JPH05219977A - Production of high-purity maltose - Google Patents

Abstract

PURPOSE:To selectively remove glucose in a starch sugar solution and readily, simply and economically obtain the subject compound by making an enzyme which assimilates glucose, but does not assimilate maltase to act on the starch sugar solution. CONSTITUTION:An enzyme belonging to the genus Saccharomyces, Torulopsis or Pichia and assimilating glucose, but not assimilating maltose [e.g. Saccharomyces delbrueckii (IFO-0955), etc.] is made to act on a starch sugar solution containing maltose as a main ingredient and glucose as a subsidiary ingredient. The treatment with the enzyme is efficiently preferably carried out by continuously carrying out using a column to which an immobilized enzyme is packed. Furthermore, the temperature of the sugar solution is preferably kept at 25-35 deg.C and pH 4-7.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing high-purity maltose, and more specifically, maltose obtained by selectively removing glucose from a starch sugar solution containing maltose as a main component and glucose as an accessory component. To improve the purity of the.

[0002]

BACKGROUND OF THE INVENTION Maltose is widely used as a sweetener for food because it has a refreshing, mild and unique sweetness, and is physiologically digested and absorbed in the body without the aid of insulin. It is used as an infusion solution to supplement calories. Maltose is also useful as a raw material for maltitol, which is used as a sweetener for low-calorie diet foods because it has a sweetness similar to that of sugar but is difficult to be digested and absorbed.

Conventionally, maltose has been obtained by allowing β-amylase or β-amylase and α-1,6-glucosidase to act on starch such as corn, potato, sweet potato, wheat and tapioca. The starch sugar solution thus obtained generally has a solid content of 50%.
It contains ~ 90% by weight of maltose, and this maltose solution may be used as it is. However, the maltose solution generally contains about 1 to 10% by weight of glucose based on the solid content. When the maltose solution containing glucose is used as it is as a food material, for example, as a material for making bean jam, glucose having a high reducing power reacts with amino acids and proteins to produce a colored product when heated, resulting in a commercial value of the product. Will be significantly impaired. Therefore, a maltose-containing sugar solution that does not substantially contain glucose is strongly desired.

On the other hand, the maltose solution contains maltotriose and dextrin in addition to glucose. As a method for purifying a maltose solution containing such impurities to produce high-purity maltose, β-amylase or β-amylase and α-amylase is added to starch as described above.
After preparing a starch saccharification solution containing maltose as a main component by allowing 1,6-glucosidase to act on it, the solution was treated with a reverse osmosis membrane,
A method of increasing the maltose purity by fractionation with a membrane such as an ultrafiltration membrane, a method of increasing the maltose purity by adsorbing dextrin fractions of maltotriose or higher on activated carbon, or an alkali metal type or alkaline earth metal type strongly acidic ion A method is known in which maltose and other saccharides are fractionated by a column packed with an exchange resin to improve the maltose purity.

However, these methods are disadvantageous in that the manufacturing equipment is expensive and the concentration of the treatment liquid is low, so that the cost required for the concentration is high, and the methods are simple, efficient, and economical. Not a method.

[0006]

Therefore, an object of the present invention is to provide a simple and efficient method for producing high-purity maltose,
In particular, it is to provide a method for increasing the purity of maltose by selectively removing glucose in a starch sugar solution.

[0007]

Means for Solving the Problems The present inventors have found that the above-mentioned object can be achieved by acting a yeast that assimilates glucose but does not substantially assimilate maltose on a starch sugar solution. The present invention has been completed. The present invention has maltose as a main component and a starch sugar solution containing glucose as a subcomponent, which belongs to Saccharomyces, Tolulopsis or Pichia, assimilates glucose, and treats it with yeast that does not assimilate maltose. Is a method for producing high-purity maltose.

