CN114947142A - 低分子量柠檬膳食纤维制备技术 - Google Patents
低分子量柠檬膳食纤维制备技术 Download PDFInfo
- Publication number
- CN114947142A CN114947142A CN202210506241.8A CN202210506241A CN114947142A CN 114947142 A CN114947142 A CN 114947142A CN 202210506241 A CN202210506241 A CN 202210506241A CN 114947142 A CN114947142 A CN 114947142A
- Authority
- CN
- China
- Prior art keywords
- pectin
- molecular weight
- lemon
- solution
- low molecular
- Prior art date
- 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.)
- Pending
Links
- 244000248349 Citrus limon Species 0.000 title claims abstract description 55
- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 55
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 238000005516 engineering process Methods 0.000 title claims abstract description 8
- 229920001277 pectin Polymers 0.000 claims abstract description 108
- 239000001814 pectin Substances 0.000 claims abstract description 107
- 235000010987 pectin Nutrition 0.000 claims abstract description 107
- 238000006731 degradation reaction Methods 0.000 claims abstract description 23
- 230000015556 catabolic process Effects 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims description 37
- 238000003756 stirring Methods 0.000 claims description 26
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 21
- 229920000642 polymer Polymers 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 238000006243 chemical reaction Methods 0.000 claims description 18
- 238000007873 sieving Methods 0.000 claims description 12
- 230000032050 esterification Effects 0.000 claims description 8
- 238000005886 esterification reaction Methods 0.000 claims description 8
- 230000007935 neutral effect Effects 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 3
- 238000013459 approach Methods 0.000 claims description 2
- 239000006185 dispersion Substances 0.000 claims description 2
- 150000002500 ions Chemical class 0.000 claims description 2
- 229920001542 oligosaccharide Polymers 0.000 claims description 2
- 150000002482 oligosaccharides Chemical class 0.000 claims description 2
- 239000010178 pectin extract Substances 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 230000000593 degrading effect Effects 0.000 abstract description 14
- 230000008569 process Effects 0.000 abstract description 4
- 235000013406 prebiotics Nutrition 0.000 abstract description 3
- 238000009777 vacuum freeze-drying Methods 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 57
- 150000002772 monosaccharides Chemical class 0.000 description 24
- 239000000203 mixture Substances 0.000 description 10
- 238000010521 absorption reaction Methods 0.000 description 9
- 239000002245 particle Substances 0.000 description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 8
- 108090000790 Enzymes Proteins 0.000 description 8
- 102000004190 Enzymes Human genes 0.000 description 8
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 6
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 5
