Small-molecular citrus pectin and preparation method thereof

A low-molecular-weight pectin and small-molecule technology, applied in the field of preparation of small-molecular citrus pectin, to achieve the effects of easy process amplification and industrial production, simple operation, and narrow molecular weight distribution

Inactive Publication Date: 2020-06-02
DALIAN INST OF CHEM PHYSICS CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Enzymatic hydrolysis is a commonly used biomacromolecule degradation method, but it is necessary to optimize the reaction conditions to obtain MCP with high purity and single molecular weight distribution. Therefore, the present invention uses enzymatic degradation of macromolecular pectin to produce MCP, aiming to provide a kind of MCP with simple operation and high molecular weight. MCP preparation method with single distribution and easy industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of small molecule citrus pectin preparation method provided by the invention comprises the following steps successively:

[0034] (1) Dissolving pectin

[0035] Weigh 60g of citrus pectin and add it into 1L of water to dissolve under the condition of stirring, the mass concentration of pectin is 6.0%, the stirring speed is 1,500rpm, the temperature is 30°C, and the stirring time is 1h.

[0036] (2) centrifugation of the pectin solution,

[0037] The completely dissolved pectin solution was centrifuged to remove insoluble impurities, the centrifugation speed was 9,000, the centrifugation time was 6min, and the centrifugation temperature was 25°C

[0038] (3) Microfiltration separation of pectin solution

[0039] The completely dissolved pectin solution was sequentially separated by microfiltration with a pore size of 0.8 and 0.45 μm, the microfiltration temperature was 60° C., and the pH value of the solution was 7.

[0040] (4) Enzymatic hydrolysis of pectin ...

Embodiment 2

[0050] A kind of small molecule citrus pectin preparation method provided by the invention comprises the following steps successively:

[0051] (1) Dissolving pectin

[0052] Weigh 80g of citrus pectin and add it into 1L of water to dissolve under the condition of stirring, the mass concentration of pectin is 8.0%, the stirring speed is 1,500rpm, the temperature is 30°C, and the stirring time is 2h.

[0053] (2) centrifugation of the pectin solution,

[0054] The completely dissolved pectin solution was centrifuged to remove insoluble impurities, the centrifugation speed was 7,000, the centrifugation time was 5min, and the centrifugation temperature was 25°C

[0055] (3) Microfiltration separation of pectin solution

[0056]The completely dissolved pectin solution was sequentially separated by microfiltration membranes with a pore size of 0.8 and 0.45 μm, the microfiltration temperature was 70° C., and the pH value of the solution was 7.

[0057] (4) Enzymatic hydrolysis of...

Embodiment 3

[0067] A kind of small molecule citrus pectin preparation method provided by the invention comprises the following steps successively:

[0068] (1) Dissolving pectin

[0069] Weigh 4.0g of citrus fruit pectin and add it into 1L of deionized water to dissolve under stirring condition, the pectin mass concentration is 4.0%, the stirring speed is 1,500rpm, the temperature is 30°C, and the stirring time is 3h.

[0070] (2) centrifugation of the pectin solution,

[0071] The completely dissolved pectin solution was centrifuged to remove insoluble impurities, the centrifugation speed was 7,000, the centrifugation time was 6min, and the centrifugation temperature was 25°C

[0072] (3) Microfiltration separation of pectin solution

[0073] The completely dissolved pectin solution was sequentially separated by microfiltration membranes with a pore size of 0.8 and 0.45 μm, the microfiltration temperature was 70° C., and the pH value of the solution was 8.

[0074] (4) Enzymatic hydro...

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PUM

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Abstract

The invention discloses a preparation method of small-molecular citrus pectin. A purpose of the invention is to provide a small-molecular citrus pectin preparation method with characteristics of simple operation, single molecular weight distribution and easy industrial production. The preparation method is characterized by comprising the following steps: (1) dissolving pectin in deionized water toform a solution; (2) centrifuging the pectin solution to remove insoluble impurities; (3) carrying out microfiltration separation on the pectin solution; (4) adding pectinase into the pectin solution, and carrying out enzymolysis; (5) separating by an ultrafiltration method after the enzymolysis is finished; (6) distilling and concentrating the pectin solution under reduced pressure to obtain a concentrated solution, adding absolute ethyl alcohol, and precipitating; and (7) drying the pectin precipitate at normal pressure.

Description

technical field [0001] The technology relates to the field of biopharmaceuticals, in particular to a preparation method of small molecule citrus pectin. Background technique [0002] Citrus pectin is a natural polysaccharide polymer extracted from citrus plants. The main chain is a long chain structure of D-galacturonic acid connected by α-1,4 glycosidic bonds. Sugar, arabinose, galactose and xylose etc. composition. Pectin is the main component of dietary fiber, the seventh largest nutrient in the human body. It has a variety of edible and medicinal values, so it has a wide range of applications in food, medicine and other fields. Due to the large molecular weight of pectin, it is not easy to be absorbed by the intestine, so it cannot be effectively added to health food, while small molecule pectin (MCP) enters the blood circulation due to its good water solubility and easy absorption by the intestine, and is widely used in health food, medicine and other fields applicati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/06
CPCC08B37/0045C08B37/0048
Inventor 孙广炜张英刘洋赵姗
Owner DALIAN INST OF CHEM PHYSICS CHINESE ACAD OF SCI
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