Method for improving maltodextrin production stability by applying CGTase

Abstract

The invention discloses a method for improving maltodextrin production stability by applying CGTase, and belongs to the technical field of biochemical engineering. According to the method for improving the production stability of the maltodextrin by applying the CGTase disclosed by the invention, on the basis of the existing production of the maltodextrin by amylase, the maltodextrin with a more stable DE value is obtained while the utilization rate of a substrate is improved by adding the cyclodextrin glucosyltransferase and utilizing the transglycosylation effect of the cyclodextrin glucosyltransferase; and finally, the dextrin production stability is remarkably improved, and customized production of the final dextrin product is facilitated.

Description

Technical Field

[0001] The invention relates to the technical field of biochemical engineering, and more particularly to a method for improving the production stability of maltodextrin by using CGTase. Background Art

[0002] Cyclodextrin glucosyltransferase (CGTase) mainly catalyzes four types of reactions, including three transglycosylation reactions (disproportionation, cyclization, coupling and hydrolysis. Cyclization is an intramolecular transglycosylation reaction, the principle of which is to transfer the O-4 or C-4 of the non-reducing end of a linear maltooligosaccharide to the C-1 or O-1 of the reducing end of the same linear chain to form a ring structure of 6-8 sugar groups; coupling is the reverse reaction of cyclization, which can open the ring of cyclodextrin and then transfer it to the linear maltooligosaccharide; disproportionation is to first cut off a linear maltooligosaccharide and then transfer one section to another linear acceptor. If linear maltose is used as the sugar donor, the transglycosylation reaction is mainly based on disproportionation. If cyclodextrin is used as the sugar donor, the transglycosylation reaction is mainly based on disproportionation and coupling, while the hydrolysis reaction is weak and can occur in the early or late stages of the reaction.

[0003] Maltodextrin (MD) is a polysaccharide food raw material and a low-conversion product between starch and starch sugar. It is a white or slightly yellowish amorphous powder with no visible impurities, a special smell, and a taste that is not sweet or slightly sweet. Maltodextrin products are all made from starch and are hydrolyzed and converted by enzymatic technology. It has a good carrier effect and is an excellent carrier for various sweeteners, flavoring agents, fillers, etc. It has a good emulsifying and thickening effect. It promotes product molding and inhibits the product's organizational structure. It has good film-forming properties, which can prevent product deformation and improve product appearance. It is easily absorbed by the human body and is particularly suitable as a basic raw material for food for patients and infants.

[0004] However, since maltodextrin is an incomplete hydrolysis product of starch, it is a mixture, and its functional properties are closely related to the sugar composition (molecular weight distribution, average chain length, branching degree, etc.). The sugar composition in maltodextrin will directly affect its sweetness, viscosity, hygroscopicity and coloring. When the DE value of maltodextrin is 4-6, its sugar composition is all larger molecules above tetrasaccharide; when the DE value is 9-12, its sugar composition contains more high-molecular sugars and less low-molecular sugars, so this maltodextrin has no sweetness, is not easy to brown, and is not easy to absorb moisture; when the DE value is 13-17, the sweetness is low, the proportion of reducing sugar is relatively low, the solubility is good, and it can produce suitable viscosity when used in food; when the DE value is 18-20, there will be a slight sweetness, the hygroscopicity will increase, and some reducing sugars will cause browning reaction. Based on this, it is very important to control the DE of dextrin to produce maltodextrin that meets the needs, but the current enzyme conversion method cannot control the DE of dextrin.

[0005] Therefore, providing a method for using CGTase to improve the production stability of maltodextrin is an urgent problem to be solved by those skilled in the art. Summary of the invention

[0006] In view of this, the present invention provides a method for improving the production stability of maltodextrin by using CGTase, and the dextrin components produced are more consistent and easy to control by adding cyclodextrin glucosyltransferase.

[0007] Based on previous studies, the present invention adds cyclodextrin glucosyltransferase and utilizes its transglycosylation effect to reconnect the generated dextrin short chains, thereby achieving the control of the DE value of maltodextrin, ensuring that the DE value of the generated maltodextrin is stable within a certain range, improving the stability of maltodextrin production, and also improving the utilization of sugar and reducing the generation of miscellaneous sugars in the production process.

