Study on the production of isomalto-oligosaccharide from Canna edulis Ker starch
-
摘要: 采用正交实验,优化芭蕉芋淀粉液化条件。结果表明:耐高温α-淀粉酶的使用量为1000U、反应温度为60℃、反应时间为75min、淀粉悬浮液浓度为25%,最优芭蕉芋淀粉液化DE值为13.22。在此条件下加入β-淀粉酶2.52U/g、α-葡萄糖苷酶使用量3.67U/g,反应温度60℃,pH6.8,反应时间72h条件下,异麦芽低聚糖为（以总糖计）34.36%。Abstract: Liquefaction of Canna edulis Ker starch slurry was optimized via orthogonal experiment setups.The results showed that in the condition of 1000U high temperature resistant α-amylase, 60℃ reaction temperature, 75minutes reaction time and 25% slurry concentration, the optimal DE value of 13.22 was obtained.Afterwards, When 2.52U /g β-amylase starch and 3.67U /g α-glucosidase starch were added with reaction temperature of 60℃, pH of 6.8 and reaction time of 72h, the total concentration isomalto-oligosaccharides reached 34.36% ( calculated by total sugar) .
-
Keywords:
- DE value /
- liquefaction /
- Saccharification and transglycosylation reaction /
- IMO
-
[1] 张娟, 王正武.芭蕉芋化学成分及其变性淀粉研究进展[J].食品与机械, 2008, 24 (6) :144-147. [2] 周正邦.贵州芭蕉芋发展现状及潜力分析[J].贵州农业科学, 2009, 37 (2) :136-137. [3] 邱树毅, 王广莉.芭蕉芋淀粉糊特性及改性研究[J].贵州化工, 2000 (1) :16-19. [4] 殷存真.芭蕉芋精制粉丝加工技术[J].农机与食品机械, 1999, 3:22-23. [5] 朱作华, 吴天祥.芭蕉芋的性质及其淀粉的工业应用研究[J].生物加工过程, 2005, 3 (4) :66-70. [6] Thitipraphunkul K, Uttapapa D, Piyachomkwan K, et al.A comparative study of edible canna (Canna edulis) starch from different cultivars.Part I.Chemical composition and physicochemical properties[J].Carbohydrate Polymers, 2003, 53:317-324
[7] 刘桂香, 诸葛斌, 诸葛健.利用芭蕉芋葡萄糖浆发酵生产甘油[J].食品与发酵工业, 2005, 31 (6) :150-151. [8] 朱文适, 赵维娜, 杨正光, 等.芭蕉芋淀粉酶法制取葡萄糖的控制条件研究[J].贵州农业科学, 1998, 26 (3) :44-46. [9] 毕金峰, 刘长江.高纯度低聚异麦芽糖的研究进展和应用前景[J].粮食与饲料工业, 2002, 3:35-37. [10] Qinlu Lin, Huaxi Xiao, Jian Zhao, et al.Production of isomalto-oligosaccharide syrup from rice starch using an one-step conversion method[J].International Journal of Food Science and Technology, 2011, 46:1194-1200.
[11] Lee HS, Auh JH, Yoon HG, et al.Cooperative Action ofα-Glucanotransferase and Maltogenic Amylase for an Improved Process of Isomaltooligosaccharide[J].Journal of Agriculture and Food Chemistry, 2002, 50:2812-2817.
[12] 李芃, 曾凡骏, 柳玲, 等.大米制取低聚异麦芽糖工艺研究[J].粮食与饲料工业, 2007, 6:21-23. [13] GB 8275-2009食品添加剂α-淀粉酶制剂[S] [14] 张力田, 高群玉.淀粉糖[M].第三版, 北京:中国轻工业出版社, 2011:234-235. [15] 李玉萍, 白冰, 叶军, 等.α-葡萄糖苷酶抑制剂的制备和活性研究进展[J].食品科学, 2008, 29 (9) :617-620. [16] 赵凯, 许鹏举, 谷广烨.3, 5-二硝基水杨酸比色法测定还原糖含量的研究[J].食品科学, 2008, 29 (8) :534-536. [17] 刘桂香, 诸葛斌, 方慧英, 等.双酶法芭蕉芋糖化工艺研究[J].食品与发酵工业, 2002, 29 (9) :104-106. [18] Takaku H.Anomalously linked oligosaccharides mixture (“Alo mixture”) [M].In The Amylase Research Society of Japan (ed.) , Handbook of amylase and related enzymes.Pergamon Press, Oxford.1988, p.215-217.
[19] Kuriki T, Yanase M, Takata H, et al.A New Way of Producing Isomalto-Oligosaccharide Syrup by Using the Transglycosylation Reaction of Neopullulanase[J].Applied and Environmental Microbiology, 1993, 59 (4) :953-959.
[20] Yoo SH, Kweon MR, Kim MJ, et al.Branched Oligosaccharides Concentrated by Yeast Fermentation and Effectiveness as a Low Sweetness Humectant[J].Journal of Food Science, 1995, 60 (3) :516-519.
[21] 李黎, 邹雨佳, 唐华澄, 等.高效液相色谱法测定食品功能性低聚异麦芽糖[J].食品工业与科技, 2006, 27 (4) :179-181. [22] Duan G, Li F, Shetty J K.Grain compositions containing pre-biotic isomalto-oligosaccharides and methods of making and using same[P].US 7638151B2, 2009.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
