Method for extraction of RG-I pectic polysaccharide rich in galactose side chain

A technology of RG-I, pectin polysaccharide, applied in the field of extracting RG-I pectin polysaccharide rich in galactose side chain, to achieve good emulsification potential, improve food texture, and good anti-tumor effect

Inactive Publication Date: 2019-11-29
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Make full use of the raw material cost advantage of potato pomace to solve the problem of waste disposal; and provide an effective functional pectin extraction scheme

Method used

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  • Method for extraction of RG-I pectic polysaccharide rich in galactose side chain
  • Method for extraction of RG-I pectic polysaccharide rich in galactose side chain
  • Method for extraction of RG-I pectic polysaccharide rich in galactose side chain

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Embodiment 1

[0021] Wet potato residues were provided by a starch processing factory in Ningxia, China. After natural air-drying, they were crushed and passed through a 40-mesh sieve. Take 300g and put it into 6000mL pH 6.5 phosphate buffer solution heated to 95°C, add 6000U of high-temperature-resistant α-amylase, and keep at 95°C for 25min. Add about 6000mL of pH 6.5 phosphate buffer solution, drop the temperature of the mixture to 45°C, add 24000U of liquefied glucoamylase to hydrolyze for 20 hours, filter to obtain the filter residue, freeze-dry to obtain 98g of starch-removed potato dry residue, and measure the starch content was 1.2%. Mix the above 98g of starch-removed potato dry residue with 1000mL of potassium hydroxide solution with a mass fraction of 0.4mol / L, react at 45°C for 18h under magnetic stirring conditions, filter through a 500-mesh filter cloth to obtain a clear night, and neutralize with hydrochloric acid. Add absolute ethanol three times the volume of the filtrate,...

Embodiment 2

[0031] Wet potato residues were provided by a starch processing factory in Ningxia, China. After natural air-drying, they were crushed and passed through a 40-mesh sieve. Take 20g and put it into 500mL of pH 6.5 phosphate buffer solution heated to 80°C, add about 300U of high temperature resistant α-amylase, and keep at 95°C for 30min. Then add 300mL of pH 6.8 phosphate buffer solution, the temperature of the mixture is lowered to 45°C, and about 2400U of liquefaction-type glucoamylase is added; after hydrolysis for 20 hours, the filter residue is obtained by filtration, freeze-dried, and 5.7g of starch-removed potato dry residue is obtained, and the starch The content is 0.7%. Mix the above 5.7g of starch-removed potato dry residue with 80mL of potassium hydroxide solution with a mass fraction of 0.8mol / L, react at 40°C for 24h under magnetic stirring conditions, filter through qualitative filter paper and then pass through a 0.45μm water film to obtain clear night, use 2mol...

Embodiment 3

[0037] Potato residues were provided by a potato starch processing factory in Ningxia. After centrifugal dehydration, vacuum freeze-drying, crushing, and passing through a 40-mesh sieve. The method for extracting pectic polysaccharides from potato residues is as follows: figure 1 As shown, specifically, take 20g of potato dregs, add 300mL of pH 6.5 phosphate buffer heated to 95°C, add 300U of high temperature resistant α-amylase, and keep at 95°C for 20min. Then continue to add 300mL of pH 6.5 phosphate buffer solution, and after the temperature of the mixture drops to 45°C, add 2000U of liquefied glucoamylase; after hydrolysis for 20 hours, the filter residue is obtained by filtration, freeze-dried, and 6.5g of starch-removed potato dry residue is obtained. The starch content is 0.9%. Mix the above 6.5g of starch-removed potato dry residue with 90mL of 0.4mol / L potassium hydroxide solution, react for 20h under magnetic stirring conditions at 38°C, filter through qualitative ...

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Abstract

The invention discloses a method for extraction of RG-I pectic polysaccharide rich in galactose side chain. The method includes the two steps of hydrolysis of residual starch and extraction of pecticpolysaccharide. Compared with the traditional pectic polysaccharide extraction method, the method provided by the invention controls the pectic polysaccharide extraction condition under an alkaline condition, so that the homopolygalactose (HG) structure is hydrolyzed, and the RG-I structure and pectin neutral sugar side chain can be maximumly reserved. The final product is mainly RG-I structural domain pectic polysaccharide rich in galactose side chain, and the molecular weight is large. The specificity of structural composition endows the RG-I pectic polysaccharide with good emulsifying potential and anti-tumor, anti-cardiovascular disease and other bioactivity. The whole extraction process does not add toxic or harmful chemical reagent, the obtained pectic polysaccharide can be used as afunctional food additive to improve food texture, and also brings certain functional activity.

Description

technical field [0001] The invention relates to a method for extracting RG-I pectin polysaccharide rich in galactose side chains. Background technique [0002] Pectin is a macromolecular plant polysaccharide with a complex structure. As the main substance of the intercellular layer of plants, pectin widely exists in fruits, roots, stems, and leaves of plants. It is generally recognized that pectin has four structural domains, which are homogalacturonan (HG) structure, rhamnogalacturonan I (RG-I) structure, rhamnogalacturonan II ( RG-II) structure and xylogalacturonan structure. As a widely used gelling agent, stabilizer and thickener, pectin is used in a variety of food processing, such as the production of jam, jelly, candy, fruit juice and other products; the unique texture and composition of pectin also have Fat replacement health function, etc. The commercial pectin used for gel is usually extracted under acidic conditions, the galacturonic acid content is usually hig...

Claims

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Application Information

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IPC IPC(8): C08B37/06
CPCC08B37/0003C08B37/0045
Inventor 田金虎孙玮璇杨文涵郑瑜雪叶兴乾
Owner ZHEJIANG UNIV
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