FIELD: production of pectin.
SUBSTANCE: proposed citrus pectin has a methyl esterification degree of 25 or less and an intrinsic viscosity of 5 dl/g or more. A de-esterification method for producing pectin in the peel of citrus fruits with a methyl esterification degree of 25 or less and an intrinsic viscosity of 5 dl/g or more comprises incubating the citrus peel in a solution including a buffer, where the buffer maintains the pH of the solution including the peel at pH 5-8, and a calcium binder. Also proposed is the use of an enzyme endogenously contained in the peel of citrus fruits for the de-esterification of pectin in the peel of citrus fruits to obtain the claimed citrus pectin.
EFFECT: invention is aimed at obtaining pectin with a low degree of methyl esterification and a high intrinsic viscosity.
20 cl, 5 dwg, 7 tbl, 6 ex
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