甘薯淀粉高麦芽糖浆的生产技术与应用

甘薯淀粉蛋白质含量低，结构松散，容易糊化、液化，便于过滤，是生产高麦芽糖浆的优质原料。本文报道高麦芽糖浆的两种生产技术。多酶法是甘薯淀粉先经耐高温α－淀粉酶液化，再经β－淀粉酶和异淀粉酶糖化。另一种方法是甘薯淀粉用真菌α－淀粉酶水解，或用真菌α－淀粉酶与普鲁兰酶水解。得到的糖化液再经过滤、脱色和浓缩，得到高麦芽糖浆。高麦芽糖浆在食品工业、医药工业具有广泛用途。     

全酶法同时制取超高麦芽糖及高蛋白米粉

对以大米为原料，采用全酶法同时试制超高麦芽糖浆和高蛋白米粉进行了研究。结果表明：使用高温α－淀粉酶在低ＤＥ值下具有很好的液化彻底性，而普通α－淀粉酶与普兰酶的联合作用适用于生产麦芽糖含量为８０％左右的非结晶性麦芽糖浆。同时通过氨基酸评分发现，酶解冻干法工艺基本上能够保证蛋白米粉的营养质量。     

用一种新的热稳定性酶生产海藻糖的方法

从Ｓ ｕｌｆｏｌｂｕｓ ａｃｉｄｏｃａｌｄａｒｉｕｓ ＡＴＣＣ３３９０９中提取的麦芽寡糖海藻糖合成酶和麦芽寡糖基海藻糖水解酶这两种热稳定性酶从淀粉中生产海藻糖，讨论了从Ｐｓｅｕｄｏｍｏｎａｓ ａｍｙｌｏｄｅｒａｍｏｓａ提取出来的脱支酶的最佳反应条件，最适ＰＨ为５．５，最适温度为５５－５６℃，在糖化过程中加入ＣＧＴａｓｅ酶到反应混合筘，导致了海糖的增加和麦芽糖及麦芽三糖的下降。异淀粉酶作为脱支酶比普     

高效液相色谱法测定异麦芽糖浆组分

异麦糖浆是一种含异麦芽糖,潘糖,异麦芽三糖以及分枝四糖,分枝五糖以上的其它分枝低聚糖组成的淀粉糖浆。分枝低聚糖含量占总糖份的５５％以上。采用高效液相色谱法,以Ａｍｉｄｅ－８０色谱柱和Ｗａｔｅｒｓ４１０示差折光检测器对异麦糖浆中各组分进行快速地分离测定。     

真菌α－淀粉酶饴糖的制造

真菌α－淀粉酶为内切酶，用它生产麦芽糖时，产品成分受很多因素影响。本文研究了淀粉乳浓度、液化淀粉葡萄糖值（ＤＥ值）、加酶量、反应时间以及脱支酶对真菌α－淀粉酶糖化的影响。实验发现，淀粉浓度、液化淀粉葡萄糖值对反应的影响较小，加酶量影响较大，酶量太少，即使延长反应时间，麦芽糖含量也很低。酶量过高，则会生成较多的葡萄糖。脱支酶有助于糖化，添加后麦芽糖含量增加６％左右。     

全酶法制备超高麦芽糖浆工艺

以碎米为原料,采用全酶法制备超高麦芽糖浆。以麦芽糖含量为指标,采用正交试验对耐高温α- 淀粉酶、大麦β- 淀粉酶、普鲁兰酶的添加量和糖化结束DE 值4 个因素进行研究,确定最佳工艺为3 种酶的添加量分别为0.20、0.50、1.05kg/t 原料,糖化结束DE 值控制在48% 左右。选用高效阴离子交换色谱法分析制备的麦芽糖浆中各糖组分含量,以峰面积外标法得出样品中麦芽糖含量为70.7%,符合超高麦芽糖标准。     

高麦芽糖浆的工艺研究

本文报道以玉米淀粉或木薯淀粉为原料，用α－淀粉酶控制液化，DE值为5－6，而后用β－淀粉酶和枝切酶（异淀粉酶或普鲁兰酶）的双酶协同作用，制取麦芽糖含量70％－75％的高麦芽糖浆。研究不同枝切酶的反应参数对麦芽糖含量的影响，优化工艺条件，对指导工业生产具有重要的现实意义。     

两级酶解工艺制备超高麦芽糖浆的研究

本实验利用两级糖化法制备超高麦芽糖浆,并对其工业参数对麦芽糖含量的影响进行了初步研究。大麦β-淀粉酶与普鲁兰酶协同糖化作为一级糖化工序,其用量分别为0.8、1.2kg/t干物质,酶解糖化44h,酶解液中麦芽糖含量高达79.62%。利用中温淀粉酶对酶解液进行二级糖化,糖化结束后麦芽糖含量稍有提高,达到81.75%,且残余淀粉含量显著降低,碘试颜色由一级糖化的红棕色变为黄色。本工艺在提高产品中麦芽糖含量的同时,有效低降低了麦芽糖浆中残余淀粉含量,各项检测指标都符合超高麦芽糖浆标准。     

