果胶酶处理果胶制备方法及其应用.docx

1、果胶酶处理果胶制备方法及其应用Pectic enzyme treatedpectin,method of producing the same and application thereofAbstractA pectic enzyme treated pectin (PET-pectin) and a method of producing the same are disclosed. Citrus pectin solution is subjected to an enzymatic hydrolysis by using a mixed pectinase solution unde

2、r an acidic condition, so as to obtain PET-pectin that is completely hydrolyzed. The PET-pectin has several biological functions, including stability of emulsification, anti-oxidation and inhibition of cancer cell growth, thereby being applied on food emulsion stabilizers, food antioxidants and comp

3、ositions for inhibiting cancer cell growth and so on.Inventors:Wu; Ming-Chang(Pingtung,TW), Wang; Yuh-Tai(Taipei,TW), Huang; Ping-Hsiu(Taichung,TW)Applicant:NameCityStateCountryTypeWu; Ming-ChangWang; Yuh-TaiHuang; Ping-HsiuPingtungTaipeiTaichungN/AN/AN/ATWTWTWAssignee:NATIONAL PINGTUNG UNIVERSITY O

4、F SCIENCE AND TECHNOLOGY(Neipu,TW)Family ID:48281204Appl. No.:13/490,065Filed:June 6, 2012Prior Publication DataDocument IdentifierPublication DateUS 20130123211 A1May 16, 2013Foreign Application Priority DataNov 10, 2011 TW100141068 ACurrent U.S. Class:1/1Current CPC Class:A23L 1/0524(20130101); C1

5、2P 19/04(20130101); A23D 7/0053(20130101); C11B 5/0021(20130101); C12Y 402/0201(20130101); C12Y 301/01011(20130101); A61K 31/732(20130101); C12Y 302/01015(20130101); Y02P 20/52(20151101)Current International Class:A61K 31/70(20060101); A23D 7/005(20060101); C12P 19/04(20060101); A23L 1/0524(20060101

6、); C11B 5/00(20060101); A61K 31/732(20060101)References CitedReferenced ByU.S. Patent Documents7491708February 2009PlattForeign Patent Documents200624043Jul 2006JP200624043Jul 2006TWOther ReferencesKiss et al., Kinetic Study on Hydrolysis of Various Pectins by Aspergillus Niger Polygalacturonase, Hu

7、ngarian Journal of Industrial Chemistry VESPREM, vol. 36 (1-2), pp. 55-58 (2008). cited by examiner .Huang et al, Antioxidant Activity and Emulsion-Stabilizing Effect of Pectin Enzyme Treated Pectin in Soy Isolate-Stabilized Oil/Water Emulsion, Journal of Agricultural and Food Chemistry, vol. 59 (20

8、11), pp. 9623-9628). cited by examiner .Crinnion, Walter, Is Modified Citrus Pectin an Effective Mobilizer of Heavy Metals in Humans?, Alternative Medicine Review vol. 13, No. 4 2008. cited by applicant .Eliaz, et al., The Effect of Modified Citrus Pectin on Urinary Excretion of Toxic Elements, Publ

9、ished online Jul. 11, 2006 in Wiley InterScience () DOI: 10.1002/ptr.1953. cited by applicant .Funami, et al., Effects of the proteinaceous moiety on the emulsifying properties of sugar beet pectin, Food Hydrocolloids 21 (2007) 1319-1329. cited by applicant .Guess, et al., Modified citrus pectin (MC

10、P) increases the prostate-specific antigen doubling time in men with prostate cancer: a phase II pilot study, Prostate Cancer and Prostatic Diseases (2003) 6, 301-304, 2003 Nature Publishing Group. cited by applicant .Hayashi, et al., Effects of Daily Oral Administration of Quercetin Chalcone and Mo

11、dified Citrus Pectin on Implanted Colon-25 Tumor Growth in Balb-c Mice, Alternative Medicine Review, vol. 5, No. 6, 2000. cited by applicant .Huang, et al., The uptake of oligogalacturonide and its effect on growth inhibition, lactate dehydrogenase activity and galactin-3 release of human cancer cel

12、ls, Food Chemistry (2012), doi:10.1016/j.foodchem.2011.12.037. cited by applicant .Jackson, et al., Pectin induces apoptosis in human prostate cancer cells: correlation of apoptotic function with pectin structure, Glycobiology vol. 17 No. 8 pp. 805-819, 2007. cited by applicant .Kidd, Parris, A New

13、Approach to Metastatic Cancer Prevention: Modified Citrus Pectin (MCP), A Unique Pectin that Blocks Cell Surface Lectins, Alternative Medicine Review, vol. 1, No. 1, 1996. cited by applicant .Liu, et al., Inhibitory effect of modified citrus pectin on liver metastases in a mouse colon cancer model,

14、World J Gastroenterol, Dec. 28, 2008; 14(48): 7386-7391, World Journal of Gastroenterology ISSN 1007-9327. cited by applicant .Lutz, et al., On the confocal images and the rheology of whey protein isolated and modified pectins associated complex, Colloids and Surfaces B: Biointerfaces 69 (2009) 43-5