[0008] In order to achieve the above object, the present invention adopts the following technical solution:

[0009] A method for improving the production stability of maltodextrin by using CGTase comprises the following steps:

[0010] (1) corn starch emulsion slurry preparation: corn starch emulsion is prepared by adding clean water and 50% by mass sodium carbonate solution to adjust the concentration of corn starch emulsion to 25%-30%, Baume 15-20°Bé, and pH 5.5-6.0, and then 50% calcium chloride solution and medium temperature α-amylase are added and mixed for 20-30 minutes;

[0011] The dosage of the 50% calcium chloride solution is 0.8-1.0 kg / t corn starch milk; the dosage of the medium-temperature α-amylase is 320-400 U / kg corn starch milk;

[0012] (2) liquefaction: the corn starch milk prepared in step (1) is heated to 70-80° C. by steam heating and stirred for 15-20 min;

[0013] (3) Second enzyme addition: After the reaction in step (2) is completed, cyclodextrin glucosyltransferase is added, and the reaction is carried out at a temperature of 70-80° C. The reaction time is controlled according to the required DE value of the final dextrin (all reducing sugars in the saccharified liquid are calculated as glucose, as a percentage of dry matter);

[0014] The dosage of the cyclodextrin glucosyltransferase is 1000U / kg corn starch milk;

[0015] (4) High temperature enzyme inactivation: After the reaction in step (3) is completed, the enzyme is inactivated by high temperature steam injection, and the steam and corn starch milk after secondary enzyme addition are mixed and injected in a ratio of 1:1; wherein the injection temperature is 110-120°C and the flow rate is 8-10m 3 / h;

[0016] (5) Decolorization: Add 0.5-1.5% by volume of activated carbon to the reaction solution after the enzyme is inactivated in step (4), and heat at 55° C.-65° C. and stir for 20-30 min to perform adsorption decolorization treatment;

[0017] (6) Filtration and impurity removal: The reaction solution after decolorization in step (5) is filtered and impurities are removed through a plate and frame filter to obtain a dextrin solution, which is then spray-dried to obtain a dextrin dry powder with a uniform DE value.

[0018] Furthermore, the corresponding relationship between the reaction time and the dextrin DE value in step (3) is as follows:

[0019] 6≤DE<8 Reaction time should be kept at 20min≤reaction time<30min;

[0020] 8≤DE<11 Reaction time should be kept at 30min≤reaction time<50min;

[0021] 11≤DE<16Reaction time should be kept at 50min≤reaction time<70min;

[0022] 16≤DE reaction time should be kept at 70min≤reaction time<90min.

[0023] It can be seen from the above technical scheme that compared with the prior art, the present invention discloses a method for using CGTase to improve the stability of maltodextrin production, which improves the quality of the final maltodextrin product compared to the traditional method of using amylase to produce maltodextrin. Under the traditional method, the DE distribution of maltodextrin production is relatively dispersed, and the maximum proportion of the final product dextrin in different DE values ​​is only 42%; after using the method of the present invention, the content of dextrin with a certain DE value can be significantly increased, and maltodextrin with different DE distributions can be obtained according to different reaction times. The content can be guaranteed to be above 85%, and the highest can reach above 90%, thereby ensuring the controllability of the final product and facilitating the customized preparation of dextrin according to actual conditions. DETAILED DESCRIPTION

[0024] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0025] Corn starch milk was purchased from Fuyang Biotechnology Co., Ltd., medium-temperature α-amylase was purchased from Shandong Longkote Enzyme Preparation Co., Ltd., and cyclodextrin glucosyltransferase was purchased from Sichuan Chengzhu Biotechnology Co., Ltd.

[0026] Example 1

[0027] A method for improving the production stability of maltodextrin by using CGTase comprises the following steps:

[0028] (1) Corn starch milk slurry preparation: corn starch milk is prepared by adding clean water and 50% sodium carbonate solution by mass to adjust the corn starch milk concentration to 25%, Baume 15°Bé, and pH 5.5. Then, 0.8 kg / t corn starch milk 50% calcium chloride solution and 320 u / kg medium-temperature α-amylase are added and mixed for 20 minutes.

[0029] (2) Liquefaction: The corn starch milk prepared in step (1) is heated to 70° C. using steam and stirred for reaction for 15 min.

[0030] (3) Second enzyme addition: After the previous step, add 1000 U / kg corn starch milk cyclodextrin glucosyltransferase and maintain the temperature at 70°C for 25 min.

[0031] (4) High temperature enzyme inactivation: After the reaction in the previous step is completed, the enzyme is inactivated by high temperature steam injection, and the steam and corn starch milk after the second enzyme addition are mixed and injected in a ratio of 1:1; the injection temperature is 110°C and the flow rate is 8m3 / h.

[0032] (5) Decolorization: Add 0.5% by volume of activated carbon to the reaction solution after the enzyme inactivation in the previous step, and stir at 55°C for 20 min for adsorption decolorization.

