Studies On The Processing Technique Of High Maltose Serosity By Enzyme Method With Potato Starch

High maltose serosity is produced through a series of processes contains liquificationm,saccharification with starch as raw materials. It is a medium inverting syrup, includingmaltose content is60%-80%, glucose content is low (≤2%). Its features are: moderatesweetness, good moisturizing, anti-crystallization, good thermostability, preserving moistureability, good digestive and absorptive ability, clean and transparent and other excellentproperties, it has an extremely broad prospects in food, medicine, light industry and otherfields.People’s demand for maltose multiplied, and the quality of maltose has put forward tohigher requirements along with social progress and people’s rising living standards.Traditional production technology would not meet these requirements any more.Moreoversugar industry entered into a new developmental stage with enzyme preparation industrycontinuously developed.As a result the study used complex enzyme technology to produce thehigh maltose serosity complying with national standards on the basis of traditional enzymestechnology.In this trail, the potato starch as a raw material, was produced into high maltose serosity.The critical process parameters of liquificationm, saccharification, decoloration andqualitative analysis during processing were optimized, and determined by single-factor test,Box-Behnken design, central composite Design and orthogonal test. The results showed asfollows:(1) The α-high temperature amylase was used as the chief liquefying amylase, the DEvalue and the transmittance were the objects in the study. The optimistic parameters ofliquefaction were studied by contrast analysis of single factors and Box-Behnken Design. Theresults indicated finally the best technological parameters were: liquification temperature96℃, liquification time15.6min, the adding dosage of amylase15.13U/g, the potato starchconcentration was21.4%(w/v), the pH value6.2and the dosage of anhydrous calciumchloride0.10%(w/w). On this optimum condition the DE of the liquification product was10.03%.(2) The fungus ɑ-amylase、β-amylase and pullulanase were adopted as saccharifying amylase, and the optimistic parameters of saccharification were studied by single factors andcentral composite Design. Analysis of the trial results was that: saccharificationtemperature57.9℃, saccharification time4.74h, the pH value5.5, the adding dosage of fungusɑ-amylase2.24U/g, the adding dosage of β-amylase4.76U/g and the adding dosage ofpullulanase12.5U/g. On this optimum condition the DE of the saccharification product was48.11%. Using HPLC analysis the products after saccharification found that content ofmaltose in the sample reached65.88%,8.81%for glucose,5.73%for maltotriose.（3）The decoloring effect of the five kinds of activated carbon were studied, and theresults indicated that Powder active carbon AK-220was the best decolorizer. Thetransmittances were the objects in the study，and decoloration temperature, decoloration time,the amount of the powder active carbon and the pH value were studied by single-factor testand L16(4~5) orthogonal test.The results showed that: decoloration temperature65℃,decoloration time50min, the amount of the powder active carbon was3.5%(w/w) and the pHvalue4.0，On this optimum condition, the transmittance reached93.19%.(4) Using the method of cation-exchange resin732is series connected withanion-exchange resin D330were investigated in order to compare their ability of purificationand separation to maltose syrup, the results indicated that71.57%for maltose content,1.71%for glucose,1.08%for maltotriose, and in comparison with the products after saccharification,the maltose content has increased by5.69%, the glucose and maltotriose has decreased by7.10%and4.65%successively. The results of the second decoloration after columnchromatography as follows: the transmittance of the maltose serosity was95.52%，who hasincreased by1.33%.(5) Thin-layer chromatography was used as qualitative analysis of the high maltose syrup.Chromatographic condition was optimized. The optimal developing solvent was N-butanol:acetic acid: water=3:1:1, the optimal chromogenic agent was: Aniline-Diphenylamine-phosphate. Thin layer of in the sample figure shows that the sample contains a large numberof maltose, a small amount of glucose and maltotriose.Using HPLC analysis the products found that content of maltose in the sample reached71.57%,1.71%for glucose,1.08%for maltotriose.(6) The each index of the final product, which contains preparation appearance, color,taste and dry matter content, pH value, DE value, maltose content, glucose content, is up tohigh maltose standards. The quality of product was coincidence with the standard GB/T20883-2007. The final product yield is92.15%.