15、0. cited by applicant .Nangia-Makker, et al., Inhibition of Human Cancer Cell Growth and Metastasis in Nude Mice by Oral Intake of Modified Citrus Pectin, Journal of the National Cancer Institute, vol. 94, No. 24, Dec. 18, 2002. cited by applicant .Rediguieri, et al., Thermodynamic Incompatibility a

16、nd Complex Formation in Pectin/Caseinate Mixtures, Biomacromolecules 2007, 8, 3345-3354. cited by applicant .Veldman, et al., Dietary pectin influences fibrin network structure in hypercholesterolaemic subjects, Thrombosis Research, vol. 86, No. 3, pp. 183-196, 1997. cited by applicant.Primary Exami

17、ner:Peselev; ElliAttorney, Agent or Firm:Glenn; Michael A. Perkins Coie LLPClaimsWhat is claimed is:1. A method of producing pectic enzyme treated pectin (PET-pectin), comprising: subjecting Citrus pectin solution to an enzymatic hydrolysis by using a mixed pectinase solution under an acidic conditi

18、on of pH 4.0 and a temperature of 45 degree Celsius (.degree. C.) for 12 hour to 48 hours, so as to obtain pectin hydrolysate, wherein the Citrus pectin solution has a pectin concentration of 1 percent by volume to 3 percent by volume, the mixed pectinase solution comprises pectin methyl esterase (P

19、ME), polygalacturonase (PG) and pectin lyase (PL), and a volume ratio of the mixed pectinase solution to the Citrus pectin solution is 1:1000; and subjecting the pectin hydrolysate to a thermal treatment under a temperature of 100.degree. C. for 10 minutes, so as to terminate the enzymatic hydrolysi

20、s and obtain PET-pectin that is completely hydrolyzed, wherein the PET-pectin has an averaged molecular weight of less than or equal to 1 kilodalton (kDa), an averaged degree of esterification (DE) of 11.6% and an averaged diameter of 2000 nanometers (nm).2. The method of producing PET-pectin of cla

21、im 1, wherein the Citrus pectin solution has the pectin concentration of 1 percent by volume.3. The method of producing PET-pectin of claim 1, wherein the PET-pectin inhibit growth of cancer cells 3 percents to 60 percents.4. The method of producing PET-pectin of claim 3, wherein the cancer cells ar

22、e selected from the group consisting of liver cancer cells, lung cancer cells or colorectal cancer cells.5. The method of producing PET-pectin of claim 1, wherein the PET-pectin has 1.1 to 2.9 folds of an emulsification activity and 1.2 to 2.0 folds of an emulsification stability based on the emulsi

23、fication activity and the emulsification stability of oil-in-water emulsion stabilized by a soybean isolated protein calculated as one fold.6. The method of producing PET-pectin of claim 1, wherein trolox equivalent antioxidant capacity (TEAC) of the PET-pectin per one gram is equivalent to 2.2 mM t

24、o 4.3 mM trolox.DescriptionRELATED APPLICATIONSThis application claims priority to Taiwan Application Serial Number 100141068, filed on Nov. 10, 2011, which is herein incorporated by reference.BACKGROUND1. Field of InventionThe present invention relates to a pectic enzyme treated pectin (PET-pectin)

25、 and a method of producing the same. More particularly, the present invention relates to a PET-pectin with biological functions, including stability of emulsification, anti-oxidation and inhibition of cancer cell growth, a method of producing the same and application thereof.2. Description of Relate

26、d ArtAfter the storms of illegal addition of plasticizers in foods, the safety of food additives are concerned more. According to Article 3 of Act of Governing Food Sanitation in Taiwan, the term food additives shall mean materials that are added to or brought into contact with foods in the course o

27、f manufacturing, processing, preparation, packaging, transportation and storage of foods for the purpose of coloring, seasoning, preserving, bleaching, emulsifying, flavoring, stabilizing quality, enhancing fermentation, increasing viscosity, enriching nutritional value, preventing oxidation or othe

28、rwise. Currently, the allowed food additives are generally divided into two categories: natural and chemically synthetic. Moreover, the food additive is not normally consumed as a food by itself.Pectin is one of the natural food additives widely used in food additives. Pectin is one of polysaccharid

29、es commonly found in the middle lamella of the cell walls in higher plants for bounding cells together, and it is second only to cellulose in annual production. Pectin is a polymer consisting mainly of esterified D-galacturonic acid resides in an alpha (.alpha.)-1.fwdarw.4 glycoside linkage. Further

30、more, pectin is a legal and natural food additive for the purpose of increasing viscosity and adjusting the sweetness without legal restrictions related to its usage.Typically, the conventional modified pectin is made through chemical reactions by adding chemical reagents such as acids or alkalis. H

31、owever, the chemical reagents may remain in the modified pectin. Moreover, the drainage of the recovered chemical reagents may pollute the environment.There is, however, a continuous need for naturally and non-chemically modified pectin and a method of producing the same, for overcoming all issues of chemically modified pectin and exploring more applications of the modified pectin.SUMMARYA method of producing pectic enzyme treated pectin (PET-pectin) is provided. The method comprises to subject Cit