Title:
PECTIN AND ITS PREPARATION AND ACIDIC PROTEIN FOOD USING SAME AND ITS PREPARATION
Document Type and Number:
Japanese Patent JP3511952
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To obtain a characteristic pectin which can stabilize dispersion of proteins in a pH range equal or above the isoelectric point by extracting root crops, especially tubers with hot water under weak acidic conditions.
SOLUTION: As tubers, raw or dried starch cake which is produced as a byproduct in the starch industry is preferably used. Extraction is essentially conducted under weak acidic conditions of pH in the range of 3.8-5.3. Extraction temperature is preferably 100-130°C. Furthermore, foreign starches are preferably removed to obtain a starch content of 60% or less as measured by a quantitative method with an enzyme. A pectin preferably has an average molecular weight of 50,000-300,000. In particular, by using a white potato-derived pectin, acidic protein food can be stabilized more favorably with a lower viscosity in a pH range equal or above the isoelectric point of the protein than by using a fruit- derived pectin.
Inventors:
Takahashi, Taro
Furuta, Hitoshi
Tobe, Junko
Momen, Ryosuke
Furuta, Hitoshi
Tobe, Junko
Momen, Ryosuke
Application Number:
JP24946499A
Publication Date:
March 29, 2004
Filing Date:
September 03, 1999
Export Citation:
Assignee:
FUJI OIL CO LTD
International Classes:
A23C9/154; A23F5/24; A23L29/20; A23L29/231; C08B37/00; C08B37/06; (IPC1-7): C08B37/06; A23L1/05
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