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Enzymatic synthesis method of straight-chain dextrin

A technology of linear dextrin and enzymatic synthesis, applied in the food field, can solve the problems of high production cost, complicated operation process, unsuitable for industrialized large-scale production, etc., achieve narrow polymerization degree distribution, simplify the purification process, and reduce production cost Effect

Inactive Publication Date: 2012-07-04
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the synthesis process of this method needs to add adenosine triphosphate (ATP), coenzyme, etc., the production cost is high, the operation process is complicated, and it is not suitable for industrial large-scale production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Accurately weigh 0.02g of sucrose, absorb 1.0mL of 0.1mol / L phosphate buffer (pH 6.7), absorb 0.1mL of 34U / mL sucrose phosphorylase and add it to the reaction system. At this time, the concentration of sucrose in the system is 0.05mol / L, with an enzyme activity of 3.0 U, reacted in a constant temperature water bath at 40°C for 6 hours, and measured the yield of the intermediate product glucose-1-phosphate by the phosphorus determination method.

[0027] On the basis of the above reaction, add 0.01 g of maltotetraose, adjust the pH to 5.5, and absorb 0.18 mL of 37 U / mL glucan phosphorylase. At this time, the concentration of maltotetraose in the system is 0.01 mol / L, and the enzyme in the system The activity is about 4.5U / mL, react in a constant temperature water bath at 40°C for 6h, and use LC-MS and anion chromatography to detect the formation of linear dextrin.

Embodiment 2

[0029] Accurately weigh 0.018g of sucrose, absorb 1.0mL of 0.1mol / L phosphate buffer (pH 7.0), absorb 0.08mL of 34U / mL sucrose phosphorylase and add it to the reaction system. At this time, the concentration of sucrose in the system is 0.048mol / L, the enzyme activity is 2.5U, reacted in a constant temperature water bath at 40°C for 6 hours, and measured the yield of the intermediate product glucose-1-phosphate by the phosphorus determination method.

[0030] On the basis of the above reaction, add 0.012 g of maltotetraose, adjust the pH to 5.0, absorb 0.20 mL of glucan phosphorylase at 37 U / mL, and at this time, the concentration of maltotetraose in the system is 0.012 mol / L, and the enzyme in the system The activity is about 5.0U / mL, react in a constant temperature water bath at 40°C for 6h, and use LC-MS and anion chromatography to detect the formation of linear dextrin.

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Abstract

The invention relates to an enzymatic synthesis method of straight-chain dextrin, belonging to the technical field of food. In the invention, cheap sucrose is used as a reaction substrate, and phosphate is used as a buffer solution; an expensive intermediate product glucose-1-phosphate is obtained by a sucrose phospholylase catalytic reaction; maltotetraose is added as a primer based on the reaction; and glucosyl is continuously added to maltotetraose through a glucanphosphorylase catalytic reaction so as to obtain the straight-chain dextrin. Through the method, the degree of polymerization of the straight-chain dextrin can reach 30; the enzymatic synthesis of straight-chain dextrin is adopted for the first time domestically; and foundation is provided for applying the straight-chain dextrin to the food industry.

Description

technical field [0001] The invention discloses a method for enzymatically synthesizing linear dextrin, which belongs to the technical field of food. Background technique [0002] Straight-chain dextrin is a polymer of glucose units linked by α-(1,4)-glycosidic bonds, arranged in a linear chain, and constitutes a starch component together with amylopectin with many branches. The spatial structure of linear dextrin is a helical structure, all the hydroxyl groups are exposed on the surface of the helical chain, and the hydrogen groups are distributed inside the molecule, so it presents better amphiphilicity. In addition, linear dextrin also has good anti-aging properties, embedding properties, emulsifying properties, etc., so linear dextrin has a wider application prospect in the food field. [0003] The existing preparation methods mainly contain: [0004] 1. Hydrolysis method: using starch as a substrate, α-amylase, β-amylase and debranching enzymes are used to catalyze the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/04
Inventor 金征宇李恬周星杨哪赵建伟田耀旗王金鹏
Owner JIANGNAN UNIV
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