WO2019153611A1 - Procédé de préparation d'un produit dextrine fortement ramifié - Google Patents

Procédé de préparation d'un produit dextrine fortement ramifié Download PDF

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WO2019153611A1
WO2019153611A1 PCT/CN2018/090340 CN2018090340W WO2019153611A1 WO 2019153611 A1 WO2019153611 A1 WO 2019153611A1 CN 2018090340 W CN2018090340 W CN 2018090340W WO 2019153611 A1 WO2019153611 A1 WO 2019153611A1
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starch
branched dextrin
preparing
branched
amylase
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PCT/CN2018/090340
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English (en)
Chinese (zh)
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田耀旗
顾子玄
陈龙
孙冰华
王金鹏
缪铭
金征宇
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江南大学
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    • 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
    • C12P19/18—Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins

Definitions

  • the invention relates to the field of high value utilization of starch deep processing conversion, in particular to a preparation method of a high branched dextrin product.
  • high-branched starch or dextrin can be used as a natural thickener, bread leavening agent and aging inhibitor in foods, as an embedding carrier for functional active ingredients; as a biofilm material in the medical field, and in addition, it has an enhancement Paper toughness, modified adhesives and many other applications.
  • the first is a plant mutant strain with certain gene defects, such as a lack of amylobutase in a plant mutant, thereby forming a plant starch similar to animal glycogen, which is more branched than amylopectin.
  • the branching degree of the branched product cannot be controlled.
  • the second, high-branched dextrin and high-branched starch obtained by artificial enzymatic modification is currently the most widely used method; among them, the two most commonly used branching enzymes are starch branching enzymes, and One is a glycogen branching enzyme, and the two enzymes work in the same manner and have been applied to the highly branched modified starch.
  • the glycogen branching enzyme (EC 2.4.1.18) is the only enzyme capable of introducing an alpha-1,6 glycosidic linkage to the starch chain.
  • the principle is to cut off the linear ⁇ -1,4 glycosidic bond and transfer it to the acceptor chain by the trans-glycosidic action to form a new branch, eventually forming a highly branched product.
  • amylose and amylopectin are arranged in a tightly ordered layer in the starch agglomerate, a single glycogen branching enzyme is difficult to efficiently delaminate the starch chain, so there are disadvantages such as long preparation time, low grafting rate of the product, and low yield. .
  • Alpha-amylase (EC 3.2.1.1) is an endo-type amylase that can randomly hydrolyze starch segments from within the starch to effectively open the starch chain. Therefore, by using the DE value index to control the degree of depolymerization of the ⁇ -amylase to the starch, thereby improving the efficiency of the subsequent highly branched transglycosylation, to solve the long preparation time of the single enzymatic method, the low grafting rate of the product, and the yield. Low problem.
  • the present application provides a method for preparing a high-branched dextrin product.
  • the invention significantly shortens the preparation process time, has high product yield, and has the advantages of high branching degree and good solubility.
  • the preparation method of the high-branched dextrin product of the present invention comprises preparing a concentration of 1wt%-8wt% starch milk, gelatinization, double enzymatic treatment, alcohol precipitation, drying, pulverization, sieving; the double enzymatic treatment is
  • the starch is treated by ⁇ -amylase to limit hydrolysis and hyperglycosylation of glycogen branching enzyme.
  • the concentration of the starch milk is preferably from 1% by weight to 5% by weight.
  • the gelatinization is carried out by incubating 1 wt% to 5 wt% of starch and then incubating it to 40-60 °C.
  • Pre-cracking the starch with ⁇ -amylase to the gelatinized product, ⁇ -amylase is added in a ratio of 50-150 U per g of dry starch, and enzymatically hydrolyzed for 5-30 min to obtain a low Pre-agglomerated starch milk with DE value;
  • Pre-cracked starch milk is kept at 55-60 ° C, pH is adjusted to 7.5-8.5, and the ratio of 1500-9000 U is added per g dry starch.
  • the glycogen branching enzyme is added to carry out a transglycosylation reaction.
