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Acidity oligosaccharide of pectin and its use

A technology of pectin and oligosaccharides, applied in application, food preservation, food science, etc., can solve the problems of restricting the use and promotion of natural food preservatives, and achieve good inhibitory effect and great application prospects

Inactive Publication Date: 2008-04-02
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

All of these have greatly limited the use and promotion of these natural food preservatives in actual production.
In fact, this is also one of the main reasons why natural food preservatives at home and abroad have not been able to effectively replace chemically synthesized preservatives for many years

Method used

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  • Acidity oligosaccharide of pectin and its use

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of pectin acid oligosaccharide is made by following method:

[0016] (1) Take an aqueous pectin solution with a mass percent concentration of 1%, adjust the pH to 3, and decompose at 110° C. for 3 hours to obtain a pectin decomposition product;

[0017] (2) Treat the decomposed pectin with a hollow fiber membrane, reclaim the oligosaccharide mixture with a molecular weight below 8000 Daltons, and separate it with a Bio-gel P-2 gel column to obtain a pectin acidity with a degree of overlap of 2-20 oligosaccharides.

Embodiment 2

[0019] A kind of pectin acid oligosaccharide is made by following method:

[0020] (1) Take an aqueous pectin solution with a mass percentage concentration of 2%, adjust the pH to 2, and decompose at 95°C for 24 hours to obtain a pectin decomposition product;

[0021] (2) The pectin decomposed product is treated with a hollow fiber membrane, and the oligosaccharide mixture with a molecular weight of 6000 Daltons or less is recovered, separated by Sephadex G-25 gel column chromatography to obtain a pectin acidity with a coincidence degree of 2-20 oligosaccharides.

Embodiment 3

[0023] A kind of pectin acid oligosaccharide is made by following method:

[0024] (1) Take an aqueous pectin solution with a mass percent concentration of 1%, adjust the pH to 4, and decompose at 130° C. for 15 minutes to obtain a pectin decomposition product;

[0025] (2) Treat the decomposed pectin with a hollow fiber membrane, reclaim the oligosaccharide mixture with a molecular weight below 6000 Daltons, and separate it with Bio-gel P-2 gel column chromatography to obtain a pectin with a coincidence degree of 2-20. Gum acid oligosaccharides.

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Abstract

The invention discloses pectin acid oligosaccharide and the application thereof, wherein, the pectin acid oligosaccharide is produced by the method as follows: firstly, water solution of pectin is taken with the pH regulated, decomposed under 95-130DEG C to obtain the composed substances of the pectin and; secondly, the decomposed substances of the pectin is treated with a hollow fiber film or a porcelain filtration film to harvest the mixture of the oligosaccharides, and obtain the pectin acid oligosaccharide with the superposition degree of 2-20 through gel column chromatography with a Bio-gel P-2 column or a Sephadex G-25 column, the invention is easily accessible with satisfactory inhibitive effect on multiple corrosive microorganisms in food, and is a food antiseptic which is excellent, green, natural and safe.

Description

technical field [0001] The invention belongs to food preservatives, and relates to a pectin acid oligosaccharide and its application in the preparation of natural food preservatives. Background technique [0002] The current status of the world food preservative market is still dominated by chemical compounds. However, due to the defects of chemically synthesized preservatives, as well as the abuse and overuse of some food processing and manufacturing industries, incidents of chemical preservatives endangering human health have occurred frequently in recent years. On the other hand, some existing natural food preservatives at home and abroad have the disadvantages of weak antibacterial property, narrow antibacterial spectrum and low applicability. For example, natamycin is only effective against molds but has no antibacterial effect on bacteria (Zhao Hua, He Congfen, Lan Sheyi, Dong Yinmao. Antibacterial effect test of natural preservative natamycin, Journal of Beijing Tech...

Claims

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Application Information

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IPC IPC(8): C12P19/00A23L3/3562
Inventor 李拖平王娜
Owner TIANJIN AGRICULTURE COLLEGE
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