麦芽四糖生产工艺的研究
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摘要
麦芽四糖是一种新型麦芽低聚糖,具有易消化吸收、低甜度、高黏度、保湿性好、吸湿性低、抗龋齿、增稠作用强、冰点作用小、低渗透压、防止食品中蛋白质变性等特点,广泛应用于食品行业、饲料行业、造纸行业及及生化试剂分析行业等。以本公司自制的淀粉液化液为原料,通过对液化液DE值、糖化温度、糖化p H、糖化时间、普鲁兰酶添加量及麦芽四糖酶添加量的研究发现,普鲁兰酶与麦芽四糖酶协同作用效果比较明显,它们的共同使用可以明显提高麦芽四糖含量。通过对DE值、糖化温度、糖化p H作正交试验表明,影响麦芽四糖含量各因素的主次关系依次是DE值、糖化温度、糖化p H;在底物浓度27%,普鲁兰酶添加量为0.5ml/L,麦芽四糖酶添加量为0.4ml/L,DE值为5,糖化温度为55℃,糖化p H 5.5时,麦芽四糖含量最高,为57.42%。
Maltotetraose is a new kind of maltooligosaccharide. It has quite some unique physical and chemical properties,such as easy to be digested and absorbed,low sweetness,high viscosity,good moisturizing effect,low hygroscopicity,fight cavities,strong thickening effect,small freezing effect,low osmotic pressure and prevent the protein denaturation in food and so on,which results in its wide application in food industry,feed industry,papermaking industry,biochemical reagents analysis industry and so on. We used our company's products,by studying on the DE value,saccharification temperature,saccharification p H,saccharification time,pullulan enzyme addition amount and maltotetraose addition amount. We found that the effect of collaborative saccharification by amount of pullulan enzyme and maltotetraose enzyme was very obvious. Their simultaneous use could obviously increase the maltotetraose content. The primary and secondary relation of the three variables was :DE value > saccharification temperature > saccharification p H 5.5. On the basis of single factor test,the optimum extraction technology was determined by orthogonal test :substrate concentration 27%,pullulan the adding quantity of 0.5 ml/L,maltotetraose enzyme addition amount of 0.4 ml/L DE value 5,saccharification temperature 55℃,saccharification p H 5.5,maltotetraose content was 57.42%.
Maltotetraose is a new kind of maltooligosaccharide. It has quite some unique physical and chemical properties,such as easy to be digested and absorbed,low sweetness,high viscosity,good moisturizing effect,low hygroscopicity,fight cavities,strong thickening effect,small freezing effect,low osmotic pressure and prevent the protein denaturation in food and so on,which results in its wide application in food industry,feed industry,papermaking industry,biochemical reagents analysis industry and so on. We used our company's products,by studying on the DE value,saccharification temperature,saccharification p H,saccharification time,pullulan enzyme addition amount and maltotetraose addition amount. We found that the effect of collaborative saccharification by amount of pullulan enzyme and maltotetraose enzyme was very obvious. Their simultaneous use could obviously increase the maltotetraose content. The primary and secondary relation of the three variables was :DE value > saccharification temperature > saccharification p H 5.5. On the basis of single factor test,the optimum extraction technology was determined by orthogonal test :substrate concentration 27%,pullulan the adding quantity of 0.5 ml/L,maltotetraose enzyme addition amount of 0.4 ml/L DE value 5,saccharification temperature 55℃,saccharification p H 5.5,maltotetraose content was 57.42%.
引文
[1]朱明,王利平.麦芽四糖产品的性质、组成和结构分析[J].无锡轻工大学学报,2000,19(2):187-189.
[2]将锡瑞,段刚.新编酶制剂实用手册[M].北京:中国轻工业出版社,2002.
[3]FOGARTY W M,BUURDE A C,KELLY CT.Aconstitutivemal totetraose-producingamylase from Pseudomonas SP MD 353[J].Appli Micro Biotechnol,1994,42(2/3):198.
[4]GUN JO WOO,MCCORD JD.Bioconversion of starches into maltotetraose using Pseudomonas stutzerim altotetraohydrolase in amembrane recycle bioreactor[J].Enzyme Micro Technolo,1994,16(12):1016.
[5]朱明.麦芽四糖生产工艺试验[N].无锡轻工大学学报,1999,18(2):7-12.
[6]唐玉,孙俊良,梁新红,等.麦芽四糖研究新进展[J].2013,41(4):14-21.
[7]DUAN GANG,QIAN Ying,et al.Improved production of maltotertraose syrup using a Pseudomonas Saccharophila maltoteraohydrolase variant and a debranching enzyme[P].WO:132157 A2,2010.
[8]刘文慧,王颉,王静,等.麦芽糊精在食品工业中的应用现状[J].中国食品添加剂,2007(2):183-186.
[9]朱明,吴嘉根.麦芽四糖的性质及在食品中的应用[J].冷饮与速冻食品工业,1999(4):23-24.
[10]Kimura.Maltoteraose,a new saccharide of tertiary property[J].Starch,1990(42):151-157.
[11]甘宾宾,蒋世琼.食品中糖类的高效液相色谱法测定[J].分析仪器,2000(3):38-41.
[12]钱莹,段钢.新型麦芽四糖酶及其应用[J].食品与生物技术学报,2013,32(01):100-104.
[2]将锡瑞,段刚.新编酶制剂实用手册[M].北京:中国轻工业出版社,2002.
[3]FOGARTY W M,BUURDE A C,KELLY CT.Aconstitutivemal totetraose-producingamylase from Pseudomonas SP MD 353[J].Appli Micro Biotechnol,1994,42(2/3):198.
[4]GUN JO WOO,MCCORD JD.Bioconversion of starches into maltotetraose using Pseudomonas stutzerim altotetraohydrolase in amembrane recycle bioreactor[J].Enzyme Micro Technolo,1994,16(12):1016.
[5]朱明.麦芽四糖生产工艺试验[N].无锡轻工大学学报,1999,18(2):7-12.
[6]唐玉,孙俊良,梁新红,等.麦芽四糖研究新进展[J].2013,41(4):14-21.
[7]DUAN GANG,QIAN Ying,et al.Improved production of maltotertraose syrup using a Pseudomonas Saccharophila maltoteraohydrolase variant and a debranching enzyme[P].WO:132157 A2,2010.
[8]刘文慧,王颉,王静,等.麦芽糊精在食品工业中的应用现状[J].中国食品添加剂,2007(2):183-186.
[9]朱明,吴嘉根.麦芽四糖的性质及在食品中的应用[J].冷饮与速冻食品工业,1999(4):23-24.
[10]Kimura.Maltoteraose,a new saccharide of tertiary property[J].Starch,1990(42):151-157.
[11]甘宾宾,蒋世琼.食品中糖类的高效液相色谱法测定[J].分析仪器,2000(3):38-41.
[12]钱莹,段钢.新型麦芽四糖酶及其应用[J].食品与生物技术学报,2013,32(01):100-104.