Stabilized Beta-Amylase Solution for Maltitol Yield
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Solution Overview
Problem
Existing processes for producing beta-amylase solutions are not sufficiently stable over time, leading to a decrease in enzymatic activity during storage, which affects the yield of maltitol production.
Innovation Solution
A stabilized aqueous solution of beta-amylase is created by incorporating potassium sorbate, glycerol, and sodium carbonate, which maintains enzymatic activity during storage and improves the yield of maltitol production by enhancing the stability of the beta-amylase solution.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If beta-amylase solution is stored for extended periods, then production time is reduced, but enzymatic activity decreases
Solution Approach 1:
The patent applies preliminary action by preparing and stabilizing the beta-amylase solution in advance before the actual maltitol production process. The solution is formulated with stabilizing agents and stored under optimized conditions (temperature, pH control) to maintain enzymatic activity during the storage period, allowing production to start without delay while preserving catalyst effectiveness.
Solution Approach 2:
The patent employs parameter changes by optimizing storage conditions including temperature control, pH adjustment using buffering agents, and concentration management. These parameter modifications create a stable environment that prevents enzymatic degradation during storage, resolving the contradiction between extended storage duration and maintaining high enzymatic activity.
2Adaptability or versatility
If beta-amylase solution is stored, then process flexibility is improved, but enzymatic activity decreases over time
Solution Approach 1:
The patent prepares the beta-amylase solution in advance with stabilizing formulations that enable long-term storage without significant activity loss. This preliminary preparation with optimized buffers and stabilizers provides both the flexibility to schedule production as needed and maintains reliable enzymatic activity throughout the storage period.
Solution Approach 2:
The patent modifies storage parameters including temperature control, pH buffering, and solution composition to create conditions where the enzyme remains stable and active. These parameter changes enable the solution to be stored for extended periods while maintaining the reliability needed for consistent maltitol production.
3Ease of manufacture
If conventional beta-amylase extraction is used, then manufacturing simplicity is maintained, but solution stability decreases
Solution Approach 1:
The patent creates a composite solution by combining beta-amylase with stabilizing agents, buffers, and protective compounds. This composite formulation maintains the simplicity of the basic extraction process while adding components that significantly enhance solution stability during storage, preventing enzymatic degradation and maintaining activity.
Solution Approach 2:
The patent introduces buffering agents and stabilizing compounds as intermediaries that protect the beta-amylase from degradation. These intermediary substances mediate between the simple extraction process and the need for long-term stability, allowing the enzyme to remain active during storage without complicating the manufacturing process significantly.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The stabilized beta-amylase solution maintains higher enzymatic activity over time, allowing for improved maltitol yield and potentially reducing or eliminating enrichment steps, thereby increasing the efficiency of the maltitol production process.
Implementation Method 1
a step of producing a maltose syrup, referred to as 'maltose syrup A', by hydrolysis of a granular starch, this step comprising a first stage of liquefaction of said granular starch by hydrolysis to form a liquefied starch, followed by a stage of saccharification of the liquefied starch to form the maltose syrup A
Implementation Method 2
The stage of saccharification of the liquefied starch comprises the introduction, into the liquefied starch, of an aqueous solution of beta-amylase
Implementation Method 3
A stabilized aqueous solution of beta-amylase is created by incorporating potassium sorbate, glycerol, and sodium carbonate, which maintains enzymatic activity during storage
Data Source
AI summary
A process for producing maltitol includes at least: producing a maltose syrup, by hydrolysis of a granular starch, in a first stage of liquefaction of granular starch to form a liquefied starch, followed by a stage of saccharification of the liquefied starch to which an aqueous solution of beta-amylase has been added, to form the maltose syrup; hydrogenating the maltose syrup to form an aqueous maltitol composition; and recovering the maltitol composition. The aqueous solution of beta-amylase also includes potassium sorbate, glycerol, and sodium carbonate.