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Method for continuously preparing high-purity pectin by using enzymolysis-ultrafiltration concentration-spray drying process

A technology of ultrafiltration concentration and drying process, which is applied in the field of deep processing of food processing waste, can solve the problems of partial hydrolysis of pectin molecules, reduce the relative molecular weight of pectin, affect product quality and yield, and achieve easy industrial production , high production cost and easy operation

Inactive Publication Date: 2015-05-13
DSM CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of the acid extraction method is: the pectin molecules are prone to local hydrolysis during the extraction process, which reduces the relative molecular weight of the pectin and affects the yield and quality of the pectin; The environment is polluted; the acid extraction liquid has a high viscosity and slow filtration, usually with diatomite for filtration, which has a long production cycle and low efficiency; extraction conditions have a great influence on the extraction effect, affecting product quality and yield
At present, the industry generally uses ethanol to precipitate pectin, and the large amount of ethanol demand also pollutes the environment. A supporting component organic solvent recovery, distillation and reuse system is needed to reduce costs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0025] (1) Raw material pretreatment: take fresh apple pomace, soak in 90°C pure water for 5 minutes, inactivate pectinase, wash with warm water 3 times to remove sugar, then dry apple pomace in an oven at 80°C to remove water, and crush to 80 mesh.

[0026] (2) Extraction: Weigh 15.00 g of apple wet residue, add 100 mL of citric acid-sodium citrate buffer solution (pH=5.4), add cellulase (Validase ?? TRL) 300ppm, hemicellulase (RAPIDASE ?? PINEAPPLE) 300ppm and glycosidase (AMIGASE ?? MEGA L) 400ppm mixed enzyme system, react at 60°C for 3h;

[0027] (3) Centrifugation: the pectin extract was centrifuged at 4000 rpm for 15 minutes to obtain the pectin essence;

[0028] (4) Decolorization: adjust the pH value of the pectin solution, and use macroporous adsorption resin to carry out static adsorption at room temperature;

[0029] (5) Concentration by ultrafiltration: the decolorized pectin solution is concentrated and filtered with an ultrafiltration membrane to remove ...

Embodiment 2

[0034] (1) Raw material pretreatment: take fresh apple peel, soak in 50°C pure water for 5 minutes, inactivate pectinase, wash with warm water 3 times, remove sugar, dry in an oven at 80°C to remove water, and crush the dried peel to 80 mesh ;

[0035] (2) Extraction: Weigh 10.00 g of wet apple peel residue, add 100 mL of citric acid-sodium citrate buffer solution (pH=5.4), add cellulase (Validase ?? TRL) 300ppm, hemicellulase (RAPIDASE ?? PINEAPPLE) 300ppm mixed enzyme system, react at 55°C for 5h;

[0036] (3) Centrifugation: the pectin extract was centrifuged at 4000 rpm for 15 minutes to obtain the pectin essence;

[0037] (4) Decolorization: adjust the pH value of the pectin solution, and use macroporous adsorption resin to carry out static adsorption at room temperature;

[0038] (5) Concentration by ultrafiltration: the decolorized pectin solution is concentrated and filtered with an ultrafiltration membrane to remove impurities thoroughly, and the pectin solution ...

Embodiment 3

[0043] (1) Raw material pretreatment: take fresh apple peel, soak in 70°C pure water for 5 minutes, inactivate pectinase, wash with warm water 3 times, remove sugar, dry in an oven at 80°C to remove water, and crush the dried peel to 80 mesh ;

[0044] (2) Extraction: Weigh 10.00 g of wet apple peel residue, add 100 mL of citric acid-sodium citrate buffer solution (pH=5.4), add cellulase (Validase ?? TRL) 300ppm, react at 55°C for 3h;

[0045] (3) Centrifugation: the pectin extract was centrifuged at 4000 rpm for 15 minutes to obtain the pectin essence;

[0046] (4) Decolorization: adjust the pH value of the pectin solution, and use macroporous adsorption resin to carry out static adsorption at room temperature;

[0047] (5) Concentration by ultrafiltration: the decolorized pectin solution is concentrated and filtered with an ultrafiltration membrane to remove impurities thoroughly, and the pectin solution is concentrated to 5%;

[0048] (6) Drying: The pectin collagen sol...

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Abstract

The invention relates to a method for continuously preparing high-purity pectin by using an enzymolysis-ultrafiltration concentration-spray drying process. The conventional industrial extraction method has the problems that: acid and alcohol pollute the environment, energy consumption for the concentration and drying is high, the yield of pectin is low, the quality is unsteady and the like. The extraction process comprises the following steps of: pretreatment of raw materials, enzymatic extraction, filtration, resin decolorization, ultrafiltration concentration and spray drying. The process is simple and short in period, and continuous material charge and discharge scale-up production is realized. In the method, acid and alcohol are not used, so the high-purity pectin serving as a food additive, a cosmetic and a pharmaceutical raw material is safer and more reliable.

Description

technical field [0001] The invention relates to the technical field of deep processing of food processing waste, in particular to a method for continuously preparing high-purity pectin by enzymolysis-ultrafiltration concentration-spray drying processes. Background technique [0002] Pectin is a polysaccharide polymer widely present in the intercellular matrix of green terrestrial plants. 1 and C 4 The linear polymer chains formed by a-1,4 glycosidic bonds have a relative molecular mass of about 50,000 to 300,000. As a food additive, pectin is widely used in many fields such as food, medicine, textile and cosmetics as thickener, gelling agent, stabilizer and emulsifier. The planting area and output of fruits in my country rank first in the world. Every year, a large amount of waste such as peels and pomace will be produced in fruit processing. If these fruit processing wastes are comprehensively processed, not only can the resources be fully and rationally utilized, The com...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B37/06
Inventor 赵越黄龙何曙光
Owner DSM CHINA