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Method for extracting citrus pectin by using compound enzyme

A compound enzyme method and compound enzyme technology, which is applied in the field of food production and extraction technology, can solve the problems of high requirements for extraction equipment and large environmental pollution, and achieve the effects of low pollution, low energy consumption and good rheology

Active Publication Date: 2021-11-19
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Traditional pectin extraction methods mostly use strong acid and strong alkali as solvents for extraction, which has the problems of high requirements for extraction equipment and great environmental pollution

Method used

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  • Method for extracting citrus pectin by using compound enzyme
  • Method for extracting citrus pectin by using compound enzyme
  • Method for extracting citrus pectin by using compound enzyme

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1, single enzymatic method extracts the yield of citrus pectin

[0032] According to the suitable temperature and pH range of cellulase, xylanase and acid protease, the single factor experiment was carried out with pectin yield as the reference index, and the enzyme addition amount was studied separately. The mass of the pretreated citrus peel powder was: fiber Sulfase (1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%), xylanase (1%, 3%, 5%, 7%, 9%, 11% , 13%) and acid protease (1%, 1.5%, 2%, 2.5%, 3%), the solid-liquid ratio is (10mL / g, 15mL / g, 20mL / g , 25mL / g, 30mL / g), enzymatic hydrolysis time (1h, 2h, 3h, 4h, 5h, 6h), temperature (40°C, 45°C, 50°C, 55°C, 60°C) and pH (3.5, 4.0 , 4.5, 5.0, 5.5) The impact of these five factors on the yield of pectin.

[0033] 1. Pretreatment of citrus peels: Boil fresh citrus peels in boiling water for 10 minutes to inactivate the proenzyme, then rinse with flowing water for 3 times to remove part of the orange peel pigment. The treated ...

Embodiment 2

[0047] Embodiment 2, compound enzyme method extracts citrus pectin single factor experiment

[0048] (1)pH

[0049] Weigh 10 g of citrus peel powder after pretreatment by the method of Example 1, mix it with water at a material-to-liquid ratio of 25 mL / g, adjust to different pHs (3.5, 4.0, 4.5, 5.0, 5.5, 6.0), and heat up to 50 ° C , add 0.6g cellulase, 1g xylanase and 0.2g acid protease, and react uniformly in a constant temperature magnetic stirrer at 450rpm for 3h. Immediately after the reaction, boil to inactivate the enzyme activity. After cooling to normal temperature, centrifuge the pectin extract at 4°C and 10,000rpm for 10min to remove the orange peel and pomace sediment at the bottom, and filter the supernatant through a 200-mesh screen. Concentrate under pressure to 25% of the volume of the supernatant, pour 1.5 times the volume of ethanol and let stand for precipitation for 2 hours to precipitate pectin substances, filter through a 200-mesh sieve to obtain floccul...

Embodiment 3

[0058] Example 3, Response Surface Optimal Design of Compound Enzyme Extraction Process

[0059] Taking the yield of citrus pectin as the response value to compare, on the basis of the single factor test results of the compound enzyme, taking the solid-liquid ratio (A), temperature (B), pH (C) and time (D) as the investigation objects, the Response surface optimization experiments. See Table 3 for the factor level table.

[0060] Table 3 Factors and levels of response surface design experiments

[0061]

[0062] Orthogonal experiments are carried out according to Table 3, and the experimental results are shown in Table 4.

[0063] Table 4 The specific scheme and results of the response surface design experiment

[0064]

[0065]

[0066] In this experiment, Design Expert 8.0.6 software was used to organize and analyze the test results, and the data in Table 4 were fitted with quadratic polynomials, and the quadratic multiple regression model was obtained as follows...

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Abstract

The invention discloses a method for extracting citrus pectin by using compound enzyme. The method comprises the following steps: mixing pretreated citrus peel powder with water, adjusting the pH value to 3.5-6.0, adjusting the temperature to 35-60 DEG C, adding compound enzyme, and performing leaching reaction in a constant-temperature magnetic stirrer to obtain citrus pectin powder, wherein the compound enzyme is composed of cellulase, xylanase and acid protease, the pectin yield of the compound enzyme is 22.25%, the pectin yield is improved by 18.4-41.7% compared with that of single enzyme extraction, and the galacturonic acid content reaches up to (83.1+ / -0.7)%. According to the invention, the method is simple and convenient to operate, mild in extraction condition, low in energy consumption and small in pollution, the esterification degree of the extracted citrus pectin is smaller than 50%, and the citrus pectin is low-ester pectin, has better rheological property, emulsifying property and gelling property and can be widely applied to low-sugar and low-calorie food.

Description

(1) Technical field [0001] The invention relates to the technical field of food production extraction technology, in particular to a method for extracting citrus pectin by a compound enzyme method. [0002] (2) Technical background [0003] The word "pectin" is derived from the Greek Means "condensation". In 1825, French scientist Henri Braconnot first extracted pectin from carrots. Pectin is a kind of plant cell wall polysaccharide with complex structure, which is weakly acidic and has a molecular weight between 20-400kDa. According to the international numbering system, pectin has been defined as a food additive (code E440), which can be used in candies, juices and jams, preserves, sweeteners, cocoa and chocolate products, baby food and cereals, etc., pectin is also used in Biomedical fields, including targeted delivery of bioactive compounds, wound healing and tissue engineering. Therefore, pectin plays a vital role in both commercial products and human health. [00...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/06
CPCC08B37/0048
Inventor 章银军夏元丹杨晓霞谢王玲于再春汪钊
Owner ZHEJIANG UNIV OF TECH
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