CN114057900A - Method for extracting corn starch by cooperatively soaking thermophilic lactic acid bacteria fermentation liquor and dithiothreitol - Google Patents
Method for extracting corn starch by cooperatively soaking thermophilic lactic acid bacteria fermentation liquor and dithiothreitol Download PDFInfo
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- CN114057900A CN114057900A CN202010747200.9A CN202010747200A CN114057900A CN 114057900 A CN114057900 A CN 114057900A CN 202010747200 A CN202010747200 A CN 202010747200A CN 114057900 A CN114057900 A CN 114057900A
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Abstract
The invention relates to a method for extracting corn starch by cooperatively soaking thermophilic lactic acid bacteria fermentation liquor and dithiothreitol, wherein the preparation method of the thermophilic lactic acid bacteria fermentation liquor comprises the steps of inoculating lactic acid bacteria seed liquor into a fermentation culture medium according to the inoculation amount of 5%, stirring for 100r/min, ventilating for 2.0mL/min, culturing for 30 hours at 55 ℃, and filtering to remove thalli to obtain the thermophilic lactic acid bacteria fermentation liquor. The method for extracting the corn starch by soaking comprises the following steps: (1) placing the corn kernels in a soaking tank, adding thermophilic lactobacillus fermentation liquor, and soaking for 18-20 hours to obtain soaked corn kernels; (2) coarsely crushing the soaked corn kernels obtained in the step (1) into 6-8 pieces, placing the 6-8 pieces in a soaking tank, adding water, stirring, adjusting the pH to 9.0-10.0, adding dithiothreitol, soaking for 10-12 hours, finely crushing, sequentially sieving by a 50-250 mesh sieve, standing the filtrate overnight, centrifugally separating, and drying to obtain the corn starch.
Description
Technical Field
The invention belongs to the field of wet corn soaking, and particularly relates to a method for extracting corn starch by cooperatively soaking thermophilic lactic acid bacteria fermentation liquor and dithiothreitol.
Background
In the corn starch processing process, the soaking process is the most important process, the soaking effect is good, and the soaking time directly influences the yield, quality and cost of the starch finished product and other byproducts. The traditional corn soaking process adopts a sulfurous acid solution for soaking, and the sulfurous acid and the lactic acid act together to break a protein net in corn grains and release starch granules wrapped in the corn grains. The process has the defects of high production cost, low production efficiency, environmental pollution and the like, and simultaneously, sulfurous acid has strong corrosion effect on equipment and pipelines, so that the traditional soaking process technology is urgently needed to be innovated. The inventor previously invented the synergistic extraction of corn starch by lactic acid, thermophilic lactic acid bacteria, enzyme, hydrogen peroxide and the like. The invention provides a method for extracting corn starch by cooperatively soaking thermophilic lactic acid bacteria fermentation liquor and dithiothreitol.
Disclosure of Invention
The invention provides a method for extracting corn starch by cooperatively soaking thermophilic lactic acid bacteria fermentation liquor and dithiothreitol, which is characterized by comprising the following steps:
(1) placing the corn kernels in a soaking tank, adding thermophilic lactobacillus fermentation liquor, and soaking for 18-20 hours to obtain soaked corn kernels;
(2) coarsely crushing the soaked corn kernels obtained in the step (1) into 6-8 pieces, placing the 6-8 pieces in a soaking tank, adding water, stirring, adjusting the pH to 9.0-10.0, adding dithiothreitol, soaking for 10-12 hours, finely crushing, sequentially sieving by a 50-250 mesh sieve, standing the filtrate overnight, centrifugally separating, and drying to obtain the corn starch.
In the step (1), the mass ratio of the corn kernels to the thermophilic lactic acid bacteria fermentation liquor is 1:2.0-2.5, and the soaking temperature is preferably 50 +/-2 ℃;
the amount of water in the step (2) is preferably 4-6 times of the mass of the corn kernels in the step (1), and the amount of dithiothreitol is 0.3-0.5% of the mass of the corn kernels in the step (1); the pH is preferably adjusted by using sodium methyl mercaptide and sodium ethyl mercaptide; the soaking temperature is preferably 20-25 ℃.
The thermophilic lactic acid bacteria fermentation liquor is prepared by the following method:
(1) preparing a lactobacillus seed solution: inoculating thermophilic lactobacillus in MRS liquid culture medium according to the inoculation amount of 5%, and culturing in a shaking table at 55 ℃ for 30h to obtain lactobacillus seed liquid; the MRS liquid culture medium comprises 10.0g/L of peptone; 5.0g/L of beef powder; yeast powder 4.0 g/L; glucose 20.0 g/L; tween-801.0 mL/L; 2.0g/L of dipotassium phosphate; 5.0g/L of sodium acetate; 2.0g/L of triammonium citrate; magnesium sulfate 0.2 g/L; 0.05g/L of manganese sulfate; the balance being water. The thermophilic lactic acid bacteria are selected from LAB 0#, LAB 1 #.
