Optimizing Holoenzymatic Preparation of Extremely High Maltose Syrup

doi:10.7506/spkx1002-6630-201020004

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (20): 15-19.doi: 10.7506/spkx1002-6630-201020004

• Processing Technology • Previous Articles Next Articles

Optimizing Holoenzymatic Preparation of Extremely High Maltose Syrup

YE Hong-ling，DU Xian-feng*

College of Tea and Food Technology, Anhui Agricultural University, Hefei 230036, China

Received:2010-03-01 Revised:2010-07-12 Online:2010-10-25 Published:2010-12-29
Contact: DU Xian-feng* E-mail:dxf@ahau.edu.cn

Abstract

Abstract:

Extremely high maltose syrup was enzymatically produced from broken rice. In the production of extremely high maltose syrup, thermal-stable α-amylase, barley-derived β-amylase and pullulanase were used. Orthogonal array design was employed to study the process conditions including amounts of these three enzymes and post-saccharification DE value, and the results showed that the optimal levels of amounts of thermal-stable α-amylase, barley-derivedβ-amylase and pullulanase and post-saccharification DE value were 0.20, 0.50 kg/t and 1.05 kg/t material and around 48%, respectively. Meanwhile, the sugar composition of the prepared product was analyzed by high performance anion-exchange chromatography (HPAC).

Key words: extremely high maltose syrup, orthogonal array design, high performance anion-exchange chromatography

CLC Number:

TS244

YE Hong-ling，DU Xian-feng*. Optimizing Holoenzymatic Preparation of Extremely High Maltose Syrup[J]. FOOD SCIENCE, 2010, 31(20): 15-19.

[1]	PENG Dan, LIU Yali, LI Linqing, BI Yanlan. Optimization of Modeling Conditions for Near Infrared Measurement of Protein Content in Milk by Orthogonal Array Design [J]. FOOD SCIENCE, 2020, 41(4): 256-261.
[2]	HUANG Ziyu, LIN Yingying, SONG Sijia, REN Fazheng, GUO Huiyuan,. Optimization of Cleaning-in-place Regime for Removal of Bacillus cereus Biofilm [J]. FOOD SCIENCE, 2020, 41(14): 138-145.
[3]	ZHANG Pengyun, LI Rong, CHEN Lisi, LIN Shumian, YANG Fang, ZHANG Feng. Analysis of Volatile Compounds in Pueraria Radix Using Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) Combined with Automated Mass Spectral Deconvolution and Identification System (AMDIS) [J]. FOOD SCIENCE, 2019, 40(12): 220-225.
[4]	LIU Tingting, LIU Yang, ZHANG Jing, SONG Yunyu, LI Guijie, ZHANG Yanrong. Optimization of Extraction and Characterization of Protein from Allium cepa L. var. agrogatum Don [J]. FOOD SCIENCE, 2018, 39(2): 267-272.
[5]	HU Xinlei, TIAN Xuemei, LI Wenxiang, SUN Yanan, ZHANG Xin, YU Ge, LI Ming. Extraction and Immune Modulatory Activities in Vitro of Polysaccharides from Lepista sordida Mycelia [J]. FOOD SCIENCE, 2017, 38(20): 185-190.
[6]	LIU Lanxiang, PU Zhenqi, ZHENG Hua, XU Juan, LI Kun, ZHANG Hong*. Optimized Preparation of Laccaic Acid Ester Using Orthogonal Array Design [J]. FOOD SCIENCE, 2016, 37(22): 28-33.
[7]	HUANG Jing, SHEN Lili, BAI Youju, MA Zhican, CHEN Jiaping, FENG Wu. Condition Optimization for Thyme Oil Microcapsules Prepared by Layer-by-Layer Self-Assembly Method [J]. FOOD SCIENCE, 2016, 37(2): 51-57.
[8]	ZHOU Yongyan1,2, LI Ya2, YU Ainong1,2,*. Optimum Extraction Conditions for Pyrazine Compounds from Maillard Reaction Mixture by Headspace Solid-Phase Microextraction [J]. FOOD SCIENCE, 2015, 36(6): 119-123.
[9]	HAN Shasha, HUANG Zhenying, SHEN Zhaopeng, CHENG Xiao, WANG Peng, JIANG Xiaolu. Enzymatic Degradation of Polysaccharide from Porphyra haitanensis and Analysis of Its Products [J]. FOOD SCIENCE, 2015, 36(21): 145-149.
[10]	GUO Shuangshuang, YANG Limin*, ZHANG Yiming, YANG Li, HAN Mei. Determination of Contents of Total Saponins and Monomer Saponins in Panax ginseng by Microwave-Assisted Extractiion Meth [J]. FOOD SCIENCE, 2015, 36(2): 1-6.
[11]	ZHANG Danfeng, YANG Peizhou, CAO Lili, JIANG Shaotong*. Optimization of Shake Flask Cultivation Conditions for Prodigiosin Production by Serratia marcescen [J]. FOOD SCIENCE, 2015, 36(13): 119-124.
[12]	Lü Yan-fang, WEI Chun-jiao, WANG Jiao, MA Chun-ying, LI Jian-rong. Extraction and Biochemical Characteristics of Phenoloxidase from Penaeus vannamei [J]. FOOD SCIENCE, 2014, 35(7): 113-117.
[13]	LIU Jian-hua1, WANG Bin1, KUAI Peng2, CAI Yan-ping1, DING Yu-ting1,*. Enzymatic Hydrolysis of Dark Muscle from Yellowfin Tuna (Thunnus albacares) and Nutritional Evaluation of Hydrolysates [J]. FOOD SCIENCE, 2014, 35(20): 1-5.
[14]	YUE Wei, WU Shi-jun*, GAO Xin. Extraction and Composition Analysis by Gas Chromatography-Mass Spectrometry of Volatile Oil from Zanthoxylum bungeanum Maxim [J]. FOOD SCIENCE, 2014, 35(2): 261-265.
[15]	ZHaO Jian-jun1, ZHaNG Run-guang1, Ma Yu-juan1, WaNG Xiao-ji2, FENG Bin-kui3, ZHaNG You-lin1,*, LI Long-zhu1. Optimization of Protein Extraction from Walnut Dregs [J]. FOOD SCIENCE, 2014, 35(18): 40-46.

Optimizing Holoenzymatic Preparation of Extremely High Maltose Syrup

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments