Method of producing acidity oligosaccharide of pectin
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A technology of pectin and oligosaccharides, which is applied in food preservation, food science, application, etc., can solve the problems of limiting the use and promotion of natural food preservatives, and achieve good inhibitory effects and great application prospects
Inactive Publication Date: 2008-04-02
TIANJIN AGRICULTURE COLLEGE
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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
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Embodiment 1
[0013] A preparation method of pectin acid oligosaccharides, comprising the steps of:
[0014] (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;
[0015] (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 a Bio-gel P-2 gel column to obtain pectin acidity with a degree of overlap of 2-20 oligosaccharides.
Embodiment 2
[0017] A preparation method of pectin acid oligosaccharides, comprising the steps of:
[0018] (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;
[0019] (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
[0021] A preparation method of pectin acid oligosaccharides, comprising the steps of:
[0022] (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;
[0023] (2) The pectin decomposition product is treated with a ceramic filter membrane, and the oligosaccharide mixture with a molecular weight of 10,000 Daltons or less is recovered, separated by Bio-gel P-2 gel column chromatography to obtain a fruit with a coincidence degree of 2-20 Gum acid oligosaccharides.
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Abstract
The invention discloses a method for preparing pectin acid oligosaccharide, which includes the following procedures that: (1) the water solution of pectin is taken with pH regulated to be decomposed under 95-130DEG C, or the water solution of pectin is taken, and added with pectin hydrolase or pectin lyase, to be decomposed under 30-50 DEG C, so that a decomposed substance of the pectin is obtained; (2) the decomposed substance of the pectin is treated with a hollow fiber film or a porcelain filtration film to harvest the mixture of the oligosaccharides, which undergoes gel chromatography with a Bio-gel P-2 column or a Sephadex G-25 column to separate and obtain the pectin acid oligosaccharide with the superposition degree of 2-20. The invention utilizes the pectin as the raw material, which is prepared from the plant tissue or the processing byproducts thereof and easily accessible, and the pectin acid oligosaccharide with satisfactory inhibitive effect on multiple food corrosive microorganisms is a food antiseptic which is excellent, green, natural and safe.
Description
technical field [0001] The invention belongs to a preparation method of food preservatives, in particular to a preparation method of pectin acid oligosaccharides. 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 Technology and Business ...
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