CN107287263A - A kind of preparation method of high-purity malt sugar coproduction β limit dextrins - Google Patents
A kind of preparation method of high-purity malt sugar coproduction β limit dextrins Download PDFInfo
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- CN107287263A CN107287263A CN201710668516.7A CN201710668516A CN107287263A CN 107287263 A CN107287263 A CN 107287263A CN 201710668516 A CN201710668516 A CN 201710668516A CN 107287263 A CN107287263 A CN 107287263A
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- maltose
- purity
- concentration
- limit dextrin
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- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 title claims abstract description 80
- 229920001353 Dextrin Polymers 0.000 title claims abstract description 56
- 239000004375 Dextrin Substances 0.000 title claims abstract description 56
- 235000019425 dextrin Nutrition 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 40
- 229920002472 Starch Polymers 0.000 claims abstract description 30
- 235000019698 starch Nutrition 0.000 claims abstract description 30
- 239000008107 starch Substances 0.000 claims abstract description 30
- 238000001035 drying Methods 0.000 claims abstract description 16
- 235000013336 milk Nutrition 0.000 claims abstract description 14
- 239000008267 milk Substances 0.000 claims abstract description 14
- 210000004080 milk Anatomy 0.000 claims abstract description 14
- 108010019077 beta-Amylase Proteins 0.000 claims abstract description 12
- 238000010612 desalination reaction Methods 0.000 claims abstract description 12
- 238000007445 Chromatographic isolation Methods 0.000 claims abstract description 10
- 238000006243 chemical reaction Methods 0.000 claims abstract description 10
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 10
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 10
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 16
- 102000004190 Enzymes Human genes 0.000 claims description 13
- 108090000790 Enzymes Proteins 0.000 claims description 13
- 229920002261 Corn starch Polymers 0.000 claims description 11
- 239000008120 corn starch Substances 0.000 claims description 11
- 230000000694 effects Effects 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 239000012535 impurity Substances 0.000 claims description 9
- 230000006835 compression Effects 0.000 claims description 7
- 238000007906 compression Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 238000001223 reverse osmosis Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000009413 insulation Methods 0.000 claims description 2
- 230000035484 reaction time Effects 0.000 claims description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 6
- 238000000926 separation method Methods 0.000 abstract description 4
- 229940088598 enzyme Drugs 0.000 description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 6
- 238000005349 anion exchange Methods 0.000 description 6
- 238000005341 cation exchange Methods 0.000 description 6
- 150000001768 cations Chemical class 0.000 description 6
- 235000020429 malt syrup Nutrition 0.000 description 6
- DBTMGCOVALSLOR-UHFFFAOYSA-N 32-alpha-galactosyl-3-alpha-galactosyl-galactose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(OC2C(C(CO)OC(O)C2O)O)OC(CO)C1O DBTMGCOVALSLOR-UHFFFAOYSA-N 0.000 description 5
- RXVWSYJTUUKTEA-UHFFFAOYSA-N D-maltotriose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(O)C(CO)O1 RXVWSYJTUUKTEA-UHFFFAOYSA-N 0.000 description 5
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 description 5
- 230000020978 protein processing Effects 0.000 description 5
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 5
- LUEWUZLMQUOBSB-UHFFFAOYSA-N UNPD55895 Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(OC3C(OC(O)C(O)C3O)CO)C(O)C2O)CO)C(O)C1O LUEWUZLMQUOBSB-UHFFFAOYSA-N 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- UYQJCPNSAVWAFU-UHFFFAOYSA-N malto-tetraose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(O)C(CO)O2)O)C(CO)O1 UYQJCPNSAVWAFU-UHFFFAOYSA-N 0.000 description 4
- LUEWUZLMQUOBSB-OUBHKODOSA-N maltotetraose Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O[C@@H]3[C@@H](O[C@@H](O)[C@H](O)[C@H]3O)CO)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-OUBHKODOSA-N 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000000746 purification Methods 0.000 description 3
- 101710094671 Beta-amylase 7 Proteins 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 108090000637 alpha-Amylases Proteins 0.000 description 2
- 102000004139 alpha-Amylases Human genes 0.000 description 2
