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Preparation process of maltooligosaccharide syrup with high maltotetraose content

The technology of maltotetraose and maltose syrup is applied in the field of preparation of maltose oligosaccharide, which can solve the problem of inability to meet the requirement of adding high-end products, and achieve the effects of rapidly adjusting metabolic rate, reducing production cost and improving saccharification efficiency.

Pending Publication Date: 2021-10-12
无锡秋可生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Japan and other countries were the first to conduct research on maltotetraose and achieved some results. However, the content of maltotetraose in Japanese products is only about 50%, which cannot meet the needs of high-end products.

Method used

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  • Preparation process of maltooligosaccharide syrup with high maltotetraose content

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] (1) adding water to cornstarch to form starch slurry, the mass concentration of dry matter in the starch slurry is 13%, and the pH of the starch slurry is adjusted to be 6.0;

[0039] (2) adding high temperature resistant α-amylase to the starch slurry in (1), the addition amount is 0.01L / ton of starch;

[0040] (3) The feed liquid in (2) was liquefied by spraying once at 110°C for 15 minutes, kept in a laminar flow tank for 80 minutes, and liquefied by spraying twice at 130°C for 10 minutes to obtain a liquefied liquid with a DE value of 4.2%.

[0041] (4) Rapidly cooling the liquefied liquid prepared in (3) to 60° C. through a flash heat exchanger;

[0042] (5) First add pullulanase to the feed solution in (4) to react for 1 hour, then add maltotetraose for saccharification reaction, the addition amount of both maltotetraose and pullulanase is 0.5L / ton of starch , after 12 hours of saccharification reaction, the reaction solution was obtained;

[0043] (6) Decoloriz...

Embodiment 2

[0048] (1) adding water to cornstarch to form starch slurry, the mass concentration of dry matter in the starch slurry is 21.5%, and the pH of the starch slurry is adjusted to be 6.0;

[0049] (2) adding high temperature resistant α-amylase to the starch slurry in (1), the addition amount is 0.01L / ton of starch;

[0050] (3) The feed liquid in (2) was liquefied by spraying once at 110°C for 15 minutes, kept in a laminar flow tank for 80 minutes, and liquefied by spraying twice at 130°C for 10 minutes to obtain a liquefied liquid with a DE value of 3.8%;

[0051] (4) Rapidly cooling the liquefied liquid prepared in (3) to 60° C. through a flash heat exchanger;

[0052] (5) First add pullulanase to the feed solution in (4) to react for 1 hour, then add maltotetraose for saccharification reaction, the addition amount of both maltotetraose and pullulanase is 0.5L / ton of starch , after 12 hours of saccharification reaction, the reaction solution was obtained;

[0053] (6) Decolor...

Embodiment 3

[0055] (1) adding water to cornstarch to form starch slurry, the mass concentration of dry matter in the starch slurry is 21.5%, and the pH of the starch slurry is adjusted to be 6.0;

[0056] (2) adding high temperature resistant α-amylase to the starch slurry in (1), the addition amount is 0.045L / ton of starch;

[0057] (3) The feed liquid in (2) was liquefied by spraying once at 110°C for 15 minutes, kept in a laminar flow tank for 80 minutes, and liquefied by spraying twice at 130°C for 10 minutes to obtain a liquefied liquid with a DE value of 5.3%;

[0058] (4) Rapidly cooling the liquefied liquid prepared in (3) to 60° C. through a flash heat exchanger;

[0059] (5) First add pullulanase to the feed solution in (4) to react for 1 hour, then add maltotetraose for saccharification reaction, the addition amount of both maltotetraose and pullulanase is 0.5L / ton of starch , after 12 hours of saccharification reaction, the reaction solution was obtained;

[0060] (6) Decolo...

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Abstract

The invention discloses a preparation process of maltooligosaccharide syrup with high maltotetraose content. The preparation process comprises the following steps of adding water into starch to prepare starch slurry, and adjusting the pH value of the starch slurry to 5.8-6.0; adding high-temperature-resistant alpha-amylase into the starch slurry, and performing primary spray liquefaction, laminar flow tank heat preservation and secondary spray liquefaction to obtain liquefied liquid; when the liquefied liquid is rapidly cooled to 55-65 DEG C, adding pullulanase and maltotetraose enzyme sequentially for a saccharification reaction, and after the saccharification reaction is conducted for 5-18 h, obtaining reaction liquid; and enabling the reaction liquid to be subjected to activated carbon decoloration, ion exchange and concentration, and obtaining the maltooligosaccharide syrup. After liquefaction is finished, the temperature is rapidly reduced to the saccharification temperature by adopting a flash heat exchanger, the problems of starch aging and retrogradation in the cooling process are avoided, saccharification is performed by adopting a two-step enzyme adding method of firstly adding pullulanase and then adding maltotetraose enzyme, the conversion rate of maltotetraose is increased, the technological process is simplified, and the maltooligosaccharide syrup with maltotetraose content of more than or equal to 65% is prepared.

Description

technical field [0001] The invention belongs to the technical field of starch sugar preparation, and in particular relates to a preparation process of maltooligosaccharide syrup with high maltotetraose content. Background technique [0002] Oligosaccharides integrate nutrition, health care and diet therapy, and are widely used in food, health products, beverages, medical treatment, feed additives and other fields, and are known as "future" new generation functional foods. At present, the oligosaccharides with the largest output and widest application are mainly derived from starch, usually called maltooligosaccharides. Maltotetraose is a glucose tetramer formed by 4 α-D glucose groups connected by α-1,4 glycosidic bonds. It is a new functional maltooligosaccharide with low sweetness, high viscosity and moisturizing properties. Good in nature, easy to digest and absorb, low osmotic pressure and other characteristics and inhibit spoilage bacteria in the intestines, maintain i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/16C12P19/14C12P19/00
CPCC12P19/16C12P19/14C12P19/00
Inventor 于秋生何剑飞於慧利韩粉丽
Owner 无锡秋可生物科技有限公司
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