CN110747245B - Method for preparing malt oligosaccharide syrup by using complex enzyme - Google Patents
Method for preparing malt oligosaccharide syrup by using complex enzyme Download PDFInfo
- Publication number
- CN110747245B CN110747245B CN201911203042.4A CN201911203042A CN110747245B CN 110747245 B CN110747245 B CN 110747245B CN 201911203042 A CN201911203042 A CN 201911203042A CN 110747245 B CN110747245 B CN 110747245B
- Authority
- CN
- China
- Prior art keywords
- starch
- cyclodextrin
- malto
- oligosaccharide
- glucosyltransferase
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 239000006188 syrup Substances 0.000 title claims abstract description 40
- 235000020357 syrup Nutrition 0.000 title claims abstract description 40
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 27
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 27
- 229920001542 oligosaccharide Polymers 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title claims abstract description 25
- -1 malt oligosaccharide Chemical class 0.000 title claims abstract description 18
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 93
- FYGDTMLNYKFZSV-DZOUCCHMSA-N alpha-D-Glcp-(1->4)-alpha-D-Glcp-(1->4)-D-Glcp 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](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-DZOUCCHMSA-N 0.000 claims abstract description 60
- 229920002472 Starch Polymers 0.000 claims abstract description 58
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims abstract description 57
- 235000019698 starch Nutrition 0.000 claims abstract description 56
- 239000008107 starch Substances 0.000 claims abstract description 56
- 239000000758 substrate Substances 0.000 claims abstract description 39
- 108010055629 Glucosyltransferases Proteins 0.000 claims abstract description 37
- 102000000340 Glucosyltransferases Human genes 0.000 claims abstract description 37
- 229920001353 Dextrin Polymers 0.000 claims abstract description 15
- 239000004375 Dextrin Substances 0.000 claims abstract description 15
- 235000019425 dextrin Nutrition 0.000 claims abstract description 15
- RUJILUJOOCOSRO-WJMYNTJYSA-N maltooctaose 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]4[C@H](O[C@H](O[C@@H]5[C@H](O[C@H](O[C@@H]6[C@H](O[C@H](O[C@@H]7[C@H](O[C@H](O)[C@H](O)[C@H]7O)CO)[C@H](O)[C@H]6O)CO)[C@H](O)[C@H]5O)CO)[C@H](O)[C@H]4O)CO)[C@H](O)[C@H]3O)CO)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O RUJILUJOOCOSRO-WJMYNTJYSA-N 0.000 claims abstract description 11
- 238000006243 chemical reaction Methods 0.000 claims description 40
- 229960002160 maltose Drugs 0.000 claims description 11
- 229920002261 Corn starch Polymers 0.000 claims description 10
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 10
- 239000007853 buffer solution Substances 0.000 claims description 10
- 239000008120 corn starch Substances 0.000 claims description 10
- 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 claims description 7
- 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 claims description 7
- 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 claims description 7
- 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 claims description 6
- 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 claims description 6
- 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 claims description 6
- 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 claims description 6
- FTNIPWXXIGNQQF-UHFFFAOYSA-N UNPD130147 Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(OC3C(OC(OC4C(OC(O)C(O)C4O)CO)C(O)C3O)CO)C(O)C2O)CO)C(O)C1O FTNIPWXXIGNQQF-UHFFFAOYSA-N 0.000 claims description 5
- BNABBHGYYMZMOA-AHIHXIOASA-N alpha-maltoheptaose 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]4[C@H](O[C@H](O[C@@H]5[C@H](O[C@H](O[C@@H]6[C@H](O[C@H](O)[C@H](O)[C@H]6O)CO)[C@H](O)[C@H]5O)CO)[C@H](O)[C@H]4O)CO)[C@H](O)[C@H]3O)CO)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O BNABBHGYYMZMOA-AHIHXIOASA-N 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 5
- FJCUPROCOFFUSR-UHFFFAOYSA-N malto-pentaose 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(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 FJCUPROCOFFUSR-UHFFFAOYSA-N 0.000 claims description 5
- FJCUPROCOFFUSR-GMMZZHHDSA-N maltopentaose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O[C@H]([C@H](O)CO)[C@H](O)[C@@H](O)C=O)O[C@H](CO)[C@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O[C@@H]2[C@@H]([C@@H](O)[C@H](O[C@@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)[C@@H](CO)O2)O)[C@@H](CO)O1 FJCUPROCOFFUSR-GMMZZHHDSA-N 0.000 claims description 5
- 229920001592 potato starch Polymers 0.000 claims description 4
- 229920002774 Maltodextrin Polymers 0.000 claims description 3
- 239000005913 Maltodextrin Substances 0.000 claims description 3
- 240000003183 Manihot esculenta Species 0.000 claims description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 3
