CN100532396C - Process for preparing high purity pectin by using apple pomace - Google Patents
Process for preparing high purity pectin by using apple pomace Download PDFInfo
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- CN100532396C CN100532396C CNB2006100133916A CN200610013391A CN100532396C CN 100532396 C CN100532396 C CN 100532396C CN B2006100133916 A CNB2006100133916 A CN B2006100133916A CN 200610013391 A CN200610013391 A CN 200610013391A CN 100532396 C CN100532396 C CN 100532396C
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- Prior art keywords
- pectin
- enzymolysis
- high purity
- apple residue
- acid solution
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- 235000010987 pectin Nutrition 0.000 title claims description 51
- 229920001277 pectin Polymers 0.000 title claims description 51
- 239000001814 pectin Substances 0.000 title claims description 51
- 238000004519 manufacturing process Methods 0.000 title description 5
- 238000000034 method Methods 0.000 claims abstract description 24
- 239000000463 material Substances 0.000 claims abstract description 15
- 239000004382 Amylase Substances 0.000 claims abstract description 8
- 102000013142 Amylases Human genes 0.000 claims abstract description 8
- 108010065511 Amylases Proteins 0.000 claims abstract description 8
- 235000019418 amylase Nutrition 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 6
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 5
- 230000007062 hydrolysis Effects 0.000 claims description 16
- 238000006460 hydrolysis reaction Methods 0.000 claims description 16
- 239000002253 acid Substances 0.000 claims description 11
- 238000010298 pulverizing process Methods 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 10
- 230000001376 precipitating effect Effects 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 4
- 239000012141 concentrate Substances 0.000 claims description 2
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 abstract 3
- 238000005903 acid hydrolysis reaction Methods 0.000 abstract 2
- 239000003795 chemical substances by application Substances 0.000 abstract 2
- 241000233866 Fungi Species 0.000 abstract 1
- 102000051366 Glycosyltransferases Human genes 0.000 abstract 1
- 108700023372 Glycosyltransferases Proteins 0.000 abstract 1
- 238000003916 acid precipitation Methods 0.000 abstract 1
- 238000009833 condensation Methods 0.000 abstract 1
- 230000005494 condensation Effects 0.000 abstract 1
- 238000000605 extraction Methods 0.000 abstract 1
- 238000001556 precipitation Methods 0.000 abstract 1
- 102000004190 Enzymes Human genes 0.000 description 8
- 108090000790 Enzymes Proteins 0.000 description 8
- 229940088598 enzyme Drugs 0.000 description 8
- 102000004139 alpha-Amylases Human genes 0.000 description 5
- 108090000637 alpha-Amylases Proteins 0.000 description 5
- 229940024171 alpha-amylase Drugs 0.000 description 5
- 239000000047 product Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 230000002538 fungal effect Effects 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000002478 diastatic effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
Landscapes
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
This invention is extraction method of high-quality pectine from pomace with drying, squashing, acid hydrolysis, fileration, condensation, precipitation and disintegration. It is characterized as followings: we add the enzymolysis before acid hydrolysis and precipitation. Exactly speaking, we adjust pectine liquor'PH value to 3.2-3.8 for enzymolysis of starchlick materials. The enzymolysis agent could be fungus amylase, fruit juice amylase, glycosyl-transferase or mixed agent above. This invention is advantageous in reasonable process, simplified-manipulation, and easy-industralized. The method we used here to degenerate starchlike materials provides a new way for high-quality pectine industralizaion.
Description
(1) technical field
The present invention relates to a kind of method of producing pectin, particularly a kind of method of utilizing apple residue to produce high purity pectin.
(2) background technology
Pectin is a kind of line style natural high moleculer eompound that extracts from plant tissue, is widely used in industries such as food, medicine, makeup, and is especially unrestricted as its dosage of food service industry additive.Along with the develop rapidly of food service industry, the expense of pectin continues to increase.Domestic pectin production is started late, and most of pectin is from external import.The pectin resource of China is very abundant, all contains abundant pectin in citrous fruit peel, the apple residue, for example in the apple residue content of pectin with regard to 15%-20%.The commercial production raw material of China's pectin is based on citrous fruit peel at present, and the abundant apple residue of pectin content is not fully used as the byproduct of apple deep processing, major cause is to utilize residual more starchy material in the pectin that the hydrolysis of apple residue acid solution produces, make pectin purity low, influence it and apply on a large scale and suitability for industrialized production.
(3) summary of the invention
The purpose of this invention is to provide a kind of method of utilizing apple residue to produce high purity pectin, for a new way has been opened up in the extensive utilization of apple residue.
Technical scheme of the present invention:
A kind of method of utilizing apple residue to produce high purity pectin, with the apple residue is raw material, through super-dry, pulverizing, acid solution hydrolysis, filtration, concentrate, precipitating, drying, pulverizing make pectin, it is characterized in that: behind the acid solution hydrolysed filtrate He before the concentrated precipitating, increase enzymolysis process, the pH value that is about to the liquid pectin behind the acid solution hydrolysed filtrate transfers to 3.2～3.8, utilizes zymin that starchy material is wherein carried out enzymolysis.
A kind of above-mentioned method of utilizing apple residue to produce high purity pectin is characterized in that: in enzymolysis process, zymin adopts fungal amylase (E.C.3.2.1.1), and its addition counts 5/10,000/10000ths with the weight of wet pomace; Hydrolysis temperature is 40-65 ℃; Enzymolysis time is 20-40min.
A kind of above-mentioned method of utilizing apple residue to produce high purity pectin is characterized in that: in enzymolysis process, zymin adopts fruit juice amylase, and its addition counts 5/10,000/10000ths with the weight of wet pomace; Hydrolysis temperature is 40-65 ℃; Enzymolysis time is 20-40min.
A kind of above-mentioned method of utilizing apple residue to produce high purity pectin is characterized in that: in enzymolysis process, zymin adopts saccharifying enzyme (E.C.3.2.1.3), and its addition counts 5/10,000/10000ths with the weight of wet pomace; Hydrolysis temperature is 40-65 ℃; Enzymolysis time is 20-40min.
A kind of above-mentioned method of utilizing apple residue to produce high purity pectin, it is characterized in that: in enzymolysis process, zymin adopts alpha-amylase (E.C.3.2.1.1) and saccharifying enzyme (E.C.3.2.1.3), its addition is in the weight of wet pomace, total addition is 5/10,000/10000ths, and adding proportion is: alpha-amylase: saccharifying enzyme=1:2～1:5; Hydrolysis temperature is 40-65 ℃; Enzymolysis time is 20-40min.
The method of utilizing apple residue to produce high purity pectin provided by the invention, it is reasonable to have technology, simple, can realize the advantage of large-scale industrial production, particularly utilize zymin to decompose the pectin that the starchy material in the apple residue is produced, owing to the starchy material that wherein is mixed with can be removed, help the alcohol precipitating, make the pectin purity of producing higher.Utilize apple residue to produce high purity pectin, both can solve the insufficient problem of pectin raw materials for production, can solve the industrial refuse problem of environmental pollution that apple residue brings again, for a new way has been opened up in the extensive utilization of apple residue.
(4) embodiment
Embodiment 1:
A kind of method of utilizing apple residue to produce high purity pectin, with the apple residue is raw material, through super-dry, pulverizing, acid solution hydrolysis, filtration, make liquid pectin, the pH value of above-mentioned liquid pectin is transferred to 3.5, utilize fungal amylase (E.C.3.2.1.1) that starchy material is wherein proceeded enzymolysis, the addition of fungal amylase counts 3/10000ths with the weight of wet pomace, hydrolysis temperature is 55 ℃, and enzymolysis time is 30 minutes, again through making high purity pectin after concentrated, precipitating, drying, the pulverizing.There is not starchy material in the gained finished product pectin, the purity height.
Embodiment 2:
A kind of method of utilizing apple residue to produce high purity pectin, with the apple residue is raw material, through super-dry, pulverizing, acid solution hydrolysis, filtration, make liquid pectin, the pH value of above-mentioned liquid pectin is transferred to 3.5, utilize fruit juice amylase that starchy material is wherein proceeded enzymolysis, the diastatic addition of fruit juice counts 3/10000ths with the weight of wet pomace, hydrolysis temperature is 53 ℃, and enzymolysis time is 30 minutes, again through making high purity pectin after concentrated, precipitating, drying, the pulverizing.There is not starchy material in the gained finished product pectin, the purity height.
Embodiment 3:
A kind of method of utilizing apple residue to produce high purity pectin, with the apple residue is raw material, through super-dry, pulverizing, acid solution hydrolysis, filtration, make liquid pectin, the pH value of above-mentioned liquid pectin is transferred to 3.5, utilize saccharifying enzyme (E.C.3.2.1.3) that starchy material is wherein proceeded enzymolysis, the addition of saccharifying enzyme counts 3/10000ths with the weight of wet pomace, hydrolysis temperature is 55 ℃, and enzymolysis time is 30 minutes, again through making high purity pectin after concentrated, precipitating, drying, the pulverizing.There is not starchy material in the gained finished product pectin, the purity height.
