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Enzymic starch catabolin and its preparing process

A starch degradation and enzymatic technology, applied in the field of starch, can solve the problems of α-amylase inactivation, increased production cost, and high energy consumption, and achieve the effects of simple equipment, energy saving, easy operation and control

Inactive Publication Date: 2003-01-15
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although the above-mentioned enzymatic sugar production has been widely used in the production of starch sugar products, there are still certain deficiencies and defects in the current production process. , and it is necessary to purchase corresponding machinery and equipment, which greatly increases the production cost; 2. Ordinary α-amylases are inactivated at high temperatures, so specific high-temperature-resistant α-amylases need to be used; 3. General enzymatic sugar production is medium or Glucose with higher DE value is not easy to prepare for glucose with lower DE value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] In a super constant temperature water bath reaction tank with a constant temperature of 50°C, adjust the raw material starch with water to form 30% uniform starch milk, and dissolve 2% anhydrous sodium carbonate and 5% dry weight of starch in the bottom water before milk adjustment. Sodium trimetaphosphate, use 3% sodium hydroxide solution to adjust the pH of the starch milk to 11.20, keep the temperature of the starch milk at 50°C, add an appropriate amount of 3% sodium hydroxide to keep the pH of the system unchanged, and continue the reaction for 24 hours , with 1mol H 2 SO 4 Neutralize until the pH is 6.3-6.5, add a certain amount of water, heat the system to 80-100°C, keep it warm for 10 minutes for amorphization treatment, cool to room temperature, add 0.1% distiller's yeast cultivated for 24 hours or 0.1% Medium-temperature α-amylase or 0.1% high-temperature α-amylase is used for biodegradation, and the hydrolyzate is filtered, decolorized, and evaporated to obt...

Embodiment 2

[0028] In a super constant temperature water bath reaction tank with a constant temperature of 25°C, adjust the raw material starch with water to form a 30% uniform starch milk. Phosphorus oxychloride, use 3% sodium hydroxide solution to adjust the pH of starch milk to 11.20, keep the temperature of starch milk at 25°C, add an appropriate amount of 3% sodium hydroxide to keep the pH of the system constant, and continue to react for 2 hours , add a certain amount of water, use 20% sodium hydroxide to raise the pH value to 12.5, carry out amorphization treatment for 10 minutes, and then use 1mol H 2 SO 4 Neutralize to a pH of 6.3-6.5, add 0.5% of koji cultured for 24 hours or 0.5% of medium-temperature α-amylase or 0.5% of high-temperature α-amylase for biodegradation, decolorize, evaporate and spray-dry the hydrolyzate A powdery starch degradation product is obtained.

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Abstract

A process for preparing the starch catabolin by enzyme method includes such steps as adding cross-linking agent to raw starch, heating to gelatinizing temp, amorphous treating, and enzymic degrading under the action of microbes, medium-temp alpha-amylase, or high-temp alpha-amylase. Its advantages are simple equipment and condition, easy control and low cost and energy consumption.

Description

technical field [0001] The present invention relates to the field of starch, and more specifically relates to an enzymatic starch degradation product and a preparation method thereof, which can be directly used in raw starch and modified starch production enterprises, and the starch degradation product produced thereby can be used in papermaking, textile , food, chemical, pharmaceutical and other industries and fields. Background technique [0002] Starch is a granular natural polymer synthesized by plants through photosynthesis, and its basic composition is carbohydrates. The enzymatic degradation products of starch are mainly dextrin, maltooligosaccharide, isomaltose, glucose, etc. The preparation process is as follows: adjust the pH value of starch milk, add the required amount of high-temperature-resistant α-amylase, and pump it through The spray head is introduced into the hot water above 90°C in the liquefaction tank, the starch is gelatinized and liquefied by heat, a...

Claims

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Application Information

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IPC IPC(8): C08B30/12C12P19/22
Inventor 张本山梁勇杨连生于淑娟曾新安扶雄
Owner SOUTH CHINA UNIV OF TECH
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