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 5
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 5
- 238000009826 distribution Methods 0.000 description 5
- 238000010828 elution Methods 0.000 description 5
- 229930182830 galactose Natural products 0.000 description 5
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 4
- AEMOLEFTQBMNLQ-YMDCURPLSA-N D-galactopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-YMDCURPLSA-N 0.000 description 4
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 4
- 239000003708 ampul Substances 0.000 description 4
- 238000000861 blow drying Methods 0.000 description 4
- 238000007664 blowing Methods 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 239000008101 lactose Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 229910052757 nitrogen Inorganic materials 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- PNNNRSAQSRJVSB-SLPGGIOYSA-N Fucose Natural products C[C@H](O)[C@@H](O)[C@H](O)[C@H](O)C=O PNNNRSAQSRJVSB-SLPGGIOYSA-N 0.000 description 3
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 3
- SHZGCJCMOBCMKK-DHVFOXMCSA-N L-fucopyranose Chemical compound C[C@@H]1OC(O)[C@@H](O)[C@H](O)[C@@H]1O SHZGCJCMOBCMKK-DHVFOXMCSA-N 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000004108 freeze drying Methods 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 125000004435 hydrogen atom Chemical group [H]* 0.000 description 3
- 230000007062 hydrolysis Effects 0.000 description 3
- 238000006460 hydrolysis reaction Methods 0.000 description 3
- 238000002715 modification method Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000011282 treatment Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 2
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 2
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000005903 acid hydrolysis reaction Methods 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 2
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 2
- 230000001174 ascending effect Effects 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 230000004071 biological effect Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000004364 calculation method Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000007385 chemical modification Methods 0.000 description 2
- 238000003776 cleavage reaction Methods 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000012937 correction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000012634 fragment Substances 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 238000009210 therapy by ultrasound Methods 0.000 description 2
- 238000002604 ultrasonography Methods 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 229920002307 Dextran Polymers 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 108090000604 Hydrolases Proteins 0.000 description 1
- 108090000856 Lyases Proteins 0.000 description 1
- 102000004317 Lyases Human genes 0.000 description 1
- 108010029182 Pectin lyase Proteins 0.000 description 1
