28 results about "Pectic acid" patented technology

The invention provides modified tartary buckwheat sprout acidic polysaccharide, a preparation method thereof and application of the modified tartary buckwheat sprout acidic polysaccharide in preparation of a medicine or health food with an immune enhancement function. The tartary buckwheat sprout acidic polysaccharide is rich in polygalacturonic acid (HG) and I-type polyrhamnogalacturonic acid (RG-I) pectin structural domains, and has remarkable in-vivo immune enhancement activity. The tartary buckwheat bud seedling acidic polysaccharide is subjected to structural targeting modification through a controllable partial acid hydrolysis technology and a directional enzyme digestion technology, and by comparing the in-vivo immune enhancement activity of the tartary buckwheat bud seedling acidic polysaccharide before and after targeting modification, it is found that the immune enhancement activity of the tartary buckwheat bud seedling modified acidic polysaccharide is remarkably superior to that of the tartary buckwheat bud seedling acidic polysaccharide.

The invention belongs to the technical field of environmental protection, and discloses a biomass sand solidification agent, which is prepared from the following raw materials: 3.0 to 6.0 g / L of neutral polysaccharide, 0.5 to 2.0 g / L of lignin, 0 to 0.5 g / L of protein and 0.5 to 1.5 g / L of polygalacturonic acid. The neutral polysaccharide comprises the following components in percentage by weight: 20-30% of linear beta-(1-> 4) linked xylan; 70%-80% of linear beta-(1-> 4) linked glucomannan; the weight-average molecular weight of the xylan ranges from 60000 to 2000000, and the weight-average molecular weight of the glucomannan ranges from 10000 to 60000. The use method of the biomass sand solidification agent is as follows: the biomass sand solidification agent is sprayed on the surface layers of sand grains according to the spraying amount of 3000-5000g / m < 2 > to form sand glue crusts with the hardness of 1-2kg / cm < 2 > and the thickness of 2-3cm. The method has the advantages of being ecologically degradable, low in application cost, good in water-retaining property, high in seed germination rate and the like, and is suitable for ecological protection of slope protection along roads and railways, soil improvement, construction site mines and desertification regions.

The present invention provides a method for increasing the content of plant active selenium in selenium-rich rape shoots, belonging to the technical field of microbial fermentation. The main steps are as follows: Inoculate Leuconostoc mesenteroides subsp. mesenteroides or Lactobacillus plantarum into an MRS medium containing pectic acid and succinic acid and culture for 36 - 72 h. Then evenly sprinkle the bacterial liquid on the selenium-rich rape shoots after blanching treatment for aerobic fermentation, dry and crush after heat treatment. Finally, add the dried selenium-rich dehydrated rape shoots to water, a fermentation carbon source and yeast for fermentation for 3 - 6 h to obtain selenium-rich rape shoots rich in plant active selenium. The present invention uses two common microorganisms, lactic acid bacteria and yeast, and improves the content of plant active selenium in selenium-rich rape shoots through semi-solid fermentation and liquid fermentation methods.

The application discloses application of a peach fruit hexokinase PpHXK3 gene in preparation of a plant cold-resistant product, and is characterized in that the nucleotide sequence is shown as SEQ ID NO. 1, and the amino acid sequence is shown as SEQ ID NO. 2; a cloning method of PpHXK3 comprises the following steps: extracting total RNA of peach fruit and reversely transcribing the total RNA into cDNA as a template, and designing upper and lower amplification primers according to a gene sequence of PpHXK3; finally, a PpHXK3 gene amplification product is obtained through PCR amplification; the application of PpHXK3 in preparation of polygalacturonase PpPG21 inhibitors and / or polygalacturonase PpPG23 inhibitors, and the application of PpHXK3 in preparation of peach fruit cold-resistant products and heterologous plant cold-resistant products are also provided; and the advantages are that the decomposition of pectin is reduced, the integrity of a cell wall structure and the hardness of a fruit are maintained, the fruit has higher cold resistance, and cold damage in a storage and transportation process is reduced.

