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Enzymatic hydrolysis preparation method of low molecular weight 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: 2018-02-06
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 the polymer pectin powder, add 2000ml of water, heat to 30°C, adjust the pH value of the polymer pectin solution to 3.5, and add 1.5ml of pectin under mechanical stirring. Gum esterase, carry out deesterification reaction at 30°C for 60 minutes, and inactivate the enzyme at 85°C for 20 minutes; then add 0.15ml of pectinase, hydrolyze at 30°C for 60 minutes under mechanical stirring; 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; add 90% alcohol to precipitate and filter; wash the filter residue with 95% alcohol repeatedly for 3 times, then centrifuge and dehydrate, crush, vacuum dry and recover Alcohol; after drying, the pectin was ground to obtain 92 g of powdery modified pectin extract, with a yield of 92%. The average molecular weight of the product is 18,800 daltons, the content of molecular w...

Embodiment 2

[0022] Pass the polymer pectin powder through a 60-mesh sieve, weigh 100g of the pectin powder, add 4000ml of water, heat to 40°C, adjust the pH value of the polymer pectin solution to 3.5, and add 2ml of pectin esterase under mechanical stirring conditions , deesterification reaction at 40°C for 240min, enzyme inactivation at 85°C for 20min, then add 0.2ml of pectinase, hydrolyze at 40°C for 240min under mechanical stirring; cool to room temperature, add sodium hydroxide solution to adjust pH to 6.5 , filtered to remove insoluble solids to obtain a transparent pectin solution; then add 88% alcohol in mass percentage concentration to precipitate and filter; the filter residue is washed repeatedly with 95% alcohol for 3 times, then centrifuged and dehydrated, crushed, vacuum-dried and recovered alcohol; drying consequences Gum was ground to obtain 78 g of powdery modified pectin extract, with a yield of 78%. The average molecular weight of the product is 7600 daltons, the conte...

Embodiment 3

[0024]Weigh 100g of pectin powder passed through a 60-mesh sieve, add 3000ml of water, heat to 35°C, adjust the pH value of the polymer pectin solution to 4, and add 1.75ml of pectin ester under mechanical stirring Enzyme, carry out deesterification reaction at 35°C for 120min, inactivate enzyme at 85°C for 20min, then add 0.175ml of pectinase, hydrolyze at 26°C for 120min under mechanical stirring; cool to room temperature, add sodium hydroxide solution to adjust pH to 6.5, filter to remove insoluble solids to obtain a transparent pectin solution; then add 90% alcohol to precipitate and filter; the filter residue is washed repeatedly with 95% alcohol for 3 times, then centrifugally dehydrated, crushed, vacuum-dried and recovered alcohol; dry The pectin was ground to obtain 86 g of powdery modified pectin extract, with a yield of 86%. The product has a molecular weight of 14,000 Daltons, less than 8% of those with a molecular weight of more than 20,000, and a methoxyl content ...

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Abstract

The invention discloses an enzymatic hydrolysis preparation method of low molecular weight pectin. Use one or more of pectinase, cellulase, galacturonidase and pectin esterase to enzymatically hydrolyze and deesterify high-molecular-weight high-ester pectin, and the product is neutralized with lye, filtered and dried, and ground Finally, the pectin product with target molecular weight and esterification degree is obtained. The invention adopts the multi-enzyme composite hydrolysis technology to hydrolyze the high-molecular-weight high-ester pectin, and extracts pectin with different molecular weights and esterification degrees, high galacturonic acid content and high-quality taste from natural pectin. The low-molecular-weight pectin powder obtained by the preparation method conforms to the USP30 standard, avoids the existence of various accidental components in the prior art, and improves the purity and success rate of low-molecular-weight pectin extraction; at the same time, the method has a short process flow and industrial It has strong transformation ability and is suitable for large-scale promotion.

Description

technical field [0001] The invention relates to the field of high molecular compound hydrolysis, in particular to an enzymatic preparation method of low molecular weight pectin. Background technique [0002] Natural pectin is an acidic polysaccharide in plants. It is a slightly sour white to light yellow powder with water solubility and a molecular weight of about 50,000 to 300,000. In today's market, 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, which has certain effects on protecting the skin, preventing ultraviolet radiation, healing wounds, and beautifying the skin. Since natural pectin is a polysaccharide long-chain carbohydrate, has poor water solubility and bad taste, and the application of high molecular pectin in biological activity is limited, it is mostly used in the food industry. [0003] In recent years, as ...

Claims

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Application Information

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Patent Type & Authority Patents(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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