FR2884256A1 - Enzymatic process for obtaining degraded vegetable gum, comprises producing a vegetable solution in water with an enzyme, leaving the solution to degrade the gum and separating the degraded vegetable gum by centrifugation and/or filtration - Google Patents

Abstract

The enzymes are galactomannase, pectinase, cellulose, and/or hemi cellulose. The process is carried at 0-80[deg]C and leaving the solution for 8-18 hours. The weight ratio of vegetable gum and the water is 0.4. The enzyme concentration is 0.01-0.3%. The degradation phase is followed by neutralization phase from solution on adding sodium citrate salts and/or deactivation enzyme. The deactivation of the enzyme is carried at 85[deg]C and the separated gum is subjected to drying.

Description

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DESCRIPTION

  The present invention relates to an enzymatic process for obtaining a degraded vegetable gum.

  In the present description, the term "vegetable gum" denotes a high molecular weight plant polysaccharide preferably chosen from polygalactomannans and, by way of non-limiting example, from the group consisting of locust bean gum, guar gum and gum Tara.

  The object of the present invention is to create a process for obtaining a degraded vegetable gum, simple to implement and having high yields.

  According to the present invention, this objective is achieved by means of a process which comprises the following steps: producing a solution of vegetable gum in water at a temperature of between 0 and 80 ° C., said solution also containing an enzyme chosen from a important group consisting of galactomannase, pectinase, cellulase, hemicellulase and mixtures thereof, leave the solution in said conditions for a period of time between 8 and 18 hours, so as to degrade the vegetable gum, and separate the degraded vegetable gum from the suspension.

  The actual degradation phase of the process of the present invention is carried out in a stirred reactor which makes it possible to obtain good solubilization of the vegetable gum. Said degradation phase may be followed by neutralization phases of the solution through the addition of a salt and / or the deactivation of the enzyme.

  Advantageously, the weight ratio between the vegetable gum and the water in the initial solution is between 0.2 and 0.5 and is preferably equal to 0.4, whereas the concentration by weight of enzyme in the initial solution is between 0.01 and 0.3%. The vegetable gum can be added to the solution in a single charge or in several charges shifted in time.

  Still advantageously, the ratio by weight between the vegetable gum and the water in the diluted solution is between 0.1 and 0.25 and is preferably equal to 0.2.

  By way of example, the neutralization salt may be sodium citrate.

  The deactivation of the enzyme can be carried out by pasteurization at a temperature of between 80 and 95 ° C. and preferably at 85 ° C.

  Separation of the degraded vegetable gum solution can be achieved by centrifugation and / or filtration, and the degraded vegetable gum separated from the solution can be subjected to drying.

  Other advantages and features of the present invention will become apparent in the following exemplary embodiments, provided for information and not limitation.

Example 1

  800 ml of deionized water are introduced into a beaker, to which are added 90 mg of an enzymatic solution such that the temperature is brought to 40 ° C. and the pH 4 is adjusted with formic acid; É 160 grams of Tara gum are added maintaining a strong agitation and sieving the powder introduced through a small colander; The temperature and stirring motion must be maintained for approximately 10 hours; The solution must be cooled and filtered to obtain about 740 g of a clear solution containing about 16% dry matter; and the solution must be dried in order to obtain degraded Tara gum.

Example 2

  800 ml of deionized water are added to a beaker to which are added 90 mg of an enzymatic solution as it is; The temperature is brought to 40 ° C. and the pH 4 is adjusted with formic acid; E 16 grams Tara gum are added every hour, 10 times in a row, maintaining strong agitation and sieving the powder introduced through a small colander; The solution should be cooled and filtered to obtain about 740 g of a clear solution containing about 16% dry matter; and the solution must be dried in order to obtain degraded Tara gum. 20

Example 3

  800 ml of deionized water are added to a beaker to which are added 90 mg of an enzymatic solution as it is; The temperature is brought to 40 ° C. and the pH 4 is adjusted with formic acid; e 16 grams of Tara gum are added every hour, 10 times in succession, maintaining a strong agitation and sieving the powder introduced through a small colander; The solution must be cooled and pasteurized to eliminate the residual activity of the enzyme; The solution should be filtered to obtain about 740 g of a clear solution containing about 16% dry matter; and the solution must be dried in order to obtain degraded Tara gum. Of course, while remaining within the scope of the invention, the details of implementation and the embodiments may vary considerably compared to what is described only by way of example, without departing from the scope of the present invention. . 1. 2. 3. 4. 5.

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Claims (1)

  Process for obtaining a degraded vegetable gum, comprising the following steps: - producing a solution of vegetable gum in water at a temperature of between 0 and 800 ° C., said solution also containing an enzyme chosen from a large group consisting of galactomannase, pectinase, cellulase, hemicellulase and mixtures thereof, - leave the solution in said conditions for a period of time between 8 and 18 hours, so as to degrade the vegetable gum, and - separate the vegetable gum degraded suspension.   A process according to claim 1, wherein the weight ratio between vegetable gum and water in the initial solution is between 0.2 and 0.5 and is preferably 0.4.   Method according to one of the preceding claims, wherein the concentration by weight of enzyme in the initial solution is between 0.01 and 0.3%.   Method according to one of the preceding claims, wherein the ratio by weight between the vegetable gum and the water in the diluted solution is between 0.1 and 0.25 and is preferably equal to 0.2.   Method according to one of the preceding claims, wherein the degradation phase is followed by the neutralization phases of the solution through the addition of a salt and / or the deactivation of the enzyme. 6. 7. 8. 9.   The method of claim 5, wherein said neutralization salt is sodium citrate.   Process according to one of the preceding claims 5 or 6, in which the deactivation of the enzyme is carried out by means of pasteurization at a temperature of between 80 and 95 ° C and preferably at 85 ° C.   Process according to one of the preceding claims, in which the separation of the solution from the degraded vegetable gum is carried out by centrifugation and / or filtration.   Method according to one of the preceding claims, wherein the degraded vegetable gum separated from the solution is subjected to drying.