The invention discloses application of a peach fruit hexokinase PpHXK3 gene in preparation of a plant cold-resistant product. The peach fruit hexokinase PpHXK3 gene is characterized in that a nucleotide sequence is shown as SEQ ID NO.1, and an amino acid sequence is shown as SEQ ID NO.2; the cloning method of the PpHXK3 comprises the following steps: extracting total RNA (Ribonucleic Acid) of peach fruits, reversely transcribing the total RNA into cDNA (Complementary Deoxyribonucleic Acid) as a template, designing upstream and downstream amplification primers according to a PpHXK3 gene sequence, and finally, carrying out PCR (Polymerase Chain Reaction) amplification to obtain a PpHXK3 gene amplification product. The invention further provides application of the PpHXK3 in preparation of a polygalacturonase PpPG21 inhibitor and / or a polygalacturonase PpPG23 inhibitor and application of the PpHXK3 in preparation of peach fruit cold-resistant products and heterologous plant cold-resistant products, and the PpHXK3 has the advantages that decomposition of pectin is reduced, integrity of a cell wall structure and hardness of fruits are maintained, so that the fruits have high cold resistance, and the yield of the fruits is increased. And the cold damage in the storage and transportation process is reduced.

The invention discloses grape pomace pretreatment liquid and a method for preparing microcrystalline cellulose from grape pomace. The grape pomace pretreatment liquid is prepared from laccase, polygalacturonase, acetosyringone, sodium dihydrogen phosphate, disodium hydrogen phosphate, dithiothreitol, fatty alcohol-polyoxyethylene ether, sorbitol and the balance of water. The method for preparing the microcrystalline cellulose from the grape pomace comprises the following steps: S1, cleaning the grape pomace with normal hexane, then cleaning with water, drying and crushing; s2, carrying out mixed reaction with the pretreatment liquid, and then separating out pretreatment residues; s3, adding a sodium carbonate solution for premixing, then adding a tetramethylammonium hydroxide solution and a sodium borohydride solution, and filtering after reaction to obtain filter residues; s4, adding a citric acid solution, adding carboxymethyl chitosan, adsorbing, and filtering to obtain cellulose residues; and S5, hydrolyzing and depolymerizing by using dilute acid, neutralizing, separating and washing an acidolysis product, and drying to obtain the microcrystalline cellulose. According to the method, impurity components which are difficult to treat in the grape pomace can be overcome, impurity removal and purification are completed, cellulose is reserved to the maximum extent, loss is reduced, and the yield is remarkably increased while high-purity microcrystalline cellulose is obtained.

The present disclosure provides a preparation method of a pectic polysaccharide capable of regulating and controlling ice crystal growth, comprising step 1, extracting a pectin crude extract from apple powder; step 2, carrying out branched chain enzymolysis on pectin crude extract to obtain pectin enzymatic hydrolysate; step 3, adding pectin methylesterase and pectin acetylesterase into pectin enzymatic hydrolysate for precise de-esterification enzymolysis; step 4, adding 0.5-2 U / mL of polygalacturonase into pectin enzymatic hydrolysate obtained in step 3, and hydrolyzing for 1.5-2.5 hours; and step 5, collecting precipitate in pectin enzymatic hydrolysate obtained in step 4 to obtain pectic polysaccharide. The pectic polysaccharide has a purity higher than 90%, a methyl esterification degree of 45-55%, an acetylation degree less than 2%, a neutral sugar content less than 5%, and an average molecular weight of 1.4-7.5 kDa, and obviously reduces an ice crystal size in a freezing process.

The application discloses a method for extracting and purifying a pectinase inhibitor protein of fragrant pear, which comprises the following steps: firstly, crushing fragrant pear to obtain a crushed product of fragrant pear; secondly, precipitating the crushed product after filtration by using an ammonium sulfate solution; thirdly, dissolving the precipitate by using a buffer solution, performing dialysis preliminary purification, and obtaining a crude extract; and fourthly, purifying the crude extract by using a gel filtration chromatography column, obtaining a purified extract, and drying the purified extract to obtain the product. The application uses natural fragrant pear as a raw material, does not depend on chemical synthesis or genetic engineering technology, and conforms to the green, environment-friendly and sustainable development concept. The extraction and purification process of the application comprises multiple purification processes such as filtration, precipitation, dissolution, dialysis and filter membrane filtration, and uses conventional laboratory technologies such as filter paper filtration, centrifugation and dialysis, so that the whole process is easy to implement and repeat, the feasibility and reliability of the experiment are improved, and the purity, biological activity and extraction rate of the extract are significantly improved.

The invention discloses a method for evaluating the quality of fen-flavor yeast for making hard liquor. The method comprises the following steps: providing a to-be-detected sample of the fen-flavor yeast for making hard liquor, and preparing a crude enzyme solution of the to-be-detected sample; detecting the polygalacturonase specific activity of the crude enzyme liquid of the sample to be detected; and performing quality evaluation according to the test result of the specific activity of the polygalacturonase. The method is based on the detection of the specific activity of polygalacturonase, can quickly evaluate the quality of three types of fen-flavor yeast for making hard liquor, and can be suitable for quickly evaluating the quality of a large-scale fen-flavor yeast sample.

