METHOD FOR PRODUCTION OF GREEN PEA SHELL PECTIN Russian patent published in 2014 - IPC A23L1/524 B82B3/00 

FIELD: food industry.

SUBSTANCE: invention relates to the technology for natural thickeners production and may be used in food industry. The method for production of green pea shell pectin envisages soaking preliminarily milled green pea shells in water. Then the produced mixture is filtered; press cake extracted with 45-55°C water during 25-35 minutes is separated, the ratio of press cake to water being 1:6. The produced extract is cooled and filtered with the press cake separation; after water extraction the press cake is subjected to acid- thermal hydrolysis with a tartaric acid solution with subsequent separation of a pectin-containing hydrolysate. The hydrolysate is subjected to staged molecular-mass separation by way of nanofiltration with polymer nanofilters usage in two stages. At the first stage the hydrolysate is passed through a filter with retention threshold within the range of 1 kDa with dividing into a low-molecular (less than 1 kDa) and a high-molecular (more than 1 kDa) fractions. The low-molecular fraction is discharged while the high molecular one, at the second stage, is passed through a filter with retention threshold within the range of 50 kDa; the produced fractions are divided in two high-molecular fractions - more than 50 kDa and 1 - 50 kDa; the latter fraction is concentrated by way of reverse osmosis with polymer membrane usage till dry substances content in the concentrate is equal to 4-5 %. Then the fraction is dried to produce pectin.

EFFECT: proposed method for pectin production allows to reduce pectin losses and enhance the product yield and quality.

3 cl, 3 ex