Method for preparing straight-chain maltopentaose by using double-enzyme method

A technology of maltopentasaccharide and maltooligosaccharides, which is applied in the direction of medical preparations, applications, and pharmaceutical formulations containing active ingredients, which can solve the problems of low substrate concentration and inability to directly expand industrial production, and reduce production and processing costs , good thermal stability and simple process
CN108300749AActive Publication Date: 2018-07-20JIANGNAN UNIV
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Patent Information

Authority / Receiving Office
CN Β· China
Patent Type
Applications(China)
Current Assignee / Owner
JIANGNAN UNIV
Publication Date
2018-07-20

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Abstract

The invention relates to a method for preparing straight-chain maltopentaose by using a double-enzyme method, and belongs to the technical field of the production of functional sugar. The number, in the GenBank, of the amino acid sequence of a used straight-chain maltooligosaccharide producing enzyme is AIV43245.1; the used pullulanase is purchased from the Japanese Amano Enzyme Inc.. The method comprises the following steps of preparing starch or maltodextrin solution with the pH (potential of Hydrogen) of 5.5 to 6.5 as a substrate, adding the straight-chain maltooligosaccharide producing enzyme according to an enzyme addition amount of 50U / g to 100U / g, adding the pullulanase according to an enzyme addition amount of 2U / g to 5U / g, and reacting for 24 to 72 hours at 60 to 70 DEG C to subsequently obtain straight-chain maltooligosaccharide syrup, wherein a conversion ratio (measured according to glucose to straight-chain maltoheptaose) reaches 90 percent or above; a main product is thestraight-chain maltopentaose; the percent of the main product can reach 40 percent or above. Two types of enzymes used by the method can be simultaneously added; the reaction temperature or the pH does not need to be regulated midway; the alpha-amylase is also not needed to liquefy the substrate; a calcium ion does not need to be added, and the method is simple in production process, is safe and further economical, and has higher application value.
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Description

Technical field

[0001] The invention relates to a method for preparing linear maltopentaose by a double-enzyme method, and belongs to the technical field of functional sugar production. Background technique

[0002] Linear malto-oligosaccharides refer to a class of functional oligosaccharides composed of 3-10 glucose units through Ξ±-1,4-glycosidic bonds. It has good food processing adaptability: it can be used as a soft taste sweetener; it can be used as a moisture regulator in baked and puffed foods; it can improve the melting resistance of cold drinks and increase the expansion rate of ice cream in cold drinks; in chocolate, It can effectively inhibit crystal crystallization in foods such as jam; it can be used as a thickener in liquid foods; in addition, it can inhibit starch aging and protein denaturation in quick-frozen foods, thereby extending the shelf life.

[0003] Straight-chain malto-oligosaccharides also have the following unique physiological effects: they are digeste...

Claims

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