The present invention relates to the technical fields of polysaccharide extraction and functional beverage preparation, and relates to a method for extracting and applying rhodiola-based polygalacturonic acid-methyl galacturonate polysaccharide and an anti-fatigue functional beverage containing the polysaccharide. The present invention uses rhodiola as a raw material, and prepares polygalacturonic acid-methyl galacturonate polysaccharide with anti-fatigue effect through low-temperature alkaline extraction, alcohol precipitation, purification, concentration and drying. Then, based on this polysaccharide, an anti-fatigue functional beverage is prepared by mixing fruit and vegetable juice, sweetener and ethyl paraben. It is suitable for long-term consumption, realizing the reuse of rhodiola residues and developing an efficient anti-fatigue and delicious functional beverage, solving the problem of physical fatigue that troubles people.

The invention discloses an acid-resistant low-temperature high-activity pectate lyase mutant as well as a preparation method and application thereof, and belongs to bioengineering and enzyme engineering. The amino acid sequence of the pectate lyase is as shown in SEQ ID NO: 1, and the mutation site in the mutant is at least one of N52A, K95A, E166L, Q212L, E280I or S307D. The pectate lyase mutant disclosed by the invention can be used for clarifying fruit juice, and particularly can be used for efficiently hydrolyzing pectin in the fruit juice under the conditions of acidity (pH 3.5-5.5) and low temperature (10-25 DEG C), so that the light transmittance of the fruit juice is improved, the viscosity is reduced, and the juice yield is increased.

The invention provides a streptomyces, which is named as Streptomyces sp. And is registered and preserved in Guangdong Microbial Culture Collection Center, and the preservation number is GDMCC (China General Microbiological Culture Collection Center) NO: 66719. The novel streptomyces D43-56, the crude extract thereof and the like have broad-spectrum antibacterial activity, have a good antagonistic effect on colletotrichum gloeosporioides, colletotrichum gloeosporioides and the like, can enable hyphae and spores of the colletotrichum gloeosporioides to shrink and break, can improve the contents of soluble solids, titratable acids, soluble sugars, vitamin C and the like in banana pulp, and can be used for preparing the novel streptomyces D43-56, the crude extract of the novel streptomyces D43-56, the colletotrichum gloeosporioides and the like. The microbial agent can effectively prevent and treat the anthracnose disease, improve the pulp quality, improve the activity of oxygenase, polyphenol oxidase and the like in banana peel, reduce the activity of cellulase, pectin methylesterase, polygalacturonase and the like, reduce the content of reducing sugar and the like, is a potential biological agent for preventing and treating the anthracnose disease, improving the pulp quality and the like, has a wide development space, and is worthy of popularization and application. Good development and application prospects are realized.

Provided herein is a dissolvable foam scaffold for cell culture. The dissolvable foam scaffold includes: an ionically crosslinked polygalacturonic acid compound selected from at least one of pectic acid, partially esterified pectic acid, partially amidated pectic acid, and salts thereof; and a water soluble polymer having a surface activity and a hydrophilic-lipophilic balance (HLB) of greater than about 20.

The invention provides a method of producing a hydrolysed pectic polysaccharide isolate that is enriched in rhamnogalacturonan-I, said method comprising the steps of:providing a pectin-rich substrate that has been obtained from plant material without the use of organic solvent, said pectin-rich substrate containing at least 3% by weight of dry matter of pectic polysaccharides;subjecting the pectin-rich substrate to enzymatic treatment to partially hydrolyse the pectic polysaccharides, said treatment enzymatic treatment comprising the use of one or more pectinases selected from pectin lyase (EC4.2.2.10), pectate lyase (EC 4.2.2.2), rhamnogalacturonan galacturonohydrolase (EC 3.2.1.173), endo-polygalacturonase (EC 3.2.1.15), exopolygalacturonase (EC 3.2.1.67 and EC 3.2.1.82);subjecting the partially hydrolysed pectic polysaccharides to ultrafiltration using an ultrafiltration membrane having a molecular weight cut-off in the range of 5 to 100 kDa; andrecovering the ultrafiltration retentate.The present invention further relates to the hydrolysed pectic polysaccharide isolate obtained by the present method and to a process of preparing a product selected from a nutritional formulation, a food product, a dietary supplement, a beverage or a pharmaceutical product, said process comprising addition of the aforementioned hydrolysed pectic polysaccharide isolate.