- 238000006116 polymerization reaction Methods 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 238000009298 carbon filtering Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000013375 chromatographic separation Methods 0.000 description 1
- 238000011097 chromatography purification Methods 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- -1 malt disaccharides Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- SYSQUGFVNFXIIT-UHFFFAOYSA-N n-[4-(1,3-benzoxazol-2-yl)phenyl]-4-nitrobenzenesulfonamide Chemical class C1=CC([N+](=O)[O-])=CC=C1S(=O)(=O)NC1=CC=C(C=2OC3=CC=CC=C3N=2)C=C1 SYSQUGFVNFXIIT-UHFFFAOYSA-N 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/22—Preparation of compounds containing saccharide radicals produced by the action of a beta-amylase, e.g. maltose
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/12—Disaccharides
Abstract
The present invention relates to a kind of preparation method of high-purity malt sugar coproduction β limit dextrins, step is as follows：(1) starch milk is prepared；(2) it will be gelatinized, add beta amylase and carry out saccharification reaction, saccharification product is made；(3) saccharification product is decolourized, removing protein is handled, through desalination, concentration, enriched product is made；(4) maltose and β limit dextrins is made through chromatographic isolation in enriched product respectively；(5) to maltose through decolourizing from friendship, concentration, drying refined, obtained high-purity malt sugar；(6) to β limit dextrins through decolourizing from friendship, concentration, drying refined, obtained low DE values β limit dextrins.The present invention after gelatinization through beta amylase by acting on, generation maltose and β limit dextrins, beneficial to separation, so as to obtain high-purity malt sugar and low DE values β limit dextrins.
Description
Technical field
The present invention relates to a kind of preparation method of high-purity malt sugar coproduction β-limit dextrin, belong to biotechnology neck
Domain.
Background technology
Malt syrup is, using high-quality starch as raw material, to be concentrated by liquefaction, saccharification, decolorization filtering, exquisiteness, with wheat
Bud sugar is main component product.Maltose (maltose) is pair that two glucose units are connected through α -1,4 glycosidic bonds
Sugar, also known as malt disaccharides.Because the position difference of C1 hydroxyls has two kinds of isomers, respectively α-and β-isomers.According to malt
Sugared mass fraction is different, and malt syrup can be divided into common malt syrup, high maltose syrup and superhigh maltose syrup.Maltose quality
Malt syrup of the fraction below 60% is common malt syrup, and maltose mass fraction is referred to as high wheat between 60%~70%
Bud syrup, maltose mass fraction 70% is referred above to superhigh maltose syrup.
Due to the relatively low moisture absorption of malt syrup and higher moisture retention, gentle moderate sugariness, good anti-crystallization,
Inoxidizability, moderate viscosity, good chemical stability, the low characteristic of freezing point, therefore it is widely used in candy, cold drink system
The industries such as product, dairy products, beer, jelly, bakery product, flavouring, enzyme preparation, instant food, meat products.
Liquefaction is hydrolyzed using alpha-amylase more than production maltose at present, final products component is more complicated, contains one
Quantitative glucose and maltotriose, is unfavorable for follow-up separating-purifying, increases product separating difficulty, and purity is not high to be limited
Its application in food.
Chinese patent literature CN103194509A (application number 201310143750.X) discloses a kind of high-purity beta-limit
The preparation method of dextrin, comprises the following steps：A) biological enzymatic conversion：It is saccharified using beta amylase, generation is containing β-limit paste
The saccharified liquid of essence；B) chromatographic purification：Using chromatographic separation technology remove saccharified liquid in small molecular sugar, obtain high-purity beta-
Limit dextrin liquid glucose：C) refine：The high-purity beta of acquisition-limit dextrin liquid glucose is taken off by decolorizing with activated carbon filtering, ion exchange
Salt, vacuum concentration, obtain high-purity beta-limit dextrin product.But because the small molecular sugar of different polymerization degree in its product is more,
Products obtained therefrom poor quality, it is impossible to meet the demand in market.
