A method for improving the purity of high-concentration starch saccharification products

A high-concentration, starch sugar technology, applied in the field of starch sugar making, can solve problems such as the decrease in the purity of saccharified products, and achieve the effects of improving the purity, improving the purity of glucose, and reducing the amount of enzymes added.

Active Publication Date: 2016-09-07
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, during the saccharification process, as the concentration of the substrate increases, the concentration of glucose in the product will also increase accordingly, and high-concentration glucose will undergo a compound reaction under the action of glucoamylase to generate by-products such as isomaltose and panose, leading to a decrease in the purity of the saccharification product

Method used

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  • A method for improving the purity of high-concentration starch saccharification products

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Experimental program
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Effect test

Embodiment 1

[0013] crafting process:

[0014] After 50% (w / w, based on starch dry basis) cornstarch milk is liquefied by high-temperature-resistant α-amylase, a starch liquefaction product with a DE value of about 15 is obtained, and the pH value is adjusted to 4.5 with hydrochloric acid, and then 4ASPU / g is added On the premise of pullulanase, 30U / g glucoamylase was added, the saccharification reaction temperature was 60°C, and the reaction time was 48h. The effect of compound enzyme addition amount on the composition of starch saccharification products was determined, and the results are shown in Table 1.

Embodiment 2

[0016] crafting process:

[0017] After 50% (w / w, based on starch dry basis) cornstarch milk is liquefied by high-temperature-resistant α-amylase, a starch liquefaction product with a DE value of about 15 is obtained, and the pH value is adjusted to 4.5 with hydrochloric acid, and then 4ASPU / g is added On the premise of pullulanase, 40 U / g glucoamylase was added, the saccharification reaction temperature was 60° C., and the reaction time was 48 hours. The effect of compound enzyme addition amount on the composition of starch saccharification products was determined, and the results are shown in Table 1.

Embodiment 3

[0019] crafting process:

[0020] After 50% (w / w, based on starch dry basis) cornstarch milk is liquefied by high-temperature-resistant α-amylase, a starch liquefaction product with a DE value of about 15 is obtained, and the pH value is adjusted to 4.5 with hydrochloric acid, and then 4ASPU / g is added On the premise of pullulanase, 50U / g glucoamylase was added, the saccharification reaction temperature was 60°C, and the reaction time was 48h. The effect of compound enzyme addition amount on the composition of starch saccharification products was determined, and the results are shown in Table 1.

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Abstract

The invention discloses a method of improving saccharification product purity of high-concentration starch and belongs to the technical field of starch saccharification. The starch is adopted as the main raw material. A starch liquefaction product is adopted as a substrate. A certain amount of pullulanase is added to replace a part of glucamylase, and participates the saccharification. High-concentration high-purity glucose syrup is finally obtained. The method increases the concentration of the substrate from 30% in industry to about 50%, and can reduce the evaporation energy consumption of glucose solutions in the later period of starch saccharification and can overcome the disadvantage that saccharification of high-concentration starch has many byproducts.

Description

technical field [0001] The invention relates to a method for improving the purity of high-concentration starch saccharification products, belonging to the technical field of starch sugar production. Background technique [0002] Starch sugar is a general term for sugar products obtained from starch as raw material by acid method, acid enzyme method or full enzymatic reaction. With the improvement of people's living standards, the demand for starch sugar is increasing. In the traditional production process of starch sugar, the initial concentration of starch milk is usually controlled at 25% to 35%. Relatively low concentration will cause problems such as high water consumption and high energy consumption. In addition, in the fermentation of some amino acids and antibiotics, it is necessary to Adding more than 40% sugar solution as a carbon source, and the sugar solution obtained by the traditional process needs to be concentrated before use, which is not conducive to cost c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P19/20C12P19/16C12P19/14C12P19/02
Inventor 顾正彪李兆丰曲世洋李才明程力洪雁
Owner JIANGNAN UNIV
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