Studies On The Producing Of Isomaltooligosaccharides From Long-grain Rice Starch

Isomaltooligosaccharides are new functional oligosaccharides.It have high heealth care functions.For example,anti-dental caries,against constipation,promotion bacillus bifidus multiplication,prevents the heart cerebrovascular disease,enhances the immunity etc.This article mainly studies on the producing of isomaltooligosaccharides from long-grain rice starch.The results provided a theoretical basis for the producing of isomaltooligosaccharides and the comprehensive utilization of rice resources.The results are as follows:1 Study on the Extrcation Techniques of Long-grain Rice starchThrough orthogonal tests,the optimal condition for the extration techniques of long-grain were obtained:0.2%NaOH for 4 hours as well as the ratiol 1:6.By using ultrasonic wave the extration techniques were improved.The extration time had been shortened.Results showed that the optimal extraction techniques were:ultrasonic wave treatment 20 min,then immersion with 0.2%NaOH for 3 hours.In the production the contents of protein were 0.3%,the long-grain rice starch were 86.27%.2 Study on the Liquefaction Techniques of Long-grain Rice starchUsing dextrose equivalent value and the contents of maltose as index,the optimal condition for the liquefaction techniques were obtained through single factors and orthogonal tests.The results were:the mass fractions of long-grain rice starch 20%,the addition of thermostableα-amylase 12U/g every dry starch for 11min.3 Study on the Saccharification and Glucoside Conversion Techniques of the syrup from Long-grain Rice starchUsing the contents of isomaltose as index,the optimal condition for the producing of maltose were obtained through orthogonal tests.Results showed that the addition of fungal-α-amylase 0.75L/t every dry starch andβ-amylase 3.5L/t every dry starch with pH 6.0,saccharification temperature 60℃,saccharification time 4h can produce the contents of isomaltose 39.15mg/mL when the glucoside conversion reaction carried on the 48th hour.At the same time,the adding order of the glucoamylase and glucosyltransferase influenced the contents of isomaltose in the production.The glucosyltransferase were added in the liquefaction after saccharification reaction 2 hours.The addition of fungal-α-amylase 0.75L/t every dry starch,β-amylase 3.5L/t every dry starch and glucosyltransferase 1.0L/t every dry starch can produce the contents of isomaltose 35.508mg/mL when the glucoside conversion reaction carried on the 48th hour.