CN1390855A - Enzymic starch catabolin and its preparing process - Google Patents
Enzymic starch catabolin and its preparing process Download PDFInfo
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- CN1390855A CN1390855A CN 02134336 CN02134336A CN1390855A CN 1390855 A CN1390855 A CN 1390855A CN 02134336 CN02134336 CN 02134336 CN 02134336 A CN02134336 A CN 02134336A CN 1390855 A CN1390855 A CN 1390855A
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Abstract
A process for preparing the starch catabolin by enzyme method includes such steps as adding cross-linking agent to raw starch, heating to gelatinizing temp, amorphous treating, and enzymic degrading under the action of microbes, medium-temp alpha-amylase, or high-temp alpha-amylase. Its advantages are simple equipment and condition, easy control and low cost and energy consumption.
Description
Technical field
The present invention relates to the starch field, a kind of enzymic starch catabolin and preparation method thereof in more detail, this method can be directly used in ative starch and modified starch manufacturing enterprise, and the starch catabolin of Sheng Chaning can be applicable to industry and fields such as papermaking, weaving, food, chemical industry, pharmacy therefrom.
Background technology
Starch is a kind of particulate state natural polymer, and synthetic by photosynthesis by plant, its essentially consist is a carbohydrate.The enzymic degradation produce product of starch mainly are dextrin, Oligomeric maltose, isomaltose, glucose etc., its preparation process is: starch milk is regulated the pH value, the high temperature resistant α-Dian Fenmei that adds requirement, beat in the about hot water more than 90 ℃ of spray header introducing liquefaction bucket with pump, starch be heated gelatinization, liquefaction, add the saccharifying enzyme saccharification afterwards again, refining product.
Though above-mentioned enzyme process sugaring has been widely used in the production of starch sugar procut, but present production technique still exists certain deficiency and defective, one, starch milk is carried out heat with 95-105 ℃ of high-temperature injection device, need to consume lot of energy, and need purchase corresponding machinery equipment, production cost is increased greatly; Two, common α-Dian Fenmei inactivation at high temperature, thereby need to use specific high temperature resistant α-Dian Fenmei; Three, general enzyme process sugaring prepares the glucose of medium or higher DE value, is difficult for preparation for the glucose that hangs down the DE value.Above deficiency and defective mainly are because the starch material that uses causes as ative starch.Ative starch is a polycrystalline particle attitude product, has polycrystallinity and graininess, α-Dian Fenmei effect at normal temperatures, and itself does not change starch granules, therefore starch granules gelatinization at high temperature must be destroyed its crystalline texture, could be by enzyme liquefaction.
Summary of the invention
The objective of the invention is at above deficiency and defective, a kind of preparation method of enzymic starch catabolin is provided, this method can be carried out enzymolysis at normal temperatures, plant and instrument is simple, and mild condition is operated easily and controlled, save energy, reduce cost, use different zymins can produce various starch catabolin, can be widely used in industry and fields such as papermaking, weaving, food, chemical industry, pharmacy.
The preparation method of enzymic starch catabolin of the present invention comprises:
(1) will add in the starch material greater than the linking agent of 0.1% starch weight, be heated to gelatinization point; Then it is heated or add the alkaline amorphisation;
(2) under microorganism, middle temperature α-Dian Fenmei, high-temperature effect, amorphous particulate form starch is carried out enzyme liberating, obtain degradation product.
Described starch material is wherein one or more or its chemically modified starch of corn, cassava, potato, wheat, Ipomoea batatas, mung bean, bajiao banana taro.
Described linking agent be phosphorus oxychloride, Trisodium trimetaphosphate, epoxy chloropropane wherein one or more, the consumption of linking agent is a 1-50% starch weight.
Described amorphisation is meant the starch with non-gelatinizing through crosslinking Treatment is heated to starch gelatinization temperature 60-100 ℃ in aqueous dispersion.
Described amorphisation also can be that the starch with non-gelatinizing through crosslinking Treatment is dispersed in the highly basic dispersed system, or adds highly basic in aqueous dispersion, makes the pH value reach 11.5-14.
After the amorphisation, starch granules will lose its original crystallinity fully, be transformed into the amorphous system by the polycrystalline system, simultaneously, also keep intact grain pattern, promptly realize the transformation from the polycrystalline particle attitude to amorphous particulate.
