Pre-treatment method for promoting high concentration starch to liquefy

A starch liquefaction and pretreatment technology, which is applied in the field of starch sugar production, can solve the problems of difficult stirring and uniform mixing, high viscosity of starch paste, etc., and achieve the effects of reducing viscosity, reducing evaporation energy consumption, and improving industrial water consumption.

Active Publication Date: 2015-01-21
JIANGNAN UNIV
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  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

However, when the initial concentration of starch milk is increased to a certain level, the viscosity of the starch paste will be very high during the heating and gelatinization process, making it difficult to stir and mix evenly. Therefore, it is necessary to break through the technical bottleneck of enzymatic liquefaction of high-concentration starch milk

Method used

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  • Pre-treatment method for promoting high concentration starch to liquefy
  • Pre-treatment method for promoting high concentration starch to liquefy
  • Pre-treatment method for promoting high concentration starch to liquefy

Examples

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Effect test

Embodiment 1

[0026] Prepare starch milk with a mass concentration of 45% (w / w, on a dry basis of starch) at 60°C, adjust the pH value to 6.0 with 0.1M hydrochloric acid, add 0.25U / g starch (on a dry basis), and warm α- Insulate the amylase for 15 minutes, add deionized water to dilute to 20%, pour the treated starch milk into the storage tank of the Brabender viscometer, set the program: from 60°C to 90°C at a heating rate of 1°C / min Maintain for 5 minutes, then lower the temperature to 60°C at a cooling rate of 1.5°C / min, and measure the viscosity during the liquefaction process. The medium-temperature α-amylase was added and the incubation time was 0 min as the blank control group. The result is as figure 1 As shown, the curve a in the figure is the incubation time of 0 min after adding the medium-temperature α-amylase, the curve b is the incubation time of 15 minutes after adding the medium-temperature α-amylase, and the curve c is the temperature line. Adding 0.25U / g mesophilic α-amy...

Embodiment 2

[0028] Prepare starch milk with a mass concentration of 45% (w / w, based on starch dry basis) at 60°C, adjust the pH value to 6.0 with 0.1M hydrochloric acid, add 0.5U / g starch (based on dry basis) and warm α- Amylase (Genencor (China) Bioengineering Co., Ltd.) was incubated for 15 minutes, diluted to 20% by adding deionized water, and the treated starch milk was poured into the storage tank of the Brabender viscometer. The setting program: from 60°C Raise the temperature to 90°C at a heating rate of 1°C / min and maintain it for 5 minutes, then lower the temperature to 60°C at a cooling rate of 1.5°C / min, and measure the viscosity during the liquefaction process. With the addition of medium temperature α-amylase and the incubation time of 0 min as the blank control group, the results are as follows: figure 2 As shown, the curve a in the figure is the incubation time of 0 min after adding the medium-temperature α-amylase, the curve b is the incubation time of 15 minutes after ad...

Embodiment 3

[0030] Prepare starch milk with a mass concentration of 50% (w / w, based on starch dry basis) at 60°C, adjust the pH value to 6.0 with 0.1M hydrochloric acid, add 1U / g starch (based on dry basis) and warm α-starch Enzyme heat preservation treatment for 30 minutes, add deionized water to dilute to 20%, and pour the treated starch milk into the storage tank of the Brabender viscometer, set the program: from 60°C to 90°C at a heating rate of 1°C / min 5min, then lower the temperature to 60°C at a rate of 1.5°C / min, and measure the viscosity during the liquefaction process. The medium-temperature α-amylase was added and the incubation time was 0 min as the blank control group. The result is as image 3 As shown, the curve a in the figure is the addition of medium-temperature α-amylase for 0 minutes of incubation, the curve b is the addition of medium-temperature α-amylase for incubation of 30 minutes, and the curve of c is the temperature line. The addition of 1U / g mesophilic α-amy...

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Abstract

The invention discloses a pre-treatment method for promoting high concentration starch to liquefy and belongs to the technical field of sugar making by starch. The method comprises the following steps: by using high concentration starch milk as a substrate, carrying out heat preservation and pre-treating by using a medium-temperature alpha-amylase; and then, adding high-temperature-resistant alpha-amylase to heat and liquefy. According to the method disclosed by the invention, the substrate concentration is improved from about industrial 30% to 50-60%, the evaporation energy consumption of liquid glucose in the later stage of sugar making by starch can be reduced, and defects such as high water consumption and high energy consumption for sugar making by starch are overcome.

Description

technical field [0001] The invention relates to a pretreatment method for promoting the liquefaction of high-concentration starch, which belongs to the technical field of starch sugar production. Background technique [0002] In recent years, enzymatic hydrolysis sugar production has gradually replaced acid sugar production. The enzymatic sugar making process is carried out in two steps: first liquefying starch milk, and then saccharifying. At present, the initial concentration of starch milk in the industry is usually controlled at 25% to 35%. The saccharification solution must be evaporated and concentrated. High-concentration sugar solution (more than 40%) is added to the process, and the industrially obtained sugar solution needs to be concentrated before use, which increases energy consumption and cost. Therefore, it is very necessary to focus on increasing the initial concentration of starch milk. However, when the initial concentration of starch milk is increased t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/14
Inventor 顾正彪李兆丰彭丹丹李才明洪雁程力
Owner JIANGNAN UNIV
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