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Application of Dextrin Molecular Weight Characteristics in Detecting Starch Liquefaction Effect

A starch liquefaction and molecular weight technology, applied in the field of starch deep processing, can solve the problems of high volatility, inability to truly reflect the sugar composition and molecular weight distribution of dextrin mixtures, and low accuracy, and achieve rational control, fine control, and improvement. effect of industry

Active Publication Date: 2018-06-19
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the DE value cannot truly reflect the sugar composition and molecular weight distribution of the dextrin mixture, and is not enough to be used as a basis for judging the liquefaction effect
The traditional iodine test method to detect the liquefaction end point has the limitations of low accuracy and large fluctuation

Method used

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  • Application of Dextrin Molecular Weight Characteristics in Detecting Starch Liquefaction Effect
  • Application of Dextrin Molecular Weight Characteristics in Detecting Starch Liquefaction Effect

Examples

Experimental program
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Embodiment Construction

[0019] Below in conjunction with embodiment, the present invention is described in detail.

[0020] Weigh 40g of cornstarch into a beaker; add 200mL of deionized water (room temperature) and mix well, adjust the pH to 5.8-6.0 with 0.1mol / L NaOH; add 1200U of high-temperature α-amylase, and stir well. Place in a 99°C super constant temperature water bath (equipped with a magnetic stirring device), stir evenly, and the iodine test is light brown and qualified; immediately adjust the pH to 3.0 with 0.1mol / L HCI, inactivate the enzyme to terminate the reaction, and after equilibrating for 5 minutes, use 0.1mol / L NaOH to neutralize and adjust the pH to neutral. Dilute the starch hydrolyzate to prepare a dextrin solution with a mass concentration of 7% (w / w).

[0021] Take 100mL of dextrin solution, slowly add ethanol, and keep stirring until the final concentration of ethanol is 30% (v / v), put it in a refrigerator at 4°C for 24h, centrifuge (4°C, 10000g, 20min), and precipitate a...

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Abstract

The use of dextrin molecular weight characteristic in detecting the liquefaction effect of starch. The specific steps are as follows: (1) separating and preparing dextrin components of distribution of different molecular weights in a starch liquefaction liquid to be tested; and (2) performing an experiment of kinetics of an enzyme catalyzed reaction on a saccharifying enzyme, with the dextrin components prepared in step (1) as substrates, comparing the Km values of the dextrin components of different molecular weights, and evaluating the liquefaction effects of starch raw materials using the molecular weight characteristic of the substrate with the highest affinity, i.e., the smallest Km value as the evaluation criteria.

Description

technical field [0001] The invention relates to the field of starch deep processing, in particular to a method for evaluating starch liquefaction effect based on dextrin molecular characteristics. Background technique [0002] Before fermentation, starchy raw materials need to be hydrolyzed and liquefied by α-amylase, which cuts macromolecules into short chains to form dextrin and a small amount of oligosaccharides, thereby reducing the viscosity of starch and creating conditions for the action of glucoamylase. In the currently commonly used liquefaction process, commercial α-amylase is mainly used to liquefy starchy raw materials according to the general reaction conditions provided by the manufacturer. However, the setting of the above liquefaction conditions often only considers the catalytic efficiency and stability of the enzyme preparation for a specific substrate, but does not take into account other steps in the starch hydrolysis reaction chain and the different ferm...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12Q1/40
CPCC12Q1/40
Inventor 石贵阳陈坚王宝石李由然胡志杰蒋小东孙福新张杰张梁丁重阳李赢顾正华
Owner JIANGNAN UNIV
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