CN107119032A - 制糖专用酶 - Google Patents

制糖专用酶 Download PDF

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CN107119032A
CN107119032A CN201710256239.9A CN201710256239A CN107119032A CN 107119032 A CN107119032 A CN 107119032A CN 201710256239 A CN201710256239 A CN 201710256239A CN 107119032 A CN107119032 A CN 107119032A
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amylase
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廖鲜艳
许飞
王芸
尹雪华
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Wuxi Yi Bamboo Biological Technology Co Ltd
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Abstract

本发明公开了一种制糖专用酶，其由下述重量份的原料组成：中温淀粉酶40份、耐高温淀粉酶40份、右旋糖酐酶10份、蜜二糖酶5份、纤维素酶1份、果胶酶1份、木聚糖酶1.5份和聚赖氨酸1.5份，将上述各原料按照各自的重量份进行搅拌、均匀和分装即制得成品。本发明的制糖专用酶能够提高2%的收率，为制糖行业带来巨大收益。本发明在制糖过程中添加中温淀粉酶和耐高温淀粉酶，还加入一些其他酶类，可以明显提高收率，降低成本，本发明中的制糖专用酶在精炼制糖厂和甘蔗糖厂进行实验，该制糖专用酶可以水解淀粉α‑1.4葡萄糖苷键，同时还能够消除葡聚糖，将制糖收率提高了2%，本发明中的制糖专用酶能够显著提高制糖企业的经济效益。

