METHOD FOR MANUFACTURING PECTIN Russian patent published in 2005 - IPC

FIELD: food industry.

SUBSTANCE: the present innovation deals with obtaining pectinat preset degree of etherification. Plant raw material should be treated at 60-70 C with composition of microbial enzymes including pectinlyase, hemicellulase, amylase, and, also, cellulase at activity of 2000-7600 U/g and protease at activity of 70-280 U/g. Moreover, the total dosage of microbial enzymes corresponds to 0.05-0.1% against the weight of raw material. Then one should perform filtration and conservation to achieve pectin content of 3-8%, then the concentrate obtained should be treated for 0.25-2 h with pectinesterase preparation at activity of 70-280 U/g to obtain pectin at etherification degree ranged 20-68% followed by its drying to obtain powder-like preparation. As plant raw material one should apply a ground part of amaranth in dried reduced form or dried apple residues. The method enables to increase pectin yield and obtain preparation at preset degree of etherification.

EFFECT: higher efficiency of manufacturing.

2 cl, 3 ex