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Preparation method of low-molecular-weight pectin hydrolyzate

A hydrolyzate, low molecular weight technology, applied in the field of functional sugars

Inactive Publication Date: 2017-06-09
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the pectin molecular weight cannot be rapidly degraded from an average of more than 300kDa to 10-100kDa by only single acid degradation or single enzyme degradation
However, it is possible to achieve rapid degradation of high-concentration pectin solutions (20-30%) by combined use of acid degradation and enzymatic degradation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Mix pectin powder with an initial concentration of 24% (w / v) (initial average molecular weight 350-400kDa) in a 1.5mol / L HCl solution, and stir at 85°C for 210min to obtain a uniform pectin solution. At this time, the HG fragment The average molecular weight is 220kDa, and the average molecular weight of RG fragments is 60kDa; the pH of the reaction solution is adjusted to neutral with NaOH afterwards, diluted to a solid content of 2% (w / v), and the ultrafiltration membrane with a molecular weight cutoff of 3000Da is used to remove salt, and the obtained The pectin hydrolysis solution was further hydrolyzed with pectinase (Pectinex Ultra SP-L), the amount of pectinase added was 0.2 (v / v), and the reaction was carried out at pH 5.0, 50°C for 10 min, and finally the pectin with an average molecular weight of 69kDa was obtained. Glue hydrolysis products. Further adsorbed by anion gel chromatography, followed by elution with pure water, 0.05mol / LNaCl and 0.10mol / LNaCl to ob...

Embodiment 2

[0017] Mix pectin powder with an initial concentration of 20% (w / v) (initial average molecular weight 350-400kDa) in 1.0mol / L HCl solution, stir at 90°C for 160min to obtain a uniform pectin solution, at this time the HG fragment The average molecular weight is 240kDa, and the average molecular weight of the RG fragment is 70kDa; the pH of the reaction solution is adjusted to neutrality with NaOH afterwards, diluted to a solid content of 2% (w / v), and the ultrafiltration membrane with a molecular weight cutoff of 1000Da is used to remove salt, and the obtained The pectin hydrolysis solution was further hydrolyzed with pectinase (Pectinex Ultra SP-L), the amount of pectinase added was 0.2 (v / v), and the reaction was carried out at pH 5.0, 50°C for 30min, and finally the pectin with an average molecular weight of 65kDa was obtained. Glue hydrolysis products. Further adsorbed by anion gel chromatography, followed by elution with pure water, 0.05mol / LNaCl and 0.10mol / LNaCl to obta...

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Abstract

The invention relates to a preparation method of low-molecular-weight pectin hydrolyzate, belonging to the technical field of functional sugars. The preparation method comprises the following main processes: adding pectin powder into a 1.0mol / L-10.0mol / L acid solution at one time or dispersing the pectin powder into the 1.0mol / L-10.0mol / L acid solution in several times until the final pectin concentration is 1%(w / v)-30%(w / v), stirring for reaction at 20-100 DEG C for 0.5-12 hours, adjusting the pH of a reaction system to be neutral, carrying out ultrafiltration desalination at a molecular weight cut-off of 1000Da-3000Da so as to obtain pectin hydrolysate, degrading the pectin hydrolysate for 0.5-240 minutes by virtue of pectinase, and drying, so as to obtain pectin hydrolyzate; and furthermore, adsorbing the pectin hydrolyzate by virtue of anion-exchange chromatography after enzymolysis of the pectinase, and sequentially carrying out elution by virtue of pure water, 0.05mol / L NaCl and 0.10mol / L NaCl, so as to respectively obtain a neutral pectin segment, a high-RG-content pectin segment and a high-HG-content pectin segment.

Description

technical field [0001] The invention belongs to the technical field of functional sugars, and in particular relates to a method for preparing low-molecular-weight pectin hydrolyzate by combining acid hydrolysis and enzyme hydrolysis. [0002] technical background [0003] Pectin is widely present in the cell walls of terrestrial plants, and exists in large quantities in agricultural processing wastes, especially in citrus fruits, beetroots, and sunflower dishes. The content can reach 20-30% (w / w, on a dry basis ). Currently pectin is mainly used for thickening, gelling and stabilization in food manufacturing. In recent years, pectin hydrolyzate has been found to have the physiological effect of inhibiting the metastasis and spread of tumor cells. The molecular weight range of these active pectin hydrolyzates is about 10-100kDa, and the degree of esterification is 10-30%. Hydrolyzed fragments of the aldehyde region (HG) have been reported to have anticancer activity. [00...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/06
CPCC08B37/0045
Inventor 华霄陈颖徐沙楠杨蕙杨瑞金
Owner JIANGNAN UNIV
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