CS196987B1 - SpOeob manufacture of Starch Enzyme Hydrolysates - Google Patents

Abstract

Spdaob of Starch Enzyme Hydrolyzates from Starch and Cereal Avalances of the Bacterial Alpha-Aaylase * The starch aaz or aaz cereal aq and adjusted to a pH of aa by the bacterial alpha-alase at a temperature of 60 to 80 ° C * The products obtained and solidified to 70 to 80% solids, or dried to a solid product in a cylindrical or atomizing furnace. The products will be used as a glyeldic or consistently ingredient in food preparation.

Description

196 987

The present invention is the production of starch enzyme hydrolysates by starch and cereal flour bacterial amylase such that the starch oil and amylolytic enzyme preparation obtained by flarent Baclla eubtllls strain A32 8 of its isolates is primed with 60 to 80 ° C and adjusted to pH 5 2 to 7.0, the amount of enzyme preparation added and the time of cleavage and reduction of the desired starch hydrolysis reaction. The products thus decomposed and thickened to 70-80% or dried to a solid product on a roller or spray dryer. \ T

Such lacquered products aa will use an acoglyceride or a consumable component as a raw material ingredient in a food preparation. For example, the preparation of complex dietary meals in a powder is particularly advantageous in the present invention. making puddings and pudding, ice-cream powder, etc.

According to the previously known methods, maltose has been used as a component of the present three-year-old food, but has limited its ability to interfere with the assortment. In powdered foods, for example powdered ice creams, swelling starch is used without ehenic treatment or with an elaborate treatment (oxidized starches, skimmed starches and the like), which do not consistently apply phylo-alkene, in particular rheological properties, and substances that do not substances. It is only conditionally permissible against oxidized starch and medical flies, and use in the food industry.

The above-mentioned drawbacks are eliminated by the novel process of the invention, which provides the product Enzymatic Enhancement for Human Physiological Processes. By using the amylolytic preparation in the hydrolysis condition of the invention, the product and the considerable range of physico-medicinal properties desired, without any of the known products. Enulgating abilities of the product allow it to be reduced, reap. by disintegrating the emulsifiers, as is the case, for example, in the use of the product for the most-on-the-base in powder.

SUMMARY OF THE INVENTION The starch, starch, maize, wheat or wheat flour and slurry are suspended in water to a pH of 10 to 3%, the pH of the aapenzy and the sodium carbonate or sodium hydroxide is adjusted to a value of 5 to 7, and then added to 1/2%. 3 to 2% of the total amount of alpha-anylolytic preparation. The total enzyme load represents 600 to 20,000 dextrination activity units (DA), whereas the QA unit is the amount of enzyme per 1 minute converted to 1 mg of starch into aaocomolecular solutions. Suapenzel and Salsi are heated under constant agitation above the grease temperature of the starch in the range of 60 to 80 ° C and maintained for 10 minutes to 1 hour. The hydrolyzed product is added and the residue of the total amount of enzyme is added and the temperature is maintained for 20 minutes to 3 hours according to the desired degree of hydrolysis and then the enzyme is inactivated by heating the product to the boiling point. The hydrolyzate aa preceded or purified by any of the known procedures used in refining starch elephants. Finishing the product and then either concentrating it by evaporation in a vacuum evaporator to 70-80% vacuum or drying in a conventional or spray dryer with conventional spdaob. As an enzyme preparation aa uses the amylase, obtained by flarent Baclla aubtilla, strain A32 or the isolate recovered from this knee and by fusion of the preparation by one of the known poetups. The activity of using the enzyme preparation 987 is a value of between 2,600 and 60,000 units of DA. In the last step of hydrolysis, the entire enolytic resin is dispensed disposable, at a temperature of 60 to 80 ° C and maintained at a temperature of 10 µm to 100 ° C. 1 hour, then inactivates the enzyme rapidly to a point close to the point. Finishing the product equals eco prl of two-stage hydrolysis. Example 1

There is 384 liters of drinking water in the ee reactor. 116 kg of maize starch are poured into the water, and the pH ee is adjusted to 6.7 carbon mono-water and water is added to a pH of 6.7, and ea 18 g of enzyme preparation is added to the activity of 2600 DA / g. Enzyme quantities of not less than 1 kg of Starch are 4,576 OA units. Starch euepenzel and heat up by steam. After starch starch enzymatic Stlepenle starch, which proceeds at 72 ° C for 3 hours. The recovered hydrolyzate e is heated to 96 ° C and pumped into 20 ml aliquots and pumped into a vacuum flask in which it is kept for 10 to 16 hours, a clear solution and ethanol, and a 180 ° C spray liquid. It eats and calls a different, bleached powder product. Example 2 In a reactor, which has a volume of 1,500 ee, an aqueous euepenzle of a smooth wheat pulp is prepared. 660 liters of water are added and 300 kg of sodium bicarbonate is added and the pH is adjusted to 6.0 and 20 g of enzyme preparation is added to the activity of 2600 DA / g. After the starch has been milled, the enzyme Stlepenle is washed at a temperature of 75 ° C. After addition to the hydrolyzate, Sal14 is added to 20 g of enzyme preparation and Stlepenle is run for 20 minutes. Hydrolyzate and heat to 96 ° C and euSl and euSlarni. The chopped product and the pulp for other powder, elt and pack. Example 3 Euepenzle starch starch from 600 liters of water and 300 kg of starch starch is prepared in a reactor of 500 liters and the pH ea is adjusted to a pH of 5.7 with an aliquot of ethyl acetate. A total of 26 g of aayololytic preparation was added and the activity was 5,000 DA / g, and the temperature was maintained at 70 ° C and maintained at this temperature for 30 minutes. Potoa e enna ll activates the pledged at 96 ° C and euSl at the usual ee-epa. A shredded product and crushes it into other powder, eltates and abals. Example 4 In a reactor of 1600 liters and euepenzyl of wheat starch is prepared. Oo600 ltr of water and add 280 kg of wheat starch. Adjust the pH of the euepenzle carbonyl-tannone to 6.6. After the addition of 60 g of aaylolytic preparation with activity of 2 500 units of DA / g, the ee begins and the heating of the euepenzle is washed. After the starch was added, the Stlepenle enzyme temperature was 75 ° C. After 30 ainúteoh Stlepenle deranged hydrolyzate and wins to 96 ° C. SuSenle ea converts to euSlarni. A wicked product and after crushing to another powder elt and bell.

Claims (3)

OBJECT OF THE INVENTION 1. A process for producing starch enzyme hydrolyzates, characterized in that starch is a corn starch. 10 - 36%, the pH of the suepenzle ee is adjusted to 5 to 7 by means of alkali and sodium carbonate or sodium hydroxide solution, 1/3 to 2/3 of an enzyme amylolytic preparation entrapped by Bacilla eubtilie A 32 or isolates obtained from this strain in an amount of 500 to 20,000 units of OA per 1 kg of starch dry matter, then the temperature of 60 to 80 ° above the starch lubrication point C, after the initial hydrolysis within 10 to 60 minutes at this temperature, the enzyme preparation and the hydrolyzate are added without interruption and maintained at a constant temperature for 20 minutes to 3 hours according to the desired starch cleavage step, thermal isolation of the enzyme and converting by heating to 90 to 105 ° C for 5 to 30 minutes, the hydrolyzate is purified by a conventional apoaob used in the manufacture of starch eirups and concentrated and evaporated to 70 to 80% by evaporation. 2. A process for the production of enzyme hydrolysates according to claim 1, characterized in that the enzyme preparation aa adds to the required amount of 500 to 20,000 units per kg of starch solids according to the desired degree of cleavage, the anzyse hydrolysis time being 20 minutes to 3 hours. at 60-80 ° C. 3. A process for the production of starch enzyme hydrolysates according to claim 1 or 2, characterized in that after purification, the product is dried by spray or roller drying.