  • the pre-syning of the starch by using the ⁇ -amylase may be carried out by using the following reaction conditions: adding ⁇ -amylase to the gelatinized product in a ratio of 50-150 U per g of dry starch, 50 The enzyme was decomposed for 5-20 min at -60 ° C, and the reaction was stopped in a boiling water bath for 5-10 min to obtain a pre-cracked starch milk having a low DE value; the DE value of the low DE value pre-de-agglomerated starch milk was 10% to 25%.
  • the low DE value pre-delayed starch milk has a weight average molecular weight on the order of 10 5 -10 6 .
  • the starch emulsion after the pre-cracking of the glycogen branching enzyme can be subjected to the following reaction conditions: pre-syning the starch milk at 60 ° C, adjusting the pH to 8.5, and adding 1500 per g of dry starch.
  • the glycogen branching enzyme was added in a ratio of -9000 U, and the transglycosylation reaction was carried out, and the boiling water bath was allowed to stand for 5-10 minutes to stop the reaction.
  • the time for performing the transglycosylation reaction is 4-6 h.
  • the drying, pulverizing and sieving are the products obtained by the double enzymatic treatment, and then the sample is dried, pulverized and sieved to obtain a high-branched dextrin.
  • the drying, pulverizing and sieving are the products obtained by the double enzymatic treatment, and then the sample is dried in an oven at 45 ° C and pulverized through a 120 mesh sieve to obtain a high branched dextrin.
  • the alcohol is first subjected to alcohol precipitation before drying, and the alcohol precipitation is to add anhydrous ethanol to the product after the enzyme is deactivated, and the mixture is allowed to stand at a low temperature, and then the supernatant is centrifuged, and the sample after the alcohol precipitation is followed. Drying process.
  • the alcohol precipitation, drying, pulverization, sieving is a product obtained by double enzymatic treatment, then adding five volumes of absolute ethanol, standing at 4 ° C for 20 min, centrifuging at 10000 g for 10 min, discarding the supernatant. liquid.
  • the alcohol-deposited sample was dried in an oven at 45 ° C and pulverized through a 120 mesh sieve to obtain a highly branched dextrin.
  • the starch is a high amylose corn starch or a high linear sorghum starch.
  • the glycogen branching enzyme gene sequence is derived from the Thermomonospora curvata, NCBI landing sequence: YP_003301175.1.
  • the high-branched dextrin segment obtained by the invention moves in the direction of DP ⁇ 30, the ratio of ⁇ -1,6 glycosidic bond is 10%-15%, the branching degree is 12%-18%, and the weight average molecular weight is in the order of 10 7
  • the yield is more than 85%, and the yield is significantly improved compared with the product which is not de-clustered and directly reacts with the glycogen branching enzyme.
  • the invention solves the problems of low conversion rate of single glycogen branching enzyme, long action time and low product yield.
  • the use of alpha-amylase to limit hydrolysis yields a low DE value of pre-cracked starch milk, opening up the tightly aligned arrangement of the starch chains, providing more potential substrates for glycogen branching enzymes and also reducing glycogen branching enzymes.
  • the steric hindrance of the binding site to the substrate increases the probability of enzyme reaction, and the yield and branching degree of the product also increase.
  • the distribution of high-branched dextrin segments was determined by anion chromatography; the ratio of ⁇ -1,6 glycosidic bonds of high-branched dextrin was determined by 1 H NMR; the high branch was determined by high-performance exclusion chromatography combined with multi-angle laser detector and differential detector. Dextrin molecular weight.
  • the ⁇ -amylase used in the examples was commercially available, and the glycogen branching enzyme used the glycogen branching enzyme disclosed in 201410579597.X, which is the actinomycete T. curvata.
  • High-branched corn starch was used as substrate to prepare high-branched dextrin: high-strength corn starch was formulated into 1wt% starch milk, pasteified in boiling water bath, and then kept to 60 °C, 50U ⁇ -amylase reaction was added for 5 min, boiling water bath for 5 min.
  • Enzyme get pre-agglomerated starch milk with DE value of 10.6%, adjust its pH to 8.5, add 1500U glycogen branching enzyme, react at 60 °C for 4h, boil water for 5min to stop the reaction, then add five times the volume of absolute ethanol to precipitate high
  • the branched dextrin was allowed to stand at 4 ° C for 20 min, centrifuged at 10,000 g for 10 min, and the supernatant was discarded. Finally, the precipitate was dried in an oven at 45 ° C and pulverized through a 120 mesh sieve to obtain a high-branched dextrin (DE 10.6%).
