sugar beet-sourced low-methoxy amidated pectin, 2.2-4.2 parts of a seaweed dietary fiber compound system, 0.06-0.18 part of calcium salt, 0.08-0.25 part of an anthocyanin stable system and the balance of water, and exogenous saccharides and artificial or natural sugar substitutes are not added. Wherein the methoxylation degree of pectin is smaller than or equal to 35%, the amidation degree of pectin is 5-20%, and the seaweed dietary fiber compound system comprises brown seaweed soluble dietary fibers and red seaweed galactan dietary fibers. The preparation method comprises the following steps: pulping at low temperature and adjusting acid, dispersing and hydrating polysaccharide, adding glue in batches, degassing and controlling oxygen in stages, introducing laccase for covalent cross-linking, adding calcium in stages to form ionic cross-linking, adding an anthocyanin stabilizing system, filling at low temperature, and carrying out 580-620MPa ultrahigh pressure treatment. A stable gel structure and good water binding capacity are obtained under the condition of no exogenous sugar, bleeding is reduced, anthocyanin and color stability are improved, and meanwhile non-thermal sterilization and storage period safety are achieved.

The invention relates to the technical field of food, and particularly discloses high-water-absorption gel as well as a preparation method and application thereof. The invention relates to a high-water-absorption gel as well as a preparation method and application thereof. The high-water-absorption gel comprises the following raw materials in parts by weight: 3-6 parts of low-ester pectin, 5-8 parts of glucose, 2-5 parts of calcium lactate, 200-230 parts of sodium carboxymethyl cellulose, 0.5-1.5 parts of a water absorption enhancer and 1900-2100 parts of water. In addition, the preparation method disclosed by the invention has the advantages of improving the water absorption capacity and the water absorption rate of the gel.

Methods of making films with feedstock comprising biomass. The methods include treating a feedstock comprising biomass with an acidic aqueous solution to yield a solid phase and a liquor, generating a forming fluid with the liquor, and generating a film from the forming fluid. Some versions include comminuting the solid phase to generate a comminuted solid phase and including the comminuted solid phase in the forming fluid. The biomass preferably contains relatively high amounts of pectin and protein. The films can be in the form of standalone films or coatings on substrates such as paper. The films provide oil and grease resistance and air impermeability, among other advantages.

The utility model discloses a pectin extraction device and aims to provide a pectin extraction solution which is high in efficiency, energy-saving and environment-friendly. The device comprises a smashing assembly, a heat treatment assembly and a separation assembly, pomace is smashed through the smashing assembly, the smashed pomace is heated through the heat treatment assembly, and pectin and the pomace are separated through the separation assembly. Due to the design of the device, the pectin extraction process is automatic and continuous, the extraction efficiency and purity are improved, the energy consumption and environmental pollution are reduced, the operation process is simplified, and the maintenance cost is reduced. The pectin extraction device disclosed by the utility model is suitable for large-scale production of pectin in the food industry, and has a good market application prospect.

The invention relates to the technical field of beverage processing, in particular to a poplar branch sweet dew beverage which comprises the following components in percentage by mass: 30-35% of mango pulp, 15-18% of coconut milk, 8-10% of sago, 3-5% of grapefruit pulp granules, 0.05-0.08% of a compound stabilizer, 4-6% of erythritol and 0.01% of calcium lactate. Wherein the compound stabilizer is composed of high-acyl gellan gum and low-ester pectin according to the mass ratio of 3: 1, and the mango pulp contains 20% of diced mangoes with the particle size of 3-5 mm < 3 >; the particle size of the grapefruit pulp particles is 1-2 mm. According to the method, the static limitation of the traditional Stokes law is broken through, the sedimentation velocity prediction error is compressed from + / -25% to + / -8% through the dynamic equivalent radius, the temperature-shear coupling function and the network inhibition factor, and a precise regulation and control tool is provided for development of high-stability pulp beverages.

The invention belongs to the technical field of natural adhesives, and discloses a natural adhesive with coconut pectin biomass as a raw material and a preparation method thereof.The preparation method comprises the steps that coconut shell fibers, coconut meat residues and other coconut fruit waste are utilized, and active polysaccharide and vegetable protein are obtained through an oxidized saline water extraction technology; the composite adhesive is formed by self-assembly crosslinking of the modified starch, the polyvinyl alcohol, the modified starch and the epoxidized glyceryl polyether. The adhesive is high in bonding strength, the initial strength of 80% or above can still be kept after the adhesive is soaked in water, the content of VOCs is lower than 10 g / L, and the environment-friendly requirement is met. The problem of environmental pollution of a traditional petroleum-based adhesive is solved, meanwhile, the technical defects that an existing bio-based adhesive is insufficient in strength and poor in water resistance are overcome, a green and environment-friendly adhesive substitute is provided for the wood industry, and the production cost is remarkably reduced.

The application discloses a method for producing pectin oligosaccharides by microbial degradation of pomace and application thereof. The method comprises the following steps: adding microbacterium A5 to a culture medium containing pomace to perform fermentation to obtain a fermentation liquor, performing fractional pressing filtration and filter sterilization on the fermentation liquor, performing ethanol precipitation to extract a pectin crude product, removing protein, performing ion exchange chromatography, dialysis desalting, freeze drying and the like to purify two pectin oligosaccharides POS-1 and POS-2 with a purity greater than 95%; the pectin oligosaccharides POS-1 and POS-2 have strong scavenging capacity on hydroxyl radicals and DPPH free radicals and the capacity of inhibiting the activity of respiratory RNA viruses such as influenza virus H1N1 and respiratory syncytial virus RSV, and can be applied to medicines or health foods.