耐热异淀粉酶的高效表达及其在麦芽糖浆制备中的作用

淀粉酶法制备高麦芽糖浆工艺中,淀粉液化酶、脱支酶以及β-淀粉酶不可或缺,其中脱支酶是决定淀粉转化为麦芽糖的转化率高低的关键因素。在工业上常用的两种脱支酶中,异淀粉酶比普鲁兰酶能更好地协助β-淀粉酶水解淀粉生成麦芽糖。首先通过PCR扩增获得异淀粉酶的编码基因iso并克隆入表达载体p HY-WZX,在枯草芽胞杆菌1A717中获得重组质粒p HY-ISO,将构建好的重组质粒电转化入地衣芽孢杆菌D402中,其摇瓶发酵酶活力达330 U/m L,实现了异淀粉酶的异源高效表达。基本酶学特征分析表明:该重组酶适宜反应条件为50~55℃,p H 6.5~9.0;K+、Ca2+、Mg2+对酶活有促进作用,其他离子或化合物强烈抑制酶活。HPLC分析表明,该重组异淀粉酶与普鲁兰酶相比,更有助于极高麦芽糖浆的制备。最后通过在线软件对该酶进行同源结构模拟和分析,进一步确定其为异淀粉酶,为后续对其进行分子改造奠定了基础。     

籼米生产低聚异麦芽糖的酶解技术研究

以早籼米为原料采用双酶法生产低聚异麦芽糖浆,本文初步探索各因素对转苷反应的影响,比较了β－淀粉酶与真菌α－淀粉酶的作用差异。结果表明,三个因素对转苦效果的影响大小顺序为：底物浓度＞加酶量＞反应时间。双酶转替中,真菌α－淀粉酶较β－淀粉酶更适宜。     

Changes of Carbohydrates and Molecular Structure of Dextrins During Enzymatic Hydrolysis of Starch with Maltogenase Participation

Investigations of the potato starch hydrolysis during bacterial α-amylase “BAN 240 L” liquefaction to 19.5 DE and then saccharification with exo-acting α-amylase “Maltogenase 1000 L” alone and together with pullulanase “Promozyme 200 L”, were carried out. Under adequate conditions at different enzyme dosages hydrolyzates of the maltose, content of 60 to about 80% in DS at significantly lower glucose and minimal maltotriose content were obtained. Investigations comprised both carbohydrate contents in hydrolyzates, changing with hydrolyse course and dextrin molecular structure in hydrolyzates. It was found that decreasing dextrin molecular weight and the number of branchings in dextrin molecules was accompanied by characteristic changes of the viscosity of hydrolyzate solutions.     

稻米酶法制取超高纯度麦芽糖浆工艺研究

以稻米为原料,以耐高温α - 淀粉酶为液化酶,以真菌淀粉酶和普鲁兰酶两种糖化酶协同糖化,研究稻米高纯度麦芽糖浆制取技术。结果表明：控制液化值为14 左右,糖化时真菌淀粉酶和普鲁兰酶用量分别为0.6FAU/g 干米淀粉和0.3PUN/g 干米淀粉,糖化时间控制在18h 左右、糖化温度59℃、糖化pH5.5,可以制得麦芽糖含量85% 以上的超高麦芽糖浆。     

Production and Application of a Maltogenic Amylase by a Strain of Thermomonospora viridis TF-35

An extracellular and thermostable maltogenic amylase-producing moderate thermophile (Thermomonospora viridis TF-35), which grew well at 28–60°C, with optima at 45°C and pH 7, was isolated from soil. Maximal enzyme production was attained after aerobical cultivation for 32 h at 42°C with a medium (pH 7.3) composed of 2% (w/v) soluble starch, 2% gelatin hydrolyzate, 0.1% K₂HPO₄ and 0.02% MgSO₄ · 7H₂O. The partially purified enzyme, which was most active at 60°C and pH 6.0 and stabilized with Ca²⁺, converted about 65, 80, 75, 75, 65 and 60% of maltotriose, maltotetraose, maltopentaose, amylose, amylopectin and glycogen into maltose as a major product under the conditions used, respectively. Glucose and small amounts of maltooligosaccharides were also formed concomitantly as by-products. The molar ratio of maltose to glucose from maltotriose were larger than 1 during all stages of the hydrolysis. About 70 and 76% of 25% (w/v) potato starch liquefites having a 3.5 DE value were converted into maltose by the enzyme in the absence and presence of pullulanase during the saccharification, respectively. About 90 and 94% of the starch liquefites were also converted into maltose with relatively low contents of maltooligosaccharides by the cooperative 2 step reaction with the enzyme after obtaining starch hydrolyzates containing about 85 and 90% maltose by the simultaneous actions of soybean ß-amylase and debranching enzymes.     

