CN103525786A - Cerealose enzyme and preparation method thereof - Google Patents

Cerealose enzyme and preparation method thereof Download PDF

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Publication number
CN103525786A
CN103525786A CN201310463722.6A CN201310463722A CN103525786A CN 103525786 A CN103525786 A CN 103525786A CN 201310463722 A CN201310463722 A CN 201310463722A CN 103525786 A CN103525786 A CN 103525786A
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Prior art keywords
enzyme
amylase
beta
cerealose
glucoinvertase
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CN201310463722.6A
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Chinese (zh)
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王传华
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HUAIBEI SANHENUO BIO-ENGINEERING Co Ltd
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HUAIBEI SANHENUO BIO-ENGINEERING Co Ltd
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Publication of CN103525786A publication Critical patent/CN103525786A/en
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/96—Stabilising an enzyme by forming an adduct or a composition; Forming enzyme conjugates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
    • C12N9/2411—Amylases
    • C12N9/2425—Beta-amylase (3.2.1.2)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
    • C12N9/2431—Beta-fructofuranosidase (3.2.1.26), i.e. invertase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2451—Glucanases acting on alpha-1,6-glucosidic bonds
    • C12N9/2457—Pullulanase (3.2.1.41)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01002—Beta-amylase (3.2.1.2)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01026—Beta-fructofuranosidase (3.2.1.26), i.e. invertase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01041—Pullulanase (3.2.1.41)

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Biochemistry (AREA)
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  • General Engineering & Computer Science (AREA)
  • Medicinal Chemistry (AREA)
  • Molecular Biology (AREA)
  • Biomedical Technology (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Confectionery (AREA)
  • Enzymes And Modification Thereof (AREA)

Abstract

The invention discloses a cerealose enzyme. The cerealose enzyme comprises, by mass, 85% of beta-amylase, 10% of glucoinvertase and 5% of Pullulanase, the beta-amylase has a pH value of 6.5 and an enzyme activity of 500000u/ml, the glucoinvertase has a pH value of 4.5 and an enzyme activity of 100000u/ml, and the Pullulanase has a pH value of 5.5 and an enzyme activity of 2000u/ml. The cerealose enzyme is based on the beta-amylase, stimulates enzyme components of natural barley malt to compound a plurality of enzyme preparations, and an enzyme preparation product produced by using maltodextrin and starch as a stabilization adsorbent is added. The cerealose enzyme has the advantages of maltose content improvement, syrup boiling temperature increase, production cost reduction and maltose syrup yield increase when the cerealose enzyme is used in the cerealose production of the starch sugar industry.

