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A kind of method and application of pectin decolorization

A pectin and decolorization technology, which is applied in the field of pectin decolorization, which is simple and retains the relatively complete pectin molecular structure, can solve the problems of pectin molecular chain breakage, molecular weight drop, and impact on application, so as to simplify the process and save Production cost, long-lasting effect of decolorization effect

Active Publication Date: 2020-12-22
SOUTH CHINA UNIV OF TECH +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the application of sodium chlorite to pectin decolorization will produce two common problems. One is that too severe oxidation reaction will break the molecular chain of pectin, and the molecular weight will decrease, which will affect its application; Excessive residue of

Method used

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  • A kind of method and application of pectin decolorization

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Weigh 5.00g of citrus pectin powder and mix with 250mL pure water to obtain a completely dissolved pectin solution; adjust the pH of the mixed solution to 3.0 with 0.1mol / L hydrochloric acid solution, and add 0.0600g of sodium chlorite solid; Stir and heat with a 60°C water bath, take it out after reacting for 2 hours; add the reaction solution to 2 times the volume of 65% ethanol solution for alcohol precipitation, stir, let stand for 10 minutes, and centrifuge at 6000rpm for 10 minutes; then use 65% ethanol solution The precipitate after centrifugation was washed twice, 10 minutes each time, and dried in a hot air oven at 60°C for 120 minutes. The physical and chemical indicators of the obtained decolorized pectin are shown in Table 1.

Embodiment 2

[0051] Weigh 2.50g of citrus pectin powder and mix with 250mL pure water to obtain a completely dissolved pectin solution; adjust the pH of the mixed solution to 2.5 with 0.1mol / L hydrochloric acid solution, and add 0.0370g of sodium chlorite solid; Stir and heat with a 40°C water bath, take it out after 2 hours of reaction; add the reaction solution to 3 times the volume of 75% ethanol solution for alcohol precipitation, stir, let stand for 15 minutes, and centrifuge at 5000rpm for 15 minutes; then use 75% ethanol solution Wash the precipitate after centrifugation for 3 times, each time for 15 minutes; place it in a hot air oven at 60°C for 90 minutes to dry. The physical and chemical indicators of the obtained decolorized pectin are shown in Table 1.

Embodiment 3

[0053] Weigh 6.25g of citrus pectin powder and mix with 250mL of pure water to obtain a completely dissolved pectin solution; adjust the pH of the mixed solution to 4.0 with 0.1mol / L sodium hydroxide solution, add 0.0760g of sodium chlorite Solid; stir and heat with a water bath at 45°C, take it out after reacting for 1 hour; add the reaction liquid to 80% ethanol solution 4 times its volume for alcohol precipitation, stir, let stand for 20 minutes, and centrifuge at 4000rpm for 20 minutes; then use 80% Wash the precipitate after centrifugation with ethanol solution 4 times, 20 min each time; place it in a hot air oven at 70°C for 60 min to dry. The physical and chemical indicators of the obtained decolorized pectin are shown in Table 1.

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Abstract

The invention provides a pectin decolorization method and application thereof. Sodium chlorite is directly added into a pectin aqueous solution for decoloration and then alcohol precipitation, so thatthe bleaching effect is obvious, and the decoloration effect is lasting. Because the concentration of sodium chlorite required by the reaction is lower, the residue of chloride ions in the later period is lower, and the use amount of ethanol and the recovery cost are effectively saved. Meanwhile, according to the method for directly decolorizing the pectin solution, the complexness of firstly carrying out alcohol precipitation and drying to obtain a finished pectin product and then decolorizing can be avoided; moreover, residual chloride ions can be further cleaned in the subsequent alcohol precipitation step, so that the process is simplified, and the production cost is saved. The decolorized pectin prepared by the method has properties similar to those of original pectin powder which isnot decolorized and bleached. According to the technical scheme, the defects that pectin molecular chain breakage is easily caused by oxidizing agent decoloration and the functional effect is influenced are overcome. The method has a good application prospect.

Description

technical field [0001] The invention belongs to the technical field of pectin treatment, relates to a pectin decolorization method and application thereof, and particularly relates to a decolorization treatment method which is simple and retains a relatively complete pectin molecular structure. Background technique [0002] Because of its good gelling effect, pectin is widely used as a gelling agent in jams, jellies, preserved fruits, fudge, baked products and beverages. At the same time, pectin has good emulsifying properties and protein stability, so it is used as an emulsifier and stabilizer in the production of fruit juice and dairy products. [0003] Color is an important indicator for evaluating pectin products. Ideal commercial pectin should be white or light yellow powder. The sensory quality of pectin is often greatly reduced due to the dark color of finished pectin, thus limiting its application in food processing. At present, the commonly used methods for pecti...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B37/06
CPCC08B37/0045
Inventor 齐军茹梁婉玲
Owner SOUTH CHINA UNIV OF TECH