Description

制糖专用酶
技术领域
本发明属于制糖原料技术领域，具体的说是涉及一种制糖专用酶。
背景技术
制糖行业属于传统行业，多年来未有大的设备及工艺变化。随着生物酶制剂的快速发展，相关应用越来越成熟，可以在制糖过程中添加入一些制糖专用酶，可以用于提高收率，降低成本。但是在制糖过程中，因原材料的变质，会产生大量的葡聚糖，葡聚糖的产生也影响了收率，为此，需要制糖企业通过大量的实验，分析出葡聚糖产生的原因及解决方案。
现有技术中的制糖用酶制剂主要是耐高温α-淀粉酶，耐高温α-淀粉酶能水解淀粉中的α-1.4葡萄糖苷键，任意切断成长短不一短链糊精及低聚糖，从而使淀粉的浓度迅速下降，制糖收率提高0.2%，虽然耐高温α-淀粉酶能够提高制糖收率，但效果不是特别明显。基于上述情况，现亟需研制出一种效果明显的制糖专用酶，使该制糖专用酶既能消除葡聚糖，又能提高制糖收率，从而提高制糖企业的经济效益。
发明内容
本发明为了克服现有技术中存在的不足，提供一种既能消除葡聚糖，又能提高制糖收率的制糖专用酶，采用发明中的制糖专用酶能够为制糖行业带来巨大收益。
本发明是通过以下技术方案实现的：一种制糖专用酶，其由下述重量份的原料组成：淀粉酶70～90份、右旋糖酐酶5～15份、蜜二糖酶2～10份和其他原料3～9份；其中淀粉酶由质量相同的中温淀粉酶和耐高温淀粉酶组成，其他原料由木聚糖酶、果胶酶、纤维素酶和聚赖氨酸组成；将上述各原料按照各自的重量份进行搅拌、均匀和分装即制得成品。
作为本发明的优选实施方式，本发明制糖专用酶由下述重量份的原料组成：淀粉酶75～85份、右旋糖酐酶8～13份、蜜二糖酶3～8份和其他原料4～6份，将上述各原料按照各自的重量份进行搅拌、均匀和分装即制得成品。
作为本发明的最佳实施方式，本发明制糖专用酶由下述重量份的原料组成：淀粉酶80份、右旋糖酐酶10份、蜜二糖酶5份和其他原料5份，将上述各原料按照各自的重量份进行搅拌、均匀和分装即制得成品。
耐高温α-淀粉酶采用地衣芽孢杆菌经深层培养，提取等工序精制而成，能随机水解淀粉、糖原及其降解物内部的α-1.4葡萄糖苷健使得胶状淀粉溶液的粘度迅速下降，产生可溶性糊精和寡聚糖，过度的水解可产生少量葡萄糖和麦芽糖。耐高温α-淀粉酶具有极好的耐热性，能广泛应用于淀粉、酒精、啤酒、味精、酿造、纺织退浆等工业上。
中温淀粉酶是一种α-淀粉酶，由精选的淀粉液化杆菌经深层发酵而制成，该酶的分类名称是1，4-α-D型葡萄糖水解酶。中温淀粉酶可以为液体或固体。可以水解直链淀粉和支链淀粉中1，4-α-糖苷键的内切型淀粉酶，可以迅速降低糊化淀粉的粘度。其分解产品是不同链长的糊精以及低聚糖。这种传统α-淀粉酶可以在70-90℃的较高温度下使用。酶的添加量需要特定的使用条件，主要取决于设计的反应时间、液化的目标DE值、温度及pH值。
右旋糖酐酶又称为葡聚糖酶，外观成灰白色无定型粉末或液体，溶于水，不溶于乙醇和氯仿及乙醚，为酶制剂。右旋糖酐酶是专一性地裂解右旋糖酐分子中的α-1,6葡萄糖苷键的水解酶。从酶对葡聚糖的水解作用来看，将已知的右旋糖酐酶分为两类，内切右旋糖酐酶和外切右旋糖酐酶。内切右旋糖酐酶水解右旋糖酐中的α(1→6)键，使其分子量变小，外切右旋糖酐酶，从还原端水解右旋糖酐中的α(1→6)键，并释放出葡萄糖。
蜜二糖酶又称α-半乳糖廿酶，属于水解酶的一种，催化水解棉子糖成为蔗糖和半乳塘。微生物如放线菌和霉菌川存在此种酶，常用橄榄色链霉、玫瑰多刺链霉菌以及葡萄被抱酶生产。可用于分解甜菜塘蜜中的棉子糖，使搪蜜，户棉子糖得到利用，从而提高蔗糖的质量和收率，提高蔗糖结晶工序的效率而节省辅料。
纤维素酶是降解纤维素生成葡萄糖的一组酶的总称，它不是单体酶，而是起协同作用的多组分酶系，是一种复合酶，主要由外切β-葡聚糖酶、内切β-葡聚糖酶和β-葡萄糖苷酶等组成，还有很高活力的木聚糖酶，其作用于纤维素以及从纤维素衍生出来的产物。微生物纤维素酶在转化不溶性纤维素成葡萄糖以及在果蔬汁中破坏细胞壁从而提高果汁得率等方面具有非常重要的意义。
