PREPARATION AND PHYSIOLOGICAL EFFECT OF LOW-MOLECULAR-WEIGHT PECTIN

Pectin shows various physiological effects as dietary fiber. However, it is diffcult to add pectin to food and drink an amount sufficient to give the physiological activities because of its high viscosity and p oor solubility in water. Therefore, we examined a method for preparing low-molecular-weight pectins which would retain the activities. Using a culture fluid of Kluyveromyces fragilis as a crude enzyme solution, low-molecular-weight pectin (LP) was prepared by incubating with comm ercial citrus pectin at 40 degrees C for 24 h. The molecular weight an d galacturonate content of LP were 66,000 and 83.6%, respectively. LP showed low viscosity, high solubility, and a repression effect on live r lipid accumulation.