Low methoxyl pectin from jelly fig and method for producing the same
OwnerShih-Kuo HOUinventor
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Abstract
The present invention relates to a low methoxyl pectin (LM pectin) and an enzymatic method for producing the same. The LM pectin of the present invention is made using raw materials of female syconium of jelly fig, particularly the three parts of achenes, pedicels, and sepals as a whole. The LM pectin of the present invention can be used to formulate various gel foods, such as diabetic-friendly, sugar-free/low sugar jam and jelly products, and is also a potential biomaterial for biomedical applications.
Claims18
A method of producing a low methoxyl pectin (LM pectin) from jelly fig, which comprises the steps of:
- (a) providing jelly fig raw materials comprising female syconium of jelly fig;
- (b) providing pure water as an extraction solution, in which sodium citrate is added as an anticoagulation agent and an organic acid is added to adjust the pH value of the anticoagulation extraction solution to about 6 to about 8;
- (c) extracting the jelly fig raw materials with the anticoagulation extraction solution at a temperature of about 20° C. to about 50° C. to obtain a crude aqueous extract of jelly fig pectin;
- and
- (d) centrifuging the crude aqueous extract of jelly fig pectin to collect supernatant, pectin precipitated by organic solvent, or both.
A jelly fig-derived low methoxyl pectin, which has the characteristics of:
- (1) an average molecular weight of at least about 300,000 daltons;
- (2) an esterification degree of less than about 50%;
- and
- (3) a galacturonic acid content of at least about 65%.
Dependencies are inferred from the claim text.