  • Control group High-strand corn starch was formulated into 1wt% starch milk, pasteified in boiling water bath, and then kept to 60 °C, adjust its pH to 8.5, add 1500U glycogen branching enzyme, react at 60 °C for 4h, and boil water for 5min to stop the reaction. Then, five times the volume of absolute ethanol was added to precipitate the high-branched dextrin, which was allowed to stand at 4 ° C for 20 min, centrifuged at 10,000 g for 10 min, and the supernatant was discarded; finally, the precipitate was placed in an oven at 45 ° C and pulverized through a 120 mesh sieve.
  • the branching degree of high-branched dextrin was 13.6%, which was 29.9% higher than that of the control, the molecular weight was 3.9 ⁇ 10 7 , which was 13.3% higher than that of the control, and the yield of the product was 82.4%, which was higher than the control. 15.5%.
  • High-branched sorghum starch was used as substrate to prepare high-branched dextrin: high-strength sorghum starch was formulated into 1wt% starch milk, pasteified in boiling water bath and then incubated at 60 °C, 50U ⁇ -amylase was added for 5 min, boiling water bath for 5 min.
  • Enzyme get pre-synthesis starch milk with DE value of 11.4%, adjust its pH to 8.5, add 5500U glycogen branching enzyme, react at 60 °C for 4h, boil water for 5min to stop the reaction, then add five times the volume of absolute ethanol to precipitate high
  • the branched dextrin was allowed to stand at 4 ° C for 20 min, centrifuged at 10,000 g for 10 min, and the supernatant was discarded.
  • the final precipitate was placed in an oven at 45 ° C and pulverized through a 120 mesh sieve to obtain a high-branched dextrin (DE 11.4%).
  • Control group high linear sorghum starch was formulated into 1wt% starch milk, gelatinized in boiling water bath, then kept to 60 ° C, adjusted to pH 8.5, 5500 U glycogen branching enzyme was added, reacted at 60 ° C for 4 h, and boiled in water for 5 min to stop the reaction. Then, five times the volume of absolute ethanol was added to precipitate the high-branched dextrin, which was allowed to stand at 4 ° C for 20 min, centrifuged at 10,000 g for 10 min, and the supernatant was discarded. Finally, the precipitate was placed in an oven at 45 ° C and pulverized through a 120 mesh sieve.
  • the branching degree of high-branched dextrin was 15.6%, which was 23.2% higher than that of the control, the molecular weight was 3.5 ⁇ 10 7 , which was 14.2% higher than that of the control, and the yield of the product was 89.6%, which was higher than the control. 20.5%.
  • High-branched dextrin was prepared by double-enzyme treatment of pre-cracked starch milk with different DE values:
  • Group A The high-straight-chain corn starch was formulated into 5wt% starch milk. After gelatinization in boiling water bath, it was kept to 60°C, 150U ⁇ -amylase was added for 5min, and the enzyme was heated in boiling water for 5min to obtain pre-agglomerated starch milk with DE value of 13.2%.
  • Group B The high-straight-chain corn starch was formulated into 5wt% starch milk, which was gelatinized in boiling water and then incubated at 60 °C. The reaction was carried out by adding 150U ⁇ -amylase for 20 minutes, and boiling the bath for 5 minutes to obtain the pre-cracked starch milk with a DE value of 19.5%.
  • Control group The high-linear corn starch was formulated into 5wt% starch milk, the pH was adjusted to 8.5, 9000U glycogen branching enzyme was added, the reaction was carried out for 6h, the boiling water bath was used for 5min to stop the reaction, and then five times the volume of absolute ethanol was added to precipitate the high branch.
  • the dextrin was allowed to stand at 4 ° C for 20 min, centrifuged at 10,000 g for 10 min, and the supernatant was discarded. Finally, the precipitate was placed in an oven at 45 ° C to dry and pulverized through a 120 mesh sieve to obtain a high-branched dextrin.
  • the branching degree of high-branched dextrin (DE 13.2%) obtained in group A was 17.5%, which was 25.2% higher than that of the control.
