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Citrus pectin with intestinal tract probiotic function as well as preparation method and application thereof

A technology for pectin and citrus, applied in the application, function of food ingredients, food science and other directions, can solve the problems of low yield of pectin, incomplete extraction, increased production cost, etc., to protect the environment, reduce production cost, improve Yield effect

Active Publication Date: 2020-05-19
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented method uses chemicals from different sources like Citrullus lanatus (Citrus sinensis) or bacteria for extracting carbohydrate polymers called polygalacturonans that are used with other ingredients such as calcium chloride during food preparations. These methods have several technical benefits including improved yield, reduced environmental impact, enhanced nutrients absorption ability, increased bioavailability, adjusted gut microcirculatory function, and potential use in various applications related to dietary supplements.

Problems solved by technology

This patents describes different ways for obtaining high quality citrates from fruits like apples and bananas during their manufacturing processes. However, current techniques involve complicated steps involving multiple chemical agents and expensive materials, making them difficult to commercialize on a larger scale due to these technical drawbacks.

Method used

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  • Citrus pectin with intestinal tract probiotic function as well as preparation method and application thereof
  • Citrus pectin with intestinal tract probiotic function as well as preparation method and application thereof
  • Citrus pectin with intestinal tract probiotic function as well as preparation method and application thereof

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Experimental program
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Effect test

Embodiment 1

[0032] The preparation method of citrus pectin is as follows:

[0033] (1) raw material pretreatment: take fresh citrus peel as raw material, dry and pulverize to obtain citrus peel powder;

[0034] (2) Preparation of citrus pectin: add water according to the ratio of solid to liquid 1g:20mL, adjust the pH of the mixed solution to 1 with oxalic acid solution, stir and heat at 80°C for 0.5h. When the temperature of the solution drops to 50°C, adjust the pH of the system to 5.0 with sodium bicarbonate solution, add mixed enzymes (cellulase and xylanase at a mass ratio of 240:1) for enzymolysis, cellulase (cellulase Enzyme activity is 50000U / g; CAS#9012-54-8; commercially purchased from Shanghai Yuanye Biotechnology Co., Ltd., catalog number S10041-100g) the amount of enzyme added is 2000U / g citrus peel powder, xylanase (wood The enzymatic activity of glycanase is 6000000U / g, CAS#9025-57-4; commercially purchased from Shanghai Yuanye Biotechnology Co., Ltd., catalog number S1010...

Embodiment 2

[0036] The preparation method of citrus pectin is as follows:

[0037] (1) raw material pretreatment: take fresh citrus peel as raw material, dry and pulverize to obtain citrus peel powder;

[0038] (2) Preparation of citrus pectin: add water according to the ratio of solid to liquid 1g:25mL, adjust the pH of the mixed solution to 2 with oxalic acid solution, stir and heat at 90°C for 1h. When the temperature of the solution drops to 50°C, adjust the pH of the system to 5.0 with sodium bicarbonate solution, add a mixed enzyme (cellulase and xylanase at a mass ratio of 240:1) for enzymolysis, and the amount of cellulase added is 3000U / g citrus peel powder, the amount of xylanase added is 1500U / g citrus peel powder, the enzymolysis temperature is 50°C, and the time is 2h. After enzymatic hydrolysis, heat the solution to boil and keep it warm for 30 minutes to inactivate the enzyme. Pass through a 200-mesh sieve while hot, and centrifuge the filtrate at a speed of 5000 r / min t...

Embodiment 3

[0040] The preparation method of citrus pectin is as follows:

[0041] (1) raw material pretreatment: take fresh citrus peel as raw material, dry and pulverize to obtain citrus peel powder;

[0042](2) Preparation of citrus pectin: add water according to the ratio of solid to liquid 1g:30mL, adjust the pH of the mixed solution to 3 with oxalic acid solution, stir and heat at 100°C for 1.5h. When the temperature of the solution drops to 50°C, adjust the pH of the system to 5.0 with sodium bicarbonate solution, add a mixed enzyme (cellulase and xylanase at a mass ratio of 240:1) for enzymolysis, and the amount of cellulase added is 4000U / g citrus peel powder, the amount of xylanase added is 2000U / g citrus peel powder, the enzymolysis temperature is 50°C, and the time is 3h. After enzymatic hydrolysis, heat the solution to boil and keep it warm for 30 minutes to inactivate the enzyme. Pass through a 200-mesh sieve while hot, and centrifuge the filtrate at a speed of 5000 r / min...

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Abstract

The invention discloses citrus pectin with an intestinal tract probiotic function as well as a preparation method and application of the citrus pectin. The preparation method comprises the following steps: mixing citrus peel powder with water, adding an acid solution to adjust the pH value, and carrying out a reaction; and adjusting the pH value of an obtained system by using an alkaline solution,and adding a compound enzyme for enzymolysis to obtain the citrus pectin. The citrus pectin disclosed by the invention is applied to preparation of a product with an intestinal tract probiotic function; the product comprises at least one of food, medicine, health care products and beverages. The method is simple, the production cost is low, and the pectin extraction rate is as high as 25.98%; theobtained citrus pectin can significantly improve the yield of short-chain fatty acid in the in-vitro anaerobic fermentation process, and has a good intestinal tract probiotic function; the citrus pectin is compounded, so that the comprehensive utilization of citrus processing wastes is realized, the resource waste and the environmental pollution are reduced, and the additional value of the product is increased.

Description

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Claims

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Application Information

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Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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