阅读说明：本技术 一种低粘度低聚异麦芽糖产品的制备方法 (Preparation method of low-viscosity isomaltose hypgather product ) 是由 刘峰 李克文 栾庆民 陈雪 贾慧慧 熊小兰 张莉 王怀广 王正祥 于 2019-12-10 设计创作，主要内容包括：本发明公开了一种低粘度低聚异麦芽糖产品的制备方法,通过液化糖化工艺制备高麦芽糖含量底物,并进行转苷反应,本发明方法降低了转苷酶的用量和糖化时间,提升了制糖效率,同时降低了低聚异麦芽糖粘度,改善了该产品的加工特性,同时实现产品制备成本的降低,具有广阔的经济效益和社会效益。(The invention discloses a preparation method of a low-viscosity isomaltose hypgather product, which is characterized in that a high-maltose-content substrate is prepared by a liquefaction and saccharification process, and a transglycosidation reaction is carried out.)

1. A method for preparing a low-viscosity isomaltooligosaccharide product comprises the following steps:

1. preparation of ultra-high maltose:

1-1, starch size mixing and liquefying to obtain a liquefied liquid with a DE value of 3-5%;

1-2, sequentially saccharifying the liquefied liquid by β -amylase, pullulanase and maltogenic amylase under the multi-enzyme synergistic action to obtain saccharified liquid;

1-3, carrying out decolorization and filtration, ion exchange, ultrafiltration and ultrahigh maltose syrup on the saccharified liquid;

in the step 1-2, pullulanase, β -amylase and maltogenic amylase are sequentially added at a saccharification temperature of 58-60 ℃.

2. Preparation of low viscosity IMO:

2-1, adding 0.2-1.0L/t starch of transglycosidase into the ultrahigh maltose syrup prepared in the step 1, and reacting for 6-36h to finish the transglycosidation reaction;

and 2-2, after the glucoside conversion reaction is finished, carrying out decoloration filtration, ion exchange, nanofiltration and concentration to obtain the low-viscosity IMO.

3. The preparation method as claimed in claim 1, wherein in the step 1-1, the starch slurry mixing mass percentage concentration is 15-25%, the ph is adjusted to 5.8-6.0, high temperature resistant α -amylase is added, the enzyme amount is 0.8-1.2L/t starch milk, and the liquefaction is carried out at 105-115 ℃.

4. The method according to claim 1, wherein in the step 1-1, the starch is corn starch, wheat starch, tapioca starch, rice starch, potato starch or sweet potato starch.

5. The method according to claim 1, wherein 6.0-8.0L/t of pullulan is added in step 1-2, β -amylase 0.8-1.2L/t of starch is added after 10 hours of reaction, maltogenic amylase 0.9-1.2L/t of starch is added after 4 hours of reaction, and saccharification reaction is completed after 40-50 hours of reaction.

6. The process according to claim 2, wherein in the step 2-2, the reaction temperature of the transglucosidase is 58 to 60 ℃ and the pH is 5.0 to 5.5.

The technical field is as follows:

the invention belongs to the technical field of functional oligosaccharide. More particularly, the invention relates to a preparation process of IMO with low-viscosity trisaccharide content of more than 45%.

Background

It is known that Isomaltose (Isomaltose) is a disaccharide with two glucose molecules connected by α -1, 6 glycosidic bonds, and belongs to non-fermentable oligosaccharide without being fermented by yeast.

In 1982, isomaltooligosaccharides were first developed in japan, and important components thereof mainly include isomaltose, panose and isomaltotriose, which are also called potent trisaccharides. The structure is as follows:

