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Process for degreasing low methoxyl pectin

A low-methoxyl pectin and deesterification technology, which is applied in the deesterification process of pectin and the field of deesterification process of low methoxyl pectin, can solve the problem of low gum content, lower pectin gelation degree and esterification Problems such as chemical degree, pectin destruction, etc., achieve the effect of reducing production cost, improving production efficiency and reducing dosage

Inactive Publication Date: 2011-09-07
ANHUI JINFENG PECTIN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] First, in the extraction process, pectinase is directly added, and the raw materials for producing pectin have relatively high quality requirements. Some raw materials with low gum content, in the extraction process, due to the long-term action of pectinase, cause a large amount of The pectin is destroyed, making it impossible to extract the pectin in the end
[0007] Second, in the extraction process, direct deesterification, because the time required for pectin extraction is relatively long, pectinase will destroy the pectin molecular chain in a large amount, reduce the degree of gelation and esterification of pectin, and seriously affect the quality of pectin. glue quality
[0008] Third, in the extraction process, pectinase is used for deesterification. Due to the high temperature required in the extraction process, the activity of pectinase is severely damaged, so that a large amount of pectinase does not play a corresponding role, resulting in fruit Too much glue enzyme

Method used

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  • Process for degreasing low methoxyl pectin
  • Process for degreasing low methoxyl pectin
  • Process for degreasing low methoxyl pectin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1, the apple pomace crushed to 60 mesh and 70°C water were soaked and stirred for 50 minutes at a weight ratio of 1:20 to remove part of the pigment, and the cleaned pomace was squeezed to a water content of 75%; and then mixed with Water is mixed at a weight ratio of 1:20, acid is added to adjust the pH value to 2.0, and the temperature is kept at 70°C for 1.5 hours. After the extraction is completed, the extract and residue are separated and filtered and clarified through a leaf filter, and then the concentration ratio is doubled. , and concentrated in vacuo. Adjust the pH value of the obtained high-methoxyl pectin concentrate to 3.0, add pectin methylesterase at 0.5‰ of the weight of the pectin concentrate, keep warm at 30°C, and determine the holding time according to the degree of esterification required by the product. After the deesterification is completed, the pH value of the pectin solution is adjusted to 4.0, 50% alcohol preheated to 30°C and the pect...

Embodiment 2

[0023] Example 2, the apple pomace crushed to 60 mesh and 70°C water were soaked and stirred for 50 minutes at a weight ratio of 1:20 to remove part of the pigment, and the cleaned pomace squeezer was pressed to a water content of 75%; and then mixed with Water is mixed at a weight ratio of 1:20, acid is added to adjust the pH value to 2.4, and the temperature is kept at 80°C for 2.5 hours. After the extraction is completed, the extract and residue are separated and filtered and clarified by a leaf filter, and then the concentration ratio is 2.4 times. , and concentrated in vacuo. Adjust the pH value of the obtained high methoxyl pectin concentrate to 3.9, add pectin methylesterase at 0.5‰ of the weight of the pectin concentrate, keep warm at 40°C, and determine the holding time according to the degree of esterification required by the product. After the deesterification is completed, adjust the pH value of the pectin solution to 4.2, mix and stir the 50% alcohol preheated to ...

Embodiment 3

[0026] Example 3, the apple pomace crushed to 60 mesh and 70°C water were soaked and stirred for 50 minutes at a weight ratio of 1:20 to remove part of the pigment, and the cleaned pomace was squeezed to a water content of 75%; and then mixed with Water is mixed at a weight ratio of 1:20, acid is added to adjust the pH value to 2.9, and the temperature is kept at 90°C for 5 hours. After the extraction is completed, the extract and residue are separated and filtered and clarified by a leaf filter, and then the concentration ratio is 4 times. Concentrate in vacuo. Adjust the pH value of the obtained high-methoxyl pectin concentrate to 5.0, add pectin methylesterase at 0.5‰ of the weight of the pectin concentrate, keep warm at 50°C, and determine the holding time according to the degree of esterification required by the product. After the deesterification is completed, the pH value of the pectin solution is adjusted to 5.0, 50% alcohol preheated to 50°C and the pectin solution ar...

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PUM

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Abstract

The invention relates to a process for degreasing low methoxyl pectin. The process comprises the following steps of: a, pomace cleaning; b, pectin extraction and pigment removal; c, pectin methylesterase catalyzed hydrolysis: regulating the pH value of the prepared high methoxyl pectin concentrate to be between 3.0 and 4.5, adding pectin methylesterase in an amount which is 0.05 percent of the weight of the pectin concentrate, and preserving the heat at the temperature of between 30 and 45 DEG C; d, ethanol sedimentation; and e, finished product formation. The process for degreasing the low methoxyl pectin has low requirement for the raw materials for producing the pectin, destroys the pectin molecular chain in the degreasing process, and keeps the activity of the pectase.

Description

technical field [0001] The invention relates to a method, in particular to a deesterification process of pectin, more specifically to a deesterification process of low methoxyl pectin. technical background [0002] There are usually three methods for deesterifying pectin: acid method, enzymatic method and alkaline method, each of which has advantages and disadvantages. The content of polygalacturonic acid in acid deesterified pectin is high, but the reaction speed is slow. Under the same temperature and concentration, its deesterification speed is less than 0.01% of that in alkaline deesterification. Raising the temperature can speed up the reaction speed. , but at the same time the depolymerization of pectin chains is greatly accelerated; the enzymatic deesterification process is simple, but the gelation strength of the obtained pectin is lower than other methods due to the non-random distribution of methoxy groups in the molecule; the commonly used alkaline method in produ...

Claims

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Application Information

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IPC IPC(8): C12P19/04
Inventor 黄丹枫钟山傅国明钟延民常晓明
Owner ANHUI JINFENG PECTIN
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