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Method for preparing trehalose crystals

A trehalose and crystal technology, applied in the field of functional sugar production, can solve problems such as unfavorable crystal particle size and shape, affect heat transfer and crystallization efficiency, and reduce heat and mass transfer efficiency, so as to facilitate control, avoid explosive nucleation, and compensate for The effect of solution volume reduction

Active Publication Date: 2013-02-13
NANJING UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0006] When trehalose crystals are prepared by cooling and crystallization, the crystals will adhere to the surface of the crystallizer to form a thick crystal layer, which affects the heat transfer and crystallization efficiency
At the same time, as the temperature decreases, the viscosity of the sugar solution increases, the heat and mass transfer efficiency further decreases, and crystallization becomes more and more difficult.
The crystal slurry is viscous, which is not conducive to the subsequent centrifugation
The crystallization efficiency is very low at low temperature, and as the density of the crystal slurry increases, it is easy to produce fine crystals, which is not conducive to controlling the particle size and shape of the crystals
The cooling and crystallization cycle is long, often takes more than 24 to 70 hours, and the yield is low, which is not conducive to industrial production

Method used

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  • Method for preparing trehalose crystals

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Effect test

Embodiment 1

[0024] The method for producing trehalose crystals in this example specifically includes the following steps:

[0025] 1) Evaporate and concentrate the trehalose aqueous solution with a mass of 631.35g, a solid solution mass percentage concentration of 53.4%, and trehalose accounting for 94.53% of the solid solution at 80°C and a vacuum of 35Kpa to obtain trehalose with a mass percentage of 73.5% supersaturated crystallization solution.

[0026] 2) Transfer the above-mentioned 73.5% trehalose supersaturated crystallization solution to a crystallizer whose temperature has been kept at 78°C, stir slowly and cool down to 71°C, and then add trehalose seed crystals at 1% of the dry weight of trehalose. After the seed crystals were evenly dispersed in the solution, weigh 30.4 g of ethanol (accounting for 25% of the water mass in the crystallization liquid), and add ethanol dropwise to the crystallization liquid at a rate of 0.1 mL / min, and keep stirring at 71 °C for 20 min.

[0027...

Embodiment 2

[0030] The method for producing trehalose crystals in this example specifically includes the following steps:

[0031] 1) Evaporate and concentrate the trehalose aqueous solution with a mass of 700.25g, a solid solution mass percentage concentration of 47.3%, and trehalose accounting for 97.61% of the solid solution at 70°C and a vacuum of 20Kpa to obtain trehalose with a mass percentage of 68.3% supersaturated crystallization solution.

[0032] 2) Transfer the above-mentioned 68.3% trehalose supersaturated crystallization solution to a crystallizer whose temperature has been kept at 70°C, stir slowly and cool down to 67°C, and then add trehalose seed crystals at 1% of the dry weight of trehalose. After the seed crystals were evenly dispersed in the solution, weigh 61.5g of methanol (accounting for 40% of the water mass in the crystallization solution), and add methanol dropwise to the crystallization solution at a rate of 0.2mL / min, and keep stirring at 68°C for 15min.

[00...

Embodiment 3

[0036] The method for producing trehalose crystals in this example specifically includes the following steps:

[0037] 1) Evaporate and concentrate the trehalose aqueous solution with a mass of 673.11g, a solid solution mass percentage concentration of 59.8%, and trehalose accounting for 91.30% of the solid solution at 80°C and a vacuum of 30Kpa to obtain trehalose with a mass percentage of 75.8% supersaturated crystallization solution.

[0038] 2) Transfer the above-mentioned 75.8% trehalose supersaturated crystallization solution to a crystallizer whose temperature has been kept at 77°C, stir slowly and cool down to 73°C, and then add trehalose seed crystals at 3% of the dry weight of trehalose. After the seed crystals were evenly dispersed in the solution, weigh 77.1 g of isopropanol (accounting for 60% of the water mass in the crystallization solution), and add isopropanol dropwise to the crystallization solution at a rate of 0.2 mL / min to maintain 71 °C and stirred for 2...

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Abstract

The invention relates to a method for preparing trehalose crystals. A trehalose aqueous solution is subjected to vacuum evaporation and concentration, trehalose seed crystals are added, the temperature is controlled, simultaneously an elution agent is added in a flowing mode to enable the supersaturation degree of the solution to be maintained in a low level, and the temperature is reduced gradually to achieve crystallization. The trehalose crystals are produced by means of an elution-cooling coupling crystallization method, and the crystallization yield of trehalose is improved. Fine crystals are prevented from being produced in the crystallization process, and obtained products are even in fineness distribution and high in purity. Compared with traditional coupling crystallization, a crystallization period is shortened, the crystallization yield is improved, and convenience is further provided for follow-up centrifugal separation. The novel method for preparing the trehalose crystals has large application potential in the field of functional sugar crystallization production.

Description

technical field [0001] The invention belongs to the technical field of functional sugar production, and relates to a method for preparing trehalose crystals, in particular to a method for producing trehalose crystals by coupling dissolution and cooling. Background technique [0002] Trehalose is a non-reducing disaccharide composed of two glucose molecules connected by α,α-1,1-glycosidic bonds. It widely exists in microorganisms, shrimps, insects and plants. Trehalose has a good non-specific protective effect on organisms, biological macromolecules, and biofilms, making cells immune to damage caused by environmental changes such as dehydration and hyperosmotic changes, so it is known as the "sugar of life". In addition, trehalose has the characteristics of stable properties, low sweetness, slow human absorption and no caries formation. Therefore, trehalose is widely used in food, medicine, fine chemicals and other fields. [0003] Trehalose is very soluble in water, insolu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07H3/04C07H1/06
Inventor 黄和江凌张涛田丹碧李霜林明唐飞李媛媛李燕萍
Owner NANJING UNIV OF TECH
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