Modified apple pectin with excellent colon fermentation property and preparation method thereof

A technology for modifying apple pectin, applied in the field of modified apple pectin and its preparation, can solve the problems of unfavorable pectin intestinal beneficial effect, poor effect of beneficial microorganism proliferation, high degree of esterification and acetylation, and achieve Improve the structure of intestinal flora, fast colonic fermentation, and increase the content of short-chain fatty acids

Active Publication Date: 2020-02-18
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As one of the most complex natural heteropolysaccharides in nature, even intestinal microorganisms degrade it very slowly, and the intestinal degradation products of dietary fiber are an important way for it to exert its probiotic effect, so it is difficult to degrade and is not conducive to fruit. Exercising the Probiotic Effect of Glue Intestinal
[0003] The existing apple pectin has a molecular weight of more than 100kDa, a large number of neutral sugar branched chains (lower linearity, not higher than 5), and a high degree of esterification and acetylation, which are not conducive to its intestinal fermentation , or the speed of intestinal fermentation will be very slow, and the effect on the proliferation of beneficial microorganisms in the intestinal tract is poor, which is not conducive to its beneficial effect

Method used

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  • Modified apple pectin with excellent colon fermentation property and preparation method thereof
  • Modified apple pectin with excellent colon fermentation property and preparation method thereof
  • Modified apple pectin with excellent colon fermentation property and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0026] A preparation method of modified apple pectin with excellent colonic fermentation properties, comprising the following steps:

[0027] Step 1: Add water to the apple powder and mix it evenly, and enzymatically hydrolyze it with α-amylase, protease, amyloglucosidase, and cellulase in turn to obtain an enzymatic hydrolyzate of apple powder, and filter the enzymatic hydrolyzate of apple powder to collect the filter residue , extracting the filter residue with hot acid water to obtain a crude pectin extract;

[0028] Step 2. First add pectin methylesterase and pectin acetylesterase with a concentration of 0.2U / mL to the crude pectin extract obtained in step 1 for enzymatic hydrolysis for 1.5h, and then add mouse Plum galacturonase, xylogalacturonase, galactanase, and arabinosidase were enzymatically hydrolyzed for 4 hours to obtain pectin enzymatic hydrolysis solution;

[0029] Step 3: Concentrate the pectin enzymatic hydrolysis solution obtained in step 2 through high-pre...

Embodiment 2

[0032] A preparation method of modified apple pectin with excellent colonic fermentation properties, comprising the following steps:

[0033] Step 1: Add water to the apple powder and mix it evenly, and enzymatically hydrolyze it with α-amylase, protease, amyloglucosidase, and cellulase in turn to obtain an enzymatic hydrolyzate of apple powder, and filter the enzymatic hydrolyzate of apple powder to collect the filter residue , extracting the filter residue with hot acid water to obtain a crude pectin extract;

[0034] Step 2. First add pectin methylesterase and pectin acetylesterase with a concentration of 1.5U / mL to the crude pectin extract obtained in step 1 for enzymatic hydrolysis for 2 hours, and then add cascara with a concentration of 10U / mL Galacturonase, xylogalacturonase, galactanase, and arabinosidase were enzymatically hydrolyzed for 5 hours to obtain pectin enzymatic hydrolysis solution;

[0035] Step 3, adding ethanol to the pectin enzymatic hydrolysis solutio...

Embodiment 3

[0038]A preparation method of modified apple pectin with excellent colonic fermentation properties, comprising the following steps:

[0039] Step 1: Add water to the apple powder and mix it evenly, and enzymatically hydrolyze it with α-amylase, protease, amyloglucosidase, and cellulase in turn to obtain an enzymatic hydrolyzate of apple powder, and filter the enzymatic hydrolyzate of apple powder to collect the filter residue , extracting the filter residue with hot acid water to obtain a crude pectin extract;

[0040] Step 2. First add pectin methylesterase and pectin acetylesterase with a concentration of 2U / mL to the crude pectin extract obtained in step 1 for enzymatic hydrolysis for 2.5h, and then add cascara with a concentration of 15U / mL Galacturonase, xylogalacturonase, galactanase, and arabinosidase were enzymatically hydrolyzed for 6 hours to obtain pectin enzymatic hydrolysis solution;

[0041] Step 3, adding ethanol to the pectin enzymatic hydrolysis solution obta...

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PUM

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Abstract

The invention discloses a modified apple pectin which has a purity of higher than 90%, a methyl esterification degree of lower than 6%, an acetylation degree of less than 2%, a molecular linearity ofgreater than 12, and an average molecular weight of 8.0-15 kDa, and a degradation rate of higher than 90% after 12 h in the intestinal tract. The invention further discloses a preparation method of the pectin, which comprises the following steps: uniformly mixing water and apple powder; sequentially carrying out enzymolysis by using alpha-amylase and the like to obtain an apple powder enzymatic hydrolysate, carrying out concentration and suction filtration, and performing hot leaching on the filter residue with acid water to obtain a crude pectin extract; firstly adding pectin methylesterase and pectin acetylesterase to the crude pectin extract for enzymolysis, and then adding rhamnogalacturonase and the like thereto for enzymolysis to obtain a pectinase enzymatic hydrolysate; subjecting the pectinase enzymatic hydrolysate to high-pressure dynamic micro-jet treatment before concentration, adding ethanol to precipitate, re-dissolving the precipitate for ultrafiltration and dialyzing, and carrying out concentration and drying to obtain the modified apple pectin. According to the invention, the modified apple pectin has an increased intestinal fermentation speed and a higher degradation rate than commodity apple pectin.

Description

technical field [0001] The invention relates to the technical field of pectin extraction, in particular to a modified apple pectin with excellent colonic fermentation properties and a preparation method thereof. Background technique [0002] Pectin is a kind of acid heteropolysaccharide rich in galacturonic acid in plant cell wall, and it is an important kind of water-soluble dietary fiber. Modern clinical medical evidence shows that it has obvious intestinal beneficial effect. The basic structure of pectin is polygalacturonic acid formed by the polymerization of galacturonic acid with α-1,4 glycosidic bonds, and includes multi-dimensional structural characteristics such as degree of methylation, degree of acetylation, degree of molecular linearity, and degree of polymerization. Pectin is also a typical heteropolysaccharide. In addition to polygalacturonic acid (HG) structure, it also contains rhamnogalacturonan type I (RG-I), rhamnogalacturonan II Type (RG-II), xylogalactu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/21
CPCA23V2002/00A23L33/21A23V2200/32
Inventor 易建勇毕金峰赵圆圆吴昕烨李旋金鑫杜茜茜
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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