The utility model discloses green plum pectic acid purification equipment, which relates to the related technical field of food processing, and comprises a main body frame and a reaction tank, the weight is measured through a pressure sensor, water is quantitatively output through a flow meter and an electromagnetic valve, and a first rotating motor drives a first electric telescopic rod and the first rotating motor to move downwards; a first rotating motor drives a fixing plate and a material containing plate to rotate leftwards to pour green plum particles into the reaction tank, a heating rod heats the interior of the reaction tank to increase the temperature, the mixing proportion of water and the green plum particles is accurately controlled, meanwhile, heating treatment is conducted, the solubility of pectin in water is improved, and the quality of finished products is improved. A waterproof rotating motor drives a third rotating rod and a stirring paddle to stir and mix water and green plum particles inside, and a second telescopic motor and a second rotating motor drive the stirring paddle to rotate and move left and right, so that effective components of pectic acid are completely dissolved in water, pectin particles are uniformly distributed in water, the extraction uniformity is enhanced, and the extraction efficiency is improved. The extraction efficiency is improved.

The present disclosure provides a preparation method of a pectic polysaccharide with an effect of regulating and controlling ice crystal growth, comprising step 1, extracting a pectin crude extract from fruit and vegetable powder; step 2, carrying out branched chain enzymolysis on pectin crude extract to obtain pectin enzymatic hydrolysate; step 3, adding pectin methylesterase and pectin acetylesterase into pectin enzymatic hydrolysate for precise de-esterification enzymolysis; step 4, adding 0.5-2 U / mL of polygalacturonase into pectin enzymatic hydrolysate obtained in step 3, and hydrolyzing for 1.5-2.5 hours; and step 5, collecting precipitate in pectin enzymatic hydrolysate obtained in step 4 to obtain modified pectin. The modified pectin has a purity higher than 90%, a methyl esterification degree of 45-55%, an acetylation degree less than 2%, a neutral sugar content less than 5%, and an average molecular weight of 1.4-7.5 kDa, and obviously reduces an ice crystal size in a freezing process.

The invention provides a bacterium-enzyme synergistic fermentation method for endowing low-grade tobacco leaves with sticky rice fragrance and cream fragrance. The method comprises the following steps: repeatedly inoculating kluyveromyces marxianus into low-grade tobacco leaf leach liquor to enable the kluyveromyces marxianus to adapt to a tobacco fermentation environment so as to achieve the purpose of domesticating bacterial strains, centrifuging and resuspending domesticated kluyveromyces marxianus activated bacterial suspension, mixing with cellulase, beta-glucanase, polygalacturonase and lipase, and spraying on the surfaces of tobacco leaves, the total amount of volatile aroma components of the treated low-grade tobacco leaves is increased by 135.28% compared with that of unfermented tobacco leaves, and the content of ester components with flower and fruit aroma is increased by 251.08%. According to the compound bacterium and enzyme synergistic fermentation method, the tobacco quality is obviously improved, low-grade tobacco is endowed with obvious and rich cream fragrance and sticky rice fragrance, the tobacco fragrance is richer, the'paper burning flavor 'offensive odor is obviously reduced, the astringent feeling is obviously reduced during smoking, and a certain sweet aftertaste is achieved; the problems of insufficient aroma amount and poor smoking quality of low-grade tobacco leaves are well solved.

This invention provides a Streptomyces sp., registered and preserved at the Guangdong Provincial Center for Microbial Culture Collection, with accession number GDMCC NO:66719. The novel Streptomyces sp. D43-56 and its crude extract exhibit broad-spectrum antibacterial activity, showing good antagonistic effects against banana anthracnose fungi and collodion fungi. Furthermore, it can cause the mycelia and spores of banana anthracnose fungi to shrink and rupture, increasing the content of soluble solids, titratable acid, soluble sugars, and vitamin C in banana pulp, thus improving pulp quality. It can also increase the activity of oxidases and polyphenol oxidases in banana peel, while decreasing the activity of cellulase, pectin methyl esterase, and polygalacturonase, and reducing the reducing sugar content. Therefore, it is a potential biological agent for the prevention and control of anthracnose and the improvement of fruit pulp quality, with broad development potential and excellent application prospects.

