籼米淀粉酶法制备低聚异麦芽糖糖化转苷工艺研究

Study on saccharification and transglycosylation technics of isomalto-oligosaccharide from indica rice starch by enzyme method

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。

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 of α-transglucosidase,pH,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）, pH was 5.0,temperature was 55℃,time was 36h.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.