- OCIBBXPLUVYKCH-QXVNYKTNSA-N alpha-maltohexaose 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]4[C@H](O[C@H](O[C@@H]5[C@H](O[C@H](O)[C@H](O)[C@H]5O)CO)[C@H](O)[C@H]4O)CO)[C@H](O)[C@H]3O)CO)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O OCIBBXPLUVYKCH-QXVNYKTNSA-N 0.000 claims description 3
- DJMVHSOAUQHPSN-UHFFFAOYSA-N malto-hexaose 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(OC3C(C(O)C(OC4C(C(O)C(O)C(CO)O4)O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 DJMVHSOAUQHPSN-UHFFFAOYSA-N 0.000 claims description 3
- 229940035034 maltodextrin Drugs 0.000 claims description 3
- 229920000856 Amylose Polymers 0.000 claims description 2
- 241001070941 Castanea Species 0.000 claims description 2
- 235000014036 Castanea Nutrition 0.000 claims description 2
- 244000017020 Ipomoea batatas Species 0.000 claims description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 2
- 240000002853 Nelumbo nucifera Species 0.000 claims description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 2
- 240000004922 Vigna radiata Species 0.000 claims description 2
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 2
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 2
- 240000001417 Vigna umbellata Species 0.000 claims description 2
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 2
- 239000003674 animal food additive Substances 0.000 claims description 2
- 235000013361 beverage Nutrition 0.000 claims description 2
- GDSRMADSINPKSL-HSEONFRVSA-N gamma-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO GDSRMADSINPKSL-HSEONFRVSA-N 0.000 claims description 2
- 229940080345 gamma-cyclodextrin Drugs 0.000 claims description 2
- 230000035484 reaction time Effects 0.000 claims description 2
- 229940100486 rice starch Drugs 0.000 claims description 2
- 229940100445 wheat starch Drugs 0.000 claims description 2
- 229920001450 Alpha-Cyclodextrin Polymers 0.000 claims 1
- 239000001116 FEMA 4028 Substances 0.000 claims 1
- HFHDHCJBZVLPGP-RWMJIURBSA-N alpha-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO HFHDHCJBZVLPGP-RWMJIURBSA-N 0.000 claims 1
- 229940043377 alpha-cyclodextrin Drugs 0.000 claims 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims 1
- 229960004853 betadex Drugs 0.000 claims 1
- 238000006116 polymerization reaction Methods 0.000 abstract description 21
- 238000002360 preparation method Methods 0.000 abstract description 16
- 230000000694 effects Effects 0.000 abstract description 11
- 230000007062 hydrolysis Effects 0.000 abstract description 10
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 10
- 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 abstract description 9
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products 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 abstract description 9
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 230000005764 inhibitory process Effects 0.000 abstract description 4
- 230000002195 synergetic effect Effects 0.000 abstract description 3
- 150000001875 compounds Chemical class 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 108090000604 Hydrolases Proteins 0.000 description 27
- 102000004157 Hydrolases Human genes 0.000 description 27
- 229940088598 enzyme Drugs 0.000 description 23
- 230000000052 comparative effect Effects 0.000 description 8
- 235000001727 glucose Nutrition 0.000 description 8
- 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 7
- 239000008103 glucose Substances 0.000 description 7
- 108010025880 Cyclomaltodextrin glucanotransferase Proteins 0.000 description 6
- 235000013336 milk Nutrition 0.000 description 6
- 239000008267 milk Substances 0.000 description 6
- 210000004080 milk Anatomy 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 238000009835 boiling Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 4
- 230000009471 action Effects 0.000 description 3
- 230000003301 hydrolyzing effect Effects 0.000 description 3
- 150000002482 oligosaccharides Chemical class 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000007363 ring formation reaction Methods 0.000 description 3
- 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 2
- 108010032220 cyclomaltodextrinase Proteins 0.000 description 2
- 238000006911 enzymatic reaction Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 102000051366 Glycosyltransferases Human genes 0.000 description 1
- 108700023372 Glycosyltransferases Proteins 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 229940097362 cyclodextrins Drugs 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000007323 disproportionation reaction Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 150000002304 glucoses Chemical class 0.000 description 1
- 150000004676 glycans Polymers 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 150000004804 polysaccharides Polymers 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 230000009145 protein modification Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
Images
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
