Preparation technology of beta-cyclodextrin

Abstract

The invention relates to a preparation technology of beta-cyclodextrin. The technology comprises the following steps: carrying out starch slurry mixing to resist high temperature alpha-amylase liquefaction; adding debranching enzyme and CGT enzyme for realizing synergism; adding glucoamylase and active carbon to synchronously carry out saccharification and decoloring; and filtering, carrying out one time crystallization, and leaching to remove impurities in order to obtain purified beta-cyclodextrin. The technology has the advantages of starch conversion rate increase, one time decoloring, one time crystallization, and production efficiency improvement.

Description

technical field [0001] The invention relates to a preparation process of β-cyclodextrin, belonging to the technical field of β-cyclodextrin production. Background technique [0002] As far as the applicant knows, β-cyclodextrin is a white crystalline powder formed by linking 7 glucose units into a ring via α-1.4 glycosidic bonds. products of starch. A cavity is formed in the middle of the molecule of β-cyclodextrin. The cavity has a unique inclusion function and can form inclusion complexes with many substances, which is widely used in industry and medicine. [0003] At present, the production process of β-cyclodextrin usually adopts the following route: [0004] Starch slurry, then add CGT enzyme, adjust the pH between 7.8-8.0, heat up to about 80°C and liquefy, then cool down to 50°C-60°C; add CGT enzyme, adjust the pH value to about 9.0, and then add precipitation For organic solvents, react for 14-48 hours, add α-amylase, adjust the pH value at 6.0-6.5, raise the temp...

AI Technical Summary

Problems solved by technology

[0006] 1) CGT enzyme is expensive, and the enzyme is added twice in the production, especially the first CGT enzyme that acts as a liquefaction viscosity reducer. The enzyme will be inactivated after 80°C and will not work in the subsequent conversion process. This will undoubtedly cause increase production cost

[0007] 2) Low-temperature liquefaction at 80°C-85°C for viscosity reduction will easily lead to uneven liquefaction, easy aging of starch, and lower conversion rate of starch. Incomplete flocculation of protein in starch will affect subsequent filtration operations. In high-temperature distillation and recovery of organic solvents, Will deepen the color of the conversion solution

At the same time, the liquefaction process needs to be operated in batches, and continuous large-scale production cannot be realized

[0008] 3) During the conversion process of β-cyclodextrin, for the existing amylopectin, neither amylase nor CGT or glucoamylase can hydrolyze the α-1, 6 glycosidic bonds, resulting in a decrease in the utilization rate of starch, and amylopectin The resulting branched macromolecular dextrin will increase the difficulty of extraction

[0009] 4) Due to the large amount of enzyme added, the color of the conversion process will be deepened, and two decolorizations are required, which will undoubtedly increase the production cost

[0010] 5) The conversion rate of starch is not high, especially the presence of branched macromolecular dextrin, which requires two crystallization operations to achieve product purity, which reduces the yield of the product

However, the main purpose of this technical solution is to produce high-purity resistant dextrin, not specifically for the production of β-cyclodextrin, and cannot solve the above-mentioned existing technical problems