Abstract
The treatment of corn starch by adding enzyme extrusion technology as material to produce isomalto-oligosaccharide. With the sum content of isomaltose (IG2), panose (P) and maltotriose (IG3) as the yield index of isomalto-oligosaccharide, the parameters were optimized by orthogonal experiment, and the optimum processes for production of ismalto-oligosaccharide from corn starch with enzymatic extrusion were as followed: the extrusion temperature 95 ℃, the water content 45%, and the amount of enzyme 0.8%. And the yield of the ismalto-oligosaccharide with the highest yield could reach over 35%.
Publication Date
9-28-2016
First Page
183
Last Page
186
DOI
10.13652/j.issn.1003-5788.2016.09.043
Recommended Citation
Jie, GE; Chunsen, WU; Ying, WANG; Ren, WANG; Zhengyu, JIN; Xueming, XU; Aiquan, JIAO; and Xing, ZHOU
(2016)
"Influence of enzymatic extrusion of corn starch on preparation of isomalto-oligosaccharides,"
Food and Machinery: Vol. 32:
Iss.
9, Article 43.
DOI: 10.13652/j.issn.1003-5788.2016.09.043
Available at:
https://www.ifoodmm.cn/journal/vol32/iss9/43
References
[1] 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.
[2] 车夏宁, 林海龙, 赵永武, 等. 低聚异麦芽糖理化功能特性及生产方法研究进展[J]. 中国酿造, 2014, 33(7): 20-23
[3] LIN Qin-lu, XIAO Hua-xi, ZHAO Jian, et al. Production of isomalto-oligosaccharide syrup from rice starch using an one-step conversion method[J]. International Journal of Food Science & Technology, 2011, 46(6): 1 194-1 200.
[4] 陈辉. 籼米淀粉制取低聚异麦芽糖技术研究[D]. 长沙: 湖南农业大学, 2008: 2-9.
[5] 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: 4-10.
[6] 刘国凌, 汪芳安. 异麦芽低聚糖酶法制备研究[J]. 韶关学院学报: 自然科学版, 2002, 23(12): 132-135.
[7] 汪芳安, 董佳, 潘从道. 异麦芽低聚糖及其生产与应用[J]. 武汉工业学院学报, 2001(4): 14-16.
[8] 郝国东, 徐磊, 段志林. 提高玉米淀粉糖化率新工艺[J]. 黑龙江农业科学, 2009(4): 102-103.
[9] LI Hong-yan, JIN Zheng-yu, XU Xue-ming. Design and optimization of an efficient enzymatic extrusion pretreatment for Chinese rice wine fermentation[J]. Food Control, 2013, 32(2): 563-568.
[10] BAKS Tim, KAPPEN Frans H J, JANSSEN Anja E M, et al. Towards an optimal process for gelatinisation and hydrolysis of highly concentrated starch-water mixtures with alpha-amylase from B. licheniformis[J]. Journal of Cereal Science, 2008, 47(2): 214-225.
[11] 申勋宇, 申德超. 低温挤压酶解干法脱胚玉米取代淀粉生产糖浆技术[J]. 山东理工大学学报: 自然科学版, 2014(6): 55-58.
[12] 杜双奎, 魏益民, 张波. 挤压膨化过程中物料组分的变化分析[J]. 中国粮油学报, 2005(3): 39-43.
[13] 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, 2013, 29(3): 40-46.
[14] 杨夫光, 李飞, 母应春, 等. 挤压碎米生产淀粉糖浆的工艺优化[J]. 食品与机械, 2013, 29(2): 190-194.
[15] 唐汉军, 李林静, 朱伟. 螺杆挤压工艺对米粉品质的改良作用[J]. 食品与机械, 2015, 31(5): 239-242.
[16] 宋巧. 马铃薯淀粉酶法制备高麦芽糖浆工艺研究[D]. 兰州: 甘肃农业大学, 2012: 19.
[17] 林家永. 异麦芽低聚糖含量测定方法的研究[J]. 食品工业科技, 2009(6): 351-353.