- C12P19/18—Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/163—Sugars; Polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/7016—Disaccharides, e.g. lactose, lactulose
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/702—Oligosaccharides, i.e. having three to five saccharide radicals attached to each other by glycosidic linkages
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
- A61K31/716—Glucans
- A61K31/718—Starch or degraded starch, e.g. amylose, amylopectin
-
- 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
-
- 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
-
- 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
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a method for preparing malt oligosaccharide syrup by using a complex enzyme, belonging to the technical field of production of malt oligosaccharides. The invention takes starch or dextrin as a substrate, performs synergistic action on the substrate by adding cyclodextrin hydrolase and cyclodextrin glucosyltransferase, and utilizes the cyclodextrin hydrolase to fully hydrolyze cyclodextrin generated by the cyclodextrin glucosyltransferase, on one hand, the hydrolysis of the cyclodextrin can prepare malto-oligosaccharide; on the other hand, the hydrolysis of cyclodextrin reduces the inhibition effect of cyclodextrin on cyclodextrin glucosyltransferase, promotes the utilization rate of starch by cyclodextrin glucosyltransferase while promoting the preparation of malto-oligosaccharide by the enzyme, and finally can prepare the compound malto-oligosaccharide syrup with the content of maltose to malto-octaose of more than 60%, wherein the purity of malto-oligosaccharide with the polymerization degree of four or more can reach more than 65%.
Description
Technical Field
The invention relates to a method for preparing malt oligosaccharide syrup by using a complex enzyme, belonging to the technical field of production of malt oligosaccharides.
Background
The malto-oligosaccharide is a straight chain malto-oligosaccharide which is mainly formed by connecting 2-10 glucoses by alpha-1, 4 bonds. Malto-oligosaccharide is a novel functional starch sugar, and has many excellent properties. On one hand, the malto-oligosaccharide has the characteristics of high solubility, high viscosity, low sweetness, good moisture retention property, small hygroscopicity and the like, so that the malto-oligosaccharide has good food processing adaptability and has great application potential in the aspect of improving the food quality. On the other hand, after eating the malto-oligosaccharide, the rapid rise of the postprandial blood sugar is not caused, the malto-oligosaccharide has special physiological efficacy, and can be applied to the diet of patients with special diseases and functional sports drinks. Maltooligosaccharides are generally produced using maltotrioses, such as maltotriose and maltotetraose, and thus, maltotrioses have been attracting attention. However, since the currently developed maltooligosaccharides still have the problems of few varieties, low stability, low yield, and the like, other enzymes have been developed for use in the preparation of maltooligosaccharides. In addition, the current method for preparing malto-oligosaccharide with low degree of polymerization is mature, and malto-oligosaccharide with relatively high degree of polymerization has more advantages in improving food quality and human health, so that research on preparation of malto-oligosaccharide with relatively high degree of polymerization also arouses wide interest.
Cyclodextrin glucosyltransferase (CGTase) is an enzyme that acts on the alpha-1, 4 glycosidic bond in polysaccharide chains, has four reaction capabilities of hydrolysis, disproportionation, cyclization and coupling, and produces cyclodextrin from starch or starch derivatives by its cyclization capability. In addition to the production of cyclodextrin, since CGTase has a modification effect on starch side chains similar to that of maltooligosaccharide enzyme, there have been many studies on the use of CGTase for the preparation of maltooligosaccharides. According to research reports, methods for inhibiting the cyclization activity of CGTase and improving the hydrolysis activity of CGTase are generally adopted for preparing maltooligosaccharide by using CGTase, such as mutating key amino acid to modify a protein structure or adding exogenous substances to inhibit the generation of cyclodextrin. However, protein modification is generally technically complicated and easily causes loss of enzyme activity, and addition of exogenous substances has problems such as difficulty in later removal. Cyclodextrin hydrolases (CDases) belong to the alpha-amylase family and have received much attention due to their high hydrolytic specificity towards cyclodextrins. Previous scholars used cyclodextrin as a substrate to prepare high purity malto-oligosaccharides, which is expensive.
