Pretreatment method capable of improving enzymolysis efficiency of raw starch

A pretreatment and raw starch technology, which is applied in the field of starch sugar production, can solve the problems of reducing raw starch hydrolysis efficiency and binding limitations, and achieve the effects of promoting viscosity reduction, reducing production costs, and reducing evaporation energy consumption

Inactive Publication Date: 2017-05-31
JIANGNAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the granule size of amylase is large, so the combination of amylase and starch granules will be limited, reducing the hydrolysis efficiency of raw starch

Method used

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  • Pretreatment method capable of improving enzymolysis efficiency of raw starch
  • Pretreatment method capable of improving enzymolysis efficiency of raw starch
  • Pretreatment method capable of improving enzymolysis efficiency of raw starch

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1 Influence of heat preservation pretreatment on enzymolysis properties of starch granules

[0027] Take the starch that has been heat-preserved or not, add raw amylase, medium-temperature α-amylase, high-temperature-resistant α-amylase, glucoamylase and compound enzyme (medium-temperature α-amylase + high-temperature-resistant α-amylase) to react for 30 minutes respectively , and then determine the reducing sugar content (based on glucose). Measurement results such as figure 1 shown.

[0028] The reaction results showed that the heat preservation treatment could improve the enzymatic hydrolysis efficiency of the above four enzymes and compound enzymes on common corn starch. After 30 minutes of enzymatic hydrolysis of untreated starch, the DE value was around 5; and after the starch was incubated at 50°C, the enzymatic hydrolysis efficiency of medium-temperature α-amylase, high-temperature-resistant α-amylase, glucoamylase and compound enzymes all increased M...

Embodiment 2

[0029] Example 2 Effect of heat preservation pretreatment on the enzymatic properties of different concentrations of starch milk

[0030] 5%, 30%, 45% and 47.5% (w / w mass fraction) of ordinary cornstarch milk were prepared respectively and added to a four-neck flask, adjusted to pH 6.0, and stirred at 60°C for 30min. Prepare starch milk with a concentration of 5%, add high-temperature resistant α-amylase and react at 40°C for 30 minutes, and then measure the reducing sugar content (calculated as glucose). Taking common cornstarch without insulation treatment as a control, the measurement results are as follows: figure 2 shown.

[0031] The reaction results showed that the enzymatic hydrolysis efficiency of ordinary corn starch milk with mass fraction of 5%, 30% and 45% was significantly improved after heat preservation pretreatment, and the lower the concentration of starch milk, the more obvious the effect of heat preservation pretreatment. Starch milk with a concentration...

Embodiment 3

[0032] Example 3 Effect of incubation pretreatment time on the enzymatic properties of 45% (w / w mass fraction) starch milk

[0033] Prepare 45% common cornstarch milk and add it to a four-neck flask, adjust the pH to 6.0, stir at 60°C for 0, 1, 3, 5, 7.5, 10, 15, 20, 30, and 60 minutes, then cool down to 40 ℃, add high-temperature-resistant α-amylase to react for 30 minutes, and then measure the reducing sugar content (calculated by glucose). Measurement results such as image 3 shown.

[0034] The results of the reaction showed that common corn starch granules were more likely to be hydrolyzed by enzymes with the prolongation of the holding time. And in the first 15 minutes of incubation, the enzyme sensitivity increased rapidly, then gradually slowed down and stabilized. The difference between 60 minutes and 30 minutes of heat preservation at 60 ℃ was not big, and the DE value of starch hydrolyzate reached 15, which was about four times that of untreated starch.

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Abstract

The invention discloses a pretreatment method capable of improving enzymolysis efficiency of raw starch and belongs to the technical field of preparation of sugar from starch. According to the pretreatment method capable of improving enzymolysis reaction efficiency of raw starch, starch milk is prepared by mixing water and raw starch and pretreated at the constant temperature, and the reaction efficiency of hydrolysis of the raw starch with amylase is improved. The invention further provides a method for enzymatic hydrolysis of the raw starch. According to the method, the raw starch obtained after pretreatment at the constant temperature is adopted and contacted with enzyme. The enzymolysis efficiency of the raw starch can be increased by 1-3 times, the liquidation effect of high-concentration starch milk with the enzymatic method is improved, the dosage of the enzyme during porous starch production can be obviously reduced, the reaction time can be halved, the dosage of amylase is reduced, and the production cost of porous starch can be reduced significantly.

Description

technical field [0001] The invention relates to a pretreatment method for improving the enzymatic hydrolysis efficiency of raw starch, belonging to the technical field of starch sugar production. Background technique [0002] With the improvement of living standards, people's demand for starch sugar is increasing day by day. The traditional amylase sugar production process is divided into two steps: liquefaction and saccharification. The initial concentration of starch milk is usually controlled at about 30%, resulting in a low concentration of saccharification liquid, which must be evaporated and concentrated, resulting in high water consumption and high energy consumption. Therefore, it is very necessary to increase the initial concentration of starch milk, but it will lead to a great increase in the viscosity of the reaction system during the heating and gelatinization process, making it difficult to achieve uniform stirring and mixing. At present, the main solutions inc...

Claims

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Application Information

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IPC IPC(8): C12P19/04C12P19/14
CPCC12P19/04C12P19/14
Inventor 顾正彪李兆丰孔昊存李才明程力洪雁
Owner JIANGNAN UNIV
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