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Pectin having reduced calcium sensitivity

A technology of pectin and pectin lyase, applied in food preparation, food science, application, etc., can solve problems such as viscosity increase and achieve good stability

Inactive Publication Date: 2002-06-05
CP KELCO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, depending on factors such as pH, solids content, and calcium ion content of a particular product or batch of product, "extra" pectin may cause a significant increase in viscosity, sometimes referred to as overdosing viscosity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0073] Enzymes: Four different enzyme preparations containing pectin lyase (PL, E.C. 4.2.2.10) were used. Preparation A is pectin lyase A (PLA) derived from Aspergillus niger and preparation B is pectin lyase D (PLD) also derived from Aspergillus niger. Although the samples PLA and PLD used in the following examples were cloned and produced according to the European funded project "AIR2-CT941345", these enzymes naturally exist in Aspergillus niger enzyme, so conventional enzyme separation and purification techniques can be used to obtain the enzyme from Aspergillus niger They were isolated from enzymes as described in the Van Houdenhoven paper. To maximize activity, the enzyme should be purified to substantial homogeneity, and contamination from impure preparations and / or undesired side reactions should be avoided.

[0074] Preparation C is a commercial fungal enzyme preparation available as "Pectinase 444L" from Biocatalyst, UK; and preparation D is a commercial enzyme prepa...

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PUM

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Abstract

Pectin having a degree of blockiness of at least about 10 %, a degree of esterification of at least about 55 %, and a DELTA CS of no more than about 100 centipoise. A process for making a pectin, which includes the step of treating a starting pectin having a degree of blockiness of at least about 10 %, a degree of esterification of at least about 55 %, and a DELTA CS of greater than about 0 centipoise, with a pectin lyase under conditions sufficient to produce a processed pectin having a DELTA CS that is lower than the DELTA CS of the starting pectin. A comestible composition containing such a pectin, and a method of increasing the storage stability of a comestible composition by formulating the composition with such a pectin.

Description

field of invention [0001] The present invention relates to pectins which enhance the stability of proteins without imparting an undesired increase in viscosity. More specifically, the present invention relates to enzymatic or chemical treatment of pectin to produce pectin that enhances protein stability but has relatively low calcium ion sensitivity. Background of the invention [0002] Pectin is a purified carbohydrate obtained by aqueous extraction of a suitable edible plant material, usually citrus fruit or apple. For example, pectin can be industrially extracted from citrus peels or apple pomace under moderately acidic conditions. Typical pectin production consists of three to four main steps, namely extraction from plant material, purification of the extract, separation of pectin from the clarification liquor and optional deesterification. [0003] Chemically speaking, pectin is a methylated ester of polygalacturonic acid, which mainly includes units of D-galacturonic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/137A23L29/231C08B37/00C08B37/06C12P19/04
CPCC12P19/04A23C9/137C08B37/0045A23L1/0524A23L29/231
Inventor 卡林·迈耶·汉森弗莱明·莫勒
Owner CP KELCO
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