- 102000003992 Peroxidases Human genes 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 229920002000 Xyloglucan Polymers 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 150000001323 aldoses Chemical class 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000002238 attenuated effect Effects 0.000 description 1
- AEMOLEFTQBMNLQ-UHFFFAOYSA-N beta-D-galactopyranuronic acid Natural products OC1OC(C(O)=O)C(O)C(O)C1O AEMOLEFTQBMNLQ-UHFFFAOYSA-N 0.000 description 1
- 238000007068 beta-elimination reaction Methods 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000004815 dispersion polymer Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003480 eluent Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000007515 enzymatic degradation Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000003778 fat substitute Substances 0.000 description 1
- 235000013341 fat substitute Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000002706 hydrostatic effect Effects 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 230000007365 immunoregulation Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 150000002771 monosaccharide derivatives Chemical class 0.000 description 1
- 238000010606 normalization Methods 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000010525 oxidative degradation reaction Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 108020004410 pectinesterase Proteins 0.000 description 1
- 108040007629 peroxidase activity proteins Proteins 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 150000004804 polysaccharides Polymers 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 230000007017 scission Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 238000003260 vortexing Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
- A61K31/732—Pectin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P35/00—Antineoplastic agents
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P37/00—Drugs for immunological or allergic disorders
- A61P37/02—Immunomodulators
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- Pharmacology & Pharmacy (AREA)
- Animal Behavior & Ethology (AREA)
- General Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Molecular Biology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Immunology (AREA)
- Epidemiology (AREA)
- Dispersion Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Mycology (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
本发明公开了一种低分子量柠檬膳食纤维的制备技术。通过H2O2和FeCl3组成类芬顿体系对柠檬皮果胶进行降解,产物经过透析、真空浓缩、真空冻干后得到目标分子量和富集活性结构区的果胶益生元。本发明采用H2O2降解技术对柠檬来源高分子高酯果胶进行降解,获取低分子量(1~15kDa)、高活性结构RG‑I区含量的低分子量柠檬膳食纤维。通过该降解方法得到的果胶益生元符合GB 25533‑2010,避免了现有技术对活性结构RG‑I区的水解,在提高了低分子量果胶提升了高活性结构RG‑I区含量中RG‑I区的含量低分子量果胶纯度;同时该方法工艺流程短、耗时较短、产业化能力强,适合大范围的推广。
Description
技术领域
本发明涉及高分子化合物水解领域,尤其涉及一种低分子柠檬膳食纤维制备技术。
背景技术
果胶来源广泛、廉价易得而且功能强大,是一种天然的膳食成分和保健原材料。不仅作 为食品添加剂常用作胶凝剂、稳定剂、乳化剂及增稠剂等,还能作为益生元、膳食纤维及脂 肪替代物,更重要的是具有抗肿瘤、免疫调节等诸多生物活性。因天然果胶分子量较大不易 被人体吸收利用,故生物利用度降低,所以通常将果胶改性以增加其溶解性利于人体吸收。 果胶改性的方法通常有物理、化学、酶法及复合改性法。
化学改性包括酸、碱、热处理以及氧化降解法。酸碱法是指果胶分别在酸性或碱性条件 下进行改性降解。酸性条件下,果胶会发生去支链反应(主要为中性糖支链),碱性条件下, 果胶会通过β-消除反应进行链分解反应。化学改性法通常反应后会有残留,从而污染环境。
