53 results about "Pectinesterase" patented technology

The invention relates to a technique for preparing low methoxyl pectin from orange peel residues. Raw materials are selected from the orange peel residues generated in the process of producing orange juice, are easy to collect and have low price and high content. The invention discloses a method for producing the low methoxyl pectin by using the orange peel residues as raw materials, which comprises the following steps: raw material preprocessing, enzyme process degreasing, acid hydrolysis, vacuum concentration, decolorization, ethanol precipitation, desugaring, drying, and obtaining the finished product. The pectin produced by the method has the advantages of good solubility and easy formation of a gelatin. The method for preparing the low methoxyl pectin from the orange peel residues uses pectinesterase to degrease and oxydol to decolorize, and has the advantages of less energy consumption, low pollution and easy industrial production.

The invention discloses an enzymatic preparation method of low molecular pectin. The method comprises the following steps: carrying out enzymolysis and de-esterification on high molecular high ester pectin by virtue of one or more of pectinase, cellulase, galacturonase and pectinesterase; and carrying out alkali liquor neutralization, filtration and drying and grinding on the product to obtain a pectin product with targeted molecular weight and degree of esterification. According to the method disclosed by the invention, the high molecular high ester pectin is hydrolyzed by adopting a multienzyme compound hydrolyzing technology so as to extract pectin with different molecular weights and degrees of esterification, high content of galacturonic acid and excellent taste from natural pectin. The low molecular pectin powder prepared by the preparation method meets the USP30 standard, various chance elements in the prior art are avoided, and the purity and success rate for extracting the low molecular pectin are improved. Meanwhile, the method is short in process flow, strong in capability of industrialization and suitable for being popularized on a large scale.

The invention provides a method for performing hardening treatment on fruit grains, fruit grains produced by the method, food containing the fruit grains and method for producing the same. The hardening treatment method comprises the following steps of: 1, preparing solution with pectinesterase, a soluble bivalent cation salt and a solvent; 2, mixing fruit grains with the solution prepared in the step 1 for soaking; and 3, after finishing soaking, taking out the fruit grains. The hardening treatment method provided by the invention is capable of enhancing the bonding of the cells of the fruit grains to form gel, thereby improving the hardness of the fruit and the firmness of the fruit grains; and simultaneously, the nutritional ingredients of the fruit grains are retained as much as possible.

The invention relates to a process for preparing polysaccharide and application of the polysaccharide, in particular to a process for preparing modified pectin (MPHB) with high bioavailability and low molecular weight and application of the modified pectin in the antitumor field. The process comprises the following steps of: mixing pectin and water, heating, and swelling; cooling, regulating the pH value by using carbonate solution, reducing the degree of esterification by using pectinesterase (EC 3.1.1.11), and raising the temperature to inactivate the pectinesterase; and cooling, degrading a main chain of the pectin by using polygalacturonase (EC 3.2.1.15) or pectate lyase (EC 4.2.2.10), and performing membrane filtration on a product, desalting, concentrating and drying to obtain the MPHB. The process is favorable for preparing the MPHB on a large scale and controlling the molecular weight and molecular weight distribution of the MPHB. The MPHB has the activities of resisting livercancer, cervical carcinoma and the like; and the adding of an intestinal absorption enhancer in an oral formula of the MPHB is favorable for further improving the bioavailability.

The invention discloses a sterilizing and enzyme-denaturing method of citrus fruit juice, which comprises the following specific steps: packaging fruit juice after being prepared, homogenized in a high-pressure way and deaerated in vacuum, and preheating the fruit juice to 20-60 DEG C; placing the fruit juice into a high-pressure container, pressurizing the fruit juice to 200-600MPa under the temperature of 20-60 DEG C, and keeping the pressure for 10-20min; releasing the pressure, taking a fruit juice sample, and drying water on the surface of the package. The method can kill most of microzyme and mildew and one part of putrefactive bacteria in the fruit juice, passivates the pectinesterase, keeps the original flavor and color and the nutrient active ingredient in the fruit juice, is suitable for heat sensitivity products of the citrus fruit juice, and the like, and has low energy consumption and no pollution.

