Preparation method of isomaltooligosacharide

A technology for isomalto-oligosaccharide and maltotriose, which is applied in the field of preparation of isomalto-oligosaccharide to achieve the effects of improving tolerance, improving functionality and improving flocculation effect

Active Publication Date: 2014-11-19
SHANDONG BAILONG CHUANGYUAN BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, at present, in the domestic production of isomaltose oligosaccharides, there are still problems that the content of glucose, maltose, and isomaltose is too high, while the content of oligosaccharides above panose, isomaltotriose, and tetrasaccharides is low. How to improve these polymerization degrees ≥ 3 sugar content to improve the functionality of isomaltooligosaccharides, which has become an urgent problem to be solved in the industry

Method used

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  • Preparation method of isomaltooligosacharide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A preparation method of isomaltooligosaccharide, comprising the steps of:

[0049] (1) Add water to the starch raw material to adjust the starch slurry concentration to 20 degrees Baume, adjust the pH value to 5.2, then add high temperature resistant α-amylase, the amount of high temperature resistant α-amylase is 0.5 per ton of starch raw material L, made starch slurry;

[0050] (2) The starch slurry prepared in step (1) is liquefied by the second spraying, the first spraying liquefaction temperature is 100°C, and the second spraying liquefaction temperature is 121°C to obtain a liquefied liquid with a DE value of 4%. ;

[0051] (3) After cooling the liquefied liquid obtained in step (2) to 50°C, adjust the pH to 6.0, then add maltotriose-forming enzyme and pullulanase, the amount of maltotriose-forming enzyme added is 1 ton of starch raw material Add 500ml, the amount of pullulanase added is 300ml per ton of starch raw material, after 36 hours of heat preservation a...

Embodiment 2

[0058] A preparation method of isomaltooligosaccharide, comprising the steps of:

[0059] (1) Add water to the starch raw material to adjust the starch slurry concentration to 22 degrees Baume, adjust the pH value to 6.0, then add high temperature resistant α-amylase, the amount of high temperature resistant α-amylase is 0.8 per ton of starch raw material L, made starch slurry;

[0060] (2) The starch slurry prepared in step (1) is liquefied by the second injection, the liquefaction temperature of the first injection is 105°C, and after the second injection liquefaction temperature is 130°C, a liquefied liquid with a DE value of 8% is obtained ;

[0061] (3) After cooling the liquefied liquid prepared in step (2) to 53°C, adjust the pH to 6.2, then add maltotriose-forming enzyme and pullulanase, the amount of maltotriose-forming enzyme added is 1 ton of starch raw material Add 600ml, the amount of pullulanase added is 400ml per ton of starch raw material, after 45 hours of h...

Embodiment 3

[0069] A preparation method of isomaltooligosaccharide, comprising the steps of:

[0070] (1) Add water to the starch raw material to adjust the starch slurry concentration to 25 degrees Baume, adjust the pH value to 6.2, then add high temperature resistant α-amylase, the amount of high temperature resistant α-amylase is 1.0 per ton of starch raw material L, made starch slurry;

[0071] (2) The starch slurry prepared in step (1) is liquefied by the second injection, the liquefaction temperature of the first injection is 110°C, and after the second injection liquefaction temperature is 140°C, a liquefied liquid with a DE value of 10% is obtained ;

[0072] (3) After cooling the liquefied liquid prepared in step (2) to 55°C, adjust the pH to 6.5, then add maltotriose-forming enzyme and pullulanase, the amount of maltotriose-forming enzyme added is 1 ton of starch raw material Add 800ml, the amount of pullulanase added is 600ml per ton of starch raw material, after 56 hours of ...

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Abstract

The invention relates to a preparation method of isomaltooligosacharide. The preparation method comprises the following steps of 1, adding water into a starch raw material, adjusting a concentration and a pH value of the slurry, and adding high temperature-resistant alpha-amylase into the slurry to obtain starch slurry, 2, carrying out liquidation on the starch slurry to obtain a liquefied liquid, 3, adding maltotriose generation enzyme (AMANO AMT1.2L) and pullulanase (GENENCOR OPTIMAX L-1000) into the liquefied liquid, carrying out thermal-insulation saccharification, and carrying out enzyme denaturalixation to obtain a saccharified liquid, 4, adding alpha-glucosidetransferase into the saccharified liquid for a reaction to produce a primary trans-glucoside saccharified liquid, adding alpha-glucosidetransferase into the primary trans-glucoside saccharified liquid for a reaction, and carrying out enzyme denaturalixation to obtain a trans-glucoside saccharified liquid, and 5, carrying out decoloration on the trans-glucoside saccharified liquid, carrying out filtration, carrying out ion exchange, carrying out chromatographic separation, carrying out concentration and carrying out drying to obtain isomaltooligosacharide. The preparation method greatly improves contents of sugars such as panose, isomaltotriose and tetrasaccharide having polymerization degrees greater than or equal to 3 in the reaction product liquid.

Description

technical field [0001] The invention relates to a preparation method of isomaltooligosaccharide, which belongs to the technical field of functional sugar production. Background technique [0002] Isomaltooligosaccharide, also known as branched oligosaccharides, refers to a type of oligosaccharides in which the number of monosaccharides ranging from 2 to 6 is formed by the combination of glucose groups with α-1,6 glycosidic bonds. Due to the molecular conformation Different, in order to distinguish it from maltose, it is called isomaltooligosaccharide. [0003] Isomaltooligosaccharide has good physical and chemical properties and physiological functions, such as low sweetness, which is 40% to 50% of sucrose, and the sweetness is soft and delicious, and the taste is refreshing; it is difficult to be digested by gastric enzymes, and the calorie is low, basically does not increase Blood sugar and blood lipids; promote the proliferation of bifidobacteria in the human intestinal ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/18C12P19/16C12P19/14C12P19/04
Inventor 干昭波窦光朋邵先豹杨腾腾贾玉秋刘双双
Owner SHANDONG BAILONG CHUANGYUAN BIO TECH
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