物理改性是指通过超声波、微波、辐照以及高压处理等物理方法对果胶进行降解以制备 LMP。超声改性是通过超声在介质中能产生声波空化效应,期间有微泡的形成、碰撞和膨胀 现象,在这个过程中会使介质局部温度和压力升高并产生羟自由基(·OH),超声波正是通 过产生的这些羟自由基来破坏聚合物。单独超声处理属于“绿色”改性法,但是其局限性在于, 在长时间或高强度的超声场下,能量传递过程中逐渐衰减,造成局部温度压力分布不均。用 于果胶改性的主要压力技术是高压静水压力(HHP)、高压均质化(HPH)和动态高压微流 化(DHPMF)。物理改性虽然操作简单、无其他的副作用,但是效率较低,通常需要与其他 方法结合使用。
生物酶法是指利用特异性酶对果胶进行特异性催化降解。根据主要作用部位,这些酶主 要可分为HG区和RG-I区降解酶。HG区降解酶主要包括多聚半乳糖醛酸酶、果胶甲酯酶、 果胶裂解酶等。RG-I区降解酶主要包括RG水解酶、RG裂解酶等。酶法降解的优点为特异性强、安全高效,但是局限性较大、通常需要多种酶复合使用而且酶价格昂贵成本较高。
过氧化氢(H2O2)是最常用的产生氧自由基的资源之一,可以通过引入一些物质(如金 属离子、抗坏血酸和过氧化物酶)或加工处理(如紫外线照射和超声波处理)来活化产生自 由基。H2O2法降解制备LMP的机理是H2O2产生的自由基会与糖苷键上氢原子结合从而使果 胶发生裂解。特别是,·OH会与醛糖、糖醛酸和多糖上其他部位中的氢原子结合。氢原子的 这种消耗促进了以碳为中心的自由基的形成,这些在碳上产生的自由基最终通过β-断裂导致 多糖链的断裂。H2O2法作为一种较为高效的氧化改性方法,不仅对环境友好而且成本低。因 此,本研究在前期调研改性果胶的基础上,选定过氧化氢法作为果胶降解方法。
发明内容
本发明的目的是克服现有H2O2法制备技术降解程度、RG-I区含量低,产品应用范围较 窄,提供了控制分子量、单糖组分、总糖含量、酯化度、半乳糖醛酸、成本较低、纯度较高、生产周期较短、应用范围较广的低分子量柠檬膳食纤维的H2O2法制备技术。
为解决上述问题,本实验发明的技术方案是:
一种低分子量柠檬膳食纤维的H2O2法制备技术,其特征是:(1)将一定质量的高分子 果胶粉过200目筛,加入质量为高分子果胶粉干重20-50倍的水,搅拌过夜,配制成一定浓 度的高分子果胶溶液;(2)调节高分子果胶溶液的pH值至7.0,温度为65℃,在搅拌条件下加入先加入H2O2使其最终浓度为100mM,再加入Fe3+使其最终浓度为2.5mM,降解1h; (3)降解完成后,终止反应,再调节溶液pH值至7.0,溶液再经透析、浓缩、冻干、研磨 后得到不同目标酯化度和分子量的果胶粉。
本发明针对目前低分子量改性果胶制备工艺上存在的问题,通过改变降解工艺、催化剂 种类来控制更高的果胶降解程度和RG-I区含量来增加果胶的生物活性应用范围,通过改进的 酶解技术生产出的RG-I型低分子量柠檬膳食纤维具有良好的外观和色泽、颗粒尺寸、溶解特 性、热学特性、pH稳定性。该发明生产的果胶具有低分子量、低酯化度、低成本、耗时短等 优点。
优选地,所述高分子果胶粉为柠檬皮的果胶提取物,酯化度高于70%,分子量大于16 万道尔顿。该工艺所利用原料的酯化度和分子量均高于一般商品果胶,大大提高了该工艺路线的原料选择生产适用性。
优选地,所述的加入水量为质量为高分子果胶粉干重的20-50倍水,在高分散搅拌容 器中配制成摩尔浓度为2mg/mL的高分子果胶溶液。在该浓度下水解效率和后续纯化过程最为佳,能够更好地节省能源,降低生产成本。
优选地,所述的低分子量果胶溶液中是加入过量的Na2SO3终止反应,再用一定浓度的氢氧化钠溶液使溶液接近或呈中性,所得溶液的pH为6.5-7.0,透析是为了去除离子 和寡糖物质,得到透明的低分子果胶溶液。
优选地,所述真空浓缩是在温度为50℃的旋转蒸发仪上进行的,浓缩至原体积的1/10, 再倒入表面戳孔的培养皿中,放入-80℃的超低温冰箱中进行预冻。
优选地,所述真空冷冻干燥是在温度为-50℃左右,真空冷冻48h得絮状低分子量柠 檬膳食纤维。
本发明提供的低分子量柠檬膳食纤维的H2O2法制备技术,采用H2O2和FeCl3结合的组 合降解体系,从天然高分子高酯果胶产物中提取得到的一种分子量低、酯化度低、成本较低、 RG-I含量较高的低分子量改性果胶。该工艺适用范围广,生产的低分子改性果胶纯度较高, 生产周期短,RG-I含量较高,通过该制备方法得到的低分子果胶粉符合国家标准,具有良好 的溶解性、热学稳定特性、pH稳定稳定性,较易吸湿,可用于食品、药品、保健品行业。
附图说明
为了使本发明的目的、技术方案和优点更加清楚,下面将结合附图对本发明作优选的详 细描述,其中:
图1为RG-I型LMP的结构特征;
图2为RG-I型LMP的吸湿曲线;
具体实施方式
下面通过实施例进一步详细说明本发明,但本发明的保护范围并不限于此。
实施例1
将4.81kg的高分子量柠檬皮果胶粉过200目筛,加入2.41m3的纯水,搅拌过夜,配制 成一定浓度的高分子果胶溶液。调节高分子果胶溶液的pH值至7.0,温度为65℃,在搅拌条 件下加入加入31.48dm3的30%H2O2使其最终浓度为100mM,再称取1.54g FeCl3溶于一定量的水中使其最终浓度为2.5M,降解1h。降解完成后,终止反应,再调节溶液pH值至7.0, 溶液再经透析、浓缩、冻干、研磨后得到不同分子量和RG-I区含量的果胶粉。测定所得产物 中RG-I型低分子量柠檬膳食纤维的得率为20.77%,其分子量为1~15kDa。
实施例2
将4.56kg的高分子果胶粉过200目筛,溶于2.28m3的纯水,搅拌过夜,配制成一定浓 度的高分子果胶溶液。调节高分子果胶溶液的pH值至7.0,温度为65℃,在搅拌条件下加入 加入44.79dm3的30%H2O2使其最终浓度为150mM,再称取1.75gFeCl3溶于一定量的水中使 其最终浓度为3.0M,降解1h。降解完成后,终止反应,再调节溶液pH值至7.0,溶液再经透析、浓缩、冻干、研磨后得到不同分子量和RG-I区含量的果胶粉。测定所得产物中RG-I 型低分子量柠檬膳食纤维的得率为21.93%,其分子量为1~15kDa。
实施例3
将5.51kg的高分子果胶粉过200目筛,加入2.76m3的纯水,搅拌过夜,配制成一定浓 度的高分子果胶溶液。调节高分子果胶溶液的pH值至7.0,温度为65℃,在搅拌条件下加入 加入54.16dm3的30%H2O2使其最终浓度为150mM,再称取1.41gFeCl3溶于一定量的水中使 其最终浓度为2.0M,降解1h。降解完成后,终止反应,再调节溶液pH值至7.0,溶液再经透析、浓缩、冻干、研磨后得到不同分子量和RG-I区含量的果胶粉。测定所得产物中RG-I 型低分子量柠檬膳食纤维的得率为18.13%,其分子量为1~15kDa。
实施例4
