Method for producing plant extract food-grade beta-amylase preparation

Abstract

The invention discloses a method for producing a plant extract food-grade beta-amylase preparation, which comprises: adding wheat bran into a soaking tank with stirring, soaking at normal temperature, dewatering the soaked material in a centrifuge, collecting extract, adding wheat bran into the extract for soaking, pumping the secondary extract into a tank, adding kieselguhr and perlite as a filter aid, and performing primary filtration and secondary filtration; separating, grading, purifying and concentrating component fluid substance by using a roll film; and testing, blending, performing fine filtration to remove competitor bacteria and impurities from solution, refining to obtain the high-purity, high-bioactivity food-grade liquid beta-amylase preparation. The food-grade beta-amylase preparation can also be prepared into food-grade solid beta-amylase preparation product. The plant extract food-grade beta-amylase preparation is directly extracted from the wheat bran by multistage soaking without any microbe strain nor chemical substance. The method has the advantages of low energy consumption, high efficiency, pure enzyme system and stable quality and is suitable for large-scale industrial production.

Description

technical field [0001] The invention relates to the production of enzyme preparations, and discloses a production method of plant-extracted food-grade beta-amylase preparations. Background technique [0002] β-amylase (E.C.3.2.1.2), also known as starch-1, 4 maltosidase, when it interacts with starch substrates, it cuts off maltose units sequentially from the non-reducing end of α-1, 4 glycosidic bonds. It cannot hydrolyze the α-1,6 bond at the starch branch. When it cuts two glucose units from the starch, a transposition reaction occurs at the same time, so that the product changes from α-maltose to β-maltose, so it is called β-amylase . [0003] At present, there are two types of β-amylases on the market: one is produced by fungal microorganism fermentation; the other is extracted from plants by traditional techniques. It is produced by fungal microbial fermentation. First, the fermentation end product contains microbial cells. Second, the enzyme system is impure and can...

AI Technical Summary

Problems solved by technology

It is produced by fungal microbial fermentation. First, the fermentation end product contains microbial cells. Second, the enzyme system is impure and cannot produce high-purity maltose. The traditional process is extracted from plants. After the plants are soaked, extracted, and centrifuged, they are used. Natural drying in the sun, firstly, the process is rough and the enzyme activity is low, and secondly, it is not conducive to large-scale industrial production

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