Method for preparing inositol from corn steep liquor

Abstract

The invention discloses a method for preparing inositol from a corn steep liquor. The processes comprise clarification and separation, ultrafiltration and filtration, mashing, hydrolysis, neutralization, filtration, ion exchange, concentration, decolorization, cooling crystallization, drying and refining, so as to give a finished product. According to the method, the protein retention rate in a ultrafiltration membrane separation process is high; calcium phytate in form of aqueous paste is adopted in the mashing process, a high hydrolysis speed and a high yield are achieved due to crystal water provided by calcium phytate, and the yield of inositol can be increased by direct mashing; the addition of alkaline earth metal carbonate in the hydrolysis process can promote complete hydrolysis and increase the yield of inositol, and a feeding sequence also enables a reaction of the hydrolysis process to be complete; and in the ion exchange process, the adoption of a cation-anion resin can improve the crystallinity of inositol and reduce the mother liquor amount, thereby improving the purity of the inositol product.

Description

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AI Technical Summary

Benefits of technology

This patented method improves the quality of intact rice by making more glucose from its root instead through evaporation while also concentrating proteins into semisolid forms for easy storage at room temperatures without losing their original structure during frozen/dryings. It uses special materials like calcium citrates to prevent cellular damage caused by excessive acidification when cooked together with enzymes called lyases (protease). By adding these ingredients along with an optional step involving heat treatment followed by addition of calcium chloride solution before washing out residual sugar content, this new technology makes efficient extraction of sucrose molecules even after they have been partially dissolved due to strong binding between sugars and amino acids within them. Additionally, the resulting product contains fewer impurities such as gums and starch than traditional processes where only grainy products were produced. Overall, this innovative technique enhances both food science researchers' ability to study plant biology and genetics, allowing us to create valuable sources of natural chemical compounds.

Problems solved by technology

This patented describes different ways to make certain chemical compounds called inoinosulfonium that can be used in medicine like spermatozoa fertilizers (Semen Fertility). These processes involve cooling down ingredients followed by filtration steps before adding these components together again.

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