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Low-ester pectin preparation method

A technology of pectin and esterification, which is applied in the field of preparation of low-fat pectin, can solve the problems of inability to reduce the degree of esterification of pectin, low-ester pectin, and molecular weight reduction, so as to improve gel stability and increase The degree of accumulation and the effect of repulsion enhancement

Pending Publication Date: 2019-10-22
杨晓军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages of the base-catalyzed deesterification reaction are: there is a base-catalyzed β-elimination reaction at the same time, which leads to the breakage of the main chain of galacturonic acid in the HG region of pectin, and the decrease in molecular weight, which affects its use effect; the alkaline environment of pH8.0~11.0 Unable to prepare low-ester pectin with a degree of esterification lower than 20%
Pectin methylesterase has a wide range of sources, including plants, fungi and bacteria. The catalytic ability and mechanism of pectin methylesterase from different sources are different, but its catalytic effect depends on the structure of pectin molecules, so it is generally impossible to convert pectin The degree of esterification is reduced to below 30%

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Low-sugar fruit is: Guava

[0032] Preparation of pectin extract:

[0033] The guava that cleans is placed in airtight desiccator, in the desiccator, pass into the carbon dioxide that the volume fraction is 60%, process 20h, beat to obtain fruit pulp, add lemon juice in the fruit pulp of gained, adjust the density of fruit pulp The pH value is 2.0, and then the fruit pulp is continuously hydrolyzed and extracted at an extraction temperature of 90°C for 50 minutes to obtain a pectin extract, which is set aside;

[0034] Preparation of low molecular weight pectin:

[0035] The particle size is 200 mesh activated carbon and water are mixed according to mass ratio as 1: 4 to obtain the activated carbon mixed solution, then add the nitric acid solution that the mass fraction is 60% in the activated carbon mixed solution, the nitric acid solution add-on is 3% of the activated carbon mixed solution weight, Heat up to 100°C, cook for 4 hours, stop heating, naturally cool down...

Embodiment 2

[0041] Low-sugar fruits are: papaya

[0042] Preparation of pectin extract:

[0043] Put the washed papaya in a closed desiccator, feed carbon dioxide with a volume fraction of 60% into the desiccator, treat for 22 hours, beat the pulp to obtain fruit pulp, add lemon juice to the obtained fruit pulp, and adjust the pH of the fruit pulp The value is 2.2, and then the fruit pulp is continuously hydrolyzed and extracted for 55 minutes at an extraction temperature of 92°C to obtain a pectin extract, which is set aside;

[0044] Preparation of low molecular weight pectin:

[0045] The particle size is 200 mesh gac and water are mixed according to the mass ratio of 1: 4 to obtain the gac mixture, then add the nitric acid solution with a mass fraction of 65% in the gac mixture, the nitric acid solution add-on is 4% of the gac mixture weight, Heat up to 105°C, cook for 4.5 hours, stop heating, naturally cool down to 75°C, stop stirring, and continue to cool down to room temperature ...

Embodiment 3

[0051] Low-sugar fruits are: cherries

[0052] Preparation of pectin extract:

[0053] Place the washed cherries in a closed drier, pass carbon dioxide with a volume fraction of 60% into the drier, treat for 24 hours, beat the pulp to obtain fruit pulp, add lemon juice to the obtained fruit pulp, and adjust the pH of the fruit pulp The value is 2.5, and then the fruit pulp is continuously hydrolyzed and extracted at an extraction temperature of 95°C for 60 minutes to obtain a pectin extract, which is set aside;

[0054] Preparation of low molecular weight pectin:

[0055] The particle size is 200 mesh activated carbon and water are mixed according to mass ratio as 1: 4 to obtain the activated carbon mixed solution, then add the nitric acid solution that the mass fraction is 70% to the activated carbon mixed solution, the nitric acid solution addition is 5% of the activated carbon mixed solution weight, Heat up to 110°C, cook for 5 hours, stop heating, naturally cool down to ...

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Abstract

The invention discloses a low-ester pectin preparation method, and belongs to the technical field of food colloid additives. According to the present invention, low-sugar fruit is selected and beatenunder low-oxygen condition, acidifying is performed by adding lemon juice, and high-temperature hydrolysis is performed to obtain a pectin extraction liquid, such that the esterification degree of pectin is reduced; active carbon and water are mixed to obtain an active carbon mixed solution, a nitric acid solution is added to the active carbon mixed solution, heating cooking is performed, and cooling is performed to a room temperature with tap water to obtain an acid-cooked active carbon solution, wherein the acid-cooked active carbon solution is used as the decolorizing agent for the pectin extraction liquid so as to further reduce the esterification degree of pectin and improve the intermolecular aggregation degree during the pigment removal of pectin; and finally during the preparationof the low-ester pectin, sodium citrate and calcium citrate are added, such that the pH value and the calcium ion in the chelation system are adjusted by sodium citrate so as to improve the gel stability of pectin.

Description

technical field [0001] The invention discloses a method for preparing low-fat pectin, which belongs to the technical field of food colloid additives. Background technique [0002] Natural pectin substances widely exist in the fruits, roots, stems, and leaves of plants in the form of protopectin, pectin, and pectic acid. They are a component of cell walls. They exist with cellulose and form adjacent Cell middle layer glue, which makes plant tissue cells tightly bonded together. Protopectin is insoluble in water, but it can be decomposed into water-soluble pectin under the action of acid, alkali, salt and other chemical reagents and enzymes. Pectin is essentially a linear polysaccharide polymer containing hundreds to about 1,000 anhydrogalacturonic acid residues, and its corresponding average relative molecular mass is 50,000 to 150,000. Pectin is a group of polygalacturonic acids. Under suitable conditions, its solution can form a gel and partially methoxylate (methylate, ...

Claims

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Application Information

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IPC IPC(8): C08B37/06
CPCC08B37/0045C08B37/0048
Inventor 杨晓军
Owner 杨晓军
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