Disclosure of Invention
In order to solve the problems, the invention provides a method for preparing malto-oligosaccharide by using a cyclodextrin glucosyltransferase and cyclodextrin hydrolase complex enzyme preparation, which utilizes the cyclodextrin hydrolysis of CDase to hydrolyze cyclodextrin to prepare malto-oligosaccharide on one hand, and on the other hand, CDase can reduce the inhibition of cyclodextrin to CGTase by hydrolyzing cyclodextrin, improve the utilization efficiency of CGTase to starch and derivatives thereof and increase the content of malto-oligosaccharide. The conversion rate of the malto-oligosaccharide prepared by the method can reach more than 60 percent, the malto-oligosaccharide prepared by the method mainly comprises maltobiose, maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and maltooctaose, and the proportion of the polymerization degree of four or more is more than 65 percent.
The first purpose of the invention is to provide a method for preparing malt oligosaccharide syrup by using complex enzyme, which takes starch or dextrin as a substrate, dissolves the starch or the dextrin in a buffer system, and then adds cyclodextrin glucosyltransferase and cyclodextrin hydrolase for enzymolysis to obtain the malt oligosaccharide syrup; the addition amount of the cyclodextrin glucosyltransferase is 7.5-35U/g dry starch or dextrin; the main components of the malto-oligosaccharide are maltobiose, maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and maltooctaose.
In one embodiment of the present invention, the cyclodextrin glycosyltransferase and the cyclodextrin hydrolase may be added simultaneously, or the cyclodextrin glycosyltransferase and the cyclodextrin hydrolase may be added first.
In one embodiment of the invention, the cyclodextrin glycosyltransferase comprises an alpha-cyclodextrin glycosyltransferase, a beta-cyclodextrin glycosyltransferase, and a gamma-cyclodextrin glycosyltransferase.
In one embodiment of the invention, the cyclodextrin hydrolase is numbered WP _048164969.1 in NCBI.
In one embodiment of the invention, the starch or dextrin substrate is corn starch, high amylose corn starch, waxy corn starch, potato starch, tapioca starch, sweet potato starch, pea starch, wheat starch, rice starch, mung bean starch, red bean starch, lotus seed starch, chestnut starch, maltodextrin or dry dextrin, and the concentration of the substrate is 5% -30%.
In one embodiment of the invention, the buffer system is used in a concentration of 10-500mM and a pH of 5-10.
In one embodiment of the invention, the reaction temperature is controlled to be 50-100 ℃, and the reaction time is controlled to be 4-48 h.
In one embodiment of the invention, the cyclodextrin glycosyltransferase is used in an amount of 7.5 to 35U/g dry starch or dextrin and the cyclodextrin hydrolase is used in an amount of 10 to 100U/g dry starch or dextrin.
The second object of the present invention is to provide a malt oligosaccharide syrup prepared by the above method.
The third purpose of the invention is to provide the application of the malt oligosaccharide syrup in the fields of food, health products, beverages, medicines and feed additives.
The invention has the beneficial effects that:
(1) the method takes starch or dextrin as a substrate, and simultaneously adds cyclodextrin hydrolase and cyclodextrin glucosyltransferase for synergistic action, and in the process of acting the substrate by the complex enzyme preparation, the cyclodextrin hydrolase is utilized to fully hydrolyze cyclodextrin generated by the cyclodextrin glucosyltransferase, so that on one hand, the hydrolysis of cyclodextrin can prepare malto-oligosaccharide, on the other hand, the hydrolysis of cyclodextrin reduces the inhibition effect of cyclodextrin on cyclodextrin glucosyltransferase, the utilization rate of cyclodextrin glucosyltransferase on starch is improved while the preparation of malto-oligosaccharide by the enzyme is promoted, the complex malto-oligosaccharide syrup of maltose to malto-octaose with the content of more than 60 percent can be prepared, wherein malto-oligosaccharide with the polymerization degree of four or more accounts for the main proportion, and the application prospect is good;
(2) the method for producing the malto-oligosaccharide has the advantages of high substrate conversion rate, high content of the obtained malto-oligosaccharide with high polymerization degree, simple process, low cost and the like. In addition, the cyclodextrin hydrolase introduced in the method does not increase the content of glucose in the system, and the influence of the glucose on the production and processing of the malt oligosaccharide syrup is avoided. The method uses the complex enzyme preparation to replace the previous single preparation method of the malto-oligosaccharide, and provides a new idea for the production of the malto-oligosaccharide.
Drawings
FIG. 1 shows the substrate conversion at various times of the malt oligosaccharide syrup obtained in example 1.
FIG. 2 shows the relative amounts of the different components of the malto-oligosaccharide syrup obtained in example 1 after 24h reaction, G2-G8 representing maltose to maltooctaose, respectively.
