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Method for producing low DE value malt oligosaccharide syrup by potato starch

A technology of potato starch and oligosaccharide syrup, which is applied in the direction of fermentation, etc., can solve the problems of weak comprehensive utilization, insufficient economic value, and low potato processing capacity, and achieve the goal of improving starch conversion rate and overcoming charge effect and steric hindrance effect Effect

Inactive Publication Date: 2010-05-05
ANHUI AGRICULTURAL UNIVERSITY
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AI Technical Summary

Problems solved by technology

However, the proportion of potato processing in my country is less than 5% of the output, and it is one of the countries with the lowest potato processing capacity in the world. The comprehensive utilization is weak and the economic value is not fully exerted.

Method used

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  • Method for producing low DE value malt oligosaccharide syrup by potato starch
  • Method for producing low DE value malt oligosaccharide syrup by potato starch

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Embodiment Construction

[0023] Raw materials used in the present invention:

[0024] Potato starch: Ningxia Guyuan Starch Co., Ltd., moisture content 19%;

[0025] Ricolai high temperature resistant α-amylase: 21000u / ml, Danish NOVO company

[0026] Fungal enzyme: 30000u / ml, Danish NOVO company

[0027] Pullulanase: 400u / ml, Danish NOVO company

[0028] Calcium chloride: analytically pure, Wuxi Yasheng Chemical Co., Ltd.

[0029] Standard products (glucose, maltose, maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose): SIGMA company

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Abstract

The invention relates to a method for producing low DE value malt oligosaccharide syrup by potato starch, which takes the potato starch as raw material and sequentially leads liquefaction and saccharification to be carried out. The method comprises the steps of: adding 0.03-0.06wt% of calcium chloride and 30-40mu / g of starch high temperature resistant alpha-amylase into starch slurry with the specific weight of 10-15 OBe and the pH value of 5.0-6.5, and carrying out liquefaction by a jet liquefier at the temperature of 105-115 DEG C; then, carrying out heat preservation on the liquefied material for 25-35min at the temperature of 95-98 DEG C; after that, adding 2-8mu / g of starch fungal enzyme and 0.3-1.0mu / g of starch pullulanase into the starch liquefied material, carrying out saccharification for 2-3h at the temperature of 55-65 DEG C, and obtaining starch saccharified liquid; and finally, decoloring and concentrating the saccharified liquid, and obtaining the low DE value malt oligosaccharide syrup with the solid material content of 60-65wt%. Therefore, the malt oligosaccharide syrup has the DE value of 30-40 and the main content of malt polysaccharide with the polymerization degree of 2-7, and can be used for preparing phosphate oligosaccharide.

Description

1. Technical field [0001] The invention relates to a method for producing syrup from starch, in particular to a method for producing maltooligosaccharide syrup with low DE value for phosphate oligosaccharides by using potato starch as a raw material through enzymatic method. 2. Technical background [0002] Phosphooligosaccharide is a mixture of maltooligosaccharides with phosphate bonds in the molecule and a degree of polymerization between 3 and 6. It is a new type of functional oligosaccharide developed by enzyme engineering technology. In addition to the functional properties of general functional low-oligosaccharides, oligophosphate oligosaccharides also have unique functional properties such as promoting the absorption and dissolution of calcium, iron and other minerals in the body, anti-caries, and anti-starch aging. Among them, calcium retention and promotion of calcium absorption is its most notable feature. Calcium is the most abundant mineral in the human body, a...

Claims

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Application Information

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IPC IPC(8): C12P19/14
Inventor 杜先锋刘霞杨文军
Owner ANHUI AGRICULTURAL UNIVERSITY
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