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Preparation method of high-emulsibility low-viscosity modified pectin, high-emulsibility low-viscosity modified pectin and application of high-emulsibility low-viscosity modified pectin

A modified pectin, emulsifying technology, applied in fermentation, food science, etc., can solve problems such as difficult to obtain pectin

Inactive Publication Date: 2020-11-13
YANTAI ANDRE PECTIN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, pectin that can be used as an emulsifier is difficult to obtain as a raw material for the conventional production of pectin

Method used

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  • Preparation method of high-emulsibility low-viscosity modified pectin, high-emulsibility low-viscosity modified pectin and application of high-emulsibility low-viscosity modified pectin

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preparation example Construction

[0023] The invention provides a kind of preparation method of the modified pectin of high emulsifying property and low viscosity, comprising the following steps:

[0024] 1) Take the air-dried and crushed citrus peel or apple pomace and add it to deionized water, mix according to the mass ratio of 1: (20-30) to obtain a mixed solution, adjust the pH value of the mixed solution to 3.5-5.5, and treat at 30-60°C 2-3h to obtain the first mixture; adjusting the pH value of the first mixture to 1.5-3.0, and treating at 40-80°C for 2-3h to obtain the second mixture;

[0025] 2) filtering the second mixture to obtain clear liquid;

[0026] 3) Concentrating the supernatant to obtain a concentrate;

[0027] 4) Raise the temperature of the concentrated solution to 30-40°C, add 0.5‰-1.0‰ of pectin methylesterase and carry out the esterification reaction to obtain a mixture, raise the temperature of the mixture to 40-50°C, and then add 2.0‰-3.0‰ of pectin methylesterase Pectin lyase perf...

Embodiment 1

[0040] Take 2kg of lemon peel and add it to 60kg of hot water at 70°C, add oxalic acid to adjust the pH value to 4.5, treat for 2h, then use concentrated nitric acid with a mass percentage of 65% nitric acid to adjust the pH value to 2.0, and treat for 2h. Filtrate through a vacuum drum filter to obtain 60 L of supernatant. The clear liquid was poured into a concentration tank, concentrated at 80° C. under a pressure of 2 MP to obtain 15 kg of a concentrated liquid, and the mass percentage of pectin in the concentrated liquid was 1.2%. Pour the concentrated solution into a reactor placed in a water bath, control the temperature of the water bath at 40°C, add 0.5‰ pectin methylesterase, and continuously add a mixed solution of 0.5M NaOH and KOH, the mass ratio of NaOH to KOH is 1: 1.2, keep the pH value of the concentrated solution at about 4.0-5.0, after 2 hours of lipid-lowering reaction, add 2.0‰ pectin lyase, continuously add 0.5M NaOH and KOH mixed solution, the mass ratio...

Embodiment 2

[0042] Take 2kg of lemon peel and add it to 50kg of hot water at 65°C, add oxalic acid to adjust the pH value to 3.5, treat for 3h, then use concentrated nitric acid with a mass percentage of 65% nitric acid to adjust the pH value to 1.5, and treat for 3h. Filtrate through a vacuum drum filter to obtain 45 L of supernatant. The clear liquid was poured into a concentration tank, and concentrated at 80° C. under a pressure of 2 MP to obtain 10 kg of a concentrated liquid. The mass percentage of pectin in the concentrated liquid was 1.5%. Pour the concentrated solution into a reactor placed in a water bath, control the temperature of the water bath at 40°C, add 1.0‰ pectin methylesterase, and continuously add a mixed solution of 0.5M NaOH and KOH, the mass ratio of NaOH to KOH is 1: 1.2, keep the pH value of the concentrated solution at about 4.0-5.0, after 3 hours of ester-lowering reaction, add 3.0‰ pectin lyase, continuously add 0.5M NaOH and KOH mixed solution, the mass ratio...

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Abstract

The invention relates to the field of pectin preparation, in particular to a preparation method of high-emulsibility low-viscosity modified pectin, the high-emulsibility low-viscosity modified pectinand application of the high-emulsibility low-viscosity modified pectin. The preparation method provided by the invention comprises the following steps: extracting a pectin mixture from raw materials,filtering, concentrating, sequentially carrying out ester reduction reaction, cracking reaction and enzyme deactivation treatment on a concentrated solution obtained after concentration, adding isopropanol into a juice subjected to enzyme deactivation treatment, stirring, and carrying out filter pressing to obtain the modified pectin with high emulsifying property and low viscosity. According to the preparation method of the high-emulsibility low-viscosity modified pectin and the high-emulsibility low-viscosity modified pectin provided by the invention, the emulsibility and emulsion stabilityof pectin prepared from conventional raw material sources can be effectively improved.

Description

technical field [0001] The invention relates to the field of pectin preparation, in particular to a preparation method of modified pectin with high emulsification and low viscosity, modified pectin with high emulsification and low viscosity and application thereof. Background technique [0002] Pectin is one of the most common sources of dietary fiber in human nutrition. Pectin is a heteropolysaccharide with a complex structure, which is mainly composed of galacturonic acid linked by 1,4 glycosidic bonds. In addition to galacturonic acid, pectin also contains some neutral sugars, such as rhamnose, semi Lactose, arabinose and xylose etc. Galactose, arabinose and xylose mainly exist in the pectin side chain, while rhamnose not only exists in the pectin side chain, but a part of rhamnose also forms rhamnogalacturonan I with galacturonic acid (RG-I) main chain. The monosaccharide composition of pectin is an important index to describe the chemical composition of pectin. [0...

Claims

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Application Information

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IPC IPC(8): A23L29/10A23L29/30C12P19/02
CPCA23L29/10A23L29/30C12P19/02A23V2002/00
Inventor 张春蓬王文许磊于毅唐妍娜
Owner YANTAI ANDRE PECTIN
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