Alginate or pectate gel deficient in gelling ions for use in bin

Details Alginate or pectate gel deficient in gelling ions for use in bin Alginate or pectate gel deficient in gelling ions for use in bin

1995-01-04

1996-10-22

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Alcoholic beverage production or treatment to result in...

210681, 210687, 210688, 426 15, 435178, 435179, 530412, 530415, C12G 106, C02F 142, C12N 1110

Patent

active

055674518

ABSTRACT:
An ionically gellable material is gelled with a metal cation and the metal cation content of the gel is reduced to provide the gel with binding sites not occupied by the metal cation so the gel can be used to bind and remove metal cations from solution. In a preferred embodiment, a calcium alginate or calcium pectate gel in the form of beads is prepared, the calcium ion content of the gel is reduced to between 0.01 mg/g and 1.5 mg/g of moist gel by contacting the gel with an aqueous solution of acid such as lactic or tartaric acid having a pH of 1 to 3.5. The gel can be produced containing a microorganism such as yeast used for fermentation so metal ions can be removed while fermenting with the microorganism. In the bottle fermentation of wine to produce champagne, the gel containing yeast is added to the wine in the bottle. During fermentation, calcium and potassium ions are bound by the gel to reduce the precipitation of calcium tartrate and/or potassium bitartrate. Other uses of the gel include binding metal ions which can be other than calcium ions to provide metal ions for regulating enzymic activity or for recognizing, binding or purifying organic materials such as proteins or amino acids.

REFERENCES:
patent: 4352883 (1992-10-01), Lim
patent: 4368322 (1983-01-01), Muzzarelli
patent: 4663286 (1987-05-01), Tsang et al.
patent: 5055402 (1991-10-01), Greens et al.
patent: 5070019 (1991-12-01), Hill
Veliky, et al., Biotechnology Letters, vol. 1, No. 6, 1981, pp. 275-280.
Amerine, et al., The Technology of Wine Making, 2nd ed., Avi Publ. Co., Westpoint, Conn. 1967 (pp. 296-279, 339 & 340).

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