果胶酶是指分解植物主要成分果胶质的酶类，果胶酶广泛分布于高等植物和微生物中，根据其作用底物的不同，又可分为三类。其中两类果胶酯酶和聚半乳糖醛酸酶存在于高等植物和微生物中，还有一类果胶裂解酶存在于微生物，特别是某些感染植物的致病微生物中。果胶酶是水果加工中最重要的酶，应用果胶酶处理破碎果实，可加速果汁过滤，促进澄清等，应用其他的酶与果胶酶共同使用，其效果更加明显。
木聚糖是一种存在于植物细胞壁中的异质多糖，约占植物细胞干重的15～35%，是植物半纤维素的主要成分。大多数木聚糖是一种结构复杂的、具有高度分枝的异质多糖，含有许多不同的取代基。木聚糖的生物降解也因此需要一个复杂的酶系统，通过其中各种组分的相互协同作用来降解木聚糖，因此，木聚糖酶是一组酶，而非一种酶。木聚糖酶可以应用在酿造或饲料工业中，也可在糖化过程蛋白质休止期或后发酵中添加。
聚赖氨酸的研究在国外特别是在日本已经比较成熟，它是一种天然的生物代谢产品，具有很好的杀菌能力和热稳定性，是具有优良防腐性能和巨大商业潜力的生物防腐剂。在日本，聚赖氨酸已被批准作为防腐剂添加于食品中，广泛用于方便米饭、湿熟面条、熟菜、海产品、酱类、酱油、鱼片和饼干的保鲜防腐中。同时还发现聚赖氨酸和其他天然抑菌剂配合使用，有明显的协同增效作用，可以提高其抑菌能力。
本发明的有益效果是：申请人经过大量实验研制出了本发明的制糖专用酶，本发明的制糖专用酶能够提高2%的收率，为制糖行业带来巨大收益。本发明在制糖过程中添加中温淀粉酶和耐高温淀粉酶，还加入一些其他酶类，可以明显提高收率，降低成本，本发明中的制糖专用酶在精炼制糖厂和甘蔗糖厂进行实验，该制糖专用酶可以水解淀粉α-1.4葡萄糖苷键，同时还能够消除葡聚糖，将制糖收率提高了2%，本发明中的制糖专用酶能够显著提高制糖企业的经济效益。
具体实施方式
以下结合具体实施例对本发明作详细描述。
实施例1：一种制糖专用酶，其由下述重量份的原料组成：中温淀粉酶38份、耐高温淀粉酶38份、右旋糖酐酶12份、蜜二糖酶7份、纤维素酶1份、果胶酶2份、木聚糖酶1份和聚赖氨酸1份，将上述各原料按照各自的重量份进行搅拌、均匀和分装即制得成品。
实施例2：一种制糖专用酶，其由下述重量份的原料组成：中温淀粉酶40份、耐高温淀粉酶40份、右旋糖酐酶10份、蜜二糖酶5份、纤维素酶1份、果胶酶1份、木聚糖酶1.5份和聚赖氨酸1.5份，将上述各原料按照各自的重量份进行搅拌、均匀和分装即制得成品。
实施例3：一种制糖专用酶，其由下述重量份的原料组成：中温淀粉酶42份、耐高温淀粉酶42份、右旋糖酐酶8份、蜜二糖酶3份、纤维素酶2份、果胶酶1份、木聚糖酶1份和聚赖氨酸1份，将上述各原料按照各自的重量份进行搅拌、均匀和分装即制得成品。
最后应当说明的是，以上内容仅用以说明本发明的技术方案，而非对本发明保护范围的限制，本领域的普通技术人员对本发明的技术方案进行的简单修改或者等同替换，均不脱离本发明技术方案的实质和范围。

Claims (3)

1.一种制糖专用酶，其特征在于：所述制糖专用酶由下述重量份的原料组成：淀粉酶70～90份、右旋糖酐酶5～15份、蜜二糖酶2～10份和其他原料3～9份；其中淀粉酶由质量相同的中温淀粉酶和耐高温淀粉酶组成，其他原料由木聚糖酶、果胶酶、纤维素酶和聚赖氨酸组成；将上述各原料按照各自的重量份进行搅拌、均匀和分装即制得成品。
2.根据权利要求1所述的制糖专用酶，其特征在于：所述制糖专用酶由下述重量份的原料组成：淀粉酶75～85份、右旋糖酐酶8～13份、蜜二糖酶3～8份和其他原料4～6份。
3.根据权利要求2所述的制糖专用酶，其特征在于：所述制糖专用酶由下述重量份的原料组成：淀粉酶80份、右旋糖酐酶10份、蜜二糖酶5份和其他原料5份。
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CN101386846A (zh) * 2008-10-31 2009-03-18 宁夏夏盛实业集团有限公司 植物精提复合酶制剂
CN101805803A (zh) * 2010-02-09 2010-08-18 吴鹏 一种在榨糖工业中降低粘度及淀粉含量的生物降解剂

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