[0033] (6) Filtration and impurity removal: The decolorized reaction solution is filtered and impurities are removed through a plate and frame filter at a pressure of 0.3 MPa to obtain a dextrin solution; finally, the dextrin solution is spray-dried at a feed rate of 100 kg / h, an inlet air temperature of 150° C., and an outlet air temperature of 80° C. to obtain a dextrin dry powder with a uniform DE value.

[0034] Example 2

[0035] A method for improving the production stability of maltodextrin by using CGTase comprises the following steps:

[0036] (1) Corn starch milk slurry preparation: corn starch milk is prepared by adding clean water and 50% sodium carbonate solution by mass to adjust the corn starch milk concentration to 30%, Baume 20°Bé, and pH 6.0. Then, 1.0 kg / t corn starch milk 50% calcium chloride solution and 400 u / kg corn starch milk medium-temperature α-amylase are added and mixed for 30 minutes.

[0037] (2) Liquefaction: The corn starch milk prepared in step (1) is heated to 80° C. using steam and stirred for reaction for 20 min.

[0038] (3) Second enzyme addition: After the previous step, add 1000 U / kg corn starch milk cyclodextrin glucosyltransferase and maintain the temperature at 80°C for 40 min.

[0039] (4) High temperature enzyme inactivation: After the previous step of reaction is completed, the enzyme is inactivated by high temperature steam injection, and the steam and corn starch milk after secondary enzyme addition are mixed and injected in a ratio of 1:1; the injection temperature is 120°C and the flow rate is 10m 3 / h.

[0040] (5) Decolorization: Add 1% by volume of activated carbon to the reaction solution after the enzyme was inactivated in the previous step, and stir at 60°C for 25 min to perform adsorption decolorization.

[0041] (6) Filtration and impurity removal: The decolorized reaction solution is filtered and impurities are removed through a plate and frame filter at a pressure of 0.3 MPa to obtain a dextrin solution; finally, the dextrin solution is spray-dried at a feed rate of 100 kg / h, an inlet air temperature of 150° C., and an outlet air temperature of 80° C. to obtain a dextrin dry powder with a uniform DE value.

[0042] Example 3

[0043] A method for improving the production stability of maltodextrin by using CGTase comprises the following steps:

[0044] (1) Corn starch milk slurry preparation: corn starch milk was prepared by adding clean water and 50% sodium carbonate solution by mass to adjust the corn starch milk concentration to 27%, Baume 18°Bé, and pH 6.0. Then, 0.9 kg / t corn starch milk 50% calcium chloride solution and 350 u / kg medium-temperature α-amylase were added and mixed for 25 minutes.

[0045] (2) Liquefaction: The corn starch milk prepared in step (1) is heated to 75° C. using steam and stirred for reaction for 15 min.

[0046] (3) Second enzyme addition: After the previous step, add 1000 U / kg corn starch milk cyclodextrin glucosyltransferase and maintain the temperature at 80°C for 60 min.

[0047] (4) High temperature enzyme inactivation: After the previous step of reaction is completed, the enzyme is inactivated by high temperature steam injection, and the steam and corn starch milk after the second enzyme addition are mixed and injected in a ratio of 1:1; the injection temperature is 115°C and the flow rate is 9m 3 / h.

[0048] (5) Decolorization: Add 1.5% by volume of activated carbon to the reaction solution after the enzyme inactivation in the previous step, and stir at 65°C for 30 min to perform adsorption decolorization.

[0049] (6) Filtration and impurity removal: The decolorized reaction solution is filtered and impurities are removed through a plate and frame filter at a pressure of 0.3 MPa to obtain a dextrin solution; finally, the dextrin solution is spray-dried at a feed rate of 100 kg / h, an inlet air temperature of 150° C., and an outlet air temperature of 80° C. to obtain a dextrin dry powder with a uniform DE value.

[0050] Example 4

[0051] A method for improving the production stability of maltodextrin by using CGTase comprises the following steps:

[0052] (1) Corn starch milk slurry preparation: corn starch milk is prepared by adding clean water and 50% sodium carbonate solution by mass to adjust the corn starch milk concentration to 30%, Baume 20°Bé, and pH 5.8. Then, 1 kg / t corn starch milk 50% calcium chloride solution and 350 u / kg medium-temperature α-amylase are added and mixed for 25 minutes.

[0053] (2) Liquefaction: The corn starch milk prepared in step (1) is heated to 75° C. using steam and stirred for reaction for 18 min.

[0054] (3) Second enzyme addition: After the previous step, add 1000 U / kg corn starch milk cyclodextrin glucosyltransferase and maintain the temperature at 75°C for 80 min.