The invention relates to a preparation process of brown rice tea-flavored compound wine, which comprises the following steps: step 1, respectively crushing and sieving brown rice and green tea, and then mixing to obtain a brown rice tea mixture; step 2, adding polygalacturonic acid into deionized water, adjusting the pH value of the solution to 5-6 by using sodium citrate, and uniformly stirring to obtain an extraction solvent; step 3, adding the brown rice tea mixture into an extraction solvent, performing extraction treatment, and performing filtration and concentration to obtain brown rice tea extraction liquid; and step 4, mixing the brown rice tea extract into the base wine, stirring, standing, filtering, and collecting the supernatant to obtain the brown rice tea-flavored compound wine. The brown rice tea-flavored compound wine prepared by the method disclosed by the invention not only has strong brown rice tea fragrance, but also integrates the mellowness of alcohol, and brings unique taste experience to people.

The invention provides kiwi fruit young fruit pectin polysaccharide or modified pectin polysaccharide thereof, a preparation method of the kiwi fruit young fruit pectin polysaccharide and application of the kiwi fruit young fruit pectin polysaccharide or the modified pectin polysaccharide in preparation of drugs or health-care food with an immune enhancement function. The kiwi fruit young fruit pectin polysaccharide and the modified pectin polysaccharide thereof are rich in polygalacturonic acid and I-type polyrhamnogalacturonic acid type pectin structural domains, and have remarkable in-vivo and in-vitro immunoregulation activity. The preparation method mainly comprises the following steps: efficiently preparing high-purity kiwi fruit young fruit pectin polysaccharide by adopting a deep eutectic solvent assisted heating extraction technology and an ultrafiltration membrane separation technology, and carrying out structure modification on the kiwi fruit young fruit pectin polysaccharide by adopting a low-temperature alkaline deesterification technology, an ultrasonic Fenton degradation technology and a controllable partial acid hydrolysis technology, so as to obtain the kiwi fruit young fruit pectin polysaccharide. By comparing the in-vivo and in-vitro immunomodulatory activity of the kiwi fruit young fruit pectin polysaccharide before and after modification, it is found that the kiwi fruit young fruit modified pectin polysaccharide obtained through different modification technologies is better in immunomodulatory activity; and the low-esterification-degree kiwi fruit young fruit modified pectin polysaccharide prepared by the low-temperature alkaline deesterification technology shows the strongest in-vivo and in-vitro immunostimulation effect.

The invention discloses a quorum sensing inhibitor and application of the quorum sensing inhibitor in prevention and treatment of pear fire disease pathogenic bacteria, the effective component of the quorum sensing inhibitor is 9 amino-1, 2, 3, 4,-tetrahydroacridine, by applying the quorum sensing inhibitor provided by the invention, the inhibition rate of biofilm generation of the pear fire disease pathogenic bacteria can reach 93.4%, and the inhibition rate of exopolysaccharide formation can reach 66.4%; the quorum sensing inhibitor provided by the invention has obvious inhibition activity on quorum sensing of pear fire disease pathogenic bacteria, and the activity of extracellular enzymes related to pathogenic bacteria infection, including protease, cellulase, xylanase, pectate lyase and polygalacturonase, is obviously reduced, so that the quorum sensing inhibitor provided by the invention has obvious inhibition activity on quorum sensing of the pear fire disease pathogenic bacteria, and can be used for preparing the quorum sensing inhibitor for pear fire disease pathogenic bacteria by reducing expression of virulence factors of the quorum sensing inhibitor. Therefore, the infection process is delayed, the infectivity of pear fire blight is reduced, and the damage to plants is reduced. According to the technical scheme provided by the invention, an innovative path from'pathogenic mechanism analysis' to'ecological adaptability intervention 'is opened up for comprehensive prevention and control of pear fire blight.

This application provides a shower gel containing grapefruit peel polysaccharides and its use in treating skin diseases such as psoriasis. The shower gel of this application uses grapefruit peel polysaccharides modified with pectinase or polygalacturonase, as well as ingredients such as naringin and naringenin, to provide better therapeutic effects than unmodified grapefruit peel polysaccharides. The active ingredients in this shower gel product are natural ingredients treated with edible enzymes. It can be used frequently and conveniently in daily life, is safe and effective, and provides a novel option for controlling skin problems such as psoriasis.

Kits for making a spheroid-stabilizing hydrogel in a calcium-free or calcium-chelated cell culture media include (a) a gelation agent including a polygalacturonic acid (PGA) compound or an alginic acid compound, wherein the PGA compound includes at least one of: (i) pectic acid or salts thereof, or (ii) partially esterified pectic acid having a degree of esterification from about 1 to about 40 mol % or salts thereof; (b) a crosslinking agent, wherein the crosslinking agent includes a salt of a divalent ion; and (c) a proton donor, wherein the proton donor includes lactones, esters, or other compounds that hydrolyze in aqueous solutions to form acids over a period of from 10 minutes to 1 hour. Resultant spheroid-stabilizing hydrogels and methods of preparing the same.

