Preparation method of amidated pectin

A technology for amidated pectin and pectin, which is applied in the preparation field of amidated pectin, can solve the problems of pectin chain breakage, viscosity drop, pectin molecular weight drop and the like, and achieves mild operating conditions, fine texture and uniform structure. Effect

Active Publication Date: 2018-10-12
YANTAI ANDRE PECTIN
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The β-degradation reaction will lead to the breakage of the pectin chain, so that the molecular weight of the pectin will decrease, and the viscosity will decrease

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of amidated pectin
  • Preparation method of amidated pectin
  • Preparation method of amidated pectin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1) Alcohol-insoluble (AIS) preparation: take air-dried and crushed orange peel, add 3 times the volume of 90% (v / v) alcohol, and slowly stir at 90° C. for 20 minutes. Alcohol-soluble matter, including small molecular sugars and pigments, was removed by centrifugation, and alcohol-insoluble matter was dried at 60°C for 6 hours, crushed for later use.

[0025] 2) Preparation of initial extraction suspension: Weigh the above-mentioned alcohol-insoluble substance AIS, add it into deionized water at 50°C, the mass ratio of AIS and deionized water is 1:20, adjust the pH to 2.5 with concentrated nitric acid, and add it at 50°C , under the condition of 400rpm, stirring and extracting for 2h, the initial extraction suspension was obtained;

[0026] 3) Preparing the pectin clear liquid: filtering the initial suspension obtained in step 2) through a vacuum drum filter, and the obtained filtrate is the pectin clear liquid;

[0027] 4) Enzymolysis: Add the clear liquid obtained in ...

Embodiment 2

[0040] 1) Alcohol-insoluble (AIS) preparation: take air-dried and crushed orange peel, add 3 times the volume of 90% (v / v) alcohol, and slowly stir at 90° C. for 20 minutes. Alcohol-soluble matter, including small molecular sugars and pigments, was removed by centrifugation, and alcohol-insoluble matter was dried at 60°C for 6 hours, crushed for later use.

[0041]2) Preparation of initial extraction suspension: Weigh the above-mentioned alcohol-insoluble substance AIS, add it into deionized water at 50°C, the mass ratio of AIS and deionized water is 1:20, adjust the pH to 2.5 with concentrated nitric acid, and add it at 50°C , under the condition of 400rpm, stirring and extracting for 2h, the initial extraction suspension was obtained;

[0042] 3) Preparing the pectin clear liquid: filtering the initial suspension obtained in step 2) through a vacuum drum filter, and the obtained filtrate is the pectin clear liquid;

[0043] 4) Enzymolysis: Add the clear liquid obtained in s...

Embodiment 3

[0056] 1) Alcohol-insoluble (AIS) preparation: take air-dried and crushed orange peel, add 3 times the volume of 90% (v / v) alcohol, and slowly stir at 90° C. for 20 minutes. Alcohol-soluble matter, including small molecular sugars and pigments, was removed by centrifugation, and alcohol-insoluble matter was dried at 60°C for 6 hours, crushed for later use.

[0057] 2) Preparation of initial extraction suspension: Weigh the above-mentioned alcohol-insoluble substance AIS, add it into deionized water at 50°C, the mass ratio of AIS and deionized water is 1:20, adjust the pH to 2.5 with concentrated nitric acid, and add it at 50°C , under the condition of 400rpm, stirring and extracting for 2h, the initial extraction suspension was obtained;

[0058] 3) Preparing the pectin clear liquid: filtering the initial suspension obtained in step 2) through a vacuum drum filter, and the obtained filtrate is the pectin clear liquid;

[0059] 4) Enzymolysis: Add the clear liquid obtained in ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
particle sizeaaaaaaaaaa
Login to view more

Abstract

The invention relates to a preparation method of amidated pectin. The preparation method comprises the steps that dried orange peel is dried and crushed, a mild extraction method is adopted to preparea pectin solution, plant pectin methylesterase is used for enzymolysis of a pectin clear solution, and finally, powder initial pectin is obtained; amidation reaction is carried out on the powder initial pectin to obtain the amidated pectin. The obtained amidated pectin has a high molecular weight and a controllable block structure so as to meet requirement standards of European Union (EU) for quality of the amidated pectin. When the amidated pectin is applied to yogurt, the consistency of the yogurt can be remarkably increased; when the yogurt is placed for a long time, the consistency of theyogurt is not reduced, and the water separation phenomenon is avoided. Besides, the prepared amidated pectin can be used for remarkably changing intestinal flora and promoting the growth of intestinal probiotics.

Description

technical field [0001] The invention relates to a preparation method of amidated pectin applied to yoghurt. Background technique [0002] Commercial pectin is a polysaccharide compound extracted from plant cell walls and is widely used as a food additive in the food, health care and pharmaceutical industries. Pectin is mainly composed of galacturonic acid, in which part of the carboxyl group of galacturonic acid is methylated, and the degree of esterification is 65-80%. In order to change the functionality of pectin, acid, alkali or ammonia can be used for chemical deesterification. The chemical deesterification of pectin is a random process, and β-degradation can occur, resulting in the breakage of α-1,4 glycosidic bonds between pectin-galacturonic acids, thereby reducing the molecular weight of pectin. The molecular weight of pectin is very important to the functional properties of pectin, such as gelation, water retention, etc. Compared with chemical methods to degrade...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/06
CPCC08B37/0045C08B37/0048
Inventor 张春蓬王波房德许磊王文
Owner YANTAI ANDRE PECTIN
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap