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A kind of production method of using sweet potato waste residue to prepare isomaltooligosaccharide

A technology for isomalto-oligosaccharide and sweet potato waste residue is applied in the field of preparation of isomalt-oligosaccharide, which can solve the problems of insufficient utilization of sweet potato residue resources and the like, and achieve the effects of reducing the cost of adding enzymes, improving hydrolysis efficiency and high purity

Active Publication Date: 2019-03-08
SHANDONG FOOD & FERMENT IND RES & DESIGN INST
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  • Summary
  • 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, 2016, 41(2): 104-107 ), using the laboratory-made dry potato dregs, the enzymes used are commercial enzyme preparations, the process flow is the same as that of corn starch and other preparations of isomaltooligosaccharides, and the sweet potato dregs resources are not fully utilized

Method used

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  • A kind of production method of using sweet potato waste residue to prepare isomaltooligosaccharide
  • A kind of production method of using sweet potato waste residue to prepare isomaltooligosaccharide
  • A kind of production method of using sweet potato waste residue to prepare isomaltooligosaccharide

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Experimental program
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Effect test

Embodiment 1

[0051] Get fresh potato dregs 10kg (production of sweet potato starch processing, water content 88%, starch content 50.5% (dry basis), β-amylase activity 166U / g fresh potato dregs, add α-amylase (BAN480L) 0.3g / kg starch, After stirring evenly, heat to 88°C, keep warm for 5min, measure the DE value as 22.0%, cool down to 60±2°C, keep warm for saccharification for 2 hours, add α-glucosidyl transferase (enzyme activity is 3×10 5 u / mL) 0.6mL, after stirring evenly, continue to incubate at 60±2°C for 8h. After the incubation, the temperature was raised to 80°C for 10 minutes to inactivate the enzyme. Filter and separate the potato residue after deenzyme removal, wash the filter residue with a small amount of water, and combine the filtrates to obtain a total of 12.4 L. 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, raise the temperature to 80°C, and ke...

Embodiment 2

[0053] Take 20kg of fresh potato dregs (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, after stirring evenly, heat to Incubate at 88°C for 10 minutes, measure the DE value as 24.5%, lower the temperature to 60°C, and heat for saccharification for 2 hours, add α-glucosidyl transferase 1.1mL, stir well and continue to incubate at 60°C for 10 hours. After the incubation, heat-inactivation treatment was carried out, and the incubation was carried out at 90°C for 5 minutes. Filter the sugar solution from sweet potato residue after deactivation, wash the filter residue with 1.5L of water, and combine the filtrates to obtain a total of 19.3L. The solid content is 5.6%. The sugar solution is concentrated to a solid content of 25%. Add activated carbon to the concentrated sugar solution, keep warm and decolorize. The decolorized sugar solution is ion-exchanged, and the conductan...

Embodiment 3

[0055] Take 20kg of fresh potato dregs (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°C, keep warm After 5 minutes, the DE value was determined to be 28.2%, the temperature was lowered to 60°C, α-glucosidyl transferase was added, and the glycosyltransferase was incubated for 10 hours. After the incubation, heat-up enzyme treatment was carried out. Sweet potato dregs are filtered to obtain sugar liquid. After the sugar solution is concentrated, it is decolorized and ion exchanged to remove impurities. The impurity-removing sugar solution is concentrated under pressure to a solid content of 80%. The proportion of isomaltooligosaccharides was detected by HPLC to be 52.8%. The potato residue obtained by filtering 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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Patent Type & Authority Patents(China)
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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