Pectin

A general term for a class of polysaccharides. Found in the cell walls and inner cell layers of plants as a support substance for the inner cells. Citrus, lemon, grapefruit peel contains about 30% pectin, is the richest source of pectin. According to the composition of pectin can be homopolysaccharide and heteropolysaccharide two types: homopolysaccharide pectin such as D-galactan, L-arabinomannan and D-galacturonic acid glycosides, etc.; Heteropolysaccharide pectin is the most common, is composed of galacturonic acid glycosides, galactan and arabinomannan in different proportions, usually called pectic acid. The proportions of pectins vary from one source to another. Partially methylated pectic acids are called pectinate acids. About 20% to 60% of the carboxyl groups in natural pectin are esterified and have a molecular weight of 20,000 to 40,000 molecules. The crude pectin is a slightly yellowish white powder, dissolved in 20 parts of water, forming a viscous odorless solution, negatively charged . Pectin is widely used in the food industry, the right amount of pectin can make ice cream, jam and juice gelatinization.

Pectin is a natural polymer compounds, with good gelling and emulsification stabilization, has been widely used in food, medicine, cosmetics and textile industry. Pomelo peel is rich in pectin, its content of about 6%, is the ideal raw material for pectin. Pectin is divided into pectin liquid, pectin powder and low-methoxy pectin three kinds, especially pectin powder is the most common application.

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Pectinase should be called enzyme preparations, because each enzyme contains pectinase and other enzymes of the composite enzyme, to the domestic use of some of the grapes as an example of specialized enzyme preparations, there are white grapes used in clarifying enzyme: C, HC and Cuvée Blanc; red grapes used in the extraction of the color of the enzyme EX, EX-V, OE; flavored wines used in aromatase These enzymes are a combination of specialized enzymes, which are very important technological products in the wine industry, as they provide a multiplier effect. The leaching color pectinase, they are in the careful study of the molecular structure of the grape skin on the basis of the products developed specifically for red wine, can effectively leach the aroma precursors, anthocyanins and phenolic substances presenting the color and taste, ahead of the traditional physical leaching methods (including heat, cold, spraying, etc.) n times.