Method for preparing beta-amylase and soybean oligosaccharides

Abstract

The invention discloses a method for preparing beta-amylase and high-purity soybean oligosaccharides at the same time. The method comprises the following steps: (1) adjusting the pH value of soybean protein wastewater, and adding a filter aid and a composite precipitator; (2) adding desalting water and calcium salt; (3) performing ultrafiltration membrane treatment; (4) performing ultrafiltration membrane treatment to prepare beta-amylase; (5) reducing the electric conductance by an electrodialysis method; (6) fermenting by yeasts and ultra-filtering; (7) performing chromatographic separation by a simulated moving bed to obtain soybean oligosaccharides and fructose. The method has the benefits as follows: 1, the soybean protein wastewater is taken as a raw material, so that the resources are fully utilized and the wastewater treatment cost is saved; 2, obtained beta-amylase is high in activity and good in acid resistance and temperature resistance; 3, the process is simple, the cost is low, and obtained soybean oligosaccharides are high in purity.

Description

technical field

[0001] The invention relates to a method for simultaneously preparing beta-amylase and high-purity soybean oligosaccharides, belonging to the comprehensive application field of soybean protein wastewater. Background technique

[0002] β-amylase is an exo-amylase. When it acts on starch, it cuts off the non-reducing end of the starch molecule to generate maltose. β-amylase is widely found in plants such as barley, wheat, potatoes and beans, as well as Many microorganisms can produce β-amylase. β-amylase is mainly used in the food industry to produce maltose syrup. Compared with β-amylase derived from barley and potato, soybean β-amylase has the characteristics of strong acid resistance, high temperature resistance and good stability. During the production process of maltose syrup Using its acid resistance and temperature resistance, appropriately lowering the pH during saccharification and increasing the saccharification temperature can effectively prevent ba...

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