Enzymatic preparation method of low molecular pectin

A low-molecular-weight pectin and enzymatic hydrolysis technology, which is applied in the field of enzymatic hydrolysis preparation of low-molecular-weight pectin, can solve the problems of limited product application range, low degree of enzymatic hydrolysis, and low deesterification degree, and achieve the performance of reducing blood fat, moisture absorption and moisturizing , High content of galacturonic acid, wide application range

Active Publication Date: 2015-03-18
ZHEJIANG GUOYUAN KANGPIN BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to overcome the problems of low enzymolysis degree and deesterification degree and limited application range of existing enzymolysis technology, and provide a method of controlling molecular weight, esterification degree, high galacturonic acid content, low cost and high purity. Enzymolysis preparation method of low-molecular-weight pectin with short production cycle and wide application range

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Pass the polymer pectin powder through a 60-mesh sieve, weigh 100g of polymer pectin powder, add 2000ml of water, heat to 30℃, adjust the pH value of the polymer pectin solution to 3.5, add 1.5ml of fruit under mechanical stirring Gel esterase, deesterification reaction at 30°C for 60min, and enzyme inactivation at 85°C for 20min; then add 0.15ml of pectinase, hydrolyze at 30°C under mechanical stirring for 60min; cool to room temperature, add sodium hydroxide solution Adjust the pH to 6.5, filter to remove insoluble solids to obtain a transparent pectin solution; then add 90% alcohol by mass percentage to precipitate and filter; the filter residue is washed with 95% alcohol for 3 times, centrifuged and dehydrated, crushed, vacuum dried and recovered Alcohol; After drying, the gum is ground to obtain 92g of powdered modified pectin extract, with a yield of 92%. The average molecular weight of the product is 18,800 Daltons, 40% of the molecular weight is more than 20,000,...

Embodiment 2

[0022] Pass the polymer pectin powder through a 60-mesh sieve, weigh 100g of pectin powder, add 4000ml of water, heat to 40℃, adjust the pH value of the polymer pectin solution to 3.5, add 2ml of pectin esterase under mechanical stirring , Deesterification reaction was carried out at 40℃ for 240min, and the enzyme was inactivated at 85℃ for 20min, then 0.2ml of pectinase was added and hydrolyzed at 40℃ under mechanical stirring for 240min; cooled to room temperature, added sodium hydroxide solution to adjust the pH to 6.5 , Filter to remove insoluble solids to obtain a transparent pectin solution; then add 88% alcohol by mass percentage to precipitate and filter; the filter residue is washed with 95% alcohol for 3 times, centrifuged and dehydrated, crushed, vacuum dried and recovered alcohol; drying consequences The gum was ground to obtain 78 g of powdered modified pectin extract with a yield of 78%. The average molecular weight of the product is 7,600 Daltons, the content of ...

Embodiment 3

[0024] Weigh 100g of polymer pectin that has passed through a 60-mesh sieve, add 3000ml of water, heat to 35°C, adjust the pH of the polymer pectin solution to 4, add 1.75ml of pectin ester under mechanical stirring Enzyme deesterification reaction at 35°C for 120min, 85°C enzyme inactivation for 20min, then add 0.175ml of pectinase, hydrolyze at 26°C under mechanical stirring for 120min; cool to room temperature, add sodium hydroxide solution to adjust the pH to 6.5. Filter to remove insoluble solids to obtain a transparent pectin solution; then add 90% alcohol by mass percentage to precipitate and filter; the filter residue is washed three times with 95% alcohol and centrifuged for dehydration, crushed, vacuum dried and recovered alcohol; drying After grinding, 86 g of powdered modified pectin extract was obtained, and the yield was 86%. The product has a molecular weight of 14,000 Daltons, a molecular weight of less than 8% over 20,000, and a methoxy content of 18.3%. It has...

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Abstract

The invention discloses an enzymatic preparation method of low molecular pectin. The method comprises the following steps: carrying out enzymolysis and de-esterification on high molecular high ester pectin by virtue of one or more of pectinase, cellulase, galacturonase and pectinesterase; and carrying out alkali liquor neutralization, filtration and drying and grinding on the product to obtain a pectin product with targeted molecular weight and degree of esterification. According to the method disclosed by the invention, the high molecular high ester pectin is hydrolyzed by adopting a multienzyme compound hydrolyzing technology so as to extract pectin with different molecular weights and degrees of esterification, high content of galacturonic acid and excellent taste from natural pectin. The low molecular pectin powder prepared by the preparation method meets the USP30 standard, various chance elements in the prior art are avoided, and the purity and success rate for extracting the low molecular pectin are improved. Meanwhile, the method is short in process flow, strong in capability of industrialization and suitable for being popularized on a large scale.

Description

Technical field [0001] The invention relates to the field of high molecular compound hydrolysis, in particular to an enzymatic hydrolysis preparation method of low molecular pectin. Background technique [0002] Natural pectin is an acidic polysaccharide substance in plants. It is a white to light yellow powder with a slightly sour taste. It is water-soluble and has a molecular weight of about 50,000 to 300,000. Nowadays, polymer pectin is usually used in food processing industry, such as gelling agent, thickener, stabilizer, suspending agent, emulsifier, etc. In addition, natural pectin can also be used in cosmetics to protect the skin, prevent ultraviolet radiation, cure wounds, and beautify the skin. Since natural pectin is a polysaccharide long-chain carbohydrate, it has poor water solubility and bad taste, and the application of high molecular pectin in biological activity is limited, so it is mostly used in the food industry. [0003] In recent years, as many scientific res...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/14C12P19/04
Inventor 傅国明杨卫民李英华
Owner ZHEJIANG GUOYUAN KANGPIN BIOTECH CO LTD
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