Description

Maltose enzyme and preparation method thereof
Technical field
The present invention relates to beer zymotechnic field, specifically belong to maltose enzyme and preparation method thereof.
Background technology
The zymin value that has a wide range of applications in fields such as medicine, food, light industry, chemical industry, the energy, environmental protection and scientific researches, it has its unique katalysis, be the protein with catalytic capability being produced by life cells, it is determining the in-house chemical reaction of life, i.e. metabolic processes.If do not have enzymes metabolism to stop, life also just stops, as can be seen here the importance of enzyme in people's life.The production utilization of enzyme, originally before several thousand brew alcoholic beverages, sauce process processed utilizes, and further investigation to its mechanism of action, the existence effect of real understanding enzyme is inchoate from 19 beginnings of the century, it is made and produces utilization is that 20 middle of century just start, the people such as Japanese scientist's Suzuki in 1978 produce α-amylase with fixed cell, it is the once great revolution that zymin is produced, hereafter, to enzyme, research and development have entered the new epoch both at home and abroad, develop very rapid, for social creativity valuable wealth.Glucose industry beer syrup was produced and when Mashing process, is mostly adopted fungal alpha-amylase as saccharifying agent in the past, the glucose content of producing gained maltose syrup is higher, endure temperature low, sugar component is out of proportion, sugar thin, this syrup of mouthfeel moisture retention when food applications poor.
Summary of the invention
The object of this invention is to provide maltose enzyme, take beta-amylase as main enzyme, and the component of enzyme system of simulating natural Fructus Hordei Germinatus is compounded with plurality of enzymes preparation, and add maltodextrin and starch as the enzyme preparation product of stablizing sorbent material and producing.The maltose that is applied to glucose industry is produced, and can improve enduring temperature, reducing production costs, improve the recovery rate of maltose syrup of maltose content, syrup.
The technical solution used in the present invention is as follows:
Maltose enzyme, this enzyme comprises beta-amylase, glucoinvertase, Pullulanase, its mass percent is beta-amylase 85%, glucoinvertase 10%, Pullulanase 5%; Described beta-amylase PH6.5 enzyme 500,000 u/ml alive, glucoinvertase PH4.5 enzyme 100,000 u/ml alive, Pullulanase PH5.5 enzyme 2,000 u/ml alive.
Maltose enzyme preparation method, (1) is made into stoste according to above-mentioned weight percent respectively by beta-amylase 85%, glucoinvertase 10%, Pullulanase 5% these three kinds of enzyme liquid; Described beta-amylase PH6.5 enzyme 500,000 u/ml alive, glucoinvertase PH4.5 enzyme 100,000 u/ml alive, Pullulanase PH5.5 enzyme 2,000 u/ml alive.
(2) will in the zymin stoste preparing, add in mass ratio the maltodextrin of 2-5%, the W-Gum of 10-20%, adjusts pH value 5.5-6.5;
(3) on spray drying device, carry out drying treatment and make maltose special enzyme preparation.
Described beta-amylase is that the patent No. is CN102399763A, the beta-amylase in file.
Compared with the prior art, beneficial effect of the present invention is as follows:
The present invention be take beta-amylase as main enzyme, and the component of enzyme system of simulating natural Fructus Hordei Germinatus is compounded with plurality of enzymes preparation, and adds maltodextrin and starch as the enzyme preparation product of stablizing sorbent material and producing.The maltose that is applied to glucose industry is produced, and can improve enduring temperature, reducing production costs, improve the recovery rate of maltose syrup of maltose content, syrup.
Accompanying drawing explanation
Fig. 1 is beta-amylase production technological process of the present invention.
Embodiment
Referring to accompanying drawing, maltose enzyme, this enzyme comprises beta-amylase, glucoinvertase, Pullulanase, its mass percent is beta-amylase 85%, glucoinvertase 10%, Pullulanase 5%, described beta-amylase PH6.5 enzyme 500,000 u/ml alive, glucoinvertase PH4.5 enzyme 100,000 u/ml alive, Pullulanase PH5.5 enzyme 2,000 u/ml alive.
Maltose enzyme preparation method, (1) is made into stoste according to above-mentioned weight percent respectively by beta-amylase 85%, glucoinvertase 10%, Pullulanase 5% these three kinds of enzyme liquid; Described beta-amylase PH6.5 enzyme 500,000 u/ml alive, glucoinvertase PH4.5 enzyme 100,000 u/ml alive, Pullulanase PH5.5 enzyme 2,000 u/ml alive;
(2) will in the zymin stoste preparing, add in mass ratio the maltodextrin of 2-5%, the W-Gum of 10-20%, adjusts pH value 5.5-6.5;
(3) on spray drying device, carry out drying treatment and make maltose special enzyme preparation.
Described beta-amylase is that the patent No. is CN102399763A, the beta-amylase in file.
Take beta-amylase as main enzyme, and the component of enzyme system of simulating natural Fructus Hordei Germinatus is compounded with plurality of enzymes preparation, and adds maltodextrin and starch as the enzyme preparation product of stablizing sorbent material and producing.The maltose that is applied to glucose industry is produced, and can improve enduring temperature, reducing production costs, improve the recovery rate of maltose syrup of maltose content, syrup.
Beta-amylase is to be that interval cuts off α-1.4 glucoside bonds by two glucose units of amylose starch, and follows and live that you step on reaction and become maltose, but while running into side chain, it can not cut off 1.6 glycosidic links, and leaves more short chain dextrin.Therefore, beta-amylase is halfway to the degraded of starch, is the highlyest no more than 60%, and common terms of settlement is to solve this problem with prozyme.

Claims (2)

1. maltose enzyme, it is characterized in that: this enzyme comprises beta-amylase, glucoinvertase, Pullulanase, its mass percent is beta-amylase 85%, glucoinvertase 10%, Pullulanase 5%, described beta-amylase PH6.5 enzyme 500,000 u/ml alive, glucoinvertase PH4.5 enzyme 100,000 u/ml alive, Pullulanase PH5.5 enzyme 2,000 u/ml alive.
2. maltose enzyme preparation method according to claim 1, is characterized in that: (1) is made into stoste according to above-mentioned weight percent respectively by beta-amylase 85%, glucoinvertase 10%, Pullulanase 5% these three kinds of enzyme liquid; Described beta-amylase PH6.5 enzyme 500,000 u/ml alive, glucoinvertase PH4.5 enzyme 100,000 u/ml alive, Pullulanase PH5.5 enzyme 2,000 u/ml alive;
(2) will in the zymin stoste preparing, add in mass ratio the maltodextrin of 2-5%, the W-Gum of 10-20%, adjusts pH value 5.5-6.5;
(3) on spray drying device, carry out drying treatment and make maltose special enzyme preparation.
CN201310463722.6A 2013-09-30 2013-09-30 Cerealose enzyme and preparation method thereof Pending CN103525786A (en)

Priority Applications (1)

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Application Number Priority Date Filing Date Title
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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102676616A (en) * 2012-05-16 2012-09-19 成都连接流体分离科技有限公司 Efficient and environment-friendly malt syrup producing process
CN103039777A (en) * 2012-12-21 2013-04-17 保龄宝生物股份有限公司 Preparation method of syrup special for moon cake
CN103266151A (en) * 2013-05-24 2013-08-28 保龄宝生物股份有限公司 Preparation method of moisturizing maltose powder

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102676616A (en) * 2012-05-16 2012-09-19 成都连接流体分离科技有限公司 Efficient and environment-friendly malt syrup producing process
CN103039777A (en) * 2012-12-21 2013-04-17 保龄宝生物股份有限公司 Preparation method of syrup special for moon cake
CN103266151A (en) * 2013-05-24 2013-08-28 保龄宝生物股份有限公司 Preparation method of moisturizing maltose powder

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Application publication date: 20140122