Preparation of liquid beta-diastase

An amylase and preparation technology, which is applied in the field of enzyme preparation preparation, can solve the problems of high production cost, waste liquid treatment, and high product impurity content, and achieves the effects of low production cost, reduced production energy consumption, and low product impurity content.
CN101323849BInactive Publication Date: 2011-06-29无锡赛德生物工程有限公司
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
无锡赛德生物工程有限公司
Publication Date
2011-06-29
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention relates to a preparation method of a liquid Beta-diastase, which is characterized by taking wheat bran as raw material. The preparation method comprises the following technological steps: the extraction of the wheat bran, solid-liquid separation, the fine filtration of an extract, ultra-filtration concentration, prescription, secondary fine filtration and the adjustment of enzyme activity. The preparation method adopts a preservative with proper matching and proper temperature and Ph so as to effectively inhibit bacterial growth and avoid putrefaction and enzyme deactivation; the obtained products have low content of impurity, contains low concentrate of industrial salt compared with that of a solid enzyme preparation and meets the requirements of General Standard for Food Additives easily. The preparation method of the invention is a brand new preparation technology of the liquid Beta-diastase and has the advantages of simple technology, high production efficiency, low production cost and being suitable for industrialized production.
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Description

technical field

[0001] The invention relates to a preparation method of an enzyme preparation, in particular to a preparation method of using plants to prepare a liquid beta-amylase preparation. Background technique

[0002] β-amylase (also known as α-1,4-D glucan maltose hydrolase, E.C.3.2.1.2) is an exo-amylase, which can start from the non-reducing end of starch and catalyze the hydrolysis in sequence α-1,4-D glucosidic bond to generate maltose. At the same time, Walden inversion occurs, and the product changes from α-type to β-type, so it is called β-amylase.

[0003] Since β-amylase cannot hydrolyze the α-1,6 bond of amylopectin, nor can it cross the branch point α-1,6 bond to cut the internal α-1,4 bond and 2 near the α-1,6 bond. ~3 α-1,4 bonds, so the β-limit dextrin with 2~3 glucose residues often hangs outside the side branch remains in the hydrolyzate. Even when β-amylase acts on amylose, it can only hydrolyze 70% to 90% of the starch into maltose, and the rest ...

Claims

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
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