FIG. 1 Structure of isomaltose, panose and isomaltotriose

It has: difficult to be digested by gastric enzyme, low sweetness and low heat, and can not increase the blood sugar and the blood fat of the human body; it belongs to non-digestible oligosaccharide, can play a role of water-soluble dietary fiber, improve diarrhea and constipation, and reduce the generation of intestinal carcinogens; can effectively promote the growth and reproduction of beneficial bacteria-bifidobacterium in human body, so the growth and reproduction of the beneficial bacteria-bifidobacterium is also called as a bifidobacterium growth promoting factor, which is called as a bifidobacterium factor for short; can resist dental caries, is not easy to be fermented by Streptococcus mutans (Streptococcus mutans), and can inhibit sucrose from being easily acted by Streptococcus mutans to generate water-insoluble macromolecular glucan and inhibit dental caries of sucrose when being used together with sucrose, wherein Panose (Panose) has extremely obvious effect of inhibiting dental calculus formation; it is safe to eat, LD₅₀The (semi-lethal dose) is 44g/kg of body weight, and belongs to a nontoxic grade. The isomaltose hypgather has the effect of benefiting the health of human beings, and naturally causes the attention of the health and food health careTo achieve the purpose.

Isomaltooligosaccharide has remarkable unique bifidus factor function and wide processing applicability, and thus is added into various foods, such as cold drinks, breads, desserts, yogurt and the like. In nature, isomaltooligosaccharide rarely exists in a free state, and the prior production mainly takes dextrin as a substrate to carry out saccharification and glycoside conversion synchronously, but the method has large enzyme adding amount, long reaction time, low trisaccharide content of a finished product and high viscosity. In order to solve the technical problems, the invention firstly adopts an optimized process to produce the ultrahigh maltodextrin with the maltose of more than 90 percent. And secondly, the ultrahigh maltodextrin is used as a substrate, so that the dosage of the transglucosidase and the saccharification time are reduced, the cost is saved for a factory, and the sugar making efficiency is improved. Finally, the prepared isomaltooligosaccharide has low viscosity, and is beneficial to the operation of food processing enterprises.

Disclosure of Invention

In order to solve the problems of the prior art, the invention adopts an optimized process to produce the ultrahigh malt with maltose of more than 90 percent, and uses the ultrahigh malt as a substrate to carry out transglycosylation reaction. The method reduces the dosage of the transglucosidase and the saccharification time, improves the sugar production efficiency, and simultaneously reduces the viscosity of the isomaltooligosaccharide. The cost is saved for factories, convenience is provided for food processing enterprises, and the method has wide economic and social benefits.

The preparation process of the low-viscosity isomaltose hypgather product comprises the following steps:

1. preparation of ultra-high maltose:

1-1, starch size mixing and liquefying to obtain a liquefied liquid with a DE value of 3-5%;

1-2, sequentially saccharifying the liquefied liquid by β -amylase, pullulanase and maltogenic amylase under the multi-enzyme synergistic action to obtain saccharified liquid;

1-3, carrying out decoloration filtration, ion exchange and ultrafiltration on the saccharified liquid to obtain ultrahigh maltose syrup;

in the step 1-1, the starch size mixing mass percentage concentration is 15-25%, the ph is adjusted to be 5.8-6.0, high temperature resistant α -amylase is added, the enzyme adding amount is 0.8-1.2L/t of starch milk, and liquefaction is carried out at the liquefaction temperature of 105-115 ℃.

In the step 1-1, the starch is corn starch, wheat starch, cassava starch, rice starch, potato starch or sweet potato starch.

In the step 1-2, pullulanase, β -amylase and maltogenic amylase are sequentially added at a saccharification temperature of 58-60 ℃.

Adding 6.0-8.0L/t of pullulan into the mixture 1-2, reacting for 10 hours, adding β -amylase 0.8-1.2L/t of starch, reacting for 4 hours, adding maltogenic amylase 0.9-1.2L/t of starch, and reacting for 40-50 hours to finish saccharification reaction.

2. Preparation of low viscosity IMO:

2-1, adding 0.2-1.0L/t starch of transglucosidase into the ultrahigh maltose syrup, reacting for 6-36h, and finishing the transglycosylation reaction;

and 2-3, after the glucoside conversion reaction is finished, carrying out decoloration filtration, ion exchange, nanofiltration and concentration to obtain the low-viscosity IMO.

