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A method for improving the enzymatic hydrolysis efficiency of raw starch

A technology of enzymatic hydrolysis efficiency and raw starch, which is applied in the field of starch sugar production, can solve the problems of reduced starch enzymatic hydrolysis efficiency, low enzymatic hydrolysis efficiency, unfavorable starch sugar production cost, etc., to overcome energy consumption, improve enzymatic hydrolysis efficiency, reduce The effect of evaporation energy consumption

Active Publication Date: 2018-10-16
JIANGNAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, with the increase of substrate concentration, the enzymatic hydrolysis efficiency of starch will decrease significantly, which is not conducive to the control of starch sugar production cost
[0003] At present, there have been some studies on the enzymatic hydrolysis of high-concentration starch by raw amylase at home and abroad, but there are still problems of low enzymatic hydrolysis efficiency.
There is no report on the use of two-stage temperature control strategy to improve the efficiency of enzymatic hydrolysis during the treatment of raw amylase

Method used

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  • A method for improving the enzymatic hydrolysis efficiency of raw starch
  • A method for improving the enzymatic hydrolysis efficiency of raw starch
  • A method for improving the enzymatic hydrolysis efficiency of raw starch

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The assay method of embodiment 1 raw amylase enzymatic activity

[0021] Use 1% soluble starch solution as the substrate (pH 4.0), add 0.5mL enzyme solution to 20mL substrate, react at 40°C for 10min, immediately add 0.5mL 0.1mol / L NaOH solution to terminate the reaction, after the reaction, the reaction solution Centrifuge at 8000r / min for 5min, and measure the glucose content in the supernatant by the dinitrosalicylic acid (DNS) method; use the inactivated enzyme solution as a control. Definition of amylase enzyme activity: In the above reaction system, the amount of glucose produced per minute is defined as one enzyme activity (U).

Embodiment 2

[0022] Example 2 The effect of temperature on the hydrolysis of 30% (w / w) starch milk by raw amylase.

[0023] Prepare 30% starch milk and add it to a four-neck flask, adjust the pH to 4.0 at 55-70°C, add raw amylase to react for 2 hours, and measure the glucose content and reducing sugar content. Such as figure 1 It was shown that when the temperature was controlled at 65°C, the enzymatic hydrolysis effect of raw amylase on 30% starch milk was the best.

Embodiment 3

[0024] Example 3 Effect of temperature on enzymatic hydrolysis of 50% (w / w) starch milk by raw amylase.

[0025] Prepare 50% starch milk and add it to a four-neck flask, adjust the pH to 4.0 at 50-70°C, add raw amylase to react for 2 hours, and measure the glucose content and reducing sugar content. Such as figure 2 It was shown that when the temperature was controlled at 55°C, the enzymatic hydrolysis effect of raw amylase on 50% starch milk was the best.

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Abstract

The invention discloses a method for improving the enzymolysis efficiency of raw starch, and belongs to the technical field of sugar preparation with starch. According to the method, high-concentration starch is used a substrate and added with raw amylase, the enzymolysis efficiency is improved by adopting a two-stage temperature control method, and the production cost of glucose or other starch sugar is finally reduced.

Description

technical field [0001] The invention relates to a method for improving the enzymatic hydrolysis efficiency of raw starch, which belongs to the technical field of starch sugar production. Background technique [0002] With the improvement of people's living standards, the demand for starch sugar is increasing. In the traditional enzymatic production process of starch sugar, the initial concentration of starch milk is usually controlled at about 30%, and a relatively low concentration will cause problems such as high water consumption and high energy consumption; in addition, in the fermentation of some amino acids and antibiotics, it is necessary to Adding more than 40% sugar solution as a carbon source, and the sugar solution obtained by the traditional process needs to be concentrated before use, which will increase the cost of these fermented products. Therefore, it is very necessary to focus on increasing the initial concentration of starch milk. However, with the incre...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P19/20C12P19/02
Inventor 李兆丰顾正彪李才明房丹程力洪雁
Owner JIANGNAN UNIV
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