Step (1) method more specifically is to be 5-60 ℃ in temperature, the pH value is under the 9-12 condition, mixing starch raw materials and water furnishing 1-50% concentration emulsion, add the linking agent of 0.05-15% weight, reacting 0.1-5 hour post neutralization is 6.3～6.5 to the pH value, and system is heated to 80-100 ℃, after being incubated 1-50 minute amorphisation, filter and wash with water, pulverize filter cake, drying.
The amorphous particulate form starch of indication in the step (1), through the product after non-gelatinization and the amorphisation, this product can also be further processing by postorder operations such as separation, washing, purifying, dehydration, drying, pulverizing, screening and packings obtain final amorphous particulate product.
The microorganism of indication is meant the distiller's yeast that liquor-making enterprises production liquor uses in the step (2).
Warm α-Dian Fenmei is meant the employed Ye Huamei of starch liquefacation in described.
Described high-temperature is meant the starch high temperature employed Ye Huamei that liquefies.
The described enzyme liberating of step (2) not only can be lower than under the normal temperature condition of starch gelatinization temperature by microorganism and amylase degraded, and can be by microorganism and amylase degraded in being higher than the scope of starch gelatinization temperature.
The consumption of the microorganism of indication, middle temperature α-Dian Fenmei, high-temperature is 100,000 of over dry starch weight/to 1/10th in the step (2).
The degraded product that obtains can be made starchy carbohydrate products such as glucose, maltose, fructose, oligose by refinement treatment such as further saccharifying enzyme saccharification, activated carbon decolorizing, ion-exchange, evaporation concentration.
The degraded product that obtains can also be made pulverous dextrin series products directly by processing such as activated carbon decolorizing, ion-exchange, evaporation concentration and spraying dryings.
The present invention compared with prior art has following advantage:
Why the preparation method of enzymic starch catabolin provided by the invention is different from traditional enzyme process starch refine dsugar method, be primarily characterized in that the starch material difference of use, the starch that uses is amorphous particulate form starch, have amorphism when it has graininess, make that it at normal temperatures can be by various amylase biological degradations.And the starch material that traditional enzyme process starch uses is ative starch, its structure is to have graininess when having polycrystallinity, its crystalline texture has hindered the intrusion of enzyme, therefore obvious variation can not take place in the starch granules of enzyme effect at normal temperatures, the high temperature gelatinization must be heated to destroy the crystalline texture of starch, the degraded of starch could be realized.
The preparation method of enzymic starch catabolin can make biological degradation under the starch normal temperature, can overcome the high temperature pasted starch of traditional starch refine dsugar, must use the method for manufacturing sugar of Alpha-starch thermostable enzyme, plant and instrument is simple, and mild condition is operated easily and controlled, can save energy, reduce production costs, can also use different zymins to produce various starch catabolin, the DE value that particularly traditional starch liquefacation method can't be produced is less than 5 product.Enforcement of the present invention will bring direct technical renovation and economic benefit to modified starch and Dian Fentang factory, simultaneously, bring indirect economic benefit to numerous industries such as the Application Areas of modified starch and Dian Fentang such as papermaking, weaving, food, chemical industry, pharmacy and field.
Embodiment
Embodiment 1
At constant temperature in 50 ℃ thermostatic water-circulator bath reaction tank, with raw starch, water furnishing 30% uniform starch milk, in end water, dissolve the anhydrous sodium carbonate of starch oven dry weight 2% and 5% Trisodium trimetaphosphate before transferring breast, transferring starch milk pH with concentration 3% sodium hydroxide solution is 11.20, and keeping the temperature of starch milk is 50 ℃, and it is constant with the pH that keeps system to add 3% an amount of sodium hydroxide simultaneously, successive reaction 24 hours is used 1mol H
2SO
4The pH that neutralizes is 6.3-6.5, add a certain amount of water, system is heated to 80-100 ℃, be incubated 10 minutes amorphisation, be cooled to room temperature, add 0.1% through warm α-Dian Fenmei or 0.1% high-temperature biodegrade in the distiller's yeast of cultivating in 24 hours or 0.1%, with hydrolyzed solution filter, decolour, evaporate starch catabolin.
