甘薯渣残留淀粉制备低聚异麦芽糖工艺的研究  

Study on production of isomaltooligosachcharides by residual starch of sweet potato residue

作　　者：姚明静 赵祥颖[1] 张立鹤[1] 张家祥[1] 杨丽萍[1] 赵晨[1] YAO Mingjing;ZHAO Xiangying;ZHANG Lihe;ZHANG Jiaxiang;YANG Liping;ZHAO Chen(Shandong Academy of Sciences),Jinan 250013)

机构地区：[1]山东省食品发酵工业研究设计院山东省食品发酵工程重点实验室齐鲁工业大学(山东省科学院)

出　　处：《食品科技》2019年第8期254-260,共7页Food Science and Technology

基　　金：山东省重点研发计划(医用食品)项目(2017YYSP028)

摘　　要：以甘薯淀粉生产副产物薯渣为原料,通过液化、糖化、转苷等工序将薯渣中残留淀粉转化为低聚异麦芽糖(IMO)。研究结果显示,液化DE值控制为20%左右有利于液化工艺控制及后续糖化、转苷反应;β-淀粉酶的添加可加快转苷反应进程且有利于提高IMO得率;糖化、转苷同时进行对IMO得率没有影响,且有利于缩短反应时间;转苷酶的添加量对IMO的最终得率和成分组成影响显著。添加300U/gβ-淀粉酶和30U/gα-葡萄糖转苷酶,60℃糖化转苷反应2h左右,糖浆中IMO含量可达最高值。以新鲜薯渣为原料生产IMO时,在得率相同的条件下可减少一半的β-淀粉酶添加量。The isomaltooligosachcharides (IMO) was prepared by the process of liquefaction, saccharification and transfection using the starch of sweet potato residue which was a by-product of sweet potato starch production.The results showed the DE value of the liquefied liquid was about 20%,it was beneficial to control the liquefaction process and the subsequent saccharification and transglucosidic reaction.The addition of β-amylase could accelerate the progress of the transglycosidic reaction and was beneficial to increase the yield of IMO.When the saccharification and transglycosylation reaction were carried out simultaneously,the yield of IMO was not affected and the reaction time was shortened. The amount of α-transglucosidase had a significant influence on the final yield and composition of the IMO.The content of IMO in the syrup reached the highest value by adding 300 U/g β-amylase and 30 U/g α-transglucosidase and reacting at 60 ℃ for about 2 h.The addition of β-amylase can be reduced by half in the production of IMO with fresh potato residue.

关 键 词：甘薯渣 低聚异麦芽糖 潘糖 Β-淀粉酶 α-葡萄糖转苷酶 

分 类 号：TS249.2[轻工技术与工程—制糖工程]