| The basic raw material of isomaltooligosaccharide`s preparation is corn starch.Structure characteristics and physical and chemical properties of different kinds ofstarch are different, and different structure characteristics and chemical propertieswill directly affect the liquefaction and saccharification, finally, affect the quality ofisomaltooligosaccharide. The preparation of isomaltooligosaccharide was studied byusing cassava starch as raw material. The effects of conditions, such as temperature,pH, enzyme dosage and so on, on preparation of isomaltooligosaccharide wereinvestigated. Application of zeolites in the purification of isomaltooligosaccharidewas preliminary studied.Firstly, in the cassava starch liquefaction process, the polynomial fitting betweenDE value of thermostable alpha-amylase liquefaction cassava starch and time wasobtained, regression equation is y=3.76×10-6x3－7.76×10-4x2+1.09×10-1x－5.29×10-3，R2=0.9993;After this formula verified, it can forecast DE value in he0120min.Secondly, in the cassava starch saccharification, fungal alpha-amylase andbeta-amylase hydrolysis respectively liquefaction liquid. In produce oligosaccharides,the concentration of disaccharides are most, about70mg/mL and55mg/mLrespectively. The concentration of glucose is quite low, less than5mg/mL. In theproduced oligosaccharides of hydrolysised liquefaction liquid by pullulanase, theconcentration of trisaccharide are most, about15mg/mL, and the glucose is less than1mg/mL. In the produced oligosaccharides of hydrolysised liquefaction liquid by themixed enzyme, containing alpha-amylase, beta-amylase and pullulanase, thecontentration of disaccharide and trisaccharide are most, about75mg/mL and65mg/mL, and the glucose is less than5mg/mL. The experimental results show that thehydrolysised cassava starch by alpha-amylase, beta-amylase and pullulanase wasbeneticial to the preparation of isomaltooligosaccharide.Thirdly, the preparation technology of isomaltooligosaccharide from cassava starch was optimized by Box-Behnken response surface method. The model is significant,and lack of fit is not significant. After the optimization, the oligosaccharides of IMOproducts comply with the national standard of IMO-50, the sum of isomaltose, panoseand isomaltotriose is104.3mg/mL, which was25.7%higher than that beforeoptimization. The relative error was0.48%between the experimental value andpredictive value。In the process of variable temperature, the sum of isomaltose,panose and isomaltotriose increased to127.8mg/mL from121.0mg/mL, percentagecontent increased by5.6%.Finally, zeolites were preliminary studied on application ofisomaltooligosaccharide`s purification. NaY-zeolite and NaX-zeolite all were inaccord with Freundich`s adsorption isotherm. Glucose can be NaY-zeolite andNaX-zeolite adsorbed9.57%and10.73%respectively through the three stepabsorption, and the amount of polysaccharides adsorption are relatively little. |
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