The invention discloses a method for extracting orange peel pectin by softening orange peels and inactivating pectinesterase. The method comprises the following step of: soaking fresh orange peels in a mixed solution which is obtained by proportionally mixing sodium hexametaphosphate, citric acid and sodium dihydrogen phosphate, to perform tissue softening treatment and pectinesterase inactivation treatment. The mixed solution contains, per 100 g, 41 g of sodium hexametaphosphate, 40 g of citric acid and 20 g of sodium dihydrogen phosphate. By the above treatments, the molecular weight of the pectin extracted from orange peels is increased and the quality is improved. The orange peel pectin is decolorized by macroporous absorption resin AB-8 to greatly improve the color of the pectin. Besides, during alcohol precipitation, the pH value of the solution is adjusted to 3.5, so as to optimize the sedimentation coefficient of the orange peel pectin and thus to increase the pectin yield.

A method for producing pumpkin that does not lose its shape, which comprises immersing a cut of pumpkin in an aqueous solution that containing divalent cationic salt and pectinesterase, wherein the aqueous solution is at a temperature lower than the optimum temperature for the reaction of pectinesterase (5° C. to 30° C., preferably 7° C. to 25° C., and more preferably 10° C. to 20° C.).

The invention relates to jam and a preparing method of the jam, in particular to low-sugar cranberry jam and the preparing method of the low-sugar cranberry jam. The low-sugar cranberry jam comprises raw materials and an aqueous solution, wherein the raw materials comprise the following components, by mass, including 30-50% of cranberry pulp, 25-32% of white granulated sugar, 8-12% of corn syrup, 0.3-0.6% of pectin, 2-6% of starch, 0-0.09% of potassium sorbate, 0.1-0.3% of sodium citrate, 0-0.2% of flavoring agents, 0-0.02 of food colorants, 0-0.1% of pectinesterase and 0-0.1% of calcium lactate. By adopting the technical scheme, the low-sugar cranberry jam is low in sugar content and fresh and natural in color and luster, tastes sour and sweet, is agreeable to the taste, can be easily accepted by people, and is a novel healthy food.

The present invention relates to processes for treating pulp, and for preparing paper-based materials such as paper, board, linerboard, corrugated board, tissue, tissue, corrugated boxes, boxes, etc., which processes include alkaline treatment of pulp, cracking with pectin Enzyme and / or pectate lyase treatment and, if necessary, dewatering of the pulp. A combination of pectate lyase and pectin esterase can replace pectin lyase. The present invention also relates to the use of xylanases, pectate lyases, pectate lyases, and / or combinations of pectate lyases and pectinesterases in reducing anion waste and / or reducing the cation requirement of pulp .

The invention discloses a method for preparing amidated pectin with pericarp serving as a raw material. The method comprises the following steps of: softening treated pericarp or pericarp without being treated and containing pectin under a certain temperature; adjusting the pH (Potential of Hydrogen) to reach alkalinity; adding pectinesterase; performing enzymolysis for a certain time under such condition; adjusting the pH again to reach 5 to 7; adding a primaquine-containing chemical substance to realize amidation of the pectin in a plant material. According to the technical scheme, the method has the beneficial effects that 1, the pectin product prepared by the method contains over 65% and even 95% of pectin; 2, the molecular size of the pectin is obviously increased; 3, the obtained pectin product is high in molecular weight and uniform and consistent in distribution of de-esterification sites and is the product capable of providing high gel and viscosity. The obtained pectin polymer can be combined with metal ions in a stable and average way, and cannot cause the circumstances that the de-esterification sites appear in form of clusters, the pectin polymer reacts actively while being combined with the metal ions, and the control is difficult.

The invention relates to the field of food processing and particularly relates to a method for processing tomato-dice canned products. The method comprises the following steps: picking fresh processing tomatoes, which are free of mechanical damage, are fully ripened and are good in hardness and uniform in size, washing impurities on peels of the tomatoes with running water, and not damaging the peels of the tomatoes during washing; carrying out blanching peeling: submerging the washed tomatoes into hot water for blanching, then, fishing out the tomatoes, putting the tomatoes into cold water, and carrying out peeling manually; carrying out dicing and vibrating screening: cutting off inedible parts from tails of the peeled tomatoes with a knife, then, chopping the tomatoes into dices with 1.5cm*1.5cm*1.5cm sizes, carrying out vibrating with a vibrating screen, draining tomato juice and removing seeds; preparing a curing solution from calcium chloride and pectinesterase: firstly, preparing a 5g / kg calcium chloride aqueous solution, and then, diluting the pectinesterase by 15 times. According to the method, the operation is simple, the processing is convenient, the product quality can be guaranteed, nutrient loss caused during processing is reduced, the product quality is improved, and the shelf lives of the products are prolonged.