Dried microcarriers comprising polygalacturonic acid (PGA), or partly esterified pectic acid (PE PGA) with a degree of esterification of 40 mol% or less, or salts of the foregoing, are provided. The dried microcarriers are formed with drying solutions comprising a calcium chelator or a positively charged molecule and require less rehydration solution to rehydrate the microcarriers as compared to currently available pectin-based dried microcarriers. The dried microcarriers of the present disclosure may further comprise a filler and / or a lubricant. The process for making the dried microcarriers requires less volume of alcohol and filler when calcium chelators or positively charged molecules that other existing drying processes.

The invention relates to a method of producing high and low molecular weight pectic saccharides that are enriched in HG and RG-I, said method comprising the steps providing potato pulp as pectin-rich substrate, subjecting the pectin-rich substrate to enzymatic treatment, said enzymatic treatment comprising the use of one pectinase having an endo-polygalacturonase (EC 3.2.1.15) activity, subjecting the hydrolyzed pectic polysaccharides to microfiltration using microfiltration membranes having a molecular cut-off of 0.45 and 0.8 µm, recovering the microfiltration retentate, subjecting the microfiltration permeate to nanofiltration using a membrane having a molecular weight cut-off in the range of 150 – 300 Da, recovering the nanofiltration retentate.

This invention discloses a zero-calorie sugar rich in dietary fiber and its preparation method, belonging to the field of zero-calorie sugar technology. The method includes the following steps: enzymatic hydrolysis of a mixture of inulin and resistant dextrin using inulinase and transglucosidase to obtain material A; adding dried dragon fruit peel powder to deionized water, heating and stirring evenly in a water bath, adjusting the pH of the system to 4.0-5.0, and enzymatic hydrolysis using pectin methyl esterase, xylanase, and polygalacturonase to obtain material B; mixing erythritol, mogroside V, steviol glycosides, sucralose, material A, and material B evenly to obtain a zero-calorie sugar base powder; dissolving γ-cyclodextrin in deionized water, adding anhydrous ethanol, and stirring evenly to obtain a binder; feeding the zero-calorie sugar base powder into a fluidized bed granulator, atomizing and spraying the binder, fluidizing and drying, and sieving to obtain a scientifically formulated, technologically stable, flavorful, and nutritionally healthy zero-calorie sugar rich in dietary fiber.

The present application relates to the technical field of tobacco flavor, in particular to a kind of biological enzymatic fruit extract and its preparation method and application.This method includes the following steps: fruit is soaked with ethylene solution with a concentration of 1~100mg / L, and after completion, it is taken out and dried; polygalacturonase and cellulase are used for enzymatic hydrolysis treatment to obtain a first enzymatic hydrolysis solution; the first enzymatic hydrolysis solution is subjected to solid-liquid separation to obtain solid phase and liquid phase; the solid phase is soaked with ethylene solution with a concentration of 450~550mg / L, and after completion, it is taken out and dried, and then added back to the liquid phase; xylanase is added to the liquid phase for enzymatic hydrolysis treatment to obtain a second enzymatic hydrolysis solution; the second enzymatic hydrolysis solution is extracted with a solvent. The present application mainly obtains small molecular polysaccharides with a molecular weight of more than 3500. The enzymatic hydrolysate is used as a cigarette flavor, which not only enriches the aroma quality and aroma amount of cigarette smoking, reduces irritation and miscellaneous gas, but also improves the moisture retention capacity of cigarette and enhances the sweet and moist feeling of smoking.

Cross-linked shear-thinning fluids of pectic acid demonstrating increased viscosity with decreasing shear, as well as methods of producing and using the same. A shear-thinning fluid includes an aqueous solution of pectic acid cross-linked by a divalent cation is disclosed. The pectic acid may be present in an amount ranging from about 0.5 to about 3.0% (w / v), the divalent cation may be present at a concentration of from about 0.5 mM to about 7.0 mM, and the viscosity of the shear-thinning fluid increases with decreasing shear. These cross-linked shear-thinning fluids of pectic acid can be utilized for controlled release formulations, cell encapsulation, and 3D printing, and provide for an improved balance between structure fidelity / mechanical stability and cell viability.