FIG. 3 is a graph showing the amount of reducing sugars produced during the action of cyclodextrin glucosyltransferase and cyclodextrin hydrolase on starch in example 3.
FIG. 4 is a graph showing the glucose release during the action of cyclodextrin glucosyltransferase and cyclodextrin hydrolase on starch in example 4.
FIG. 5 shows the relative amounts of the different components of the malt oligosaccharide syrup obtained in example 5 after 24h reaction, G2-G8 represent maltose to maltooctaose, respectively.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of better illustrating the invention and is not intended to limit the invention thereto.
Example 1: adding cyclodextrin glucosyltransferase and cyclodextrin hydrolase simultaneously
Dissolving corn starch in a buffer system with pH 6 to prepare 5% starch milk, adding 7.8U/g of cyclodextrin glucosyltransferase of dry starch and 21.6U/g of cyclodextrin hydrolase of dry starch after gelatinization, reacting for 24 hours at 70 ℃, taking out part of reaction samples in 1 hour, 6 hours, 12 hours and 24 hours respectively, and terminating the reaction in a boiling water bath to obtain the malt oligosaccharide syrup. The content of malto-oligosaccharide was measured by HPLC, and the measurement results are shown in FIGS. 1 and 2. In the process of complex enzyme reaction, the substrate conversion rate can reach 61.0 percent, and the ratio of maltose to maltooctaose is as follows: 16.4 percent; maltotriose: 16.9 percent; maltotetraose: 31.6 percent; maltopentaose: 12.7 percent; malt hexasaccharide: 6.5 percent; maltoheptaose: 6.9 percent; maltooctaose: 9.0%, a good malto-oligosaccharide preparation effect is shown, wherein the proportion of malto-oligosaccharides with a polymerization degree of four or more in the syrup accounts for 66.7%.
Example 2: adding cyclodextrin glucosyltransferase and cyclodextrin hydrolase simultaneously
Corn starch is dissolved in a buffer system with pH 6 to prepare 5% starch milk, 7.8U/g of cyclodextrin glucosyltransferase of dry starch and 21.6U/g of cyclodextrin hydrolase of dry starch are added after gelatinization, the mixture reacts for 24 hours at 70 ℃, the reaction is stopped by a boiling water bath, and the reducing sugar content and the glucose content in the obtained malt oligosaccharide syrup are respectively determined by a DNS method and a glucose determination kit, and the results are shown in a figure 3 and a figure 4. It can be seen from fig. 3 and 4 that the utilization rate of the substrate is increased in the process of the action of the complex enzyme, the effects of the complex enzyme on increasing the utilization rate of the substrate and promoting the reaction efficiency are obvious, and it can be seen from fig. 4 that the content of glucose is not increased by the complex enzyme, so that the influence of a large amount of glucose generated by the complex enzyme on the production and processing of the maltose oligosaccharide syrup is avoided.
Example 3:
dissolving cassava starch in a buffer system with pH 5.5 to prepare 10% starch milk, adding 10.6U/g of cyclodextrin glucosyltransferase of dry starch and 42.6U/g of cyclodextrin hydrolase of dry starch after gelatinization, reacting for 24h at 70 ℃, terminating the reaction in a boiling water bath to obtain the maltooligosaccharide syrup, wherein the proportion of maltooligosaccharide with polymerization degree of four or more in the syrup accounts for 71.3%, and the substrate conversion rate reaches 65.8%.
Example 4:
dissolving maltodextrin in a buffer system with pH 7 to prepare 5% starch milk, adding 7.8U/g of cyclodextrin glucosyltransferase of dry starch and 42.6U/g of cyclodextrin hydrolase of dry starch after gelatinization, respectively reacting for 12h at 60 ℃, and stopping reaction in a boiling water bath to obtain the maltooligosaccharide syrup, wherein the proportion of maltooligosaccharide with polymerization degree of more than four in the syrup accounts for 68.2%, and the substrate conversion rate reaches 61.2%.
