Production of polygalacturonides and their use in food additives

Abstract

The invention relates to the use of polygalacturonides as food additives, said polygalacturonides being obtainable via the following process steps: a) a pectinous plant material is subjected to a pectin extraction in aqueous solution; b) the solids are removed from the suspension obtained in step a), consisting of liquid phase including dissolved pectin and solids from the plant material; c) the pectin is precipitated from the liquid phase obtained in step b); d) the pectin obtained in step c) is dissolved in an aqueous solution and cleaved with purified endo-polygalacturonase; e) the polygalacturonides obtained in step d) are processed into a polygalacturonide preparation without using an additional separation step and without hydrolyzing ester groups that are present.

1 . Use of polygalacturonides as food additives, said polygalacturonides being obtainable via the following process steps: 
 a) a pectinous plant material is subjected to a pectin extraction in aqueous solution;    b) the solids are removed from the suspension obtained in step a), consisting of liquid phase including dissolved pectin and solids from the plant material;    c) the pectin is precipitated from the liquid phase obtained in step b);    d) the pectin obtained in step c) is dissolved in an aqueous solution and cleaved with purified endo-polygalacturonase;    e) the polygalacturonides obtained in step d) are processed into a polygalacturonide preparation without using an additional separation step and without hydrolyzing ester groups that are present.    
     
     
         2 . The use according to  claim 1 , wherein the pectin is precipitated by adding C 1 -C 10  alkylalcohols and/or inorganic salts.  
     
     
         3 . The use according to  claim 1  or  2 , wherein a pH of from 1.4 to 8.2, preferably from 3.5 to 5.0 is adjusted in step d).  
     
     
         4 . The use according to any of claims  1  to. 3, wherein the endo-polygalacturonase is purified using the gel filtration technology.  
     
     
         5 . The use according to any of  claims 1  to  4 , wherein from 10 to 1000, preferably from 20 to 400 U/g pectin of polygalacturonase is used in step d).  
     
     
         6 . The use according to any of  claims 1  to  5 , wherein the polygalacturonase is immobilized.  
     
     
         7 . The use according to any of  claims 1  to  6 , wherein the reaction with polygalacturonase in step d) is performed at 4 to 80° C., preferably 30 to 70° C., for 2 to 300 min, preferably 45 to 150 min.