The content of the invention
In view of the deficiencies of the prior art, the present invention provides a kind of preparation side of high-purity malt sugar coproduction β-limit dextrin
Method.
Technical solution of the present invention is as follows：
A kind of preparation method of high-purity malt sugar coproduction β-limit dextrin, step is as follows：
(1) after waxy corn starch is mixed with reverse osmosis water, it is configured to the starch that mass percent concentration is 10~30%
Breast, pH 4~6；
(2) starch milk made from step (1) is heated to 70~95 DEG C, carries out 60~120min of gelatinization, be subsequently cooled to
50~65 DEG C, add beta amylase and carry out saccharification reaction, saccharification product is made in enzyme activity of going out；
(3) saccharification product made from step (2) is decolourized, removing protein is handled, through desalination, concentration, fixture is made
Weight/mass percentage composition is 40~60% enriched product；
(4) maltose and β-limit dextrin is made through chromatographic isolation in enriched product made from step (3) respectively；
(5) to maltose made from step (4) through decolourizing from friendship, concentration, drying refined, obtained high-purity malt sugar；
(6) to β-limit dextrin made from step (4) through decolourizing from friendship, concentration, drying refined, obtained low DE values β-limit
Dextrin.
According to currently preferred, in the step (2), the addition of beta amylase is 7 × 104-7×105 0DP/t is done
Base starch.
According to currently preferred, in the step (2), the saccharification reaction time is 30~50 hours.
According to currently preferred, in the step (2), the condition for enzyme activity of going out is 85~100 DEG C of 20~60min of insulation.
According to currently preferred, in the step (3), decolourize, removing protein is processed as adding butt starch quality percentage
Activated carbon than 0.5~2%, under conditions of 50~85 DEG C of temperature, handles 20~60min, by filtering off the removal of impurity.
It is further preferred that described be filtered into using plate compression filtering.
According to currently preferred, in the step (3), desalination is using positive cation and anion exchange desalination.
According to currently preferred, in the step (4), chromatographic isolation is to be carried out under conditions of 70~85 DEG C of temperature.
According to currently preferred, in the step (4), maltose purity be more than 98%, β-limit dextrin DE be 1~
4%.
It is the ordinary skill in the art that decolouring in above-mentioned steps (5) and step (6) is refined from friendship, concentration, drying.
Beneficial effects of the present invention
1st, inventor is had found by studying, and can produce the small molecular sugar of different polymerization degree after conventional liquefaction processing, and these
The generation of small molecular sugar can cause subsequent purification difficult, miscellaneous sugar rise, so as to have a strong impact on product quality；Thus inventor passes through
Acted on after gelatinization through beta amylase, generation maltose and β-limit dextrin, beneficial to separation so that obtain high-purity malt sugar and
Low DE values β-limit dextrin；
2nd, the present invention is used using the waxy corn starch containing 100% amylopectin as raw material, thus reduces glucose
With the content of the component such as maltotriose, maltotetraose, beneficial to subsequent purification, obtained product purity is high, quality better；
3rd, the present invention is separated using 70~85 DEG C of high temperature systems after saccharification step, prevents substantial amounts of β-limit in feed liquid
Dextrin causes the high rise of viscosity, it is to avoid the problem of pressing height, low separation efficiency using post during 60 DEG C of conventional chromatograms separation, so that favorably
In reduction product viscosity, ensure that separating-purifying is smoothed out.
Embodiment
In order to preferably illustrate technical scheme, technical scheme is done further below by example
Illustrate, but institute's protection domain not limited to this of the present invention.