Embodiment 4:
A kind of method of utilizing apple residue to produce high purity pectin, with the apple residue is raw material, through super-dry, pulverize, the acid solution hydrolysis, filter, make liquid pectin, the pH value of above-mentioned liquid pectin is transferred to 3.5, utilize alpha-amylase (E.C.3.2.1.1) and saccharifying enzyme (E.C.3.2.1.3) that starchy material is wherein proceeded enzymolysis, the total addition level of alpha-amylase and saccharifying enzyme counts 3/10000ths with the weight of wet pomace, the ratio that wherein adds alpha-amylase and saccharifying enzyme is 1:2, hydrolysis temperature is 53 ℃, enzymolysis time is 30 minutes, again through concentrating, precipitating, dry, make high purity pectin after the pulverizing.There is not starchy material in the gained finished product pectin, the purity height.
Claims (1)
1, a kind of method of utilizing apple residue to produce high purity pectin, with the apple residue is raw material, through super-dry, pulverizing, acid solution hydrolysis, filtration, concentrate, precipitating, drying, pulverizing make pectin, behind the acid solution hydrolysed filtrate He before the concentrated precipitating, increase enzymolysis process, soon the pH value of the liquid pectin behind the acid solution hydrolysed filtrate transfers to 3.2～3.8, utilize zymin that starchy material is wherein carried out enzymolysis, it is characterized in that: in enzymolysis process, zymin adopts fruit juice amylase, and its addition counts 5/10,000/10000ths with the weight of wet pomace; Hydrolysis temperature is 40-65 ℃; Enzymolysis time is 20-40min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100133916A CN100532396C (en) | 2006-03-29 | 2006-03-29 | Process for preparing high purity pectin by using apple pomace |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100133916A CN100532396C (en) | 2006-03-29 | 2006-03-29 | Process for preparing high purity pectin by using apple pomace |
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| Publication Number | Publication Date |
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| CN1844162A CN1844162A (en) | 2006-10-11 |
| CN100532396C true CN100532396C (en) | 2009-08-26 |
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| CNB2006100133916A Expired - Fee Related CN100532396C (en) | 2006-03-29 | 2006-03-29 | Process for preparing high purity pectin by using apple pomace |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101805416B (en) * | 2010-03-16 | 2011-07-20 | 上海交通大学 | Preparation method of canna edulis ker pectin |
| CN102138686A (en) * | 2010-11-29 | 2011-08-03 | 天津市诺奥科技发展有限公司 | Preparation method of concentrated juice of yacon adopting bio-enzyme technology |
| CN102161713B (en) * | 2011-03-24 | 2015-05-13 | 帝斯曼（中国）有限公司 | Method for continuously preparing high-purity pectin by using enzymolysis-ultrafiltration concentration-spray drying process |
| CN108409888A (en) * | 2018-05-17 | 2018-08-17 | 大连民族大学 | A kind of preparation method of tara vine pectin |
| CN111500656A (en) * | 2020-04-14 | 2020-08-07 | 广西农业职业技术学院 | Method for extracting low-molecular-weight pectin from banana peel |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6699977B1 (en) * | 2000-06-09 | 2004-03-02 | Cp Kelco Aps | Low methoxyl pectins, processes thereof, and stabilized aqueous systems comprising the same |
| CN1594528A (en) * | 2003-09-09 | 2005-03-16 | 陕西祥云实业有限责任公司 | Apple vinegar |
-
2006
- 2006-03-29 CN CNB2006100133916A patent/CN100532396C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6699977B1 (en) * | 2000-06-09 | 2004-03-02 | Cp Kelco Aps | Low methoxyl pectins, processes thereof, and stabilized aqueous systems comprising the same |
| CN1594528A (en) * | 2003-09-09 | 2005-03-16 | 陕西祥云实业有限责任公司 | Apple vinegar |
Non-Patent Citations (4)
| Title |
|---|
| 我国果胶生产技术进展. 殷斌烈，刘永琼，黄建华，刘桂桂.现代化工，第9卷. 1989 |
| 我国果胶生产技术进展. 殷斌烈，刘永琼，黄建华，刘桂桂.现代化工，第9卷. 1989 * |
| 苹果果胶、柑桔果胶和甜菜果胶的生产. 王宗训，李凤琴.植物学通报，第3卷第6期. 1985 |
| 苹果果胶、柑桔果胶和甜菜果胶的生产. 王宗训，李凤琴.植物学通报，第3卷第6期. 1985 * |
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| CN1844162A (en) | 2006-10-11 |
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Assignee: Tianjin Binhai Noao Enzymes Science & Technology Development Co., Ltd. Assignor: Liu Minyao Contract record no.: 2011120000057 Denomination of invention: Process for preparing high purity pectin by using apple pomace Granted publication date: 20090826 License type: Exclusive License Open date: 20061011 Record date: 20110425 |
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