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A method for improving the yield of maltose in high-concentration starch saccharification to produce maltose syrup

A maltose syrup and high-concentration technology, which is applied in the field of starch sugar production, can solve problems such as insufficient utilization of raw materials, decreased saccharification yield, and low enzymatic hydrolysis yield, so as to reduce evaporation energy consumption, increase maltose yield, and improve bottom The effect of concentration

Active Publication Date: 2019-05-17
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the increase of the initial concentration of starch milk, there will be insufficient utilization of raw materials and a decrease in the yield of saccharification. Therefore, it is necessary to find a way to increase the yield of saccharification in a high-concentration reaction system.
[0003] At present, there have been some studies on the process of liquefaction and saccharification of high-concentration starch to prepare glucose syrup and fructose syrup at home and abroad, but there are few research reports on improving the yield of maltose in maltose syrup produced by saccharification of high-concentration starch, and there are still enzymes Problems with low resolution
In addition, there is no report on the use of two-stage temperature control to increase the yield of maltose in high-concentration starch saccharification to produce maltose syrup

Method used

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  • A method for improving the yield of maltose in high-concentration starch saccharification to produce maltose syrup
  • A method for improving the yield of maltose in high-concentration starch saccharification to produce maltose syrup
  • A method for improving the yield of maltose in high-concentration starch saccharification to produce maltose syrup

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Example 1 The composition of the saccharification solution for 50% (w / w) saccharification by different compound enzyme combinations

[0023] After starch milk with an initial concentration of 50% (w / w) was liquefied by high-temperature-resistant α-amylase, the DE value of the starch liquefaction product was controlled to be 15, the pH was adjusted to 5.0, and the temperature was 60°C. Add β-amylase and glucoamylase or β-amylase and pullulanase, and react for 48 hours. Single-enzyme saccharification with β-amylase was used as a control. After regular sampling and dilution, the maltose content was detected by HPLC, and the yield was calculated.

[0024] The results are shown in Table 1: Compared with single-enzyme saccharification, the addition of compound enzymes can increase the yield of maltose, because both glucoamylase and pullulanase can cut α-1,6 glycosidic bonds and make full use of raw materials , to avoid the formation of β-limit dextrin; but adding glucoamyla...

Embodiment 2

[0027] Example 2 The maltose yield of different substrate concentrations through saccharification of compound enzyme for 48h

[0028] After starch milk with initial concentrations of 30% and 50% (w / w) was liquefied by high temperature resistant α-amylase, the DE value of the starch liquefaction product was controlled to be 15, the pH was adjusted to 5.0, and the temperature was 60°C. Add 50U / g of β-amylase and 4ASPU / g of starch pullulanase, and react for 48h. After regular sampling and dilution, the maltose content was detected by HPLC, and the yield was calculated. The result is as figure 1 As shown, when the substrate concentration increased from 30% to 50%, the yield of maltose at 48h saccharification decreased slightly.

Embodiment 3

[0029] Example 3 The effect of two-stage temperature control on the yield of maltose, a substrate of 30% (w / w) saccharification of complex enzymes.

[0030] After starch milk with an initial concentration of 30% (w / w) was liquefied by high-temperature-resistant α-amylase, the DE value of the starch liquefaction product was controlled to be 15, the pH was adjusted to 5.0, the temperature was 50°C, and 50 U / g of starch was added. β-amylase starts saccharification and timing; after saccharification for 8 hours, add 4 ASPU / g starch pullulanase, adjust the temperature to 60°C, and continue saccharification for 40 hours. After regular sampling and dilution, the maltose content was detected by HPLC, and the yield was calculated. The temperature was kept at 60°C, and the two enzymes were added simultaneously as a control. The result is as figure 2 As shown, when the substrate concentration is 30%, relative to constant temperature saccharification, two-stage temperature control can ...

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Abstract

The invention discloses a method for improving the maltose yield in malt syrup production adopting starch saccharification at high concentration, belonging to the technical field of sugar preparation adopting starch. According to the method, a high-concentration starch emulsified product is taken as a substrate, and the maltose yield in the product is improved through two-stage temperature control and complex enzyme treatment. In the method, the concentration of the substrate is improved to be about 50% from the industrial level being about 30%, meanwhile, the yield of maltose in the malt syrup under the high-concentration condition is improved, the sugar liquor evaporation energy consumption in the later period of sugar preparation by adopting starch can be reduced, and moreover, the defects of high water consumption, high energy consumption and the like in the sugar preparation adopting starch are overcome.

Description

technical field [0001] The invention relates to a method for increasing the yield of maltose in high-concentration starch saccharification to produce maltose syrup, which belongs to the technical field of starch sugar production. Background technique [0002] Starch sugar is the product with the largest output in the deep processing of starch, which has the characteristics of large consumption field and large quantity. There are many kinds of starch sugar in industry, among which maltose syrup is one of the important components. The traditional enzymatic starch sugar production process uses 25%-30% corn starch milk for pulping, which requires a lot of water in production. At the end of saccharification, the product concentration in the sugar liquid is low, and most of the water needs to be evaporated, which increases the production cost. In order to reduce the energy consumption and cost of evaporative concentration, increasing the initial concentration of starch milk may ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P19/12C12P19/22C12P19/16
CPCC12P19/12C12P19/16C12P19/22
Inventor 顾正彪李兆丰李才明杨倩雯洪雁程力
Owner JIANGNAN UNIV
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