将5.49kg的高分子果胶粉过200目筛,加入2.75m3的纯水,搅拌过夜,配制成一定浓 度的高分子果胶溶液。调节高分子果胶溶液的pH值至7.0,温度为55℃,在搅拌条件下加入 加入35.86dm3的30%H2O2使其最终浓度为100mM,再称取2.11gFeCl3溶于一定量的水中使 其最终浓度为3.0M,降解1h。降解完成后,终止反应,再调节溶液pH值至7.0,溶液再经透析、浓缩、冻干、研磨后得到不同分子量和RG-I区含量的果胶粉。测定所得产物中RG-I 型低分子量柠檬膳食纤维的得率为18.23%,其分子量为1~15kDa。
实施例5
将5.46kg的高分子果胶粉过200目筛,加入2.73m3的纯水,搅拌过夜,配制成一定浓 度的高分子果胶溶液。调节高分子果胶溶液的pH值至7.0,温度为55℃,在搅拌条件下加入 加入53.63dm3的30%H2O2使其最终浓度为150mM,再称取1.75gFeCl3溶于一定量的水中使 其最终浓度为2.5M,降解1h。降解完成后,终止反应,再调节溶液pH值至7.0,溶液再经透析、浓缩、冻干、研磨后得到不同分子量和RG-I区含量的果胶粉。测定所得产物中RG-I 型低分子量柠檬膳食纤维的得率为18.31%,其分子量为1~15kDa。
实施例6
将5.19kg的高分子果胶粉过200目筛,加入2.60m3的纯水,搅拌过夜,配制成一定浓 度的高分子果胶溶液。调节高分子果胶溶液的pH值至7.0,温度为65℃,在搅拌条件下加入 加入33.96dm3的30%H2O2使其最终浓度为100mM,再称取1.66gFeCl3溶于一定量的水中使 其最终浓度为2.5M,降解1h。降解完成后,终止反应,再调节溶液pH值至7.0,溶液再经透析、浓缩、冻干、研磨后得到不同分子量和RG-I区含量的果胶粉。测定所得产物中RG-I 型低分子量柠檬膳食纤维的得率为19.26%,其分子量为1~15kDa。
实施例7
将5.14kg的高分子果胶粉过200目筛,加入2.57m3的纯水,搅拌过夜,配制成一定浓 度的高分子果胶溶液。调节高分子果胶溶液的pH值至7.0,温度为75℃,在搅拌条件下加入 加入50.46dm3的30%H2O2使其最终浓度为150mM,再称取1.65gFeCl3溶于一定量的水中使 其最终浓度为2.5M,降解1h。降解完成后,终止反应,再调节溶液pH值至7.0,溶液再经透析、浓缩、冻干、研磨后得到不同分子量和RG-I区含量的果胶粉。测定所得产物中RG-I 型低分子量柠檬膳食纤维的得率为19.46%,其分子量为1~15kDa。
实施例8
将5.13kg的高分子果胶粉过200目筛,加入2.57m3的纯水,搅拌过夜,配制成一定浓 度的高分子果胶溶液。调节高分子果胶溶液的pH值至7.0,温度为75℃,在搅拌条件下加入 加入33.53dm3的30%H2O2使其最终浓度为100mM,再称取1.97gFeCl3溶于一定量的水中使 其最终浓度为3.0M,降解1h。降解完成后,终止反应,再调节溶液pH值至7.0,溶液再经透析、浓缩、冻干、研磨后得到不同分子量和RG-I区含量的果胶粉。测定所得产物中RG-I 型低分子量柠檬膳食纤维的得率为19.50%,其分子量为1~15kDa。
实施例9
将5.08kg的高分子果胶粉过200目筛,加入2.54m3的纯水,搅拌过夜,配制成一定浓 度的高分子果胶溶液。调节高分子果胶溶液的pH值至7.0,温度为65℃,在搅拌条件下加入 加入32.17dm3的30%H2O2使其最终浓度为100mM,再称取1.26gFeCl3溶于一定量的水中使 其最终浓度为2.0M,降解1h。降解完成后,终止反应,再调节溶液pH值至7.0,溶液再经透析、浓缩、冻干、研磨后得到不同分子量和RG-I区含量的果胶粉。测定所得产物中RG-I 型低分子量柠檬膳食纤维的得率为20.33%,其分子量为1~15kDa。
实施例10
将4.92kg的高分子果胶粉过200目筛,加入2.46m3的纯水,搅拌过夜,配制成一定浓 度的高分子果胶溶液。调节高分子果胶溶液的pH值至7.0,温度为65℃,在搅拌条件下加入 加入33.22dm3的30%H2O2使其最终浓度为100mM,再称取1.63gFeCl3溶于一定量的水中使 其最终浓度为2.5M,降解1h。降解完成后,终止反应,再调节溶液pH值至7.0,溶液再经透析、浓缩、冻干、研磨后得到不同分子量和RG-I区含量的果胶粉。测定所得产物中RG-I 型低分子量柠檬膳食纤维的得率为19.68%,其分子量为1~15kDa。
对比实施例1
与实施例1的区别在于,把高分子量柠檬皮果胶粉替换成了高分子量苹果皮果胶粉。测 定所得产物中RG-I型低分子量柠檬膳食纤维的得率为8.40%,其重均分子量为30.01kDa。
对比实施例2
与实施例1的区别在于,把高分子量柠檬皮果胶粉替换成了高分子量橙皮果胶粉,测定 所得产物中RG-I型低分子量柠檬膳食纤维的得率为22.51%,其重均分子量为10.92kDa。
本发明测定分子量的具体分析条件为:分子质量分别为1、5、50、150、500、670kDa的葡聚糖;仪器:LC-20A高效液相色谱仪(日本岛津);检测器:RI-10A检测器(日本岛 津);色谱柱:7.8×300mm i.d.TSK G 3000PWXL-SEC(日本东曹);柱温:40℃;进样体 积:20μL;流动相:0.02%(m/v)NaN3溶液;洗脱时间:30min;洗脱速率:0.6mL/min。
本发明产物得率的具体计算方式如下:根据葡聚糖标准曲线可得出,保留时间范围 12.35~14.78min的果胶片段分子量为1~15kDa。通过手动积分获得目标片段的图谱面积与 HPLC曲线的总面积,计算所占比例,即作为LMP得率,如公式2-4所示。之后再结合单糖组分实验得出RG-I区含量,最后将LMP的得率和RG-I区含量相乘,即得RG-I型LMP的 得率,如公式2-5所示。
LMP得率=S(12.35~14.79min)/S(5.00~15.00min)×100%公式2-4
RG-I型LMP得率=LMP得率×RG-I区×100%公式2-5
本发明测定单糖组成的具体分析条件为:(1)果胶的酸水解:精确称取2mg样品于安 瓿瓶中,加入2ml 2M TFA,酒精喷灯封管,置于110℃烘箱中酸解3h后,冷却至室温, 用氮吹仪吹干,用甲醇洗去残留的TFA,再用氮吹仪吹干后,即可得到样品中水解后的单糖 混合物。小心加入少量水使溶解,用0.1M NaOH调样品pH至中性,再用蒸馏水定容至1mL, 待用。(2)衍生物的制备:分别精密称取甘露糖、鼠李糖、半乳糖醛酸、葡萄糖、半乳糖、 木糖、阿拉伯糖、岩藻糖八种标准单糖,将各单糖等摩尔混合,配制成浓度为2mM的8种 标准单糖混合溶液。精确吸取400μL已配置好的8种标准单糖混合溶液和上述水解待用的样 品各1mL于离心管中,加入50μL 0.02M的乳糖溶液作为内标,接着加入450μL 0.3M NaOH 和450μL0.5M PMP溶液,涡旋振荡,充分混匀,70℃水浴反应30min,冰水浴冷却10min 后。加入450μL0.3M HCl,再加入1mL氯仿进行萃取,涡旋5min,13751×g下离心5min, 取上层水层去掉下层氯仿层,反复萃取3次,将最后的上层水层过膜(膜孔径0.45μm),待 用。