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《Journal of Functional Polymers》 2008-04
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Effect of Middle-Methoxyl Pectin Gel on Diffusion of Glucose

SUN Lei1,ZHAI Li-ru2,HAN Jian2,DONG Li-song2,SU Wei-ping2(1.Graduate School of Chinese Academy of Science,Beijing 100039,China;2.Polymer Engineering Laboratory,Changchun Institute of Applied Chemistry, Chinese Academy of Sciences,Changchun 130022,China)  
By controlling pH value multivalence cation concentration and gel-sol temperature of pectin solution,the gel character of a middle-methoxyl pectin was studied.On the basis of its gel characters,the formation and diffusion of glucose in different condensed matter systems were also investigated by means of simulation in vitro.The results indicate that this middle-methoxyl pectin gel is sensitive to pH value and multivalence cation,and that it is reversible gel when temperature is changed.Comparing with other systems,the system of middle-methoxyl pectin-Ca2+ has obvious effects in reducing the diffusion rate of glucose and the generate rate of glucose from amylum.Consequently,it can be deduced that the middle-methoxyl pectin-Ca2+ may weaken the peak value of postprandial serum glucose.
【Fund】: 中国科学院西部行动项目(KGCS2-SW-503)
【CateGory Index】: R96
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