METHOD OF PECTIN PREPARING

FIELD: food and medicinal industry. SUBSTANCE: raw (above ground of amaranth herb) before loading in extractor is soaked in oxalic acid an aqueous solution at pH 4.5-4.7 at ratio = 1:(1-3) (by volume) and kept at the room temperature for 2 h. Then process is carried out by continuous countercurrent...

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Bibliographische Detailangaben
Hauptverfasser:	BEREZHNOJ A.N, MINZANOVA S.T, KONOVALOV A.I, SHEKUROV V.N, TSEPAEVA O.V, LAPIN A.A, OFITSEROV E.N, MUTRISKOV A.JA, SOSNINA N.A
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMISTRY COMPOSITIONS BASED THEREON DERIVATIVES THEREOF METALLURGY ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES THEIR PREPARATION OR CHEMICAL WORKING-UP
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Beschreibung
Zusammenfassung:	FIELD: food and medicinal industry. SUBSTANCE: raw (above ground of amaranth herb) before loading in extractor is soaked in oxalic acid an aqueous solution at pH 4.5-4.7 at ratio = 1:(1-3) (by volume) and kept at the room temperature for 2 h. Then process is carried out by continuous countercurrent extraction with 0.25-0.5% oxalic acid solution at hydromodulus = 1: (13-18) and at continuous reciprocal motion of extractant in extractor at frequency 1-20 cycles/min at 45-55 C and specific flow rate 0.25-0.7 -1 h.. Time of raw extraction in extractor is 1-4 h followed by separation and concentration of extract by ultrafiltration through hollow-fiber membrane filter at pore diameter 10-100 kDa under pressure 0.08-0.12 MPa. EFFECT: improved method of preparing, increased extraction degree, broadened assortment of pectins. 1 tbl, 3 exn