Method of obtaining pectin from plant extracts

Abstract

The utility model relates to the food industry and can be used to obtain pectin from various types of pectin-containing plant materials. The technical result of the utility model is: an increase in the yield of pectin from grape and pomegranate pomace; a reduction in the number of process stages due to single-stage fermentation; a decrease in the process temperature and energy consumption; elimination of the use of mineral acids and sulfur dioxide; improved process reproducibility and controllability; preservation of the molecular weight and gelling properties of pectin; expansion of the raw material base for pectin production. The essence of the utility model is that plant pomace (grape or pomegranate) is crushed and, if necessary, dried to a moisture content of 10–15%. The prepared raw material is mixed with water at a water ratio of 1:10 for 30 minutes. A multi-enzyme composition is added to the resulting suspension at a rate of 0.5% of the dry weight of the raw material. Enzymatic treatment is carried out at a temperature of 40–50°C and a pH of 3.5–4.5 for 60 minutes with stirring. A distinctive feature of the multi-enzyme composition is the predominance of pectolytic activity and auxiliary cellulolytic enzymes. The combined action of pectolytic and cellulolytic enzymes breaks down the cell walls of the plant material and dissolves the pectin. After fermentation is complete, the mixture is filtered or centrifuged to separate the solid phase. The resulting liquid phase is purified and then concentrated and dried to obtain dry pectin.