Embodiment 2
At constant temperature in 25 ℃ thermostatic water-circulator bath reaction tank, with raw starch, water furnishing 30% uniform starch milk, in end water, dissolve the anhydrous sodium sulphate of starch oven dry weight 2% and 5% phosphorus oxychloride before transferring breast, transferring starch milk pH with concentration 3% sodium hydroxide solution is 11.20, keeping the temperature of starch milk is 25 ℃, it is constant with the pH that keeps system to add 3% an amount of sodium hydroxide simultaneously, successive reaction 2 hours, add a certain amount of water, sodium hydroxide with 20% brings up to 12.5 with the pH value, carries out amorphisation 10 minutes, uses 1mol H then
2SO
4The pH that neutralizes is 6.3-6.5, add 0.5% through the distiller's yeast cultivated in 24 hours or 0.5% middle temperature α-Dian Fenmei or 0.5% high-temperature biodegrade, with hydrolyzed solution decolour, evaporation and spraying drying get flour starch degradation product product.
Claims (10)
1, a kind of preparation method of enzymic starch catabolin is characterized in that comprising:
(1) will add in the starch material greater than the linking agent of 0.1% starch weight, be heated to gelatinization point; Then it is heated or add the alkaline amorphisation;
(2) under microorganism, middle temperature α-Dian Fenmei, high-temperature effect, amorphous particulate form starch is carried out enzyme liberating, obtain degradation product.
2, the preparation method of enzymic starch catabolin according to claim 1 is characterized in that described starch material is wherein one or more or its chemically modified starch of corn, cassava, potato, wheat, Ipomoea batatas, mung bean, bajiao banana taro.
3, the preparation method of enzymic starch catabolin according to claim 1, it is characterized in that described linking agent be phosphorus oxychloride, Trisodium trimetaphosphate, epoxy chloropropane wherein one or more, the consumption of linking agent is a 1-50% starch weight.
4, the preparation method of enzymic starch catabolin according to claim 1 is characterized in that described amorphisation is meant that the starch with non-gelatinizing with the process crosslinking Treatment heats to starch gelatinization temperature 60-100 ℃ in aqueous dispersion.
5, the preparation method of enzymic starch catabolin according to claim 1, it is characterized in that described amorphisation also can be that the starch with non-gelatinizing through crosslinking Treatment is dispersed in the highly basic dispersed system, or in aqueous dispersion, add highly basic, make the pH value reach 11.5-14.
6, the preparation method of enzymic starch catabolin according to claim 1 is characterized in that the microorganism of indication in the step (2) is meant the distiller's yeast that liquor-making enterprises production liquor uses.
7, the preparation method of enzymic starch catabolin according to claim 1, it is characterized in that described in warm α-Dian Fenmei be meant the employed Ye Huamei of starch liquefacation.
8, the preparation method of enzymic starch catabolin according to claim 1 is characterized in that described high-temperature is meant the starch high temperature employed Ye Huamei that liquefies.
9, the preparation method of enzymic starch catabolin according to claim 1, the consumption that it is characterized in that the microorganism of indication in the step (2), middle temperature α-Dian Fenmei, high-temperature is 100,000 of over dry starch weight/to 1/10th.
10, the enzymic starch catabolin of the described method preparation of claim 1.
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| CNB021343365A CN1173995C (en) | 2002-07-11 | 2002-07-11 | Enzymic starch catabolin and its preparing process |
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| CNB021343365A CN1173995C (en) | 2002-07-11 | 2002-07-11 | Enzymic starch catabolin and its preparing process |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1911966B (en) * | 2006-08-23 | 2010-05-12 | 华南理工大学 | Pretreatment method of starch |
| CN105037750A (en) * | 2015-08-26 | 2015-11-11 | 界首市天鸿新材料股份有限公司 | Method for preparing hydrosol by using modified starch |
| CN110628088A (en) * | 2019-09-12 | 2019-12-31 | 江苏景宏新材料科技有限公司 | Full-biodegradable masterbatch with high starch content and preparation method thereof |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105385726A (en) * | 2015-12-11 | 2016-03-09 | 陈燕榕 | Modification method of mung bean starch |
| CN105349598A (en) * | 2015-12-12 | 2016-02-24 | 陈燕榕 | Method for modifying starch through enzymatic degradation technology |
-
2002
- 2002-07-11 CN CNB021343365A patent/CN1173995C/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1911966B (en) * | 2006-08-23 | 2010-05-12 | 华南理工大学 | Pretreatment method of starch |
| CN105037750A (en) * | 2015-08-26 | 2015-11-11 | 界首市天鸿新材料股份有限公司 | Method for preparing hydrosol by using modified starch |
| CN110628088A (en) * | 2019-09-12 | 2019-12-31 | 江苏景宏新材料科技有限公司 | Full-biodegradable masterbatch with high starch content and preparation method thereof |
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| Publication number | Publication date |
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| CN1173995C (en) | 2004-11-03 |
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