Ultrasonic-assisted double-enzyme hydrolysis technology of starch
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A dual-enzyme hydrolysis and ultrasonic technology, applied in fermentation and other directions, can solve the problems of low utilization rate of starch and other problems, and achieve the effect of facilitating degradation, increasing the ratio and increasing the contact frequency
Inactive Publication Date: 2015-01-07
JIANGSU UNIV
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Problems solved by technology
Overcome the problem of low starch utilization
Method used
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Embodiment 1
[0025] (1) Weigh a certain amount of starch and distilled water, and prepare starch milk with a mass concentration of 20%. Take 200 mL of starch milk in a 300 mL beaker, adjust the pH to 5.6±0.2, and place the beaker in a 95°C constant temperature water bath stirrer.
[0026] (2) Insert the ultrasonic horn 2 cm below the surface of the starch emulsion, the magnetic stirring speed is 50%, ultrasonic (working time / intermittent time = 2 s / 4 s) assisted liquefaction for 10 minutes, the ultrasonic power is 100 W, and the total liquefaction time is 50 minutes . After the liquefaction is completed, cool down and inactivate the enzyme for 30 minutes.
[0027] (3) The determination of liquefaction value is carried out by DNS method. And calculate the liquefaction value according to formula (1)
[0028] (1)
[0029] In the formula A — absorbance value, n - Dilution factor.
Embodiment 2
[0031] (1) Weigh a certain amount of starch and distilled water, and prepare starch milk with a mass concentration of 20%. Take 200 mL of starch milk in a 300 mL beaker.
[0032] (2) After the liquefaction is completed, adjust the pH to 4.2-4.4 with 1 mol / L NaOH, add glucoamylase (300 U / g raw material), and put it in a constant temperature water bath mixer at 60 ℃ for saccharification reaction.
[0033] (3) Insert the ultrasonic horn 2 cm below the surface of the starch emulsion, the magnetic stirring speed is 50%, the ultrasonic power (working time / intermittent time = 2 s / 4 s) is 100 W, and the saccharification is assisted for 18 minutes. After the saccharification is completed, cool , and its DE value was measured to be 87.31%, indicating that ultrasonic waves are beneficial to the degradation of starch macromolecules and can improve the saccharification of starch milk to a certain extent.
[0034] (4) For the determination of DE value, refer to GB / T 22428.1-2008 Determinat...
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Abstract
The invention discloses an ultrasonic-assisted double-enzyme hydrolysis technology of starch and belongs to the technical field of enzymolysis of starch. The ultrasonic-assisted double-enzyme hydrolysis of starch is especially applied in the invention. According to the method, ultrasonic wave is added in starch liquefaction and glucoamylase hydrolysis processes, under the conditions that the ultrasonic power is 100W, the ultrasonic time is 10 minutes and the concentration of starch milk is 20%, the liquification value of starch milk and DE (Dextrose Equivalent) value are respectively improved from 19.89mg / mL and 82.06%, which are obtained from starch milk untreated by ultrasonic wave, to 30.67mg / mL and 94.30%. Since starch particles are subjected to ultrasonic treatment, dents and cracks on the surface of the starch particles are significantly increased, the crystalline structure of starch is destroyed, the infrared crystallinity index is decreased, the starch branched structure is destroyed, the content of amylase is increased and thus the solubility is improved by 246.8%. Furthermore, due to the activation effect of ultrasonic treatment on the enzyme, the activity of alpha-amylase is improved by 15.29%.
Description
technical field [0001] The invention relates to the technical field of starch enzymolysis, in particular to an ultrasonic-assisted enzymolysis process. Background technique [0002] Starch is a high polymer with a natural semi-crystalline granular structure. It has structural and performance defects. The molecules in the crystalline region are closely arranged, which makes it difficult for water, enzymes and most chemical reagents to contact the molecules in the crystalline region, thus showing insolubility. Cold water, starch paste is prone to aging and dehydration, lack of emulsifying power, and starch paste is unstable under the action of acid, heat and shear force, and the chemical reaction efficiency is low. [0003] With the continuous development of the starch industry, the starch saccharification process plays an increasingly important role in sugar, alcohol, organic acid fermentation and other industries. [0004] At present, the utilization rate of starch is low, ...
Claims
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