Study On Processing Technology Of Trehalose

Trehalose is a natural carbohydrate safe, reliable, in the nature of many edibleplants, microorganisms are widely existed, trehalose properties are very stable, and hasa protective effect on the magic of various bioactive substances, there is life "sugar" inthe scientific community as the beauty, food, medicine, cosmetics, agriculture andother fields have great potential. Since twentieth Century, after80years, the UnitedStates, Japan, Europe and the development of the fucose physiology and molecularbiology research, it has now become to the main function of the international sugarvarieties of recent development。The raw materials we used in this study were starch of the corn, cassava andbroken rice. The starch was liquefied at a low temperature and its DE should not bemore than7%, and then the saccharification was carried on twice with differentglucoamylase. The beta-amylase and pullulanase were added first, and after14h themalt sugar hydrolase was added. The maltose content of the glycosylated hydrolyzateshould not be less than90%after the processes above. Then microbial enzyme wasadded to the glycosylated hydrolyzate, which can convert maltose into trehalose. Afterthis process, trehalose liquid crude was get and the trehalose conversion rate was noless than60%. The trehalose liquid crude also contains some glucose and maltose, sothe continuous simulated moving bed chromatography was carried on to purify thetrehalose liquid crude, and after the purification the trehalose purity can be more than95%and a high trehalose yield was got. The crystalline trehalose which purity is99%was got after bleaching, ion exchange, concentration and crystalline dry. The quality ofthe crystalline trehalose was identified to be excellent and has a broad market, whichcan created significant economic and social benefits.