Raw material sources
Waxy corn starch is purchased from Changchun great achievement group company
Beta amylase is purchased from Genencor Company, enzyme activity 14000DP/g (10DP units refer to the enzyme in 0.1ml5% concentration
Enzyme amount of the sample solution with 100ml specific substrates required for 20 DEG C of reactions can reduce 5ml fehling reagents in 1 hour)
Embodiment 1
A kind of preparation method of high-purity malt sugar coproduction β-limit dextrin, step is as follows：
(1) after waxy corn starch is mixed with reverse osmosis water, the starch milk that mass percent concentration is 10% is configured to,
pH4；
(2) starch milk made from step (1) is heated to 70 DEG C, carries out gelatinization 60min, be subsequently cooled to 50 DEG C, addition
Beta amylase 7 × 104 0DP/t butts starch carries out saccharification reaction 30 hours, and saccharification product is made in 85 DEG C of enzyme activity 20min that go out；
(3) saccharification product made from step (2) is decolourized, removing protein processing, through positive cation and anion exchange desalination, dense
Contracting, is made the enriched product that fixture weight/mass percentage composition is 40%；
The decolouring, removing protein are processed as adding the activated carbon of butt starch quality percentage 0.5%, in temperature 50 C
Under the conditions of, 20min is handled, the removal of impurity is gone through plate compression filtering；
(4) by enriched product made from step (3) under conditions of temperature 70 C through chromatographic isolation, maltose is made respectively
With β-limit dextrin；
After testing, the purity of maltose is 96.5%, and the DE values of other 3.5%, β-limit dextrin are 1.2%.
(5) to maltose made from step (4) through decolourizing from friendship, concentration, drying refined, obtained high-purity malt sugar；
(6) to β-limit dextrin made from step (4) through decolourizing from friendship, concentration, drying refined, obtained low DE values β-limit
Dextrin.
After testing, the purity of maltose is that the DE values of 99.5%, β-limit dextrin are 1%.
Embodiment 2
A kind of preparation method of high-purity malt sugar coproduction β-limit dextrin, step is as follows：
(1) after waxy corn starch is mixed with reverse osmosis water, the starch milk that mass percent concentration is 20% is configured to,
pH5；
(2) starch milk made from step (1) is heated to 85 DEG C, carries out gelatinization 100min, be subsequently cooled to 60 DEG C, addition
Beta amylase 3.5 × 105 0DP/t butt starch.
Saccharification reaction 40 hours is carried out, saccharification product is made in 90 DEG C of enzyme activity 40min that go out；
(3) saccharification product made from step (2) is decolourized, removing protein processing, through positive cation and anion exchange desalination, dense
Contracting, is made the enriched product that fixture weight/mass percentage composition is 50%；
The decolouring, removing protein are processed as adding the activated carbon of butt starch quality percentage 1%, in the bar of temperature 70 C
Under part, 40min is handled, the removal of impurity is gone through plate compression filtering；
(4) by enriched product made from step (3) under conditions of 75 DEG C of temperature through chromatographic isolation, be made respectively and β-pole
Limit dextrin；
After testing, the purity of maltose is 96.1%, and the DE values of other 3.9%, β-limit dextrin are 2.3%.
(5) to maltose made from step (4) through decolourizing from friendship, concentration, drying refined, obtained high-purity malt sugar；
(6) to β-limit dextrin made from step (4) through decolourizing from friendship, concentration, drying refined, obtained low DE values β-limit
Dextrin.
After testing, the purity of maltose is that the DE values of 99.3%, β-limit dextrin are 2%.
Embodiment 3
A kind of preparation method of high-purity malt sugar coproduction β-limit dextrin, step is as follows：
(1) after waxy corn starch is mixed with reverse osmosis water, the starch milk that mass percent concentration is 30% is configured to,
pH6；
(2) starch milk made from step (1) is heated to 95 DEG C, carries out gelatinization 120min, be subsequently cooled to 65 DEG C, addition
Beta amylase 7 × 105 0DP/t butt starch.
