Fungal alpha-amylase by liquid fermentation and preparation method thereof

A technology of liquid fermentation and amylase, applied in biochemical equipment and methods, fermentation, food preparation, etc., can solve the problems of pollution, inappropriate treatment process, low thermal stability, etc., and achieve a high level of enzyme production and outstanding substantial Features, high thermal stability effect

Inactive Publication Date: 2010-04-07
SHANDONG LONGKETE ENZYME PREPARATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its thermal stability is low and it is not suitable for higher temperature processing. For example, if the brewing of industrial syrup is carried out at about 60°C, the amount of enzyme added must be doubled, and pollution problems may occur at 55°C

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Embodiment 1 According to the preparation method of the present invention, prepare the liquid state fermentation fungus α-amylase of the present invention, comprise the steps:

[0059] a. Bacteria culture

[0060] The medium comprises raw material components in parts by weight:

[0061] malt syrup 6

[0062] peptone 1

[0063] corn syrup 2

[0064] Bean cake powder 1.2

[0065] Calcium chloride 0.05

[0066] Ammonium sulfate 0.33;

[0067] Accurately weigh 10-12 parts by weight of the medium raw material according to the above formula, add water to 100 parts by weight, adjust pH 5-6, sterilize at 121°C for 30-35 minutes, cool to 30°C-35°C, insert Aspergillus oryzae ( Aspergillus oryzae), preserved in CICC No. 2436 strains, to obtain liquid strain pre-culture solution; control temperature 30°C-40°C, ventilation volume 45-60m 3 / h, pressure 0.05Mpa-0.08Mpa, cultivate for 28-32 hours to obtain liquid strains for liquid fermentation;

[0068] b. Liquid fermentation

...

Embodiment 2

[0087] According to the method and steps of Example 1, according to the following formula, the liquid fermentation fungus α-amylase of the present invention is prepared

[0088] a. Bacteria culture

[0089] The medium comprises raw material components in parts by weight:

[0090] peptone 1

[0091] starch 5

[0092] corn syrup 2

[0093] Bean cake powder 1.2

[0094] Calcium chloride 0.05

[0095] Ammonium sulfate 0.33;

[0096] b. Liquid fermentation

[0097] Including the following raw material components in parts by weight:

[0098] starch 9

[0099] bean cake powder 3

[0100] corn syrup 2

[0101] Potassium dihydrogen phosphate 0.5

[0102] Calcium chloride 0.05

[0103] Ammonium sulfate 0.33;

[0104] Fermentation level ≥ 7200u / ml; liquid enzyme recovery rate ≥ 80%, in line with food-grade hygiene standards.

Embodiment 3

[0106] According to the method and steps of Example 1, according to the following formula, the liquid fermentation fungus α-amylase of the present invention is prepared

[0107] a. Bacteria culture

[0108] The medium comprises raw material components in parts by weight:

[0109] peptone 1

[0110] Maltodextrin 6

[0111] corn syrup 2

[0112] Bean cake powder 2.2

[0113] Calcium chloride 0.05

[0114] Ammonium sulfate 0.33;

[0115] b. Liquid fermentation

[0116] Including the following raw material components in parts by weight:

[0117] Maltodextrin 8

[0118] Bean cake powder 4.5

[0119] corn syrup 2

[0120] Potassium dihydrogen phosphate 0.5

[0121] Calcium chloride 0.05

[0122] Ammonium sulfate 0.33;

[0123] Fermentation level ≥ 7200u / ml; liquid enzyme recovery rate ≥ 80%, in line with food-grade hygiene standards.

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PUM

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Abstract

The invention provides a fungal alpha-amylase by liquid fermentation and a preparation method thereof, belonging to alpha-amylases from microbial origins. The fungal alpha-amylase by liquid fermentation is characterized in that a. enzymatic characteristics include optimum pH of 6.0, stable pH of 5.5-7.0 and optimum action temperature of 50-60 DEG C; and b. Aspergillus oryzae which is preserved in CICC and is numbered 2436 is selected as the enzyme production strain, liquid fermentation process is adopted for preparation and the following process technology indexes are achieved: (1) the level of enzyme production by fermentation is more than or equal to 7200u / ml; and (2) the recovery rate of liquid enzyme is more than or equal to 80% after extraction by filter pressing, clarifying filtration, ultrafiltration and refining filtration, so as to reach the food grade health standard. The fungal alpha-amylase product has higher thermal stability and strong adaptability under the condition of lower optimum pH. The preparation method is characterized by saved equipment investment, high production capability, convenient process operation, high enzyme productivity and lower cost. The fungal alpha-amylase conforms to the food grade health standard and is suitable for starch syrup, oligosaccharide, beer, baking food, flour products and flour processing and brewing industries.

Description

technical field [0001] The invention relates to a liquid-state fermentation fungal alpha-amylase and a preparation method thereof, belonging to alpha-amylases from microbial sources. Background technique [0002] α-Amylase (α-1,4-glucan-4-glucoside hydrolase enzyme, EC3.2.1.1) from microbial sources is a class that can catalyze starch and other linear or branched 1.4-glucosides Enzyme for the hydrolysis of oligosaccharides and polysaccharides. It has high thermal stability and can catalyze the hydrolysis of α-1, 4 bonds in macromolecules such as starch to produce maltodextrin with a smaller molecular weight. Complete the liquefaction of starch segment bonds, so it is also called liquefying amylase. [0003] The traditional starch saccharification industry generally adopts double enzymatic method to hydrolyze starch to make sugar. That is, the starch is first liquefied with α-amylase, and then saccharified with glucoamylase to produce glucose. At present, the optimum pH o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N9/30C12P19/14C12C7/04A21D8/04A23L1/105C12R1/69A23L7/104
Inventor 刘顺启王兴吉郭庆文钱娟娟
Owner SHANDONG LONGKETE ENZYME PREPARATION
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