Studies On Chemical Variation In The Procedure Of Isomaltooligosaccharideion Production From Starch By Enzymatic Hydrolysis

With the growth of the economic all over the world, people’s quality of life and dietaryrequirements improve continuously, increasing demand for health food. Studing the functionalcomponent of food and developing health food has become a remarkable topic in the field offood all over the world. Among many health foods, Isomaltooligosaccharideion has specificchemical structure and significant physiological effects. For this, Isomaltooligosaccharideioncauses many reasearchers’ concern, home and abroad.This paper firstly discussed the enzymatic mechanism of α-transglucosidase and effectsof pullulanase on different sugar. During the transformation process the α-glucosidase cut theα-1,4glycosidic bonds firstly, then re-bonded by α-1,6glycosidic linkage.And theisomerization process from maltose to isomaltose finished. The transglycosidation washappened intramolecularly. At the same time, the glucose units which dissociated frommaltose react intermolecularly with maltose or isomaltose to generate panose orisomaltotriose. In maltose syrup from tapioca starch, the content of maltose can be improved,while the ones from corn and potato starch, maltotriose increased.After clarifying the enzymatic mechanism of α-transglucosidase, this paper furtherdiscussed the best liquefied DE value for Isomaltooligosaccharide preparation from differentmaterials starch. Without pullulanase, the best liquefied DE value for Isomaltooligosaccharidepreparation from corn starch and potato starch is10.72and12.03, while the best value is8.98and10.68with pullulanase.We also explored the best technology of Isomaltooligosaccharide preparation from cornstarch. The result is that; control the liquefied DE value at8.98, the dosage of fungalα-amylses, pullulanase and α-transglucosidase accounting for starch dry matter’s0.3‰,0.1‰and0.5‰; After glycating for4hours, add the α-transglucosidase to transglycosidate for28hours.At last, we explored and optimized the method of IMO-90preparation by fermentation.Saf-instant active dry yeast rehydrated and actived for1hour with sterile glucose solution whose concentration was2%. Urea as the nitrogen accounted for0.04‰of the sugar drymatter. Constant temperature at33℃and aerobicly fermentated for24hours, glucose in thesystem was completely consumed.In this paper, we departure from the mechanism of enzyme, take HPLC as the detectionmeans to analysis the vatiation of glucose’s and three sugar’s content in the system and tried toexplain the reasons. We explained the experimental results fundamentally, which wouldprovide thdory basis for the practice of Isomaltooligosaccharideion production.