Preparation method of low-methoxyl citrus pectin

A technology of ester citrus and citrus, which is applied in the field of preparation of low-ester citrus pectin, can solve the problems of high cost, complicated PME purification, and low purity, and achieve the effects of reducing production costs, obvious economic benefits, and high practical value

Inactive Publication Date: 2016-05-04
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The purification of PME is complex and costly (Sigma’s 1000U price is 7600RMB), common commercial enzymes o

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of low-ester citrus pectin, comprising the following steps:

[0023] (1) Raw material pretreatment: take fresh citrus peel and wash it with clear water, cut it into small pieces, then add 6.5 times by weight of phosphate buffer solution with a pH of 7.5 for beating, seal it in a polyethylene bag and refrigerate it for later use;

[0024] (2) Deesterification: Put the polyethylene bag of step (1) in a high-pressure container, and treat it with a high static pressure of 400 MPa at 30°C for 15 minutes to induce the endogenous PME enzyme in the citrus peel to catalyze the deesterification of citrus pectin ;

[0025] (3) Pectin extraction: adjust the pH of the degreased slurry to 1.5, put it in a high-pressure container again, extract at 85°C with a high static pressure of 500MPa for 10min, centrifuge, and take the supernatant;

[0026] (4) Purification: add 2 times of volumes of 95% (mass concentration, the same below) ethanol to the supernatant, settl...

Embodiment 2

[0029] A preparation method of low-ester citrus pectin, comprising the following steps:

[0030] (1) Raw material pretreatment: take fresh citrus peel and wash it with clear water, cut it into small pieces, then add 5 times by weight of phosphate buffer solution with a pH of 7 for beating, seal it in a polyethylene bag and refrigerate it for later use;

[0031] (2) Deesterification: Put the polyethylene bag of step (1) in a high-pressure container, and treat it with a high static pressure of 400 MPa for 30 minutes at 20°C to induce the endogenous PME enzyme in the citrus peel to catalyze the deesterification of citrus pectin ;

[0032] (3) Pectin extraction: adjust the pH of the degreased slurry to 1, put it in a high-pressure container again, extract at 90°C with a high static pressure of 200MPa for 10min, centrifuge, and take the supernatant;

[0033] (4) Purification: add 4 times the volume of 70% ethanol to the supernatant, settle overnight, and the resulting precipitate ...

Embodiment 3

[0036] A preparation method of low-ester citrus pectin, comprising the following steps:

[0037] (1) Raw material pretreatment: take fresh citrus peel and wash it with clear water, cut it into small pieces, then add 10 times by weight of phosphate buffer solution with a pH of 8 for beating, seal it in a polyethylene bag and refrigerate it for later use;

[0038] (2) Deesterification: Put the polyethylene bag of step (1) in a high-pressure container, and treat it with a high static pressure of 100 MPa at 40°C for 10 minutes to induce the endogenous PME enzyme in the citrus peel to catalyze the deesterification of citrus pectin ;

[0039] (3) Pectin extraction: adjust the pH of the degreased slurry to 2, put it in a high-pressure container again, extract at 60°C with a high static pressure of 500MPa for 15min, centrifuge, and take the supernatant;

[0040] (4) Purification: add 1 volume of 90% ethanol to the supernatant, settle overnight, wash the precipitate with 90% ethanol t...

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PUM

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Abstract

The invention discloses a preparation method of low-methoxyl citrus pectin. The preparation method comprises the following steps of pretreatment of raw materials, methoxyl removal, pectin extracting, purifying and the like. The preparation method is characterized in that endogenous PME (pectin methylesterase) in a citrus peel is used as a cutting point, is subjected to high static-pressure treatment under certain temperature and pressure conditions, and is induced to catalyze citrus pectin to remove methoxyl, so as to prepare the low-methoxyl citrus pectin. The preparation method has the advantages that a large amount of resources are saved, the production cost is lowered, and the obvious economic benefit is realized.

Description

technical field [0001] The invention relates to a preparation method of low-ester citrus pectin. Background technique [0002] Pectin has excellent functional properties such as gelling, thickening, emulsifying, and stabilizing. The FAO / WHO Joint Committee on Food Additives recommends pectin as a safe natural food additive, and there is no limit to the daily allowable intake. According to the degree of esterification (DM), pectin can be divided into two categories: high-ester pectin (DM>50%) and low-ester pectin (DM<50%). Natural pectin is mostly high-ester pectin, and low-ester pectin is rare. Because it can gel under low-sugar or sugar-free conditions, low-ester pectin is widely used in the production of low-sugar jam, jelly, yogurt or sugar-free health food. However, due to the limitation of production technology, the output of low-ester pectin in my country is far less than the demand, and it still relies on foreign imports, which seriously restricts the developm...

Claims

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Application Information

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IPC IPC(8): C08B37/06
CPCC08B37/0045C08B37/0003
Inventor 刘凤霞潘思轶王可兴廖小军
Owner HUAZHONG AGRI UNIV
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