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Method for preparing amidated pectin with pericarp serving as raw material

A technology of amidated pectin and amidation reaction, which is applied in the field of amidated pectin preparation and amidated pectin product preparation, can solve the problem of low yield of amidated pectin, low gel strength, pectin molecular Short chain and other problems, to achieve the effect of promoting wound healing, low dosage, and not easy to dehydrate

Inactive Publication Date: 2013-09-25
天茁(上海)生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the preparation process of amidated pectin, even if the low temperature condition is maintained to reduce the adverse effect of β-elimination reaction on the competition of saponification reaction, due to the two high temperature stages during the preparation of amidated pectin, there are pectin molecular chains Short, small molecular weight, low viscosity, low gel strength and other product quality problems, and the yield of amidated pectin is not high during the whole process of raw material conversion

Method used

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  • Method for preparing amidated pectin with pericarp serving as raw material
  • Method for preparing amidated pectin with pericarp serving as raw material
  • Method for preparing amidated pectin with pericarp serving as raw material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Take 100g of dried citrus peel with a water content of 11% (DE=70%, AGA=44%), the particle size of the citrus peel is 3mm~5mm, put it in 1000ml of aqueous solution, the water temperature is 26°C, add 15g of sodium chloride, dihydrate Calcium chloride 6.3g, magnesium chloride 2.1g.

[0059] After stirring for about 20 minutes, the citrus peel becomes soft. Heat the solution to 45° C., add sodium carbonate to adjust the pH to 7.5, add 0.22 g of pectin esterase, and stir for 40 minutes.

[0060] Adjust the pH to 5.5 with nitric acid again, add 23.5g of urea after the pH value is stable, pay attention to ventilation, and raise the temperature to 60°C at the same time, stop stirring after about 1 hour.

[0061] Immediately squeeze the suspension mixture dry, leaving residue. Add 1000ml of deionized water to the slag, adjust the pH value of the suspension to 1.3 with nitric acid, stir for 10-20 minutes, and squeeze dry again.

[0062] Repeat 2 times until the pH value in th...

Embodiment 2～5

[0070] In Examples 2 to 5, after the lemon peel was deenzyme-washed, it was cut into small pieces of 5 mm with a dicing machine, dried, and the water content was 10.8%. The measured AGA content of the lemon peel is 42.6%, and the DE value is 70.3%. Take 100g and process it according to Example 1. Compared with Example 1, except that the amidation time was changed, other parameters remained unchanged.

[0071] According to the method for separating the pectin product described in Example 1, the performance parameters of the measured pectin are shown in Table 2.

[0072] Table 2:

[0073] time

[0074] 10 minutes

Embodiment 6

[0076] In Example 6, scrape off the outer oil bubble layer from the pomelo peel, cut it into small pieces of 5mm with a dicing machine, wash off the enzyme, and then dry it. The moisture content is 8.2%. The AGA content of the pomelo peel was measured to be 54.4%, and the DE value was 73.5%. 100 g was taken and processed according to Example 1. Repeat 3 times.

[0077] According to the method for separating the pectin product described in Example 1, the performance parameters of the measured pectin are shown in Table 2.

[0078]

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Abstract

The invention discloses a method for preparing amidated pectin with pericarp serving as a raw material. The method comprises the following steps of: softening treated pericarp or pericarp without being treated and containing pectin under a certain temperature; adjusting the pH (Potential of Hydrogen) to reach alkalinity; adding pectinesterase; performing enzymolysis for a certain time under such condition; adjusting the pH again to reach 5 to 7; adding a primaquine-containing chemical substance to realize amidation of the pectin in a plant material. According to the technical scheme, the method has the beneficial effects that 1, the pectin product prepared by the method contains over 65% and even 95% of pectin; 2, the molecular size of the pectin is obviously increased; 3, the obtained pectin product is high in molecular weight and uniform and consistent in distribution of de-esterification sites and is the product capable of providing high gel and viscosity. The obtained pectin polymer can be combined with metal ions in a stable and average way, and cannot cause the circumstances that the de-esterification sites appear in form of clusters, the pectin polymer reacts actively while being combined with the metal ions, and the control is difficult.

Description

technical field [0001] The invention relates to a method for preparing amidated pectin, in particular to a method for preparing amidated pectin products using pericarp as a raw material. The invention belongs to the technical field of amidated pectin preparation. Background technique [0002] Pectin is mostly derived from apples and citrus. It is a kind of green natural water-soluble dietary fiber. It is widely used in food, medicine and cosmetic industries. It is an extremely precious natural food additive and has a good market prospect. [0003] In recent years, my country has made great strides in the primary processing of agricultural products, such as citrus apple juice, sugar beet potato processing, etc., but the treatment process is simple, and most of the waste peel residues after treatment cannot be processed except for a few used for feed and fertilizer production. cause widespread pollution. The development of the functional component pectin in these pomace into ...

Claims

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Application Information

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IPC IPC(8): C08B37/06
Inventor 徐昶刘鲁威
Owner 天茁(上海)生物科技有限公司
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