(3)高效液相色谱分析条件:仪器:LC-20A日本岛津高效液相色谱仪;检测器:紫外 检测器;检测波长:250nm;色谱柱:Thermo BDS-C 18柱(250×4.6mm i.d.,5μm);柱温: 30℃;进样体积:20μL;流动相:A相为15%(v/v)乙腈+0.05M KH2PO4-NaOH缓冲液 (KH2PO4-NaOH,pH 7.1);B相为40%(v/v)乙腈+0.05M KH2PO4-NaOH缓冲液 (KH2PO4-NaOH,pH 7.1);洗脱时间阶段:0min–10min–40min–50min–57min;流动相由 A相和B相相混合而成,为阶段连续梯度洗脱,洗脱液中B相对应时间梯度的浓度变化为 0%-10%-30%-0%-0%;洗脱速率:0.7mL/min。(4)计算方法:以乳糖为内标作面积归一化 法对果胶的单糖组成分进行计算和分析。以标准单糖的浓度(mM)为横坐标(x),以标准 单糖衍生物峰面积与内标衍生物峰面积的比值为纵坐标(y),制作标准曲线,各单糖在线性 范围内具有良好的线性关系。按公式2-1计算各标准单糖的定量正因子f。将样品的(单糖峰 面积/内标的峰面积)乘以各单糖的定量校正因子后作为y值代入各单糖的标准曲线中算出所 含单糖的浓度(mM),最后计算出果胶样品中所含单糖的摩尔比。
f(Lactose)=(Alac×Cmon)/(Amon×Clac) 公式2-1
式中f(Lactose):单糖的定量校正因子;Alac:内标的峰面积;Cmon:标准单糖的浓度(mM); Amon:标准单糖的峰面积;Clac:内标的浓度(mM)。
此外,HG区和RG-I区含量可分别由公式2-2和公式2-3得出:
HG区=GalA%-Rha% 公式2-2
RG-I区=2×Rha%+Ara%+Gal% 公式2-3
本发明测定单糖组成的具体分析条件为:(1)果胶的酸水解:精确称取2mg样品于安 瓿瓶中,加入2ml 2M TFA,酒精喷灯封管,置于110℃烘箱中酸解3h后,冷却至室温, 用氮吹仪吹干,用甲醇洗去残留的TFA,再用氮吹仪吹干后,即可得到样品中水解后的单糖 混合物。
表1中第一行展示了不同来源的RG-I型LMP的外观图片,对比商品橙皮果胶(附表2), RG-I型LMP经冻干处理后呈絮状而不是粉末状,此外,RG-I型LMP的颜色较商品橙皮果胶均变浅,橙皮果胶偏黄,RG-I型LMP偏白。颜色越浅的物质越容易作为添加剂应用到具 体的产品中。L*、a*、b*值和颜色属性(例如色度和色调角)被广泛用于说明水果和蔬菜的 光学属性。L*表示样品的明亮值,L*从0~100表示样品越来越偏白色。a*表示样品的红绿程度,a*为正值时样品颜色接近红色,a*为负值时样品颜色接近绿色。b*表示样品的黄蓝程度,b*为正值时样品颜色接近黄色,b*为负值时样品颜色接近蓝色。不同来源的RG-I型LMP色泽具体参数见表5-3第二行到第四行,从表中可以看出,RG-I型LMP的L*值均大于60,表明 亮度较高,证明没有褐变反应的发生。a*值均为正值但很小,表明样品些微偏红。其中,柠 檬皮和橙皮RG-I型LMP的L*(明亮值)和a*(红绿值)无显著性差异,而两者与苹果皮 RG-I型LMP的有显著性差异,这可能是由于柠檬和橙皮果胶来自同一种属。RG-I型LMP 的b*值均为负值但很小,表明样品些微偏蓝。其中,苹果皮和橙皮RG-I型LMP的b*值无显 著性差异,而两者与柠檬皮RG-I型LMP的b*值有显著性差异。
表1 RG-I型LMP的色泽
图1显示的是不同来源的RG-I型LMP的分子结构特征。从A、B、D中可以看出,三 种不同果胶来源的RG-I型LMP的HG区、RG-I区、线性度均无显著性差异,从C中可以看 出,三者的侧链长度有显著性差异,从大到小排序为:橙皮>柠檬皮>苹果皮。上述结果表明, 从结构域方面来说,三者的HG和RG-I区主链的情况差不多,但是橙皮来源的RG-I型LMP 的侧链更长,结构更复杂。
表2 RG-I型LMP的单糖组成
注:“--”表示含量极低,未检出。
图1中A为HG区;B为RG-I区;C为侧链长度;D为线性度。
不同来源的RG-I型LMP的单糖组成见表2。从表中可以看出,在不同来源的RG-I型LMP中,只有柠檬皮中含有岩藻糖,出现这个结果的可能原因是柠檬皮果胶本身含有较高的岩藻糖。不同来源的RG-I型LMP中甘露糖、鼠李糖、半乳糖醛酸、木糖、阿拉伯糖的含量 均无显著性差异,不同的是,三者间的葡萄糖和半乳糖含量存在显著性差异。从表中可以得 出苹果皮中葡萄糖最多,理论上,葡萄糖不应该出现在果胶产品中,这表明苹果来源的RG-I型LMP中含有非果胶聚糖,例如纤维素和/或半纤维素等其他细胞壁成分。从表中还可以得出,橙皮中半乳糖含量最多,半乳糖含量的价值不能完全归因于果胶侧链,因为部分半乳糖存在于RG-II区的木葡聚糖侧链上。
图2中的左边显示的是为不同来源的RG-I型LMP在相对湿度为85%下的吸湿曲线图。 可以看出,RG-I型LMP的吸湿性曲线大体上均呈先上升后动态平衡,其中,在0.5h内变化 幅度最大,柠檬皮、苹果皮、橙皮RG-I型LMP分别升高了65.75%、102.50%、47.50%。从左边还可以看到,苹果皮RG-I型LMP的吸湿曲线高于柠檬皮,其次是橙皮。上述结果表明,在相对湿度为85%时,苹果皮RG-I型LMP的吸湿性最强,其次是柠檬皮,橙皮的吸湿性相 对最弱,这可能是因为苹果果胶中葡萄糖含量较高,所以吸湿性较强。
图2中右边显示的是为不同来源的RG-I型LMP在相对湿度为95%下的吸湿曲线图。可 以看出,柠檬皮和苹果皮RG-I型LMP的吸湿性曲线大体上均呈先上升后下降的趋势,而橙 皮的吸湿曲线呈先上升后动态平衡的状态。右边还可以看出,最开始柠檬皮RG-I型LMP的 曲线高于其余两者,而苹果皮、橙皮RG-I型LMP的曲线几乎重叠,而到最后吸湿平衡的时候,苹果皮RG-I型LMP的曲线高于柠檬皮高于橙皮。上述结果说明,在相对湿度为95%时,柠檬皮RG-I型LMP在最开始的吸湿性是最强的,其次是苹果皮和橙皮,但是最后平衡时, 苹果的吸湿性最强,其次是橙皮,最后是柠檬皮。柠檬皮由吸湿性最强变为最弱,这可能是 因为最开始的吸湿是发生在果胶粉表面,由于粉状体的堆叠效应,导致果胶吸湿性增到一定程度反而有些下降。
从上述结果可以看出,果胶在相对湿度为85%的变化量大于95%,这可能是由于使用的 RG-I型LMP的初始含水量不同,在相对湿度为95%使用的RG-I型LMP的初始含水量高于 85%。
不同来源的RG-I型LMP颗粒尺寸及分布的结果如表3所示。总的来说, 柠檬皮RG-I型LMP的平均粒径和PDI值均是三者当中最高的,而苹果皮RG-I 型LMP的粒径和PDI均最小。从平均粒径的值可以看出,苹果皮和橙皮RG-I 型LMP的平均粒径均小于柠檬皮且差异明显。聚合物分散系数一般用PDI表示, PDI越低,证明溶液中粒径分布更均匀,而PDI越高,说明溶液趋于堆积和沉降。 从表中可以看出,苹果皮和橙皮RG-I型LMP的PDI值无显著性差异,而两者 的PDI值均小于柠檬皮RG-I型LMP且差异明显,说明柠檬皮RG-I型LMP在 溶液中的分散性较差,若应用到具体产品里会则会使产品稳定性变差,出现分层 现象。
