Studies On The Production Of High Maltose Syrup With Rice Starch As Raw Materials

High maltose syrup is a small molecule polymers glucose syrup composed of several glucose molecules, its sweetness is only half of sucrose, high maltose syrup have been widely used in food, medicine, chemical industry, etc. it is processed through a series of processes based on potato starch, sweet potato starch, and corn starch as raw material. Its features are:clean and transparent, boiled for high temperatures, moderate sweetness, good moisturizing, anti-crystallization, moisture-proof ability and other excellent properties, it can be widely used in candy, cakes, soft drinks and jam and other food industry, so it has an extremely broad prospects.This paper screen research the preparation method for rice starch; Optimization the process of rice starch enzymatic liquefaction and saccharification; using thermostable a-amylase on rice starch liquefaction, then fungalα-amylase and Pullulan enzymatic on liquefied liquid saccharification to get a new technology of high maltose syrup preparation; Using three rice starch in different straight-amylopectin content to experiments at the first time; It preliminary studied the relationship between the different straight-amylopectin content and the preparation of maltose; Using high-performance liquid chromatography to qualitative and quantitative research on maltose and its byproduct s, I identified several important byproducts after saccharification.Now the major findings and conclusions are summarized as follows:1, rice starch preparation methods were screened, this paper choose different varieties of rice, respectively alkaline, surfactant law and enzymatic to preparation rice starch, then through systematic analysis and comparison the physical and chemical properties of obtained starch, reached the following main conclusions:In addition to protein, the effect of three methods have no significant differences, but the data of breakage rate indicate that enzymatic rice starch granules have the smallest extent of damage. This method could not undermine the natural structure and properties of rice starch, and also can effectively extract the starch separation.2, Determine the optimal conditions of starch liquefaction. In this paper, influencing factors in the process of rice starch liquefaction were studied in detail, after a single factor and the response surface test analysis, optimized starch liquefaction process conditions are:the amount of thermostable a-amylase is 30U/g starch, the liquefaction temperature is 94℃, the concentration of starch is 20%,the liquefaction time is33min. Obtained liquefied fluid with the best DE value of 15.95%.3, Determine the optimal conditions for starch saccharification. Through orthogonal experiment analysis, the optimum starch saccharification conditions are:the saccharification time is 18h, the amount of fungal a-amylase 37.5u/g, the amount of Pullulan enzyme is 7.5 u/g, formation the optimal combination of starch saccharification. Get saccharification solution with the best DE value of 50.26%.4, Preliminary study the relationship between straight-amylopectin content and the preparation of maltose. The results showed:(1) amylose content of indica rice starch has the highest 20%,the content of rice starch amylose and amylopectin is in the middle, the amylose content of glutinous rice starch is the lowest, while the content of amylopectin is the highest, close to 90%. The total starch content of three kinds of rice starch is almost, are above 90%.(2) the different straight-amylopectin content determines its liquefaction temperature is different.the higher the amylose content, the lower the amylopectin content,its temperature of liquefaction required a corresponding increase. It can be seen indica rice starch liquefaction required the highest temperature, generally above 90℃, while the rice starch and rice starch liquefaction temperatures relatively close, at 85℃or so.(3) Because degradation of amylose and amylopectin needed different enzymes, the content of amylose and amylopectin content will affect the enzymes needed for saccharification. The optimal conditions of Indica rice starch saccharification are:the saccharification time is 18h, the amount of fungal a-amylase enzyme is 37.5u/g, the amount of Pullulan enzyme is 7.5 u/g, formation the optimal combination of starch saccharification. Obtained saccharification solution with the best DE value of 50.26%. The optimal conditions of Glutinous rice starch saccharification are:the saccharification time is 18h, the amount of fungal a-amylase is 7.5u/g, the amount of Pullulan enzyme is 37.5 u/g, formation the optimal combination of starch saccharification. Obtained saccharification liquid has the best DE value of 49.79%.The optimal conditions of rice starch saccharification are:the saccharication time is 18h,the amount of fungala-amylase is 15u/g, the amount of Pullulan enzyme is 22.5 u/g,formation the optimal combination of starch saccharification. Obtained saccharification liquid has the best DE value of 48.96%.5, Using HPLC analysis the byproducts after saccharification found that byproducts of three kinds of starch both have glucose and maltotriose exist, and comparison the yield of maltose find that it is closer. It showed thatas long as the ratio of glucoamylase to debug properly, straight-amylopectin content does not affect the yield of maltose. Maltose concentration is up to 87.14%, reaching requirements of high maltose syrup.