  • the molecular weight of high-branched dextrin obtained in group A was 3.7 ⁇ 10 7 , and Compared with the increase of 16.7%, the high branch dextrin yield of group A was 90.8%, which was 25.7% higher than that of the control; the branching degree of high branch dextrin (DE 19.5%) obtained from group B was 14.5%, which was 28.1% higher than the control.
  • High-branched corn starch was used as substrate to prepare high-branched dextrin: high-strand corn starch was formulated into 1wt% starch milk, gelatinized in boiling water bath and then kept at 60 °C, adding 25, 50, 100, 150, 200, respectively. 250, 300 U / g (dry starch) ⁇ -amylase reaction for 30 min, boiling water bath for 5 min to kill the enzyme, to obtain pre-cracked starch milk, adjust its pH to 7.5, add 1500 U / g (dry starch) glycogen branch The enzyme was reacted at 50 ° C for 8 h, and boiled in water for 5 min to stop the reaction.
  • High-branched corn starch was used as substrate to prepare high-branched dextrin: high-strength corn starch was formulated into 1wt% starch milk, gelatinized in boiling water bath and then kept to 60 °C, adding 50U/g (dry starch) ⁇ - The amylase was reacted for 5, 10, 15, 20, 25, 30 min, and the enzyme was deactivated in a boiling water bath for 5 min to obtain pre-cracked starch milk, and the pH was adjusted to 7.5, and 1500 U/g (dry starch) glycogen branching enzyme was added. The reaction was carried out at 50 ° C for 8 h, and the boiling water bath was used for 5 min to stop the reaction.
  • Fig. 2 The effect of different ⁇ -amylase hydrolysis time on the branching degree of high branched dextrin is shown in Fig. 2. Due to the randomness and specificity of ⁇ -amylase hydrolysis, as the hydrolysis time prolongs, the intermediate product is gradually hydrolyzed from the higher DP value of the dextran fragment to the dextrin fragment to glucose, and the corresponding DE value is hydrolyzed for 5 min. At the time of 14.8%, it increased to 30.1% at 30 min of hydrolysis, indicating that the ⁇ -amylase continuously cleaves the starch segment, and the reducing end and glucose production increase sharply, while the substrate available for glycogen branching enzymes is also relatively Gradually reduced, the degree of branching decreased from 15.3% to 14.1%.
  • the high-straight-chain corn starch is formulated into 1wt% starch milk, pasteified in boiling water bath, and then kept to 60 ° C, adjust its pH to 8.5, add 1500U glycogen branching enzyme, react for 6h, boil water bath for 5min to stop the reaction, then Add five volumes of absolute ethanol to precipitate high-branched dextrin, let stand at 4 ° C for 20 min, centrifuge at 10,000 g for 10 min, discard the supernatant; finally deposit the precipitate in 45 ° C oven and smash through 120 mesh to obtain high-branched dextrin .
  • Double enzyme 4h Formulate high-straight-chain corn starch into 1wt% starch milk, paste it in boiling water bath, incubate to 60°C, add ⁇ -amylase 100U/g dry-based starch, enzymatically hydrolyze at 60°C for 15min, inactivate the enzyme, add glycogen Branch enzyme 1500U / g dry starch, reaction 4h, boiling water bath for 5min to stop the reaction, then add five volumes of absolute ethanol to precipitate high-branched dextrin, stand at 4 ° C for 20min, centrifuge at 10000g for 10min, discard the supernatant The final precipitate was placed in an oven at 45 ° C and pulverized through a 120 mesh sieve to obtain a high branched dextrin.
  • Double enzyme 6h Formulate high-straight-chain corn starch into 1wt% starch milk, paste it in boiling water bath, incubate to 60°C, add ⁇ -amylase 100U/g dry-based starch, enzymatically hydrolyze at 60°C for 15min, inactivate the enzyme, add glycogen Branch enzyme 1500 U / g dry starch, reaction 6h, boiling water bath for 5min to stop the reaction, then add five volumes of absolute ethanol to precipitate high-branched dextrin, stand at 4 ° C for 20min, centrifuge at 10000g for 10min, discard the supernatant The final precipitate was placed in an oven at 45 ° C and pulverized through a 120 mesh sieve to obtain a high branched dextrin.
