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Method of simultaneously liquefying and saccharifying cirn starch

A technology of corn starch and maltose amylase, applied in fermentation and other directions, can solve the problem of low starch hydrolysis activity

Inactive Publication Date: 2013-06-12
CHANGCHUN UNIV +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0008] The glucoamylase of Picrophilus torridus is active in the range of 35-65°C and pH 4.5-6.5, but its optimal hydrolysis substrate is maltotriose (Schepers, B. Thiemann, V. Antranikian, G .Characterization of a novel glucoamylase from the thermoacidophilic archaeon Picrophilus torridus heterologously expressed in E.coli.Engineering in life sciences.2006, 6(3):311-317.), low hydrolysis activity to starch, and failed to be used for starch Sugar industry

Method used

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  • Method of simultaneously liquefying and saccharifying cirn starch

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Embodiment Construction

[0026] Mix 20mg of corn starch (Dacheng Industrial Group, Changchun City, Jilin Province) with 200μL buffer (50mM pH5.5 acetic acid-sodium acetate), preheat at 90°C for 3 minutes, then add 10U of Bacillus licheniformis (Bacillus licheniformis) alpha-amylase (BLA, 120, Novozymes, Denmark) and Staphylothermus marinus maltose amylase (SMMA) with an enzyme activity of 5U, after incubation at 90°C for 5h, and naturally cooled to room temperature, starch syrup was obtained. The components of the starch syrup were measured by high performance anion exchange chromatography, and the calculations were as follows: the yield of glucose was 38.92%, the yield of maltose was 39.87%, the yield of isomaltose was 31.83%, and the total yield was 110.62%.

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Abstract

The invention relates to a method of simultaneously liquefying and saccharifying cirn starch. The method uses an extreme heat-stable amylase maltose with an optimum catalytic reaction temperature of 90-100 DEG C to substitute an Aspergillus niger glucoamylase with an optimum catalytic reaction temperature of 55-65 DEG C. Because the extreme heat-stable amylase maltose has similar optimum catalytic reaction temperature and optimum catalytic reaction pH with a Bacillus licheniformis alpha-amylase, the extreme heat-stable amylase maltose, together with Bacillus licheniformis alpha-amylase, can be added into a corn starch slurry preheated to 90-100 DEG C and with a concentration of 10-30 % (w / v), and then kept warm for a while at a same temperature to obtain the corn starch syrup with a total yield of glucose, maltose and isomaltose being more than 110 % (w / w). The method overcomes a problem that in traditional production technology of corn starch syrup, the Bacillus licheniformis alpha-amylase is firstly used to liquefy the corn starch under 90-100 DEG C and a pH of 5.0-6.0, and then the Aspergillus niger glucoamylase is used to saccharify the corn starch under 55-65 DEG C and a pH of 4.2-4.5, and operation steps of adjusting temperature and pH are thus needed, thereby improving production speed of the starch sugar.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing. [0002] This invention relates to a method for liquefying and saccharifying cornstarch at the same time, in particular: mixing cornstarch with water, preheating at high temperature, adding liquefaction enzyme and glucoamylase at the same time, and then continuing to keep warm under the same high temperature condition After a period of time, the corn starch is finally fully enzymatically converted into monosaccharides and disaccharides. Background technique [0003] Corn starch sugar (such as glucose and maltooligosaccharides, etc.) is an important raw material in the pharmaceutical industry, food industry, biochemical industry and other industries. The production of corn starch sugar usually uses a two-step production process including liquefaction and saccharification operations; that is, using starch liquefaction enzyme and starch glucoamylase successively to liquefy c...

Claims

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Application Information

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IPC IPC(8): C12P19/14
Inventor 李丹李晓磊
Owner CHANGCHUN UNIV
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