Saccharification reaction 50 hours is carried out, saccharification product is made in 100 DEG C of enzyme activity 60min that go out；
(3) saccharification product made from step (2) is decolourized, removing protein processing, through positive cation and anion exchange desalination, dense
Contracting, is made the enriched product that fixture weight/mass percentage composition is 60%；
The decolouring, removing protein are processed as adding the activated carbon of butt starch quality percentage 2%, in 85 DEG C of bar of temperature
Under part, 60min is handled, the removal of impurity is gone through plate compression filtering；
(4) by enriched product made from step (3) under conditions of 85 DEG C of temperature through chromatographic isolation, maltose is made respectively
With β-limit dextrin；
After testing, the purity of maltose is 95.7%, and the DE values of other 4.3%, β-limit dextrin are 2.5%.
(5) to maltose made from step (4) through decolourizing from friendship, concentration, drying refined, obtained high-purity malt sugar；
(6) to β-limit dextrin made from step (4) through decolourizing from friendship, concentration, drying refined, obtained low DE values β-limit
Dextrin.
After testing, the purity of maltose is that the DE values of 98.7%, β-limit dextrin are 2.3%.
Comparative example 1
Preparation method as described in Example 2, difference is that raw material is common corn starch.
Common corn starch is purchased from Shandong Xi Wang corns Co., Ltd.
A kind of preparation method of high-purity malt sugar coproduction β-limit dextrin, step is as follows：
(1) after common corn starch is mixed with reverse osmosis water, the starch milk that mass percent concentration is 20% is configured to,
pH5；
(2) starch milk made from step (1) is heated to 85 DEG C, carries out gelatinization 100min, be subsequently cooled to 60 DEG C, addition
Beta amylase 3.5 × 105 0DP/t butts starch carries out saccharification reaction 40 hours, and saccharification product is made in 90 DEG C of enzyme activity 40min that go out；
(3) saccharification product made from step (2) is decolourized, removing protein processing, through positive cation and anion exchange desalination, dense
Contracting, is made the enriched product that fixture weight/mass percentage composition is 50%；
The decolouring, removing protein are processed as adding the activated carbon of butt starch quality percentage 1%, in the bar of temperature 70 C
Under part, 40min is handled, the removal of impurity is gone through plate compression filtering；
(4) by enriched product made from step (3) under conditions of 75 DEG C of temperature through chromatographic isolation, maltose is made respectively
With β-limit dextrin；
After testing, the purity of maltose is 90.5%, the miscellaneous sugar such as glucose and maltotriose, maltotetraose content 7.2%,
Other impurity 2.3%, the DE values of β-limit dextrin are 12.2%.
(5) to maltose made from step (4) through decolourizing from friendship, concentration, drying refined, obtained maltose；
(6) to β-limit dextrin made from step (4) through decolourizing from friendship, concentration, drying refined, obtained low DE values β-limit
Dextrin.
After testing, the purity of maltose is 91.4%, the miscellaneous sugar such as glucose and maltotriose, maltotetraose content 8.6%,
The DE values of β-limit dextrin are 10.6%.
Comparative example 2
Preparation method as described in Example 2, difference is, using liquefaction step.