The starch sugar solution used in the present invention contains maltose as a main component, and contains glucose at a concentration which may have an unfavorable effect, generally about 1% by weight or more of glucose based on the solid content. It includes. As such a starch sugar solution, for example, a starch liquefaction solution obtained by allowing α-amylase to act on starch, and α-amylase such as β-amylase, pullulanase and isoamylase
A starch sugar solution containing, for example, 70% by weight or more of maltose based on the solid content obtained by allowing 1,6-glucosidase to act, or generally 70% by weight based on the solid content.
Examples include commercially available maltose-containing sugar solutions containing the above maltose.

Furthermore, the maltose-containing sugar solution is treated with a reverse osmosis membrane, an ultrafiltration membrane, an activated carbon column, or a column packed with an alkali metal type or alkaline earth metal type strongly acidic cation exchange resin to give a maltose content. It may be a sugar solution having a high content. The yeast used in the present invention is a yeast that utilizes glucose and does not utilize maltose, and can be selected from the genus Pichia, Torulopsis and Saccharomyces.

Taking the genus Saccharomyces, which is a typical genus of each genus, as an example, the species that utilizes glucose and lacks the ability to assimilate maltose and is applicable to the present invention is telluris. (Telluris), bisporus (bisporus), bailii (deluliky) (de
lbrueckii), unisporus, dairensis, globosus, transvaalensis, saitoa
nus), inconspicuus (inconspicuus), crekkarianus (kloeckerienus), capensis (capensi)
s), aceti, norbensis, oleaceus, exiguus, vafer, coreanus, microellipsoides, mulkey (mrakii)
, Amurcae and the like.

Among the same genus, those having maltose-utilizing ability cannot be used in the present invention. The selection is, for example, "The Yeast" 1970 edited by Lodder.
Select a candidate genus species from the literature describing the characteristics of yeast such as years, select a known strain belonging to it, or a strain identified as belonging to it, and test for the presence or absence of maltose and glucose assimilation ability by a conventional method. Check and use. Even if the genus is an unclear yeast, it is possible to use a yeast that has been confirmed to have glucose-utilizing ability and maltose-utilizing ability by the test.

In carrying out the yeast treatment, the yeast cells are used as they are, or the yeast cells are used with an encapsulant such as alginate, acrylamide gel, polyvinyl alcohol gel, photocrosslinkable resin, carrageenan, chitosan, gelatin and agar. It is possible to use yeast cells that have been immobilized.
Further, yeast or immobilized yeast may be treated with a crosslinking agent such as glutaraldehyde before use. The yeast treatment can be carried out by a batch system using a tank or a continuous system using a column, and it is particularly efficient and preferable to continuously carry out a column packed with immobilized yeast.

The yeast cells can be immobilized, for example, as follows. That is, when using sodium alginate as the entrapping agent, yeast was
Approximately 2-3 mm spherical immobilized yeast can be obtained by adding to ~ 3% sodium alginate solution, mixing thoroughly, and then adding dropwise to 1-3% calcium chloride solution with stirring. ..

To produce high-purity maltose by the batch method using the thus-obtained immobilized yeast or untreated yeast cells, a starch sugar solution having a concentration of, for example, 10 to 40% is added to the solid sugar solution. 1 to 30% of immobilized yeast or yeast cells is added to the amount, and it is a temperature at which ordinary yeast can grow.
The mixture may be stirred at 0 to 50 ° C., preferably 25 to 35 ° C., pH 3 to 8, preferably 4 to 7 for 5 to 50 hours, and purified and concentrated by a conventional method. In the case of carrying out the continuous method, the column is packed with immobilized yeast, and the temperature is 20 to 50 ° C, preferably 25 to 35 ° C, and the pH is 3 to 8, preferably 4 to 4.
The raw sugar solution of No. 7 is passed through the column from the upper part or the lower part at a concentration of, for example, 10 to 40%. The rate of passage depends on the glucose concentration of the sugar solution to be treated and the activity of the immobilized yeast, but S
V (space velocity) is preferably about 0.1 to 3.0.
High-purity maltose can be obtained by purifying and concentrating the sugar solution coming out of the column by a conventional method.