Example 5: adding cyclodextrin glucosyltransferase and cyclodextrin hydrolase
Dissolving corn starch in a buffer system with pH 6 to prepare 5% starch milk, gelatinizing, adding cyclodextrin glucosyltransferase of 7.8U/g dry starch, and reacting at 70 ℃ for 24 h; enzyme deactivation; then adding 11.56U/g dry starch cyclodextrin hydrolase, reacting at 70 deg.C for 24 hr to obtain maltooligosaccharide syrup, and measuring the content of maltooligosaccharide with high performance liquid chromatography, the measurement result is shown in FIG. 5. In the process of complex enzyme reaction, the conversion rate of the substrate can reach 50.2 percent, and the ratio of maltose to maltooctaose is as follows: 16.4 percent; maltotriose: 18.9 percent; maltotetraose: 11.6 percent; maltopentaose: 10.7 percent; malt hexasaccharide: 19.5 percent; maltoheptaose: 16.0 percent; maltooctaose: 6.9 percent, shows that the preparation effect of the malto-oligosaccharide is better, and the proportion of the malto-oligosaccharide with the polymerization degree of more than four in the syrup accounts for 64.7 percent. It can be seen that the sequential addition of two enzymes can also achieve a better malto-oligosaccharide preparation effect, and the malto-oligosaccharides with polymerization degrees of four and more than four obtained by preparation have a higher ratio, and the starch conversion rate is relatively lower than that when two enzymes are simultaneously added.
Comparative example 1: cyclodextrin glucosyltransferase treatment alone
Dissolving corn starch in a buffer system with pH 6 to prepare 5% starch milk, gelatinizing, adding 7.8U/dry starch cyclodextrin glucosyltransferase, reacting at 60 ℃ for 24h, and stopping the reaction in a boiling water bath to obtain the maltooligosaccharide syrup, wherein the main product in the syrup mainly comprises 58% of maltooligosaccharide with the polymerization degree of less than four, and the substrate conversion rate reaches 5.6%. Compared with the embodiment 1, the cyclodextrin hydrolase and the cyclodextrin glucosyltransferase are simultaneously added for synergistic action, and in the process of the compound enzyme preparation acting on the substrate, the cyclodextrin hydrolase is used for fully hydrolyzing the cyclodextrin generated by the cyclodextrin glucosyltransferase, so that on one hand, the hydrolysis of the cyclodextrin can prepare the maltooligosaccharide, on the other hand, the hydrolysis of the cyclodextrin reduces the inhibition effect of the cyclodextrin on the cyclodextrin glucosyltransferase, and the utilization rate of the cyclodextrin glucosyltransferase on starch is improved while the preparation of the maltooligosaccharide by the enzyme is promoted.
Comparative example 2: cyclodextrin hydrolase independent treatment
The cyclodextrin glucosyltransferase in example 1 was omitted and the other conditions or parameters were identical to those in example 1, resulting in no detectable malto-oligosaccharides in the product.
Comparative example 3:
the reaction temperature in example 1 was adjusted to 45 ℃ and the reaction was carried out for 24 hours under the same conditions or parameters as in example 1 to obtain a maltooligosaccharide syrup in which the proportion of maltooligosaccharides having a degree of polymerization of four or more in the syrup was 41.3% and the substrate conversion rate was 15.2%. It can be seen that the substrate conversion rate and the proportion of the high-polymerization-degree oligosaccharide in the preparation of the malto-oligosaccharide by the complex enzyme can be reduced by too low temperature, and the purpose of preparing the malto-oligosaccharide can not be achieved.
Comparative example 4:
the substrate concentration of 5% in example 1 was adjusted to 1%, and the reaction was carried out for 24 hours under the same conditions or parameters as in example 1 to obtain a maltooligosaccharide syrup in which the proportion of maltooligosaccharides having a degree of polymerization of four or more was 21.3% and the substrate conversion rate was 65.2%. It can be seen that the substrate concentration is too low, the complex enzyme can be reduced, the substrate can be rapidly utilized, the generated cyclodextrin can be excessively degraded, the obtained oligosaccharide mainly takes maltose as a main component, and the proportion of the oligosaccharide with high polymerization degree is reduced.
Comparative example 5:
the substrate concentration of 5% in example 1 was adjusted to 35%, and the reaction was carried out for 24 hours under the same conditions or parameters as in example 1 to obtain a maltooligosaccharide syrup in which the proportion of maltooligosaccharides having a degree of polymerization of four or more in the syrup was 63.5% and the substrate conversion rate was 48.2%. It can be seen that too high a substrate concentration does not significantly increase the proportion of malto-oligosaccharides with a degree of polymerization of four and more in the product, on the contrary, too high a substrate concentration significantly reduces the substrate conversion rate of the reaction.