Analysis of the Amylolytic Enzyme System of Clostridium thermosulfurogenes EM1: Purification and Synergistic Action of Pullulanases and Maltohexaose Forming α-Amylase

During growth of C. thermosulfurogenes EM1 on starch, seven forms of pullulanase and one form of α-amylase were detected after gel electrophoretic separation of proteins. By determining the isoelectric points and N-terminal sequences of various pullulanase species it was evident that no structural differences exist between these proteins. These pullulanases hydrolyzed α-1,4- and α-1,6-linkages in various soluble sugar polymers causing their breakdown to maltose and maltotriose. Unlike these enzymes, the α-amylase produced by C. thermosulfurogenes EM1 preferentially attacked non-soluble starch. The main product of hydrolysis was maltohexaose. The combined action of pullulanases and α-amylase on native starch showed synergistic effect. This synergistic effect was not observed if soluble starch was used as substrate.     

Production of Maltose from Starch by Simultaneous Action of beta-Amylase and Flavobacterium Isoamylase

Debranching isoamylase was prepared by fermentation of Flavobacterium sp., and purified. Soybean ß-amylase was extracted from defatted soybean meal and purified. 1.6, 4.0, 6.6. and 9.1% DE liquefied corn starch was prepared by bacterial α-amylase. The mixture of liquefied starch. Flavobacterium isoamylase, and soybean ß-amylase was incubated at 40 C, pH 6.0, for 46 h. The maximum yield of hydrolysates from 1.6 and 4.0% DE substrates was maltose, and a considerable amount of maltotriose, but no detectable glucose. 6.6 and 9.1% DE substrates also produced largest amounts of maltose with moderate maltotriose, and small amounts of glucose also formed during hydrolysis. With the increase of DE of the substrate the yield of maltose decreased and the yield of glucose and maltotriose increased.     

大豆β-淀粉酶在生产麦芽糖浆上的优势

介绍了β-淀粉酶和α-淀粉酶的酶种来源及其在生产麦芽糖浆中的作用机理,并对大豆β-淀粉酶、大麦β-淀粉酶、小麦β-淀粉酶、真菌α-淀粉酶、普鲁兰酶的适用条件、失活条件进行了比较,得出大豆β-淀粉酶在生产麦芽糖浆上的优势。     

I. CONDITIONS OF MASHING AND CARBOHYDRATE COMPOSITION OF THE WORT

Experimental mashings of ungerminated barley and 5–10% of malt with addition of the debranching enzyme pullulanase have been carried out. Worts with high attenuation are obtained in good yield. Of the fermentable sugars, there is less glucose, and more maltose and maltotriose than normally observed. The dextrin pattern is different from, but not necessarily inferior to, that traditionally seen. The worts resulting from the action of pullulanase are deprived of the dextrins with 8–14 glucose units, whereas the amounts of dextrins with 4–6 glucose units are close to those normally observed. The pullulanase preparations used are accompanied by proteolytic activity. It is suggested that debranching enzymes such as pullulanase offer an alternative choice of carbohydrases to be used in brewing from unmalted cereals.     

Production of Trehalose from Starch by Maltose Phosphorylase and Trehalose Phosphorylase from a Strain of Plesiomonas

The cooperative concomitant action of maltose phosphorylase (MP), trehalose phosphorylase (TP), β-amylase and a starch debranching enzyme (pullulanase, isoamylase) was investigated to develop a more efficient method for preparing trehalose from starch. About 40 and 51—56% as solid basis of 25% (w/v) liquefied potato starch were converted to trehalose by the combination of soybean β-amylase and the crude enzyme preparation (MTA) containing MP, TP and a saccharogenic amylase from a strain (SH-35) of Plesiomonas in the absence and presence of a starch debranching enzyme, respectively. A stable maltose syrup (70%, w/w) containing about 30% trehalose in the dry solid was prepared from starch directly, and about 36% as dry basis of the mother liquor (70%, w/w) containing about 56% trehalose was obtained as crystals of this non-reducing disaccharide by conventional crystallization. Trehalose in the by-product obtained after removing crystals increased up to almost that of the mother liquor by reacting with MTA again. By the method reported here, trehalose was produced from starch on an industrial scale without any remaining by-products.     

Preparation of maltotriose by hydrolyzing of pullulan with pullulanase

In this paper, maltotriose was prepared by hydrolyzing of pullulan with pullulanase. The optimal hydrolyzing conditions were investigated and the optimum conditions were as follows: time 6 h; pH 5.0; temperature 45 °C; amount of pullulanase, 10 ASPU/g; concentration of pullulan, 3% (w/v). Under these conditions, the dextrose equivalent value reached up to 30.1. The hydrolysate was filtrated through a filter membrane that could intercept any particle whose molecular weight was more than 1,000 Da, concentrated to 20% (w/v) and precipitated with 8 volumes of ethanol. The product of maltotriose was obtained by drying the precipitate at 80 °C for 2 h. The content of maltotriose in the product and the yield of maltotriose were 93.5% (w/w) and 87.3% (w/w), respectively. Results of experiments indicated that this was a promising way of preparation of maltotriose.