Process for making de-esterified pectins their composition and uses thereof
The present invention relates to a process by which a pectin extract is first de-esterified using a biocatalyst. Secondly, the resulting high molecular weight de-esterified pectin is further de-esterified and optionally amidated using conventional methods. Since the bio-catalyst may de-esterify to a DE of about 25%, conventional acid or alkali de-esterification and optionally amidation will have little impact on the molecular weight of the pectin in question because the number of ester groups have been substantially reduced in the first part of the process. In addition, the novel process leads to novel pectin compositions having higher molecular weight and higher intrinsic viscosity compared to known pectin compositions. These changes lead to low ester pectins providing gels of higher gel strength.
1. An amidated pectin prepared by a process comprising:
contacting a starting pectin material with a pectin methyl esterase capable of de-esterifying the starting pectin material to produce a de-esterified pectin,
monitoring the de-esterification of the starting pectin material and terminating the de-esterification when the de-esterified pectin has a degree of esterification ranging from 60% to 30%, wherein the de-esterified pectin has a molecular weight greater than the molecular weight of a de-esterified pectin prepared by acid or alkali hydrolysis of the starting pectin material and wherein the de-esterified pectin is characterized by a ratio, R, of the molecular weight of the starting pectin material to the molecular weight of the de-esterified pectin, of up to 1.15, and
contacting the de-esterified pectin with ammonia to produce an amidated pectin,
wherein the amidated pectin is characterized by having a ratio, R2, of intrinsic viscosity of the de-esterified pectin material to the intrinsic viscosity of the amidated de-esterified pectin ranging from 1.01 to 1.15.
2. The amidated pectin of claim 1 , wherein the ratio, R2 ranges from 1.03 to 1.15.
3. The amidated pectin of claim 1 , wherein the ratio, R2, ranges from 1.04 to 1.15.
4. The amidated pectin of claim 1 , characterized by having a degree of esterification of 30% or less and a degree of amidation of 18% or less.
5. The amidated pectin of claim 1 , characterized by having a degree of esterification of 10-20% and a degree of amidation of 10-20%.
6. The amidated pectin of claim 1 , characterized by having a degree of esterification of 12-18% and a degree of amidation of 5-30%.
7. The amidated pectin of claim 1 , characterized by displaying a Mark-Houwink factor, “a”, above 0.8.
8. The amidated pectin of claim 1 , characterized by displaying a Mark-Houwink factor, “a”, in the range 0.8-1.0.
9. The amidated pectin of claim 1 , characterized by displaying a Mark-Houwink factor, “a”, in the range 0.85-0.95.
10. The amidated pectin of claim 1 , wherein the pectin methyl esterase de-esterifies in a random way.
11. The amidated pectin of claim 1 , characterized by forming gels having a gel strength, critical stress, and break strength greater than that of an amidated pectin derived from a de-esterified pectin prepared by acid or alkali hydrolysis of the starting pectin material.
12. An amidated pectin obtained from amidating a de-esterified pectin having a degree of esterification ranging from 60% to 30% and a molecular weight greater than the molecular weight of a de-esterified pectin prepared by acid hydrolysis or alkali hydrolysis, wherein the de-esterified pectin is characterized by having a ratio, R, of the molecular weight of the starting pectin material to the molecular weight of the de-esterified pectin of up to 1.15, and wherein the amidated pectin is characterized by having a ratio, R2, of intrinsic viscosity of the de-esterified pectin material to the intrinsic viscosity of the amidated de-esterified pectin ranging from 1.01 to 1.15.
13. The amidated pectin of claim 12 , wherein the ratio, R2, ranges from 1.03 to 1.15.
14. The amidated pectin of claim 12 , wherein the ratio, R2, ranges from 1.04 to 1.15.
15. The amidated pectin of claim 12 , characterized by having a degree of esterification of 30% or less and a degree of amidation of 18% or less.
16. The amidated pectin of claim 12 , characterized by having a degree of esterification of 10-20% and a degree of amidation of 10-20%.
17. The amidated pectin of claim 12 , characterized by having a degree of esterification of 12-18% and a degree of amidation of 5-30%.
18. The amidated pectin of claim 12 , characterized by displaying a Mark-Houwink factor, “a”, above 0.8.
19. The amidated pectin of claim 12 , characterized by displaying a Mark-Houwink factor, “a”, in the range 0.8-1.0.
20. The amidated pectin of claim 12 , characterized by displaying a Mark-Houwink factor, “a”, in the range 0.85-0.95.
21. A foodstuff comprising an amidated pectin according to claim 1 .
22. The foodstuff of claim 21 , wherein the foodstuff is a jam or jelly.
23. The foodstuff of claim 21 , wherein the foodstuff is a dairy product.