The invention has the technical characteristics and beneficial effects that:

the invention adopts an optimized process to produce the ultrahigh malt with maltose of more than 90 percent, and uses the ultrahigh malt as a substrate to carry out the transglycosylation reaction. The method of the invention reduces the dosage of the transglucosidase from 1.0L/t starch to 0.5L/t starch, reduces the transglycosidation time from 48h to 6h, improves the sugar production efficiency and saves the cost for factories. Meanwhile, the viscosity of the isomaltooligosaccharide is reduced from 2700 mpa.s to 1900 mpa.s, so that convenience is provided for food processing enterprises, and the isomaltooligosaccharide has wide economic and social benefits.

The specific implementation mode is as follows:

the preparation process of the present invention will be further described with reference to specific examples.

Example one:

1. taking corn starch, blending into 20% starch milk, adjusting pH to 5.86, adding high temperature resistant α -amylase (0.9L/t starch), stirring uniformly, liquefying, fully preheating a liquefying ejector, pumping the starch milk into the liquefying ejector, spraying the starch milk at a liquefying temperature of 108 ℃ for the first time, carrying out flash evaporation cooling, entering a laminar flow column for heat preservation, spraying the starch milk at a liquefying temperature of 115 ℃ for the second time, and controlling a DE value of liquefied end to be 4.3% to obtain liquefied liquid;

2. adjusting the pH value of the liquefied liquid to 5.4, adding pullulanase (6.5L/t starch) at 59 ℃, adding β -amylase (0.9L/t starch) after 10h, adding maltogenic amylase (1.0L/t starch) after 4h of reaction, continuing saccharifying for 46 h, and measuring the maltose content to be 89.7% to obtain a saccharified liquid;

3. carrying out decoloration filtration, ion exchange and ultrafiltration on the saccharified liquid to obtain ultrahigh maltose syrup;

4. adjusting the pH value of the solution to 5.2, adding transglucosidase (0.8L/t starch), reacting at 60 ℃ for 6h, heating to 85 ℃, maintaining for 40min to inactivate enzyme, and measuring the content of trisaccharide to be 40.8%;

5. after the glucoside conversion reaction is finished, an IMO finished product is obtained through decoloration, filtration, ion exchange, nanofiltration and concentration, the viscosity is measured to be 1987mpa.s, and the content of trisaccharide is more than 51.2 percent.

Comparative example one:

compared with the first example, the pH value is adjusted to 5.4 in the step 4, 0.3L/t of starch is added in the transglycosidase, the reaction is carried out at 60 ℃ for 40h, the temperature is raised to 85 ℃, the enzyme deactivation is maintained for 40min, and the other operation steps are completely consistent with the first example 1. It was found that the trisaccharide content was 35.7% and the viscosity was 2320 mpa.s.

Example two:

1. taking corn starch, blending into starch milk with the concentration of 23%, adjusting the pH value to 5.9, adding high-temperature resistant α -amylase (1.0L/t starch), uniformly stirring, liquefying, fully preheating a liquefying ejector, pumping the starch milk into the liquefying ejector, spraying the starch milk at the liquefying temperature of 106 ℃ for the first time, carrying out flash evaporation cooling, entering a laminar flow column for heat preservation, spraying the liquefying temperature at the second time at 115 ℃, and controlling the DE value of the liquefied end to be 3.9% to obtain liquefied liquid;

2. adjusting the pH value of the liquefied liquid to 5.36, adding pullulanase (7.5L/t starch) at 59 ℃, adding β -amylase (1.0L/t starch) after 10h, reacting for 4h, adding maltogenic amylase (1.1L/t starch), continuing saccharifying for 46 h, and measuring the maltose content to be 90.2% to obtain a saccharified liquid;

3. carrying out decoloration filtration, ion exchange and ultrafiltration on the saccharified liquid to obtain ultrahigh maltose syrup;

4. adjusting the pH value of the solution to 5.36, adding transglucosidase (0.6L/t starch), reacting at 60 ℃ for 32h, heating to 85 ℃, maintaining for 40min to inactivate enzyme, and measuring the content of trisaccharide to be 38.9%;

6. after the glucoside conversion reaction is finished, an IMO finished product is obtained through decoloration, filtration, ion exchange, nanofiltration and concentration, the viscosity is measured to be 2098mpa.s, and the content of trisaccharide is 47.8%.