Comparative example 6:
the amount of cyclodextrin hydrolase added in example 1 was adjusted to 3.6U/g dry starch, and the reaction was carried out for 24 hours under the same conditions or parameters as in example 1 to obtain a maltose syrup having a substrate conversion of 35.2%. It can be seen that when the addition amount of cyclodextrin hydrolase is too low, the hydrolysis of cyclodextrin is insufficient, the substrate conversion rate is reduced, and the purpose of preparing malto-oligosaccharide cannot be achieved.
Comparative example 7:
the amount of cyclodextrin hydrolase added in example 1 was adjusted to 154.2U/g dry starch, and the reaction was carried out for 24 hours under conditions or parameters similar to those in example 1, whereby a maltooligosaccharide syrup was obtained, wherein the proportion of maltooligosaccharides having a degree of polymerization of four or more in the syrup was 32.5%, and the substrate conversion rate was 64.2%. It can be seen that when the amount of cyclodextrin hydrolase added is too high, although the substrate conversion is increased, the cyclodextrin produced in the system is excessively hydrolyzed, resulting in a decrease in the proportion of malto-oligosaccharide having a degree of polymerization of four or more in the syrup.
Comparative example 8:
the amount of cyclodextrin glucosyltransferase added in example 1 was adjusted to 3.2U/g dry starch, and the reaction was carried out for 24 hours under conditions or parameters similar to those in example 1 to obtain a maltooligosaccharide syrup, in which the proportion of maltooligosaccharide having a degree of polymerization of four or more was 52.5% and the substrate conversion rate was 34.2%. It can be seen that the enzyme amount is too low, the substrate conversion rate is too low, and the purpose of preparing malto-oligosaccharide is not achieved.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (6)
1. A method for preparing malto-oligosaccharide syrup rich in malto-tetraose by using a complex enzyme is characterized in that starch or dextrin is used as a substrate, the starch or dextrin is dissolved in a buffer system, and cyclodextrin glucosyltransferase and cyclodextrin hydrolase are added for enzymolysis to obtain the malto-oligosaccharide syrup; the addition amount of the cyclodextrin glucosyltransferase is 7.5-35U/g dry starch or dextrin; the main components of the malto-oligosaccharide are maltobiose, maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and maltooctaose; the cyclodextrin glucosyltransferase and cyclodextrin hydrolase are added simultaneously; the concentration of the substrate is 5% -30%; the addition amount of cyclodextrin hydrolase is 10-100U/g dry starch or dextrin; the enzymolysis reaction temperature is 60-70 ℃, and the reaction time is 12-24 h.
2. The method of claim 1, wherein the cyclodextrin glucosyltransferase comprises an alpha-cyclodextrin glucosyltransferase, a beta-cyclodextrin glucosyltransferase, and a gamma-cyclodextrin glucosyltransferase.
3. The method according to claim 1, characterized in that the starch or dextrin substrate is in particular corn starch, high-amylose corn starch, waxy corn starch, potato starch, tapioca starch, sweet potato starch, pea starch, wheat starch, rice starch, mung bean starch, red bean starch, lotus seed starch, chestnut starch, maltodextrin or dry dextrin.
4. The method according to claim 1, characterized in that the substrate is solubilized using a buffer system having a concentration of 10-500mM and a pH of 5-10.
