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Preparation method of cyclodextrins

A technology of cyclodextrin and starch, which is applied in the field of sugar chemical industry, can solve the problems of poor water solubility of β-cyclodextrin, narrow application range and complicated production process, so as to improve the competitive advantage, improve the application effect and simplify the separation process Effect

Active Publication Date: 2015-04-22
SHANDONG BAILONG CHUANGYUAN BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Just like the method described in the above-mentioned patent literature, β-cyclodextrin is widely prepared and widely used in industry at present, but the poor water solubility of β-cyclodextrin leads to a relatively narrow range of use, while α and γ-cyclodextrin are water-soluble Good performance and wide range of uses, but its production process is relatively complicated and the market price is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A preparation method of cyclodextrin, comprising the steps of:

[0036] (1) adding water to the cassava starch to adjust the mass concentration of the starch slurry to 15%, the temperature is 60° C., and the pH is to 5.5 to obtain the starch slurry;

[0037] (2) add α-amylase, glucosidase and pullulanase in the starch slurry that step (1) makes, the add-on of α-amylase is that every gram of starch adds 5U, the add-on of glucosidase is Add 500U per gram of starch, the amount of pullulanase added is 5U per gram of starch, keep warm for 2.5, and then add cyclodextrin glucosyltransferase, the amount of cyclodextrin glucosyltransferase is 10U per gram of starch , under the condition of a temperature of 50°C, react for 2 hours, terminate the reaction, and prepare a cyclodextrin feed liquid;

[0038] (3) add α-amylase, glucosidase and pullulanase in the cyclodextrin feed liquid that step (2) makes, the add-on of α-amylase is that every gram of starch adds 1.3U, glucosidase T...

Embodiment 2

[0044] A preparation method of cyclodextrin, comprising the steps of:

[0045] (1) adding water to the cassava starch to adjust the mass concentration of the starch slurry to 25%, the temperature is 70° C., and the pH is to 6.5 to prepare the starch slurry;

[0046](2) add α-amylase, glucosidase and pullulanase in the starch slurry that step (1) makes, the add-on of α-amylase is that every gram of starch adds 10U, the add-on of glucosidase is Add 1500U per gram of starch, the amount of pullulanase added is 15U per gram of starch, keep warm for 3.5h, and then add cyclodextrin glucosyltransferase, the amount of cyclodextrin glucosyltransferase is added per gram of starch 15U, at a temperature of 60°C, react for 3 hours, terminate the reaction, and prepare a cyclodextrin feed solution;

[0047] (3) Add α-amylase, glucosidase and pullulanase in the cyclodextrin feed liquid that step (2) makes, the addition of α-amylase is that every gram of starch adds 3.5U, glucosidase The amou...

Embodiment 3

[0053] A preparation method of cyclodextrin, comprising the steps of:

[0054] (1) adding water to the cassava starch to adjust the mass concentration of the starch slurry to 19%, the temperature is 65° C., and the pH is to 6.0 to obtain the starch slurry;

[0055] (2) add α-amylase, glucosidase and pullulanase in the starch slurry that step (1) makes, the add-on of α-amylase is that every gram of starch adds 8U, the add-on of glucosidase is Add 700U per gram of starch, the amount of pullulanase added is 10U per gram of starch, keep warm for 3.0h, and then add cyclodextrin glucosyltransferase, the amount of cyclodextrin glucosyltransferase is added per gram of starch 30U, at a temperature of 55°C, react for 2.5h, terminate the reaction, and prepare a cyclodextrin feed solution;

[0056] (3) Add α-amylase, glucosidase and pullulanase in the cyclodextrin feed liquid that step (2) makes, the addition of α-amylase is that every gram of starch adds 3.5U, glucosidase The amount of...

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Abstract

The invention relates to a preparation method of cyclodextrins, which comprises the following steps: (1) preparing a starch slurry; (2) adding alpha-amylase, glucosaccharase and pullulanase into the starch slurry, keeping the temperature to react, adding cyclodextrin glucosyltransferase, reacting for 2-3 hours, and terminating the reaction to obtain a cyclodextrin solution; (3) adding alpha-amylase, glucosaccharase and pullulanase into the cyclodextrin solution, and reacting for 1.5-2 hours to obtain a cyclodextrin crude solution; (4) adding a flocculant and activated carbon into the cyclodextrin crude solution to perform decolorization, carrying out ion exchange and nanofiltration membrane filtration to obtain a cyclodextrin purification solution; and (5) concentrating and drying the cyclodextrin purification solution to obtain the cyclodextrins. Under the condition of not using any organic solvent, the proportion of the alpha-cyclodextrin and gamma-cyclodextrin in the cyclodextrins in the reaction product is greatly enhanced, and the content of beta-cyclodextrin is lower, thereby greatly enhancing the application range and application effect of the cyclodextrins.

Description

technical field [0001] The invention relates to a preparation method of cyclodextrin, which belongs to the technical field of sugar chemical industry. Background technique [0002] Cyclodextrin (CD for short) is a general term for a series of cyclic oligosaccharides produced by amylose under the action of cyclodextrin glucosyltransferase produced by Bacillus, usually containing 6 to 12 D-pyrans glucose unit. Among them, molecules containing 6, 7, and 8 glucose units that have been studied more and have important practical significance are called α, β, and γ cyclodextrins, respectively. According to the results of X-ray crystal diffraction, infrared spectrum and nuclear magnetic resonance spectrum analysis, it is determined that each D(+)-glucopyranose constituting the cyclodextrin molecule is in a chair conformation. Each glucose unit is joined by 1,4-glycosidic bonds to form a ring. Since the glycosidic bonds connecting the glucose units cannot rotate freely, cyclodextri...

Claims

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Application Information

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IPC IPC(8): C12P19/18C12P19/16C12P19/14C12P19/04
Inventor 李方华王芬干昭波邵先豹刘双双杨腾腾
Owner SHANDONG BAILONG CHUANGYUAN BIO TECH
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