Purificn. of pectin-contg. liquor - by decomposing vegetable sources contg. pectin, subjecting to ultrafiltration, and concentrating to dryness

摘要

Vegetable sources contg. pectin (e.g. citrus or other fruits, pericarps, fleshes and squeezed residues) are decomposed at 0-120 deg.C and pH of 1.0-3.5 under a pressure of 0.1-10 kg/sq. cm. to provide clear filtrate contg. pectin and contaminants. The filtrate is then subjected to ultra-filtration through ultrafiltration membrane (e.g. those having a pore size of fractionating mol. wt. of 6,000-20,000 and comprising film, sheet, hollow filaments, network, microspheres or granules) at 0- 120 deg.C under a pressure of 0.1-10 kg/sq.cm for 10 min - 24 hr. to remove contaminants contd. in it (e.g. decompsn. prods. of cellulose and hemicellulose, e.g. glucose and xylose; decompsn. prods. of proteins, e.g. aminoacids and bitter materials, e.g. narigin. The filtrate is then concentrated to dryness. The process requires no alcohol which has conventionally been used in a large amt. for the precipitation of pectin nor excessive energy.