不同淀粉原料及前处理方法对β-环糊精生产的影响  

Effect of Different Starch and Preliminary Treatment on β-Cyclodextrin Production

作　　者：杨钟超[1] 顾正彪[1] 程力[1] 洪雁[1] 

机构地区：[1]食品科学与技术国家重点实验室,江南大学,江苏无锡214122

出　　处：《食品与生物技术学报》2009年第5期616-622,共7页Journal of Food Science and Biotechnology

基　　金：国家863计划项目(2006AA10Z335)

摘　　要：为了获得β-环糊精生产的高转化率,通过对不同淀粉的比较,得出玉米淀粉具有较高的经济适用性;通过对不同前处理方法得到的淀粉生产β-环糊精转化率的比较,得出影响转化率的几个因素,分别是淀粉颗粒大小、淀粉的晶体结构的破坏程度和小分子糖的抑制作用;并得出将糊化淀粉作为底物最有利于环化反应的进行,但由于高粘度却无法工业化生产;通过研究,确定了一种新型的前处理方法,即将质量分数7%玉米淀粉浆在85℃下保温1 h,水浴摇床中65℃200 r/min转化24 h,获得了29.86%的高转化率,克服了大规模生产中糊化淀粉粘度过高无法搅拌均匀和酶解处理后的淀粉中小分子糖抑制作用的问题。In order to further increase the β-cyclodextrin production yield, different kinds of starch and preliminary treatment were investigated and compared. Among of them, corn starch was suitable for production. Furthermore, the effects of the size of starch, the damage extent of crystalline structure and the inhabitance of micromolecular sugar was investigated, and the results predict that CGTase was suitable for preferred gelatinized starch, but do not be used in industry production due to the fact that high viscosity, then a novel predisposal method was suggested and described as follows： heated at 85℃ for lh, agitation for 24 h at the constanttemperature of 65℃. With the optimum conditions, a highest transformation yield achieved at 29.86%. The developed method was avoiding the problem of high conglutination caused by gelatinized starch and the micromolecular sugar caused by enzymed starch.

关 键 词：环糊精葡萄糖基转移酶 Β-环糊精 转化率 前处理 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]