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Production technology of amidated pectin

A technology of amidated pectin and high-ester pectin, which is applied in the field of food additives, can solve the problems of not considering the avoidance of β-elimination reaction, not considering the β-elimination reaction, and difficult to guarantee product quality, etc., to break the international monopoly, The effect of reducing the degree of degradation and improving the quality

Inactive Publication Date: 2008-07-02
XIHUA UNIV
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  • Description
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Problems solved by technology

These two documents used citrus peel and bean curd leaves as raw materials to extract the pectin substances, and discussed the amidation conditions of the obtained pectin solution, mainly involving temperature, time and pH value, etc., but did not consider avoiding The β-elimination reaction accompanied by pectin deesterification degrades pectin macromolecules into small molecules, which reduces the gelling ability of the product and makes it difficult to guarantee product quality
The patent ZL98807697.7 " method for obtaining selected pectin fractions, such fractions and uses thereof " (publication number CN1100796C ) of Denmark Denisco Company provides extraction fractions, characteristics, applications, degree of esterification and range of degrees of amidation, but also does not take into account the concomitant β-elimination of pectin deesterification

Method used

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  • Production technology of amidated pectin
  • Production technology of amidated pectin
  • Production technology of amidated pectin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1 The preparation of pectin of the present invention

[0023] The preparation method of amidated pectin of the present invention is as follows

[0024] The first step is to prepare the solution: if figure 2 As shown, first measure the dry high-ester pectin that passed through the 60-mesh sieve, and weigh it according to the ratio of high-ester pectin weight: pure water weight = 6: 100, and use the high-ester pectin that has been weighed first Soak the high-ester pectin in a part of pure water for 10 hours. After the high-ester pectin is fully dissolved, add the remaining pure water into the container soaked in the high-ester pectin to prepare a high-ester pectin solution, and store it at 5°C for later use. Next, the alcoholic ammonia solution was prepared by mixing concentrated ammonia water and 60% isopropanol at a ratio of 1:3 to obtain an alcoholic ammonia solution, and stored it at 5° C. for future use.

[0025] The second step is amidation reaction: t...

Embodiment 2

[0028] The preparation of embodiment 2 pectin

[0029] The preparation method is the same as in Example 1, except that the reaction temperature is 25°C.

[0030] When the pectin prepared by embodiment 1 and embodiment 2 is deesterified, the intrinsic viscosity curve is shown in figure 1 .

[0031] figure 1 It reflects the change trend of intrinsic viscosity of pectin in the process of amidation deesterification, by figure 1 It can be seen that the intrinsic viscosity of pectin decreases with the progress of deesterification. The intrinsic viscosity of pectin decreases greatly in the first 60 minutes of deesterification, and then decreases slowly; Conducive to the maintenance of pectin viscosity.

[0032] Since the molecular weight of pectin and the gel strength are directly related to the viscosity of the pectin solution, the viscosity of the pectin solution can indirectly but conveniently and quickly reflect the degradation of pectin during deesterification (β-elimination...

Embodiment 3

[0040] Embodiment 3 The preparation of pectin of the present invention

[0041] The preparation method is the same as in Example 1, except that ethanol is used instead of isopropanol, and it is found that the filtration of flocs is difficult, and the yield of finished amidated pectin is greatly reduced, and the effect is not as good as using isopropanol.

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Abstract

The production process of amidated pectin includes the following procedures; (a). dissolving hyperlipopectin in water completely; (b). mixing concentrated ammonia water and 50%-70% isopropanol according to the ratio of 1:2.5-4.0 to obtain alcohol ammonia solution; (c). mixing said alcohol ammonia solution and hyperlipopectin solution, continuously stirring for 40-160min below 5deg.C and making amidation reaction; and (d). washing flocculate obtained by reaction, filtering, drying to make its water content be less than 12% w / w, pulverizing, sieving and packaging so as to obtain the invented product.

Description

technical field [0001] The invention relates to a production process of amidated pectin, which belongs to the field of food additives. technical background [0002] As a food additive, pectin is a complex polysaccharide polymer, which is usually classified according to its degree of esterification (DE value). Generally, it can be divided into two categories: high-ester pectin with a degree of esterification > 50% and low-ester pectin with a degree of esterification < 50%. The latter includes amidated pectin and ordinary low-ester pectin. [0003] Usually, the pectin that naturally exists in natural fruits is high-ester pectin. The raw materials for industrial pectin production are mainly citrus and apple skin residues. Get low-ester pectin. Amidated pectin is the product of treating high-ester pectin with ammonia water under alkaline conditions to convert part of the methyl esters into primary amides. [0004] Compared with other types of pectin, in addition to bein...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B37/06A23L1/0524A23L29/231
Inventor 雷激马力陈祥贵袁永俊车振明张国栋
Owner XIHUA UNIV
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