5. A malt oligosaccharide syrup prepared according to any one of claims 1 to 4.
6. Use of the malt oligosaccharide syrup according to claim 5 in food, beverage and feed additives.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911203042.4A CN110747245B (en) | 2019-11-29 | 2019-11-29 | Method for preparing malt oligosaccharide syrup by using complex enzyme |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911203042.4A CN110747245B (en) | 2019-11-29 | 2019-11-29 | Method for preparing malt oligosaccharide syrup by using complex enzyme |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110747245A CN110747245A (en) | 2020-02-04 |
| CN110747245B true CN110747245B (en) | 2021-07-27 |
Family
ID=69285190
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911203042.4A Active CN110747245B (en) | 2019-11-29 | 2019-11-29 | Method for preparing malt oligosaccharide syrup by using complex enzyme |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110747245B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111304270B (en) * | 2020-02-24 | 2022-03-18 | 江南大学 | Method for producing maltodextrin with single polymerization degree by multi-enzyme coupling |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4109336B2 (en) * | 1997-05-19 | 2008-07-02 | 日本食品化工株式会社 | Production method of sugars |
| CN108220362A (en) * | 2018-03-07 | 2018-06-29 | 江南大学 | A kind of method that specific aggregation degree malto-oligosaccharide is prepared using cyclodextrin hydrolase |
| CN109400760A (en) * | 2018-11-02 | 2019-03-01 | 江南大学 | A method of enzyme purification gamma-cyclodextrin is hydrolyzed using cyclodextrin |
| CN109576240A (en) * | 2018-12-18 | 2019-04-05 | 江南大学 | A kind of amylosucrase mutant and the preparation method and application thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0530850B1 (en) * | 1986-07-11 | 1998-09-09 | Wako Pure Chemical Industries, Ltd. | Process for producing a modified oligosaccharide |
| CN101570770A (en) * | 2009-05-31 | 2009-11-04 | 江南大学 | Enzymatic-process preparation method for maltotriose glycosyl-beta-cyclodextrin |
| CN108359698A (en) * | 2018-01-31 | 2018-08-03 | 江南大学 | A method of based on long chain branches cyclodextrin synthesis of glucose group-beta-cyclodextrin |
-
2019
- 2019-11-29 CN CN201911203042.4A patent/CN110747245B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4109336B2 (en) * | 1997-05-19 | 2008-07-02 | 日本食品化工株式会社 | Production method of sugars |
| CN108220362A (en) * | 2018-03-07 | 2018-06-29 | 江南大学 | A kind of method that specific aggregation degree malto-oligosaccharide is prepared using cyclodextrin hydrolase |
| CN109400760A (en) * | 2018-11-02 | 2019-03-01 | 江南大学 | A method of enzyme purification gamma-cyclodextrin is hydrolyzed using cyclodextrin |
| CN109576240A (en) * | 2018-12-18 | 2019-04-05 | 江南大学 | A kind of amylosucrase mutant and the preparation method and application thereof |
Non-Patent Citations (2)
| Title |
|---|
| Synthesis of specifically modified maltooligosaccharides by enzymic degradation of cyclodextrin derivatives. Substrate-based investigation of the active site of Taka-amylase;Fujita K等;《Journal of Organic Chemistry》;19871231;第52卷(第4期);第636-640页 * |
| 酶法制备直链麦芽寡糖;李晓磊等;《吉林大学学报(工)》;20091130;第39卷(第6期);第152-155页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110747245A (en) | 2020-02-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP3107358B2 (en) | Glucan having cyclic structure and method for producing the same | |
| JP4728950B2 (en) | Grain composition containing prebiotic isomaltoligosaccharide, method for producing the same, and use thereof | |
| EP1873254B1 (en) | Branched starch, process for production thereof, and use thereof | |
| CN108707634B (en) | Method for producing trehalose by multi-enzyme coupling and application thereof | |
| WO2012105532A1 (en) | Novel use of maltotriosyl transferase | |
| JP3150266B2 (en) | Glucan having cyclic structure and method for producing the same | |
| CN108410925A (en) | A method of preparing resistant dextrin using compound enzyme | |
| CN108220362B (en) | Method for preparing malto-oligosaccharide with specific polymerization degree by using cyclodextrin hydrolase | |
| JP2019521660A (en) | α-glucan | |
| CN108300749A (en) | A method of preparing straight chain maltopentaose with two enzymes method | |
| CN110747245B (en) | Method for preparing malt oligosaccharide syrup by using complex enzyme | |
| JP2012016309A (en) | Maltotriose-forming amylase, production method and use thereof | |
| EP0675137B1 (en) | Glucans having a cycle structure, and processes for preparing the same | |
| Martin et al. | Synthesis of malto-oligosaccharides via the acceptor reaction catalyzed by cyclodextrin glycosyltransferases | |
| US11124816B2 (en) | Method for improving the transparency of starch liquefaction | |
| CN108251475A (en) | A kind of method for preparing slow-digestion starch using double enzymes | |
| JP7082066B2 (en) | High molecular weight glucan with slow digestion rate | |
| CN108026185A (en) | Branched alpha-glucan | |
| CN106755197B (en) | Method for preparing linear maltohexaose by using linear maltooligosaccharide generating enzyme | |
| CN110004128A (en) | Compounded saccharifying enzyme preparation and amylolytic method | |
| JP5726499B2 (en) | Method for producing branched glucan having a cyclic structure | |
| US5827697A (en) | Process for preparing glucans having a cyclic structure | |
| CN112111542A (en) | Preparation method of high-purity isomaltooligosaccharide co-produced resistant dextrin | |
| CN112137116A (en) | Starch-based dietary fiber with high butyric acid yield and processing method thereof | |
| Esmaeili et al. | APPLICATION OF STARCH PROCESSING ENZYMES IN FOOD TECHNOLOGY-A REVIEW. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |