Improved process for treating pectin containing plant material

The present invention discloses a method for treating pectin containing plant material. The fresh plant material is adjusted to a pH between 3.2 and 3.9 at a temperature below 90° C. to render the native pectin esterase in the plant material inactive. Thus, minimal deesterification takes place durin...

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Bibliographische Detailangaben
1. Verfasser:	CHRISTENSEN JAN AA STAUNSTRUP
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMISTRY COMPOSITIONS BASED THEREON DERIVATIVES THEREOF FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention discloses a method for treating pectin containing plant material. The fresh plant material is adjusted to a pH between 3.2 and 3.9 at a temperature below 90° C. to render the native pectin esterase in the plant material inactive. Thus, minimal deesterification takes place during transportation of the plant material, nor during subsequent washing and/or conventional drying of the plant material. Since the enzyme remains inactivated, the activity of the enzyme can be re-established at a later point by increasing the pH to above about 4.0. Pectin made from such treated plant material has a higher molecular weight and a lower calcium sensitivity than pectin made from the same plant material, which has not been subjected to said treatment.