The starch-sugar solution treated with yeast according to the method of the present invention generally contains maltotriose and / or dextrin, but can be applied as it is to foods as a glucose-free maltose syrup. When maltose of higher purity is produced, it may be crystallized or impurities such as maltotriose and dextrin may be separated and removed by ion exchange resin or the like.

[0016]

EXAMPLES The present invention will be specifically described below with reference to examples. "%" Is "% by weight" unless otherwise specified. Example 1 Glucose 4.8%, maltose 88.5%, maltotriose and higher degree of polymerization oligosaccharides 6.7% were added to 1,000 ml of a 20% concentration sugar solution having a composition of Saccharomyces delbrikey (IFO-). 0955) yeast washed cells (wet) (40 g) are added and stirred at pH 5.5, temperature 30 ° C
Hold for 40 hours. Then, yeast cells were removed by a non-porous wall continuous centrifuge, deionized by an ion exchange resin and decolorized by activated carbon, and concentrated by a rotary evaporator to obtain 235 g of a sugar solution having a concentration of 75%.

As a result of measuring the composition of the obtained sugar solution by high performance liquid chromatography, glucose was not detected, and maltose 92.3%, maltotriose and oligosaccharides having a degree of polymerization of 7.7% were found. there were.

Example 2 A sugar solution having a composition of glucose 5.0%, maltose 85.8%, maltotriose and oligosaccharides having a degree of polymerization of 9.2% or more and a concentration of 25% was adjusted to pH 5.5. did. On the other hand, Trullosis Inconspire Cure (IFO-073
After adding 500 g of the yeast cell of 9) to 500 ml of 2.5% sodium alginate solution and mixing them well, the mixture is added dropwise to a calcium chloride solution having a concentration of 2% with stirring to immobilize spherical yeast having a diameter of about 2 to 3 mm. Got The thus-obtained immobilized yeast was packed in a glass column with a jacket having a diameter of 3 cm, a length of 60 cm and an internal volume of about 400 ml, and the sugar solution was added at a flow rate of SV 0.5 while keeping the temperature at 35 ° C. The solution was passed for 20 hours. The maltose content of the obtained sugar liquid was 90.2% based on the solid content. No glucose was detected.

Example 3 The sugar solution having a maltose content of 88.5% used in Example 1 was adjusted to have a solid content of 40%, and a Na ⁺ type strong acid cation exchange resin (trade name of Mitsubishi Kasei Kogyo Co., Ltd. Ion SK-
1B), a column packed with SV0.
Fractionation was carried out by a conventional method in 5, and oligosaccharide fractions of maltotriose and above were removed, and a fraction composed of maltose and glucose was fractionated. The composition of this sugar solution is glucose 5.1.
%, Maltose 93.8, and maltotriose 0.5%. The obtained sugar solution was passed through the column packed with the immobilized yeast used in Example 2 under the same conditions. The composition of the obtained sugar solution was 0% glucose, 99.2% maltose, and 0.8% maltotriose.

Example 4 In Example 1, Saccharomyces delbrikey (I
The same operation was performed except that Pichia farinosa (IFO-0463) was used instead of FO-0955). As a result of measuring the composition of the obtained sugar solution by high performance liquid chromatography, glucose was not detected, and maltose 92.5%, maltotriose and oligosaccharides having a degree of polymerization of 7.5% or more were 7.5%.

[0021]

EFFECTS OF THE INVENTION According to the present invention, glucose can be efficiently removed from a starch sugar solution, and high-purity maltose can be produced easily, easily and economically.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Minoru Okada 5-6-2 Minami-Shinagawa, Shinagawa-ku, Tokyo

Claims (1)

[Claims] 1. A starch sugar solution containing maltose as a main component and glucose as an accessory component is treated with a yeast that belongs to the genera Saccharomyces, Tolulopsis or Pichia and that assimilates glucose and does not assimilate maltose. A method for producing high-purity maltose characterized.