Production method for preparing isomahooligosaccharide from waste residues of sweet potatoes

A technology of isomaltooligosaccharides and sweet potato waste residues, which is applied in the field of preparation of isomaltooligosaccharides, can solve the problems of insufficient utilization of sweet potato residue resources, and achieve the effects of reducing enzyme addition costs, improving hydrolysis efficiency, and high purity

Active Publication Date: 2016-08-10
SHANDONG FOOD & FERMENT IND RES & DESIGN INST
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Wang Jingyi and others have studied the effect of liquefaction process on the yield of isomaltooligosaccharides prepared from sweet potato dregs (the effect of liquefaction process on the content of isomaltooligosaccharides prepared from sweet potato dregs, Food Science and Technology,

Method used

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  • Production method for preparing isomahooligosaccharide from waste residues of sweet potatoes
  • Production method for preparing isomahooligosaccharide from waste residues of sweet potatoes
  • Production method for preparing isomahooligosaccharide from waste residues of sweet potatoes

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0050] Example 1:

[0051] Take 10kg of fresh potato residue (produced by processing sweet potato starch, with 88% water content, 50.5% starch content (dry basis), β-amylase activity 166U / g fresh potato residue, and 0.3g / kg of starch with α-amylase (BAN480L), After stirring uniformly, heat to 88℃, keep for 5min, measure DE value 22.0%, cool to 60±2℃, keep for 2 hours after saccharification, add α-glucosidyltransferase (enzyme activity 3×10 5 u / mL) 0.6mL, stir well and keep at 60±2℃ for 8h. After the incubation is over, the temperature is raised to 80°C and the temperature is kept for 10 minutes for enzyme inactivation. The potato residue after enzyme inactivation was separated by filtration, the residue was washed with a small amount of water, and the combined filtrate was 12.4L. The solid content is 4.6%. The sugar solution was concentrated under reduced pressure to a solid content of 22%. Add 6g of activated carbon to the concentrated sugar solution, heat up to 80°C, and dec...

Example Embodiment

[0052] Example 2:

[0053] Take 20kg of fresh potato residue (produced by sweet potato starch processing, water content 89%, starch content 49.5%, β-amylase activity 137U / g), add α-amylase (BAN480L) 0.4g / kg starch, stir evenly, and heat to After incubating at 88°C for 10 minutes, the DE value was determined to be 24.5%. The temperature was lowered to 60°C. After saccharification was kept for 2 hours, 1.1 mL of α-glucosidase transferase was added. After stirring, the temperature was kept at 60°C for 10 hours. After the incubation, the enzyme was heated and the enzyme was inactivated, and the temperature was kept at 90°C for 5 minutes. The sugar solution of sweet potato residue after enzyme inactivation was filtered, the residue was washed with 1.5L of water, and the combined filtrate was 19.3L. The solid content is 5.6%. The sugar solution is concentrated to a solid content of 25%. The concentrated sugar solution is added with activated carbon, and the temperature is decolorize...

Example Embodiment

[0054] Example 3:

[0055] Take 20kg of fresh potato residue (produced by sweet potato starch processing, water content 90%, starch content 50.2%, β-amylase activity 184U / g), add α-amylase (BAN480L) 0.5g / kg starch, heat to 90℃, keep warm After 5 minutes, the DE value was determined to be 28.2%, the temperature was lowered to 60°C, α-glucosidyltransferase was added, and the glycated transglycosidation was incubated for 10 hours. After the end of the incubation, the enzyme is heated to kill the enzyme. The sweet potato residue is filtered to obtain a sugar liquid. After the sugar solution is concentrated, it is decolorized and ion exchanged to remove impurities. The impurity-removing sugar liquid is pressurized and concentrated to a solid content of 80%. The ratio of isomalto-oligosaccharides to 52.8% was detected by HPLC. The filtered potato residue is dried to obtain crude fiber.

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Abstract

The invention discloses a production method for preparing isomahooligosaccharide from waste residues of sweet potatoes. The method includes: adding medium-temperature alpha-amylase into the waste residues of the sweet potatoes, heating, gelatinizing and liquefying; saccharifying by intrinsic beta-amylase in the waste residues of the sweet potatoes to obtain maltose; adding alpha-glucosyltransferase to realize glucoside conversion of the maltose to generate maltooligosaccharide. The production method has the advantages of simplification of technical process, low heat consumption and excellent targeting property by combination of existing production process of sweet potato starch processing enterprises and characteristics of fresh sweet potato residues, thereby being suitable for popularization in the sweet potato starch production enterprises.

Description

technical field [0001] The invention belongs to the technical field of resource utilization of sweet potato dregs and the field of food processing, and in particular relates to a method for preparing isomaltooligosaccharides from sweet potato dregs as raw materials. Background technique [0002] Isomaltooligosaccharides (IMO for short) are 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. Isomaltooligosaccharides can promote the growth of probiotics such as bifidobacteria and lactic acid bacteria, adjust the balance of intestinal flora, promote intestinal peristalsis, prevent and relieve constipation and diarrhea, prevent dental caries, and inhibit the growth and corruption of intestinal harmful bacteria Matter is generated. Because isomaltooligosaccharide has many excellent properties and health-care physiological functions, it has been widely used in health care...

Claims

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Application Information

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IPC IPC(8): C12P19/22C12P19/18C12P19/14C12P19/12
CPCC12P19/12C12P19/14C12P19/18C12P19/22
Inventor 刘建军张立鹤韩延雷张家祥田延军赵祥颖杨丽萍
Owner SHANDONG FOOD & FERMENT IND RES & DESIGN INST
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