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Method for preparing low-ester citrus pectin according to alkaline hydrolysis

A technology of low-ester pectin and alkali hydrolysis method is applied in the field of food processing to achieve the effects of reducing input, controllable esterification degree and shortening preparation time

Active Publication Date: 2015-09-30
HUAZHONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above several methods are not suitable for industrialized large-scale production of low-ester pectin

Method used

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  • Method for preparing low-ester citrus pectin according to alkaline hydrolysis
  • Method for preparing low-ester citrus pectin according to alkaline hydrolysis
  • Method for preparing low-ester citrus pectin according to alkaline hydrolysis

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Example 1 The degree of esterification is the preparation of 30% citrus low-ester pectin

[0032] The high-ester citrus pectin with a degree of esterification of 73% was purchased from Zhengyuan Food Ingredients City, and disodium hydrogen phosphate, ammonia water and hydrogen peroxide were purchased from Wuhan Sinopharm Group Branch in Hubei.

[0033] Concrete preparation steps are as follows:

[0034] 1) Add 1.5g of high-ester pectin powder into a 100ml Erlenmeyer flask, then add 50ml of distilled water, and shake to completely dissolve the pectin.

[0035] 2) After the high-ester pectin is completely dissolved in distilled water, add 5ml of 2.5% mixed lye solution, and perform alkaline hydrolysis at room temperature for 10 minutes.

[0036] 3) Add 1.35ml of 30% hydrogen peroxide solution, stir at room temperature for 30min to completely remove carbon dioxide gas.

[0037] 4) Adjust the pH of the solution to 2.0 with hydrochloric acid solution. Add 2 times the volu...

Embodiment 2

[0040] Example 2 The degree of esterification is the preparation of 35% citrus low-ester pectin

[0041] The high-ester citrus pectin with a degree of esterification of 73% was purchased from Zhengyuan Food Ingredients City, and disodium hydrogen phosphate, ammonia water and hydrogen peroxide were purchased from Wuhan Sinopharm Group Branch in Hubei.

[0042] Concrete preparation steps are as follows:

[0043] 1) Add 1.5g of high-ester pectin powder into a 100ml Erlenmeyer flask, then add 50ml of distilled water, and shake to completely dissolve the pectin.

[0044] 2) After the high-ester pectin is completely dissolved in distilled water, add 4.5ml of 2.5% mixed lye solution, and perform alkaline hydrolysis at room temperature for 30min.

[0045] 3) Add 1.2 ml of 30% hydrogen peroxide solution, and stir at room temperature for 30 minutes to completely remove carbon dioxide gas.

[0046] 4) Adjust the pH of the solution to 2.0 with hydrochloric acid solution. Add 2 times th...

Embodiment 3

[0049] Embodiment 3 degree of esterification is 40% citrus low-ester pectin system

[0050] The high-ester citrus pectin with an esterification degree of 73% was purchased from Zhengyuan Food Ingredients City, and disodium hydrogen phosphate, ammonia water and hydrogen peroxide were purchased from Hubei Wuhan Sinopharm Group Branch.

[0051] Concrete preparation steps are as follows:

[0052] 1) Add 1.5g of high-ester pectin powder into a 100ml Erlenmeyer flask, then add 50ml of distilled water, and shake to completely dissolve the pectin.

[0053] 2) After the high-ester pectin is completely dissolved in distilled water, add 4.16ml of 2.5% mixed lye solution, and perform alkaline hydrolysis at room temperature for 10 minutes.

[0054] 3) Add 1.35ml of 30% hydrogen peroxide solution, stir at room temperature for 30min to completely remove carbon dioxide gas.

[0055] 4) Adjust the pH of the solution to 2.0 with hydrochloric acid solution. Add 2 times the volume of absolute ...

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Abstract

The invention discloses a method for preparing low-ester citrus pectin according to alkaline hydrolysis, upsets the balance of high-ester pectin and low-ester pectin, and improves the conventional low-ester pectin preparation method adopting the alkaline hydrolysis, so as to prepare low-ester citrus pectin of different esterification degrees. The method provided by the invention specifically comprises the step of adjusting the quantity of sodium hydrogen phosphate in an alkaline solution, alkaline hydrolysis time and the adding quantity of hydrogen peroxide, so as to prepare the low-ester citrus pectin of different esterification degrees, wherein the adding quantity of 2.5 percent sodium hydrogen phosphate is 4.0 ml to 5.5 ml, the alkaline hydrolysis time is 10 to 30 min, and the adding quantity of 30 percent hydrogen peroxide is 1.2 ml to 1.5 ml. Compared with the conventional alkaline hydrolysis, the method provided by the invention has the advantages that the process is simple; the esterification degree of citrus pectin is controllable; heating during the preparation is eliminated; energy is saved; the environment is protected; the method can be applied to industrial production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing citrus low-ester pectin by alkaline hydrolysis. Background technique [0002] As a common food additive, pectin is widely used in food and pharmaceutical industries. Pectin from different sources has slightly different structures and functions. At present, apples, citrus and beets are commonly used raw materials for extracting pectin. Acid hydrolysis is the most common industrial method for extracting pectin. Pectin methylation is one of the important indicators affecting the properties of pectin. According to the degree of methylation, pectin is divided into high-ester pectin (esterification degree>50%) and low-ester pectin (esterification degree< 50%). Studies have shown that most of the pectin extracted by acid hydrolysis is high-ester pectin, and high-ester pectin can be gelled in the presence of sucrose. Studies have show...

Claims

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Application Information

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IPC IPC(8): C08B37/06
Inventor 潘思轶范传会王鲁峰刘岩龙王可兴徐晓云
Owner HUAZHONG AGRICULTURAL UNIVERSITY