表3 RG-I型LMP的颗粒尺寸及分布
Table 3 Particle size and distribution of RG-I LMP
Claims (4)
1.一种低分子量柠檬膳食纤维的制备方法,其特征是:
(1)将一定质量的柠檬高分子量果胶粉过200目筛,加入质量为果胶粉干重20-50倍的水,搅拌过夜,配制成一定浓度的柠檬高分子量果胶溶液;
(2)调节高分子果胶溶液的pH值至7.0,温度为65℃,在搅拌条件下加入先加入H2O2使其最终浓度为100mM,再加入Fe3+使其最终浓度为2.5mM,降解1h;
(3)降解完成后,终止反应,再调节溶液pH值至7.0,溶液再经透析、浓缩、冻干、研磨后得到不同目标酯化度和分子量的果胶粉。
2.根据权利要求1所述的低分子量柠檬膳食纤维的制备技术,其特征是:所述高分子果胶粉为柠檬皮这一种果胶提取物,酯化度高于70%,分子量大于160kDa。
3.根据权利要求1所述的低分子量柠檬膳食纤维的制备方法,其特征是:所述的加入水量为质量为高分子果胶粉干重的20-50倍水,在高分散搅拌容器中配制成摩尔浓度为2mg/mL的高分子果胶溶液。
4.根据权利要求1所述的低分子量柠檬膳食纤维的制备方法,其特征是:所述的低分子量果胶溶液中是加入过量的Na2SO3终止反应,再用一定浓度的氢氧化钠溶液使溶液接近或呈中性,所得溶液的pH为6.5-7.0,透析是为了去除离子和寡糖物质,得到透明的低分子果胶溶液。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202210506241.8A CN114947142A (zh) | 2022-05-10 | 2022-05-10 | 低分子量柠檬膳食纤维制备技术 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202210506241.8A CN114947142A (zh) | 2022-05-10 | 2022-05-10 | 低分子量柠檬膳食纤维制备技术 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN114947142A true CN114947142A (zh) | 2022-08-30 |
Family
ID=82980786
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202210506241.8A Pending CN114947142A (zh) | 2022-05-10 | 2022-05-10 | 低分子量柠檬膳食纤维制备技术 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN114947142A (zh) |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20100311139A1 (en) * | 2007-05-07 | 2010-12-09 | Baures Marc A | Systems, compositions, and/or methods for depolymerizing cellulose and/or starch |
US20180363016A1 (en) * | 2017-06-20 | 2018-12-20 | The Regents Of The University Of California | Production of bioactive oligosaccharides |
WO2021097138A1 (en) * | 2019-11-14 | 2021-05-20 | Bcd Bioscience, Inc. | High-yield peroxide quench-controlled polysaccharide depolymerization and compositions thereof |
CN113462731A (zh) * | 2021-06-29 | 2021-10-01 | 北京化工大学 | 一种小分子果胶的制备方法 |
CN113621091A (zh) * | 2021-09-17 | 2021-11-09 | 桂林理工大学 | 一种柑橘果胶铁的制备方法及其产品与应用 |
-
2022
- 2022-05-10 CN CN202210506241.8A patent/CN114947142A/zh active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20100311139A1 (en) * | 2007-05-07 | 2010-12-09 | Baures Marc A | Systems, compositions, and/or methods for depolymerizing cellulose and/or starch |
US20180363016A1 (en) * | 2017-06-20 | 2018-12-20 | The Regents Of The University Of California | Production of bioactive oligosaccharides |
CN110809474A (zh) * | 2017-06-20 | 2020-02-18 | 加利福尼亚大学董事会 | 生物活性寡糖的生产 |
WO2021097138A1 (en) * | 2019-11-14 | 2021-05-20 | Bcd Bioscience, Inc. | High-yield peroxide quench-controlled polysaccharide depolymerization and compositions thereof |
CN113462731A (zh) * | 2021-06-29 | 2021-10-01 | 北京化工大学 | 一种小分子果胶的制备方法 |
CN113621091A (zh) * | 2021-09-17 | 2021-11-09 | 桂林理工大学 | 一种柑橘果胶铁的制备方法及其产品与应用 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Vidal et al. | Polysaccharides from grape berry cell walls. Part I: tissue distribution and structural characterization of the pectic polysaccharides | |
Ishii et al. | Pectic polysaccharide rhamnogalacturonan II is covalently linked to homogalacturonan | |