The invention discloses streptomyces griseorubens pectinesterase as well as a coding gene and an application thereof. The pectinesterase gene is cloned from streptomyces griseorubens; a nucleotide sequence of the gene is shown as SEQ ID NO.1 or is shown as SEQ ID NO.2 after codon optimization; an amino acid sequence of the coded pectinesterase is shown as SEQ ID NO.3; and the invention also discloses applications of the pectinesterase and the coding gene thereof in degrading pectin. According to the invention, by adding a soluble label to target protein and through peripheral space expression of the target protein, the bio-activity of the protein is guaranteed, and meanwhile, subsequent protein purification is facilitated. The pectinesterase is alkaline and high-temperature resistant, and the enzyme (pectinesterase) has a quite strong resisting capacity to a plurality of metal ions and enzymatic activity inhibitors; therefore, the enzyme has great significance in practical production and application.

The invention discloses a method for measuring methoxyl content in hemp pectin. The method uses hemp pectin esterase to hydrolyze the pectin ester bond, and obtains the methoxyl content through acid-base titration measurement, which specifically includes: S1, dissolving hemp pectin in deionized water, and adding the first alkaline solution to neutralize its free carboxyl groups to obtain a pectin solution; S2, adding hemp pectin esterase to the pectin solution obtained in step S1 , control the hydrolysis temperature to 35-45°C, and the hydrolysis time to 20-40min to obtain hemp pectin enzymatic hydrolyzate; S3, add the second alkaline solution to the hemp pectin enzymolyzate obtained in step S2, An acid-base neutralization reaction occurs, and the methoxyl content in hemp pectin is calculated by the consumption of the second alkaline solution. It has the advantages of strong consistency, high efficiency, mild action conditions, and less amount of sample to be tested.

The present invention relates to a new method for increasing drought resistance of a plant. The method encompasses the impairment of the expression of a gene or genes in said plant. In comparison to a plant not manipulated to impair the expression of said gene(s), the plants display improved drought resistance. Also provided are plants and plant products that can be obtained by the method according to the invention.

The invention provides preparation of a compound enzyme rich in acidic pectinase as well as a strain and application of the compound enzyme. A cultured fermentation product contains pectinase, xylanase, mannase, acid protease, cellulase, amylase and beta-glucanase. Aspergillus niger is named as aspergillus niger BAK200345, and the preservation number of the aspergillus niger is CGMCC No.19614. Thecompound enzyme rich in acidic pectinase provided by the invention is rich in pectinase types, and pectinesterase, pectate hydrolase, pectate lyase, polygalacturonase and rhamnogalacturonase exist, so that the compound enzyme is a complete pectinase system. The enzyme activity of the acidic pectinase is relatively high and can reach 132960 U / g at most; the compound enzyme can reduce the feed-eggratio, increase the laying rate of laying hens, reduce the excrement sticking phenomenon and improve the intestinal health, and is good in application effect.

The present invention relates to a new method for increasing drought resistance of a plant. The method encompasses the impairment of the expression of a gene or genes in said plant. In comparison to a plant not manipulated to impair the expression of said gene(s), the plants display improved drought resistance. Also provided are plants and plant products that can be obtained by the method according to the invention.

The invention relates to a preparation method of a fresh rehmannia root granule, which can efficiently solve the problem about absence of fresh rehmannia root granule in the market and has the technical scheme as follows: taking fresh rehmannia root, cleaning the fresh rehmannia root, airing until no moisture exists, cutting into filaments or slices, steaming or boiling with boiling water for 3-5 minutes, then crushing into paste, adding pectase, stirring uniformly, treating by ultrasonic sound, extrusion filtering, performing vacuum concentration to the filtrate to obtain clear paste, adding powdered sugar and dextrine, mixing uniformly, preparing the mixture into granule, drying the granule to obtain the fresh rehmannia root granule, wherein the pectase includes any one type from pectin complex enzyme, protopectinase, pectin methyl ester hydrolytic enzyme and pectinesterase. According to the invention, the method is simple, the production is facilitated, and moreover, the prepared fresh rehmannia root granule is easy to store, stable in quality and convenient to use, and is an innovation in fresh rehmannia root drugs.

