Study On High Proportion Corn Starch Saccharification Process By Extrusion Enzyme Complex Method

The highest ingredient of corn kernels is corn starch, China has a large amount corn production, corn starch processing industry has developed rapidly. Starch sugar is an important industry of deep processing of corn starch, Starch sugar production not only solve our current sugar shortage situation, but also led to the development of a series of industry. In this study, based on the researches of previous, using extrusion enzyme complex method saccharificate corn starch which after extrusion enzyme complex method processing, while reduce energy and water consumption, also can ensuring the DE value of starch sugar, using IR, HPLC to analysis the production. The main results of research were as follows:1, Using the corn starch which after extrusion enzyme complex method processing as raw materials, DE 16%, the DE value of liquefaction raw requirements of starch sugar industry is 12%~17%, the test materials can meet the requirement.2, Using traditional enzymatic saccharification of the materials, study on the affect of DE value on Saccharification time, glucoamylase amount and liquid ratio. The result show that Saccharification time and glucoamylase amount and liquid ratio have a significant effect on the DE value, the best practices is: Saccharification time 3h, glucoamylase amount 80U/g, liquid ratio4:1, the DE value is 40.86%.3, Using the extrusion enzyme complex method saccharificate on the materials, study on the affect of DE value on extrusion temperature, Glucoamylase amount and raw concentration. By response surface analysis, the best practices is: extrusion temperature 85℃, Glucoamylase amount 140u/g, raw concentration 70%, the DE value is 42.12%. DE value in line with the requirements of invert sugar.4, By HPLC analysis of sugar components, the results show: the composition of DE38 starch sugar is glucose 21.81%, maltose 21.08%, maltotriose 12.39%, the composition of DE38 starch sugar is glucose 24.64% maltose 27.84%, maltotriose 14.36%.5, Study on the Microscopic observation by SEM of the product, the result shows that the structure of corn starch has been destroyed, the product after Saccharification forming a porous, and a fold structure, which has a more comprehensive engagement with the substrate glucoamylase.6, By X-Ray analysis of starch sugar components,the results show: by extrusion enzyme complex method saccharification, the material structure has been destroyed, generating a new substance having a strong diffraction peaks characteristic.7, By the Brabender curve analysis of material and starch sugar, the results show: starch sugar has a low viscosity, starch has a higher degree of hydrolysis, which contains a large amount of small molecule soluble sugar.