Yapo et al. | Pectins from citrus peel cell walls contain homogalacturonans homogenous with respect to molar mass, rhamnogalacturonan I and rhamnogalacturonan II | |
Chow et al. | Chemical characterization of the immunomodulating polysaccharide of Aloe vera L. | |
Cao et al. | Physicochemical characterization, potential antioxidant and hypoglycemic activity of polysaccharide from Sargassum pallidum | |
Miao et al. | Response surface methodology for the fermentation of polysaccharides from Auricularia auricula using Trichoderma viride and their antioxidant activities | |
Duan et al. | Structural analysis of a pectic polysaccharide from the leaves of Diospyros kaki | |
Redgwell et al. | Cell wall polysaccharides of Chinese Wolfberry (Lycium barbarum): Part 1. Characterisation of soluble and insoluble polymer fractions | |
US10294308B2 (en) | Method for isolation of polysaccharides | |
Chaouch et al. | Access to new anticoagulant by sulfation of pectin-like polysaccharides isolated from Opuntia ficus indica cladodes | |
JPH07501684A (ja) | 抗凝固剤およびその調製方法 | |
Hu et al. | Enhanced extraction assisted by pressure and ultrasound for targeting RG-I enriched pectin from citrus peel wastes: A mechanistic study | |
Rau et al. | Production and structural analysis of the polysaccharide secreted by Trametes (Coriolus) versicolor ATCC 200801 | |
Zhai et al. | Characterization and evaluation of the pro-coagulant and immunomodulatory activities of polysaccharides from Bletilla striata | |
Liu et al. | Characterization and chemical modification of PLN-1, an exopolysaccharide from Phomopsis liquidambari NJUSTb1 | |
Liao et al. | Structural characterization and immunomodulatory activity of exopolysaccharide from Aureobasidium pullulans CGMCC 23063 | |
Zhang et al. | Comparison of structural characteristics and bioactivity of Tricholoma mongolicum Imai polysaccharides from five extraction methods | |
Shi et al. | Primary structure, physicochemical properties, and digestive properties of four sequentially extracted polysaccharides from Tremella fuciformis | |
JP4595074B2 (ja) | 新規グルカン及びその製造方法 | |
Hao et al. | Sulfation of the extracellular polysaccharide from the edible fungus Stropharia rugosoannulata with its antioxidant activity | |
Tang et al. | A regular Chlorella mannogalactan and its sulfated derivative as a promising anticoagulant: structural characterization and anticoagulant activity | |
Qin et al. | Microwave-assisted degradation of β-D-glucan from Ganoderma lucidum and the structural and immunoregulatory properties of oligosaccharide fractions | |
CN114947142A (zh) | 低分子量柠檬膳食纤维制备技术 | |
Sun et al. | Comparison of polysaccharides from ginkgo biloba leaves with extracellular polysaccharides from endophytic Lysinibacillus sphaericus Ya6 | |
Xia et al. | Immune activity of sweet potato (Ipomoea batatas L.) glycoprotein after enzymatic and chemical modifications |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20220830 |