Corn Starch Source Liquid Glucose For Vacuum Fermentation

The methods for preparation for liquid glucose contains acid method and enzyme method and acid-enzyme method or enzyme -acid method ect. And liquid glucose prepared with enzyme method has good quanlity with high purity and little impurity. The enzyme methods for preparation for liquid glucose are favorable for multipurpose use of starch material, and favorable for shortening incubation time,and favorable for cleaning producingAt last in order to improve fermentation strength,vacuum fermentation is used.This research was designed to get the opitimization for prepration of liquid glucose using "Double-Enzymatic"methods,and get the opitimiztion for vacuum fermantation based on the liquid glucose.Otherwise, technologcial conditions of saccrification is needed to make it easy to filter to separate the liquid glucose and the perfect filtering conditon is needed to find out. Vacuum fermentation technical condition should be comfirm to optimize the liquid glucose vacuum fermentation condition.The rusults of a- amylase activity and the rate of gelatinization and the valule of DE(dextrose equivalence) is adopted to get the opitimiztion of gelatinization with the orthogonal experiment,and to achieved the high DE(dextrose equivalence) and low viscocity of liquid glucose.The rate of saccriffication is adopted o get the opitimiztion for maltogenic amylase ratetive to pH, temperature,ect. But the amount of amylase and time of saccrifacation to influent the result of rate of saccriffication mutually, and it is neccerary to analysis the currenct amount of amylase and time of saccrifacation.it is reported that the time of gelatinization also influence the result and amount of amylase and time of saccrifacation and time of gelatinization is the factor using L3~4 orthogonal experiment to get the he opitimiztion for saccrification.The velocity of filtration, and adding celatom to syrup and rise the pressure to improve filtertion, the amount of andding celatom and the best pressure are investigated. The residual suger and the amount of yeast cell is adopted ,and vacuum level, PH, temperature and concentration of suger are investigated to get the opitimiztion for vacuum fermntation. Part convertional fermentation is considered to be good to vacuum fermnetion. The residual suger is adopted to invest the time of conventional fermentation, concentration of starch slurry and fermentation time to get the opitimiztion for liquid glucose vacuum fermentation. The result of this study as follows:1 The opitimiztion forα-amylase : The technical conditions for gelatinization as follows: temperature: 85℃, time of gelatinization: 60min ,the amount of adding a- amylase 0.5g/100g,pH5.8, material to water of starch 1:2.52 The opitimiztion for saccrification: The technical conditions for saccrification as follows: saccrification time: 24h, temperature: 60℃, pH4.6, the amount of adding amylase 240u/g, and the rate of saccrification arrived at 98.23%.3 The opitimiztion for filteration: The amount of andding celatom is 2%, and the best pressure is 0.05Mpa.4 The opitimiztion for vacuum fermentation: The opitimiztion for vacuum fermentation : vacuum level 0.086MPa,PH5.0,temperature35℃and concentration of syrup 21%. And the opitimiztion for liquid glucose vacuum fermentation: the time of conventional fermentation 6h, concentration of starch slurry 21 % and fermentation time 24h.