Preparation method for low-molecular pectin

A low-molecular-weight pectin and pectin technology, applied in the direction of fermentation, can solve problems such as inability to remove branched chains, and achieve the effects of narrow molecular weight distribution, easy process amplification and industrial production, and molecular weight controllable

Inactive Publication Date: 2019-05-28
DALIAN INST OF CHEM PHYSICS CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Enzymatic degradation is a commonly used method for producing pectin, but it can only break the main chain of pectin molecules and cannot remove the branched chains of pectin molecules. Therefore, the present invention uses a combination of acid hy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Dissolving pectin

[0033] 2.0 g of apple pectin was weighed and dissolved in deionized water under stirring conditions, the pectin mass concentration was 2.0%, the stirring speed was 1500 rpm, the temperature was 30° C., and the stirring time was 1 h.

[0034] (2) Microfiltration of pectin solution

[0035] The completely dissolved pectin solution was successively filtered through microporous membranes with pore diameters of 0.8, 0.45 and 0.22 μm, the filtration temperature was 30° C., and the pH value of the solution was 3.5.

[0036] (3) Gel cleaning

[0037] Add 1M HCl solution to the filtered pectin solution to adjust the pH to 1 to form an acid gel, and stir rapidly to break the gel. The stirring and cleaning time is 2 hours, the temperature is 30°C, and the number of cleanings is 2 times. After cleaning, 80% of the volume of water was removed by suction filtration under reduced pressure, and 1M NaOH solution was added to adjust the pH to 6 to dissolve the g...

Embodiment 2

[0048] (1) Dissolving pectin

[0049] 1.5 g of apple pectin was weighed and dissolved in deionized water under stirring conditions. The pectin mass concentration was 1.5%, the stirring speed was 1000 rpm, the temperature was 30° C., and the stirring time was 1 h.

[0050] (2) Microfiltration of pectin solution

[0051]The completely dissolved pectin solution was successively filtered through microporous membranes with pore diameters of 0.8, 0.45 and 0.22 μm, the filtration temperature was 30° C., and the pH value of the solution was 3.

[0052] (3) Gel cleaning

[0053] Add 1M HCl solution to the filtered pectin solution to adjust the pH to 1 to form an acid gel, stir rapidly to break the gel, stir and wash for 1 hour, the temperature is 30°C, and the number of washes is 3 times. After cleaning, 90% of the water by volume was removed by suction filtration under reduced pressure, and 1M NaOH solution was added to adjust the pH to 6 to dissolve the gel and form a concentrated ...

Embodiment 3

[0064] (1) Dissolving pectin

[0065] 1.0 g of apple pectin was weighed and dissolved in deionized water under stirring conditions, the mass concentration of pectin was 1.0%, the stirring speed was 1000 rpm, the temperature was 50° C., and the stirring time was 1 h.

[0066] (2) Microfiltration of pectin solution

[0067] The completely dissolved pectin solution was successively filtered through microporous membranes with pore diameters of 0.8, 0.45 and 0.22 μm, the filtration temperature was 80° C., and the pH value of the solution was 3.

[0068] (3) Gel cleaning

[0069] Add 1M HCl solution to the filtered pectin solution to adjust the pH to 1 to form an acid gel, stir rapidly to break the gel, stir and wash for 1 hour, the temperature is 30°C, and the number of washes is 2 times. After cleaning, 80% of the volume of water was removed by suction filtration under reduced pressure, and 1M NaOH solution was added to adjust the pH to 6 to dissolve the gel and form a concentra...

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Abstract

The invention discloses a preparation method for low-molecular pectin, and aims to provide the preparation method for the low-molecular pectin which is simple in operation, single in molecular weightdistribution, and easy to industrial production. A technical key point of the method is as follows: (1) enabling the pectin to be dissolved in deionized water and forming solution; (2) performing micro-filtration membrane filtration on the pectin solution; (3) adding HCl solution to the pectin solution and forming acid gel, stirring in a rapid speed and breaking the gel, and stirring and washing,adding NaOH solution to dissolve the gel and forming concentrated solution; (4) performing acid hydrolysis on the purified pectin solution, after ending the hydrolysis, decompressing, suction-filtering and removing water, adding alkali solution to dissolve the gel and forming solution; (5) adding pectinase to the hydrolyzed pectin solution and degrading, after ending enzymolysis, decompressing, distilling and removing water from the pectin solution and forming concentrated solution; (6) adding absolute ethyl alcohol to the pectin solution and precipitating; and (7) drying a pectin precipitateunder an ordinary pressure.

Description

technical field [0001] The technology relates to the field of biopharmaceuticals, in particular to a preparation method of low-molecular pectin. Background technique [0002] Pectin is the main component of dietary fiber, the seventh largest nutrient in the human body, and has various edible and medicinal values. However, because pectin has a large molecular weight and is insoluble, it cannot be effectively added to health food, while low-molecular-weight pectin (MCP) enters the blood circulation due to its good water solubility and easy absorption by the intestinal tract. Therefore, it is widely used in health food, medicine and other fields application is more extensive. Low-molecular-weight pectin has a variety of biological activities, which can reduce the concentration of cholesterol in the blood, inhibit the accumulation of oil in the liver and improve the body's immunity. It can also combine with heavy metals in the blood to promote their excretion. Due to its abund...

Claims

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Application Information

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IPC IPC(8): C12P19/14C08B37/06
Inventor 孙广炜张英刘洋赵姗
Owner DALIAN INST OF CHEM PHYSICS CHINESE ACAD OF SCI
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