The invention discloses a sterilizing preservation method of freshly-cut daucus carota through extreme-high static pressure. The sterilizing preservation method comprises the following step of performing vacuum prepackaging on daucus carota in a quantitative ice water mixture so as to obtain the freshly-cut daucus carota which can be preserved within an expected storage life under the pressure condition being 700-1200MPa for a specific sterilizing time at a specific pressure increase rate and a specific pressure reduction rate. Through the adoption of the method disclosed by the invention, the shelf life of the freshly-cut daucus carota can be well prolonged, besides, peroxidase, pectinesterase and polygalacturonase in the daucus carota are all passivated, and pectin in cell walls of the daucus carota is not destroyed to a great extent, so that the quality of the daucus carota is maintained. The method is simple in sterilizing technology, besides, the nutrient value and the quality of the daucus carota are well maintained, and a new direction is given for the sterilization and the preservation of freshly-cut fruits and vegetables.

The invention relates to a rose liquor, a rose brandy and preparing methods thereof. The invention, on one hand, relates to rose liquor, which is prepared from roses, sugar, honey, brewer's yeast and enzyme, wherein the enzyme comprises polygalacturonase, pectinesterase, transeliminase. The invention further relates to a preparing method of the rose liquor, and the method comprises the steps of a, mixing wort, roses, sugar and honey to form a first pulp; b, adding the brewer's yeast into the first pulp to conduct primary fermentation under the existence of the enzyme; c, further adding honey into the pulp to conduct secondary fermentation; d, conducting final treatment. The rose liquor has richer flower fragrance and more mellow taste.

This invention relates to a pectin-modified resistant starch prepared by cross-linking starch with pectin by pectinesterase reaction. Such resistant starch is low amylase digestible and thus is useful in food products, including nutritional supplements, to reduce calorie content and increase fiber content. This invention also relates to a composition containing the resistant starch and a process for the preparation of the same.

The invention discloses a Chinese-Western compound medicine preparation for treating pseudomembranous enteritis. The Chinese-Western compound medicine preparation comprises traditional Chinese medicine components and Western medicine components, wherein the traditional Chinese medicine components are prepared by mainly extracting the following components: papilionaceae mucuna cochinchinensis, phoenix dactylifera, brassica caulorapa, tofieldia divergens, syzygium buxifolium, corn cob, flower of potentilla fruticosa, oreas martiana, glycine max, bidens tripartita, herb of marsh orchis, tofieldia divergens, polytrchum commune, boschniakia himalaica, denseflower blumea herb, rhynchelytrum repens, polycarpaea corymbosa, myriaceis nepalensis, vaccinium fragile and boenninghausenia albiflora; the Western medicine components comprise pectinesterase, magnesium chloride, vitamin k, antibiotic constituents, iron, thiamine, pancreatic enzyme, ceftriaxone sodium and probiotics. According to the Chinese-Western compound medicine preparation, the traditional Chinese medicine therapy and the Western medicine therapy are combined, the effects of warming the middle, tonifying qi, invigorating the spleen for eliminating dampness, nourishing yin, clearing away heat, warming the kidney, tonifying deficiency, clearing heat, removing toxicity, diminishing inflammation, and relieving pain are achieved, harmful bacteria in intestinal tract can be eliminated, the action of bacterial toxin is weakened, the growth of normal flora in intestinal tract is facilitated, the digestion function is improved, the immunity of the whole body is adjusted, the curative effect to the pseudomembranous enteritis is definite, and the Chinese-Western compound medicine preparation takes effect quickly.

The invention relates to jam and a preparation method thereof, in particular to baking-resistant jam and a preparation method thereof. The baking-resistant jam comprises raw materials and a water solution, the raw materials include, by mass, 30-48% of pulp boiled in hot water, 25-30% of white granulated sugar, 8-10% of corn syrup, 2.3-8.6% of low-methoxy pectin, 0-0.09% of potassium sorbate, 1.1-1.3% of sodium citrate, 0.0.2% of edible flavoring agent, 0-0.2% of edible pigment, 0-0.1% of pectinesterase and 0-0.1% of calcium lactate. The low-methoxy pectin resistant to high temperature is selected and used as a thickener, and starch prone to deformation and modification is not added, so that influence on quality of the jam due to deformation and modification of the starch can be avoided. Content of calcium ions is increased, so that baking resistance of the jam can be further improved.

