Study on saccharification and transglycosylation technics of isomalto-oligosaccharide from indica rice starch by enzyme method
-
摘要: 为提高碎米的综合利用程度和低聚异麦芽糖中异麦芽糖、潘糖和异麦芽三糖的含量,采用碎籼米淀粉酶法制备低聚异麦芽糖。以低聚异麦芽糖中异麦芽糖、潘糖和异麦芽三糖含量为考察指标,采用单因素实验和正交实验对糖化转苷工艺进行优化,确定最佳工艺参数为籼米淀粉液化液DE值为12,α-葡萄糖转苷酶用量为1.0U/（g淀粉）,糖化转苷p H5.0、糖化转苷温度55℃、糖化转苷时间36h,在此条件下,低聚异麦芽糖中异麦芽糖、潘糖和异麦芽三糖的含量为（37.86±0.31）%,达到了中国发酵工业协会拟定的低聚异麦芽糖质量标准。Abstract: In order to enhance the comprehensive utilization of broken rice and increase the content of isomaltose, panose, and isomaltotriose of isomalto- oligosaccharide, starch which prepared from broken indica rice were used as material to prepare isomalto- oligosaccharide. DE value of indica rice starch liquefied solution, addition ofα- transglucosidase, p H, temperature, and time of saccharification and transglycosylation were main factors with content of isomaltose, panose, and isomaltotriose of isomalto- oligosaccharide as response value. Single factor experiment and orthogonal experiment were employed to optimize the parameters of saccharification and transglycosylation.The optimal condition of saccharification and transglycosylation was obtained : DE value of indica rice starch liquefied solution was 12, addition of α- transglucosidase was 1.0U / ( g starch) , p H was 5.0, temperature was 55℃, time was 36 h. The content of isomaltose, panose, and isomaltotriose of isomalto- oligosaccharide were ( 37.86 ± 0.31) %, which reached the quality standard of isomalto- oligosaccharide of China Fermentation Industry Association.
-
Keywords:
- isomalto-oligosaccharide /
- indica rice starch /
- saccharification /
- transglycosylation
-
[1] 王春敏, 马淑霞, 佟丽波, 等.异麦芽低聚糖对衰老模型小鼠肠黏膜免疫功能调节作用的研究[J].中国微生物学杂志, 2012, 24 (1) :6-12. [2] 林亲录, 符琼, 周丽君.低聚异麦芽糖制备的研究进展[J].食品工业科技, 2011, 32 (2) :398-400. [3] 王镇发, 李夏兰, 陈陪钦.相应面法优化木薯淀粉制备低聚异麦芽糖工艺[J].中国粮油学报, 2013, 28 (3) :29-34. [4] 张霞, 刘钟栋, 陈肇锬.小麦淀粉制备异麦芽低聚糖的研究[J].郑州工程学院院报, 2001, 22 (2) :1-4. [5] 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. [6] 黎跃红, 万全玉, 钟卫兵.利用碎米生产低聚异麦芽糖新工艺研究[J].粮食加工, 2010, 35 (6) :42-48. [7] 李福谦, 唐书泽, 李爱萍.碱消化法提纯大米淀粉的研究[J].食品与发酵工业, 2005, 31 (7) :55-58. [8] 李桂杰, 郭艳莉, 肖志刚, 等.加酶挤压法对玉米淀粉基脂肪替代物全质构的影响[J].食品与机械, 2009, 29 (3) :40-46. [9] 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].食品工业科技, 2006, 27 (4) :179-181. [10] 黄金莲, 黄秀娟, 钟振声.α-转移葡萄糖转苷酶转苷作用机理探究[J].食品工业科技, 2012, 33 (7) :108-111. [11] 张齐军, 覃兰芳.木薯淀粉生产异麦芽低聚糖粉的工艺研究[J].食品科学, 2000, 21 (10) :26-28. [12] 陈丽华, 潘自红, 马威.α-葡萄糖苷酶性质、制备及其应用研究[J].食品研究与开发, 2009, 30 (7) :163-165. [13] 王镇发.木薯淀粉制备低聚异麦芽糖及沸石在其分离纯化中的应用[D].泉州:华侨大学, 2012.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