  • the double enzymatic method can significantly increase the yield of the product (> 5%) compared to the single glycogen branching enzyme treatment.
  • the yield of the product decreased slightly, indicating that some oligosaccharides were lost after the ⁇ -amylase depolymerization and were not utilized by the glycogen branching enzyme.

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Abstract

La présente invention concerne un procédé de préparation d'un produit dextrine fortement ramifié, concernant le domaine du traitement poussé, de la transformation et de l'utilisation de haute valeur de l'amidon. Le procédé comprend les principales étapes suivantes : chauffage, gélatinisation, et désagrégation du lait d'amidon, et ensuite limitation de l'hydrolyse en utilisant de l'α-amylase ; utilisation d'enzyme de ramification du glycogène pour le traitement ; et obtention d'un produit dextrine fortement ramifié par précipitation alcoolique et séchage. L'amidon est désagrégé à l'avance par incision en utilisant l'α-amylase, et la désagrégation et une technologie de transformation biocatalytique de l'enzyme de ramification du glycogène obtenue par expression hétérologue recombinante de l'actinomycétale Thermomonospora curvata sont associées pour agir de manière synergique sur l'amidon pour la transformation d'un substrat amylase long en un nouveau produit dextrine d'une structure fortement ramifiée. Le procédé réduit significativement le temps de préparation du produit dextrine fortement ramifié, améliore grandement le rendement du produit, et présente une ramification élevée, bonne solubilité, etc.
PCT/CN2018/090340 2018-02-06 2018-06-08 Procédé de préparation d'un produit dextrine fortement ramifié WO2019153611A1 (fr)

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CN112137116A (zh) * 2020-09-23 2020-12-29 江南大学 一种高产丁酸的淀粉基膳食纤维及其加工方法
CN112725312A (zh) * 2021-01-25 2021-04-30 浙江大学 一种复合酶及抗性糊精的制备方法
CN112852906A (zh) * 2021-01-13 2021-05-28 江南大学 一种利用两种淀粉分支酶协同制备慢消化麦芽糊精的方法
CN114381482A (zh) * 2021-12-21 2022-04-22 河南省农业科学院农副产品加工研究中心 一种糯麦抗性淀粉的制备方法
CN114468300A (zh) * 2022-01-11 2022-05-13 河南省农业科学院农副产品加工研究中心 一种具有抑菌作用的低gi茶多酚-淀粉复合物的制备方法
CN115181768A (zh) * 2022-08-11 2022-10-14 江南大学 一种提高抗性糊精得率及其抗消化性的方法
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CN112137116A (zh) * 2020-09-23 2020-12-29 江南大学 一种高产丁酸的淀粉基膳食纤维及其加工方法
CN112137116B (zh) * 2020-09-23 2023-06-13 江南大学 一种高产丁酸的淀粉基膳食纤维及其加工方法
CN112852906A (zh) * 2021-01-13 2021-05-28 江南大学 一种利用两种淀粉分支酶协同制备慢消化麦芽糊精的方法
CN112852906B (zh) * 2021-01-13 2023-03-24 江南大学 一种利用两种淀粉分支酶协同制备慢消化麦芽糊精的方法
CN112725312A (zh) * 2021-01-25 2021-04-30 浙江大学 一种复合酶及抗性糊精的制备方法
CN112725312B (zh) * 2021-01-25 2023-06-30 浙江大学 一种复合酶及抗性糊精的制备方法
CN114381482A (zh) * 2021-12-21 2022-04-22 河南省农业科学院农副产品加工研究中心 一种糯麦抗性淀粉的制备方法
CN114468300A (zh) * 2022-01-11 2022-05-13 河南省农业科学院农副产品加工研究中心 一种具有抑菌作用的低gi茶多酚-淀粉复合物的制备方法
CN115181768A (zh) * 2022-08-11 2022-10-14 江南大学 一种提高抗性糊精得率及其抗消化性的方法
CN115181768B (zh) * 2022-08-11 2023-08-25 江南大学 一种提高抗性糊精得率及其抗消化性的方法
CN116656759A (zh) * 2023-05-25 2023-08-29 江南大学 一种制备β-环糊精的方法
CN116656759B (zh) * 2023-05-25 2023-11-17 江南大学 一种制备β-环糊精的方法

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