Method for synthesizing isomalto oligosaccharides through fully enzymatic transformation path

Abstract

The invention relates to a method for synthesizing isomalto oligosaccharides through a fully enzymatic transformation path. The method includes the steps of slurry adjustment and liquefaction, saccharification, transglycosidation, decolorization, ion exchange, vacuum concentration, nanofiltration and separation and drying. Polysaccharides are transformed into the isomalto oligosaccharides in an enzymatic mode by the utilization of alpha-transglucosidase. According to the method, the polysaccharides are transformed effectively for production of the isomalto oligosaccharides. The technology is simple, operation is easy, and pH adjustment is not needed, so that the use amount of acid-base is reduced, and the load of ion exchange in the follow-up technologies is reduced. The transformation ratio of the finished product isomalto oligosaccharides is high, and a chemical synthesis method can be replaced by the method.

Description

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine

Login to View More

AI Technical Summary

Benefits of technology

This patented method uses alpha -galactan lyases (αGA) that break down complex sugars like starches or cellulosic materials during fermentations. These processes are simpler than traditional methods but still effective at producing desired products with fewer impurities compared to chemically produced ones. Additionally, this new approach allows for more efficient purification without requiring complicated steps such as neutralizing acids/alkaline solutions after processing by adding an activator before further treatment. Overall, these technical results make it easier and less expensive to produce sugar from biological sources while maintaining their quality level.

Problems solved by technology

This patented technical problem addressed in this patents relates to improving the taste quality and functionality of an isolated or partially purified type called alpha -microglobuloses, specifically those found naturally occurring during vegetative growth periods when plants produce them. These beta molecules consist mostly of galactopyranes attached together through their hydroxylactone linkages, making these materials highly useful ingredients like sweeteners and humectants due to its unique structure and function. However, they cannot be easily obtained commercially because natural source supply may limit price and stability issues associated with industrial applications.