[0055] (4) High temperature enzyme inactivation: After the previous step of reaction is completed, the enzyme is inactivated by high temperature steam injection, and the steam and corn starch milk after the second enzyme addition are mixed and injected in a ratio of 1:1; the injection temperature is 110°C and the flow rate is 10m 3 / h.

[0056] (5) Decolorization: Add 1% by volume of activated carbon to the reaction solution after the enzyme was inactivated in the previous step, and stir at 60°C for 20 min to perform adsorption decolorization.

[0057] (6) Filtration and impurity removal: The decolorized reaction solution is filtered and impurities are removed through a plate and frame filter at a pressure of 0.3 MPa to obtain a dextrin solution; finally, the dextrin solution is spray-dried at a feed rate of 100 kg / h, an inlet air temperature of 150° C., and an outlet air temperature of 80° C. to obtain a dextrin dry powder with a uniform DE value.

[0058] Comparative Example 1

[0059] A method for producing maltodextrin comprises the following steps:

[0060] (1) Slurry preparation of corn starch milk: corn starch milk is prepared by adding clean water and 50% sodium carbonate solution by mass to adjust the concentration of corn starch milk to 25%, Baume 15°Bé, and pH 5.5. Then, 0.8 kg / t of 50% calcium chloride solution and 320 u / kg of medium-temperature α-amylase are added to the mixture and stirred for 20 minutes.

[0061] (2) Liquefaction: The corn starch milk prepared in step (1) is heated to 70° C. using steam and stirred for reaction for 40 min.

[0062] (3) High temperature enzyme inactivation: After the reaction in the previous step is completed, the enzyme is inactivated by high temperature steam injection, and the steam and liquefied corn starch milk are mixed and injected in a ratio of 1:1; the injection temperature is 110°C and the flow rate is 8m 3 / h.

[0063] (4) Decolorization: Add 0.5% by volume of activated carbon to the reaction solution after the enzyme inactivation in the previous step, and stir at 55°C for 20 min for adsorption decolorization.

[0064] (5) Filtration and impurity removal: The decolorized reaction solution is filtered and impurities are removed through a plate and frame filter at a pressure of 0.3 MPa to obtain a dextrin solution; finally, the dextrin solution is spray-dried at a feed rate of 100 kg / h, an inlet air temperature of 150° C., and an outlet air temperature of 80° C. to obtain a dextrin dry powder.

[0065] Comparative Example 2

[0066] A method for producing maltodextrin comprises the following steps:

[0067] (1) Corn starch milk slurry preparation: corn starch milk is prepared by adding clean water and 50% sodium carbonate solution by mass to adjust the corn starch milk concentration to 30%, Baume 20°Bé, and pH 6.0. Then, 1 kg / t corn starch milk 50% calcium chloride solution and 400 u / kg corn starch milk medium-temperature α-amylase are added and mixed for 30 minutes.

[0068] (2) Liquefaction: The corn starch milk prepared in step (1) is heated to 80° C. using steam and stirred for reaction for 60 min.

[0069] (3) High temperature enzyme inactivation: After the reaction in the previous step is completed, the enzyme is inactivated by high temperature steam injection, and the steam and liquefied corn starch milk are mixed and injected in a ratio of 1:1; the injection temperature is 120°C and the flow rate is 10m 3 / h.

[0070] (4) Decolorization: Add 1% by volume of activated carbon to the reaction solution after the enzyme was inactivated in the previous step, and stir at 60°C for 25 min to perform adsorption decolorization.

[0071] (5) Filtration and impurity removal: The decolorized reaction solution is filtered and impurities are removed through a plate and frame filter at a pressure of 0.3 MPa to obtain a dextrin solution; finally, the dextrin solution is spray-dried at a feed rate of 100 kg / h, an inlet air temperature of 150° C., and an outlet air temperature of 80° C. to obtain a dextrin dry powder.

[0072] Comparative Example 3

[0073] A method for producing maltodextrin comprises the following steps:

[0074] (1) Corn starch milk slurry preparation: corn starch milk was prepared by adding clean water and 50% sodium carbonate solution by mass to adjust the corn starch milk concentration to 27%, Baume 18°Bé, and pH 6.0. Then, 0.9 kg / t of 50% calcium chloride solution and 350 u / kg of medium-temperature α-amylase were added to the corn starch milk and mixed for 25 minutes.

[0075] (2) Liquefaction: The corn starch milk prepared in step (1) is heated to 75° C. using steam and stirred for reaction for 75 min.

