Experiment Study On Degermed Corn Added Amylase Extruded At Low Temperature For Production Ultra-high Maltose Syrup

The paper studied that saccharification experiment study on degermed corn added amylase extruded at low temperature for production ultra-high maltose syrup based on the patent of and its scientific research achievements. This paper provided scientific basis in adding enzyme extrusion technology applied in ultra-high maltose syrup production. The specific contents were discussed as follows.(1) This preliminary experiment studied the selection of liquefaction enzymes and the enzymes added to material before extrusion. Through the analysis of experimental results, mesophilic a-amylase was selected for liquefied enzyme andβ-amylase was selected for extrusion enzyme.(2) It was studied the influence of extrusion- liquefaction system pararmeters(the content ofβ-amylase during extrusion, the extruder barrel temperature, the content of mesophilic a-amylase during liquefaction, liquefaction temperature) on the index of ultra-high maltose syrup made from extruded degermed corn addedβ-amylases. The experiment was designed by the method of quadratic orthogonal rotating combination of four factors and five levels.The sugar composition of experimental sugar fluid was analysed by HPLC. The experimental results were analysed.The optimized pararmeters of extrusion-liquefaction system were obtained. The content ofβ-amylase during extrusion was 1.64～1.73 L/t. The extruder barrel temperature was 59.8～60.8℃. The content of mesophilic a-amylase during liquefaction was 2.40～2.52 L/t. The index of validated results were superior to which of contrast experiment. It explained that the process of production ultra-high maltose syrup used extruded degermed corn addedβ-amylases was feasible.(3) The sample at the specified points was taken by 'urgent stop law'. The changes of states and chemical composition were studied when degermed corn and which mixedβ-amylases were in extrusion process.The starch was gelatinized and degraded when degermed corn was extruded. The content of amylose and fat were decrease. Reducing sugar content produced corresponding changes (the reducing sugar of the degermed corn was decrease,but the reducing sugar of degermed corn mixedβ-amylase was increase), the activity ofβ-amylase which was added to degermed corn was reduced, etc.