The invention discloses a drug for treating enteritis. The drug is prepared from raw materials in parts by weight as follows: 0.5-1.8 parts of baicalein, 2-5 parts of taurine, 0.1-1.2 parts of plant soot, 0.1-0.5 parts of lidocaine, 2-6 parts of dexamethasone, 1-3.5 parts of gentamicin, 0.3-1.8 parts of bifidobacterium, 2-5 parts of nicotinic acid, 25-43 parts of normal saline, 3-7 parts of allicin, 12-18 parts of pectinesterase and 3-5.2 parts of Cefuzonam. The invention further discloses a preparation method of the drug. The raw materials are widely sourced and low in cost, the preparation process is simple, the investment cost of production equipment is low, and the drug is suitable for large-scale industrial production; baicalein, gentamicin, bifidobacterium and allicin have a synergistic effect, so that the drug can cure chronic enteritis fundamentally, takes effect quickly, is free of toxic and side effects and has broad market prospect, and the treatment effect is far better than that of an existing product.

The invention discloses a method for preparing low-sugar orange preserved fruits through enzymatic hardening intermittent vacuum sugar soaking. The method comprises the following steps of cleaning orange fruits and grinding peels; peeling and dicing the orange fruits or hardening the whole orange fruits with pectinesterase and calcium ions; after hardening, blanching and boiling with hot water to remove bitterness; after debitterizing, carrying out intermittent vacuum sugar soaking according to a certain sugar liquid and material ratio; and soaking in sugar and drying. According to the method, the processes of mechanical oil grinding, enzymatic hardening, intermittent vacuum sugar soaking and the like are innovatively adopted, so that the orange peel essential oil is recycled, a traditional hardening method of chemical reagents such as lime water, sodium pyrosulfite, calcium chloride and alum is avoided, the sugar soaking process is accelerated, the sugar soaking time is shortened, the production efficiency is greatly improved, the sugar content of a product is reduced, the method maximally maintains the nutritional ingredients and flavor of raw materials, improves the product appearance, conforms to current preserved fruit development trend, has the characteristics of high resource utilization rate, environmental protection, short processing time, high production efficiency, good product quality and the like.

The invention discloses a western medicine compound pharmaceutic preparation for treating diphtheritic enteritis. A Chinese medicine preparation comprises, by weight, 2-8 parts of dragon bones, 5-15 parts of fructus chebulae, 2-8 parts of nutmeg, 1-9 parts of honey-fried licorice roots, 5-15 parts of red halloysite, 5-13 parts of dogwood, 2-9 parts of szechwan Chinaberry fruits, 5-15 parts of rhizoma alismatis, 5-15 parts of elecampane and 1-9 parts of coptis chinensis. The western medicine preparation comprises, by weight, 0.1-0.5 part of diphenoxylate, 0.1-0.5 part of atropine sulphate, 0.8-1.2 parts of pectinesterase and 0.01-0.08 part of medicinal magnesium chloride. In the Chinese medicine preparation, the added components have the effects of warming the middle and benefiting qi, invigorating spleen and removing dampness and the like. The added western medicine preparation is obvious in sterilization effect, contributes to growth of an intestinal tract normal flora, and has an obvious curative effect on the diphtheritic enteritis, and the effect is quick.

The present invention discloses sauce flavored bamboo shoots and a preparation method thereof. The sauce flavored bamboo shoots are prepared from the following main materials and accessory materials: the main materials are as follows: bamboo shoots, honey, sauce residues, hericium erinaceus, lobelia sessilifolia, haw peels, oenanthe javanica, kiwi fruits, and black fungus powder; and the accessory materials are as follows: edible salt, chilies, Chinese prickly ash, garlics, cloves, fresh gingers, calcium lactate, calcium chloride, and pectinesterase. The sauce flavored bamboo shoots are prepared by mixing and pickling. The sauce flavored bamboo shoots are reasonable in recipe, convenient in use, crisp in tastes, unique in flavor, attractive in color and luster, easy to carry, and instant once being eaten. The method is easy to implement and operate, preserves and enriches the original nutrient components of the bamboo shoots, effectively prevents the aging of the fresh bamboo shoots and ensures the quality of the bamboo shoots.