A kind of preparation method of high-purity malt sugar coproduction β-limit dextrin, step is as follows：
(1) after waxy corn starch is mixed with reverse osmosis water, the starch milk that mass percent concentration is 20% is configured to,
pH5；
(2) starch milk made from step (1) is added into α alpha-amylases, 95~110 DEG C are liquefied, and are subsequently cooled to
60 DEG C, add beta amylase 3.5 × 105 0DP/t butts starch carries out saccharification reaction 40 hours, and 90 DEG C of enzyme activity 40min that go out are made
Saccharification product；
(3) saccharification product made from step (2) is decolourized, removing protein processing, through positive cation and anion exchange desalination, dense
Contracting, is made the enriched product that fixture weight/mass percentage composition is 50%；
The decolouring, removing protein are processed as adding the activated carbon of butt starch quality percentage 1%, in the bar of temperature 70 C
Under part, 40min is handled, the removal of impurity is gone through plate compression filtering；
(4) by enriched product made from step (3) under conditions of 75 DEG C of temperature through chromatographic isolation, maltose is made respectively
With β-limit dextrin；
After testing, the purity of maltose is 80.1%, small molecular sugar 15.3%, other impurity 4.6%, β-limit dextrin
DE values are 23%.
(5) to maltose made from step (4) through decolourizing from friendship, concentration, drying refined, obtained maltose；
(6) to β-limit dextrin made from step (4) through decolourizing from friendship, concentration, drying refined, obtained low DE values β-limit
Dextrin.
After testing, the purity of maltose is 82.7%, small molecular sugar 17.3%, and the DE values of β-limit dextrin are 20.7%.
Contrasted by data above, products obtained therefrom of the embodiment of the present invention reduces grape compared with comparative example 1, comparative example 2
The content of the component such as sugar and maltotriose, maltotetraose, beneficial to subsequent purification, obtained product purity is high, quality better, beneficial to it
Application in food.
Claims (9)
1. a kind of preparation method of high-purity malt sugar coproduction β-limit dextrin, it is characterised in that step is as follows：
(1) after waxy corn starch is mixed with reverse osmosis water, the starch milk that mass percent concentration is 10~30%, pH are configured to
4~6；
(2) starch milk made from step (1) is heated to 70~95 DEG C, carries out 60~120min of gelatinization, it is subsequently cooled to 50~
65 DEG C, add beta amylase and carry out saccharification reaction, saccharification product is made in enzyme activity of going out；
(3) saccharification product made from step (2) is decolourized, removing protein is handled, through desalination, concentration, fixture quality is made
Percentage composition is 40~60% enriched product；
(4) maltose and β-limit dextrin is made through chromatographic isolation in enriched product made from step (3) respectively；
(5) to maltose made from step (4) through decolourizing from friendship, concentration, drying refined, obtained high-purity malt sugar；
(6) to β-limit dextrin made from step (4) through decolourizing from handing over, concentration, dry refined, low DE values β-limit is made and pastes
Essence.
2. preparation method as claimed in claim 1, it is characterised in that in the step (2), the addition of beta amylase is 7
×104-7×105 0DP/t butt starch.
3. preparation method as claimed in claim 1, it is characterised in that in the step (2), the saccharification reaction time is 30~50
Hour.
4. preparation method as claimed in claim 1, it is characterised in that in the step (2), the condition of enzyme activity of going out for 85~
100 DEG C of 20~60min of insulation.
5. preparation method as claimed in claim 1, it is characterised in that in the step (3), decolourizes, removing protein is processed as adding
Enter the activated carbon of butt starch quality percentage 0.5~2%, under conditions of 50~85 DEG C of temperature, handle 20~60min, warp
The removal of impurity is gone in filtering.
6. preparation method as claimed in claim 5, it is characterised in that described to be filtered into using plate compression filtering.
7. preparation method as claimed in claim 1, it is characterised in that in the step (3), desalination is using positive zwitterion
Exchange desalination.
8. preparation method as claimed in claim 1, it is characterised in that in the step (4), chromatographic isolation be temperature 70~
Carried out under conditions of 85 DEG C.
9. preparation method as claimed in claim 1, it is characterised in that in the step (4), maltose purity be 98% with
On, β-limit dextrin DE is 1~4%.
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Cited By (2)
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| CN112111542A (en) * | 2020-09-01 | 2020-12-22 | 山东百龙创园生物科技股份有限公司 | Preparation method of high-purity isomaltooligosaccharide co-produced resistant dextrin |
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