低聚异麦芽糖制备工艺研究

17220033JournalofChangshuCollegeVol.17No.2Mar.2003X1,2(1.,215500;2.,215007):,-,PH5.0,60--(0.1L/t),-(1L/t),,(30h),18.7%12.3%8.0%,:;;;:O69:A:1008-2794(2003)02-0041-06(Isomaltooligosacharide),-1,626,,,(Isomaltose)(Panose)(Isomaltotriose)(-1,4)(-1,6),[1],,1982,1985[2]1994,1995,:1.50%;2.35%X:2002-09-10:(01KJD150006).:(1948),,,.©1994-2009ChinaAcademicJournalElectronicPublishingHouse.Allrightsreserved.(-1,6)(-1,6),[3],30%48h,30h,,,-,--,-,;;,,11.1PH()HH-2()()DDS-11A()DJS-1()721()ZK-82B()()1.2(AR,)(AR,)(AR,)(AR,)(AR,)(AR,)---()()D001D201D301-G()1.31.3.1300g,PH6.0-30%,95,-0.2mL[4],2h,56min60,PH5.0,500mL:60,-0.015mL-0.1mL[4],24h,5mL25mL,70%10mL:60,-0.015mL-0.1mL,24h,5mL25mL,70%10mL:242003©1994-2009ChinaAcademicJournalElectronicPublishingHouse.Allrightsreserved.[4],2h,56min60,PH5.0,500mL:60--0.01mL-0.1mL,12h20h24h28h32h36h44h2mL,70%5mL:60--0.01mL,6h,10min,60,60-0.1mL,12h20h24h28h32h36h44h2mL,70%5mL:60--0.01mL,2h-0.1mL,12h20h24h28h32h36h44h2mL,70%5mL1.3.3Waters600;Waters2410():SugarPakl,13006.5mm;:85;():30;:;:0.5mL/min;:10L():HypersilNH2,2504.6mm;:30;():30;:/(75/25V/V);:1mL/min;:10L1.3.430%PH6.0,0.06%,95DE68,60,PH5.0,-(0.1L/t),2h-(1L/t),28h,807530min,D001,5%HCl,(2),60mL/min,D201D301,5%NaOH,(2),60mL/min,,505822.1---,1,4--D;-1,6,-1,4;-,-1,4,-,1.3.1,1342:©1994-2009ChinaAcademicJournalElectronicPublishingHouse.Allrightsreserved.(L/t)(L/t)-(L/t)(%)(%)(%)(%)10.150.1512.83.24.620.620.150.1512.75.07.024.730.100.100.1014.97.46.929.2,----,0.1L/t2.2;;141234--0.1L/t,-1L/t,30h,2.3,,,,,[5]()()(),[5];,:(%)=Area%(,)Area%(,)+Area%(,)Area%(,)442003©1994-2009ChinaAcademicJournalElectronicPublishingHouse.Allrightsreserved.(%)=Area%(,)Area%(,)+Area%(,)+Area%(,)Area%(,)(%)=Area%(,)Area%(,)+Area%(,)+Area%(,)Area%(,)2.4,,(2),210-4(s/m)T(%)97367.866.866.384181.281.079.574290.990.390.014.395.294.994.811.997.096.796.52.52.6,3325.92%7.96%18.68%2.23%12.29%7.95%24.97%2.7542:©1994-2009ChinaAcademicJournalElectronicPublishingHouse.Allrightsreserved.(%)Isomalto500[4]Iso-G[4]Biotose50[4]16.913.117.118.712.516.010.712.38.43.98.48.037.833.036.239.04,:[1].[J].,1999(3):1-5.[2],.[J].,2001(1):40-41.[3],,.[J].,1999(3):8-9.[4].[M].:,1998.187,203-205.[5],,.[J].,2001(2):222-227.StudyonPreparingTechnologyofIsomaltooligosacharideZOUYao-hong1,SUNJia2(1.DepartmentofChemistry,ChangshuCollege,Changshu215500;2.Suzhou26MiddleSchool,Suzhou215007)Abstract:Thispaperstudiedenzymaticpreparationofisomaltooligosacharidesbyusingstarchasrawmaterial,sacchrifiedbythreekindsofmaltogenases,andtransglucosylatedby-glucosidase.Theoptimumconditionswereobtained:Firstlysacchrifiedby-amylase,pullulanaseand-amylaseat60for2hoursatPH5.0;Secondlytransglucosylatedby-glucosidaseat60for28hoursatPH5.0.Thismethodbenefitstogetmoreisomaltooligosacharides.Theproductcontains18.7%isomaltose,12.3%panoseand8.0%isomaltotriose.ItsqualityissuperiortothosemadeinJapan.Keywords:Isomaltooligosacharide;starch;multienzymesynergism;preparingtechnology642003©1994-2009ChinaAcademicJournalElectronicPublishingHouse.Allrightsreserved.