[0076] (3) High temperature enzyme inactivation: After the reaction in the previous step is completed, the enzyme is inactivated by high temperature steam injection, and the steam and liquefied corn starch milk are mixed and injected in a ratio of 1:1; the injection temperature is 115°C and the flow rate is 9m 3 / h.

[0077] (4) Decolorization: Add 1.5% by volume of activated carbon to the reaction solution after the enzyme was inactivated in the previous step, and stir at 65°C for 30 min to perform adsorption decolorization.

[0078] (5) Filtration and impurity removal: The decolorized reaction solution is filtered and impurities are removed through a plate and frame filter at a pressure of 0.3 MPa to obtain a dextrin solution; finally, the dextrin solution is spray-dried at a feed rate of 100 kg / h, an inlet air temperature of 150° C., and an outlet air temperature of 80° C. to obtain a dextrin dry powder with a uniform DE value.

[0079] The components of the dextrins obtained in Examples 1-4 and Comparative Examples 1-3 were analyzed. The results are shown in Table 1.

[0080] Table 1

[0081]

[0082] Table 1 shows the results of the DE value distribution test of dextrin prepared by different treatment methods. From the results, it can be seen that compared with Examples 1-4, the DE value distribution of Comparative Examples 1-3 is more dispersed.

[0083] Compared with Example 1, under the same reaction time, the product DE values ​​of Comparative Example 1 are concentrated between 6 and 8, but the proportion of Example 1 reaches 87.9%, which is significantly improved.

[0084] Compared with Example 2, under the same reaction time, the DE values ​​of the products of Comparative Example 2 are concentrated between 9-11, but the proportion of Example 2 reaches 91.3%, which is significantly improved. At the same time, the proportion of DE values ​​<6 and >16 is less than 1%, and the DE of the product dextrin is more concentrated.

[0085] Compared with Example 3, under the same reaction time, the DE values ​​of the products of Comparative Example 3 are concentrated between 9 and 11, but the proportion of Example 3 reaches 85.6%, which is significantly improved. At the same time, the DE distribution of the product dextrin is more concentrated.

[0086] It can be seen from Comparative Examples 1-3 and Examples 1-4 that, after adding cyclodextrin glucosyltransferase, the DE distribution is more concentrated at the same reaction time, which ultimately significantly improves the stability of dextrin production and facilitates customized preparation of the final dextrin product.

[0087] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for improving the production stability of maltodextrin using CGTase, characterized in that: The following steps are involved: (1) corn starch emulsion slurry preparation: corn starch emulsion is prepared by adding clean water and 50% by mass sodium carbonate solution to adjust the concentration of corn starch emulsion to 25%-30%, Baume 15-20°Bé, and pH 5.5-6.0, and then 50% calcium chloride solution and medium temperature α-amylase are added and mixed for 20-30 minutes; The dosage of the 50% calcium chloride solution is 0.8-1.0 kg / t corn starch milk; the dosage of the medium-temperature α-amylase is 320-400 U / kg corn starch milk; (2) liquefaction: the corn starch milk prepared in step (1) is heated to 70-80° C. by steam heating and stirred for 15-20 min; (3) Second enzyme addition: After the reaction in step (2) is completed, add cyclodextrin glucosyltransferase, maintain the temperature at 70-80° C. for reaction, and the reaction time is controlled according to the required DE value of the final dextrin; The dosage of the cyclodextrin glucosyltransferase is 1000U / kg corn starch milk; (4) High temperature enzyme inactivation: After the reaction in step (3) is completed, the enzyme is inactivated by high temperature steam injection, and the steam and corn starch milk after secondary enzyme addition are mixed and injected in a ratio of 1:1; wherein the injection temperature is 110-120°C and the flow rate is 8-10m 3 / h; (5) Decolorization: Add 0.5-1.5% by volume of activated carbon to the reaction solution after the enzyme is inactivated in step (4), and heat at 55° C.-65° C. and stir for 20-30 min to perform adsorption decolorization treatment; (6) Filtration and impurity removal: The reaction solution after decolorization in step (5) is filtered and impurities are removed through a plate and frame filter to obtain a dextrin solution, which is then spray-dried to obtain a dextrin dry powder with a uniform DE value.

2. The method for improving the production stability of maltodextrin by using CGTase according to claim 1, characterized in that: The corresponding relationship between the reaction time and the dextrin DE value in step (3) is as follows: 6≤DE<8 Reaction time should be kept at 20min≤reaction time<30min; 8≤DE<11 Reaction time should be kept at 30min≤reaction time<50min; 11≤DE<16Reaction time should be kept at 50min≤reaction time<70min; 16≤DE reaction time should be kept at 70min≤reaction time<90min.

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