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Esterification method of pectin

A technology of esterification and pectin, which is applied in the field of pectin structure modification and physical and chemical property modification, pectin esterification method and esterification products, to achieve the effect of improving the efficiency of esterification reaction and shortening the time of esterification reaction

Inactive Publication Date: 2017-11-17
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Another method is to directly react with alcohol in an alcohol solution under acid catalysis, but the existing method generally reacts at room temperature for several days, or reacts for tens of hours under heating conditions, and the degree of esterification generally does not exceed 80%.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Citrus peel pectin with a degree of esterification of 60% was dissolved in water, and then vacuum freeze-dried to obtain pectin solids; the pectin solids obtained by vacuum freeze-drying were dispersed in methanol solution at a solid-to-liquid ratio of 1:20, and the relative HCl with a methanol volume of 0.2 mol / L was stirred and reacted at 60°C for 8 h, and pectin with a degree of esterification of 93% was obtained by filtration; the methanol solution obtained by filtration could be used for the next esterification reaction.

Embodiment 2

[0026] Apple peel pectin with a degree of esterification of 65% was dissolved in water, and then vacuum freeze-dried to obtain pectin solids; the pectin solids obtained by vacuum freeze-drying were dispersed in methanol solution at a solid-to-liquid ratio of 1:25, and the relative Methanol with a volume of 0.3mol / L of H 2 SO 4 , stirred and reacted at 35°C for 12 hours, filtered to obtain pectin with a degree of esterification of 77%; filtered the obtained methanol solution, which could be used for the next esterification reaction.

Embodiment 3

[0028] The sunflower disc pectin with a degree of esterification of 30% was dissolved in water, and then vacuum freeze-dried to obtain a solid pectin; the pectin solid obtained by vacuum freeze-drying was dispersed in an ethanol solution at a solid-to-liquid ratio of 1:30, and the relative HCl with an ethanol volume of 0.3 mol / L was stirred and reacted at 70°C for 10 h, and pectin with a degree of esterification of 43% was obtained by filtration; the ethanol solution obtained by filtration could be used for the next esterification reaction.

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Abstract

The invention belongs to the technical field of pectin and particularly relates to an esterification method of pectin. The esterification method comprises the steps as follows: firstly, pectin is dissolved in water, vacuum freeze drying is performed, and a pectin solid is obtained; the pectin solid obtained through vacuum freeze drying is dispersed in an alcoholic solution in the solid-liquid ratio being 1:(1-50), inorganic acid is added for an esterification reaction, filtration is performed, and esterified pectin is obtained; the alcoholic solution obtained after filtration can be used for the pectin esterification reaction repeatedly. The esterification method has the advantages that the operation is convenient, the alcoholic solution can be recycled repeatedly, and no pollution is caused. The method can be used for preparing pectin esterified products with the esterification degree being 20%-95%, and esterification groups linked with galacturonic acid units correspond to used alcohol types.

Description

technical field [0001] The invention belongs to the technical field of food colloids, and in particular relates to an esterification method of pectin and an esterification product, in particular to the realization of pectin structure modification and physical and chemical property transformation through esterification. Background technique [0002] Pectin is a natural and safe polysaccharide that thickens, gels and stabilizes in food processing. The structure of natural pectin generally includes three components: (1) the homogalacturonic acid region (HG region) connected by galacturonic acid through β (1,4) glycosidic bonds; The rhamnogalacturonic acid I region (RG-I region) is composed of rhamnose and galacturonic acid alternately, and there are several to dozens of branched chains of galactose polymerized on the rhamnose, or several (3) Rhamnogalacturonic acid II composed of galactose, rhamnose, xylose, mannose and other monosaccharides linked by different glycosidic bond...

Claims

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Application Information

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IPC IPC(8): C08B37/06
CPCC08B37/0045
Inventor 华霄丁萍杨蕙杨瑞金刘雅娴何禾
Owner JIANGNAN UNIV
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