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Preparation technology for combined production of beta-cyclodextrin and extremely high maltose syrup

A maltose syrup and preparation process technology, which is applied in the field of β-cyclodextrin and ultra-high maltose syrup co-production preparation technology, can solve the problems of increasing the difficulty of extraction, reducing the utilization rate of starch, increasing the production cost, etc., so as to improve the synthesis of raw materials. Effectiveness of utilization rate, reduction of starch aging, and improvement of production efficiency

Active Publication Date: 2015-07-08
JIANGSU OGO BIOTECH
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Problems solved by technology

These will undoubtedly increase the production cost
[0008] Third, during the conversion process of β-cyclodextrin, for the existing amylopectin, neither amylase nor CGT or glucoamylase can hydrolyze the α-1, 6 glycosidic bonds, resulting in lower starch utilization rate and low conversion rate , and the branched chain macromolecule dextrin produced by pullulan will increase the difficulty of extraction, and two crystallization operations are required to achieve product purity, which reduces the yield of the product and increases the production cost
However, the main purpose of this technical solution is to produce high-purity resistant dextrin, not specifically for the production of β-cyclodextrin, and cannot solve the above-mentioned existing technical problems

Method used

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  • Preparation technology for combined production of beta-cyclodextrin and extremely high maltose syrup

Examples

Experimental program
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Effect test

Embodiment 1

[0041] In this example, the co-production process of β-cyclodextrin and ultra-high maltose syrup adopts the above-mentioned specific implementation process, and the specific parameters are as follows:

[0042] In the first step, adopt the tapioca starch 1.2t that pure starch mass content is 84.3%, prepare the starch slurry that mass concentration is 20% by pure starch with warm water in liquefaction injector, the pH value of starch slurry is adjusted to 5.8, high temperature resistance The amount of α-amylase added is 4 units per gram of pure starch; after thorough mixing, the temperature is raised to 108°C for liquefaction, jet cooking, and then flashed to 98°C and laminar flow for 80 minutes.

[0043] In the second step, the slurry obtained in the first step is cooled to 60°C, the amount of pullulanase added is 2.5 units per gram of pure starch, the amount of CGT enzyme added is 2.5 units per gram of pure starch, and the added weight of cyclohexane It is 3% of the dry weight...

Embodiment 2

[0048] In this example, the co-production process of β-cyclodextrin and ultra-high maltose syrup adopts the above-mentioned specific implementation process, and the specific parameters are as follows:

[0049] In the first step, 1.45t of cornstarch with a mass content of 85.9% of pure starch is used, and warm water is used to prepare starch slurry with a mass concentration of 25% based on pure starch in a liquefaction injector. The pH value of the starch slurry is adjusted to 5.6, which is resistant to high temperatures. The amount of α-amylase added is 6 units per gram of pure starch; after thorough mixing, the temperature is raised to 110°C for liquefaction, jet cooking, and then flashed to 96°C and laminar flow for 60 minutes.

[0050] In the second step, the slurry obtained in the first step is cooled to 60° C., the amount of pullulanase added is 3 units per gram of pure starch, the amount of CGT enzyme added is 4 units per gram of pure starch, and the added weight of cyclo...

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Abstract

The invention relates to a preparation technology for combined production of beta-cyclodextrin and extremely high maltose syrup. The technology comprises the following steps: carrying out starch slurry mixing to resist high temperature alpha-amylase liquefaction; adding debranching enzyme and CGT enzyme for realizing synergism; adding beta-amylase, maltogenic amylase and active carbon to synchronously carry out saccharification and decoloring; and carrying out one time crystallization, filtering, leaching the obtained solid to remove impurities in order to obtain purified beta-cyclodextrin, carrying out chromatographic separation on the obtained mother liquor, and concentrating to obtain the extremely high maltose syrup. The technology has the advantages of high starch conversion rate, one-time decoloring, one-time crystallization, simple steps, preparation of the extremely high maltose syrup, and great improvement of the integral utilization rate of a raw material.

Description

technical field [0001] The invention relates to a co-production preparation process of β-cyclodextrin and ultra-high maltose syrup, which belongs to the technical field of starch conversion. Background technique [0002] As far as the applicant knows, β-cyclodextrin is a white crystalline powder formed by linking 7 glucose units into a ring via α-1.4 glycosidic bonds. products of starch. A cavity is formed in the middle of the molecule of β-cyclodextrin. The cavity has a unique inclusion function and can form inclusion complexes with many substances, which is widely used in industry and medicine. [0003] At present, the production process of β-cyclodextrin usually adopts the following route: [0004] Starch slurry, then add CGT enzyme, adjust the pH between 7.8-8.0, heat up to about 80°C and liquefy, then cool down to 50°C-60°C; add CGT enzyme, adjust the pH value to about 9.0, and then add precipitation For organic solvents, react for 14-48 hours, add α-amylase, adjust ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/22C12P19/18C12P19/16C12P19/14C12P19/12C12P19/04
Inventor 楼志华丁红辉郝马俊徐娟汪涵
Owner JIANGSU OGO BIOTECH
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