(2) Preparing thermophilic lactic acid bacteria fermentation liquor: inoculating lactobacillus seed solution into fermentation culture medium according to inoculation amount of 5%, stirring for 100r/min, ventilating 2.0L/min, culturing at 55 deg.C for 30h, and filtering to remove thallus to obtain thermophilic lactobacillus fermentation liquid. The formula of the fermentation medium is as follows: 20g/L of glucose; 10g/L of corn flour; 2g/L of urea; 0.5g/L of ammonium sulfate; 2g/L of dipotassium phosphate; 5g/L of sodium acetate; the balance being water.
Another embodiment of the present invention provides the use of dithiothreitol for wet steeping extraction of corn starch.
The strain preservation information of thermophilic lactic acid bacteria LAB 0# of the invention is as follows: the name of the depository: china general microbiological culture Collection center; the address of the depository: western road No.1, north west city of township, beijing, institute of microbiology, china academy of sciences; the preservation date is as follows: 18 months 4 in 2018; the preservation number is: CGMCC No. 15623; and (3) classification and naming: bacillus coagulans Bacillus coagulons.
The strain preservation information of thermophilic lactic acid bacteria LAB 1# of the invention is as follows: the name of the depository: china general microbiological culture Collection center; the address of the depository: western road No.1, north west city of township, beijing, institute of microbiology, china academy of sciences; the preservation date is as follows: 18 months 4 in 2018; the preservation number is: CGMCC No. 15624; and (3) classification and naming: staphylococcus succinogenes succinicus.
Compared with the prior art, the invention has the advantages that: (1) the invention utilizes the dithiothreitol and the thermophilic lactic acid bacteria fermentation liquor to dip the corn in a synergic manner, which is helpful for destroying or weakening the binding force between protein and starch granules, so that the starch is dissociated to obtain the corn starch with high quality and high yield; (2) in the process of soaking the dithiothreitol, the effect of extracting the corn starch can be achieved only by soaking at room temperature (20-25 ℃) without 50 ℃; (3) before the dithiothreitol is soaked, the starch yield can be obviously improved by using sodium methyl mercaptide and sodium ethanethiol under the condition of pH.
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FIG. 1 is a graph of the growth of thermophilic lactic acid bacteria LAB 0# at different glucose concentrations;
FIG. 2 is a graph showing the change in lactic acid content during fermentation of thermophilic lactic acid bacteria LAB 0# at different glucose concentrations;
FIG. 3 is a graph showing the change in glucose content during fermentation of thermophilic lactic acid bacteria LAB 0# at different glucose concentrations.
Detailed Description
In order to facilitate a further understanding of the invention, the following examples are provided to illustrate it in more detail. However, these examples are only for better understanding of the present invention and are not intended to limit the scope or the principle of the present invention, and the embodiments of the present invention are not limited to the following.
The corn kernels used in the examples of the present invention: the water content of the product was 12.4%, which was provided by the maize starch production plant of the Water chestnut group, Inc. (Jining, Shandong).
(1) 300mL of MRS liquid medium (peptone 10.0g/L, beef powder 5.0g/L, yeast powder 4.0g/L, glucose 20.0g/L, Tween-801.0 mL/L, dipotassium hydrogen phosphate 2.0g/L, sodium acetate 5.0g/L, triammonium citrate 2.0g/L, magnesium sulfate 0.2g/L, manganese sulfate 0.05g/L, and the balance water) is added into a 1L triangular flask. Single colonies of LAB 0# lactic acid bacteria were picked from dishes and inoculated (5%) into the above medium and incubated in a shaker at 55 ℃ for 30h as LAB 0# thermophilic lactic acid bacteria seed solution.
(2) A10L-standard fermentation tank is filled with 6L of lactobacillus fermentation medium (lactobacillus fermentation medium: 20g/L of glucose, 10g/L of corn flour, 2g/L of urea, 0.5g/L of ammonium sulfate, 2g/L of dipotassium hydrogen phosphate, 5g/L of sodium acetate and the balance of water), inoculated with LAB 0# thermophilic lactobacillus seed liquid (5 percent of lactobacillus culture medium) for culture, cultured for 30h at 55 ℃, with the aeration capacity of 2.0mL/min and 100r/min, and filtered to remove thalli to obtain LAB 0# thermophilic lactobacillus fermentation liquid.
Example 2LAB 1# fermentation broth preparation:
(1) 300mL of liquid medium (10.0 g/L peptone, 5.0g/L beef powder, 4.0g/L yeast powder, 20.0g/L glucose, 801.0mL/L tween, 2.0g/L dipotassium hydrogen phosphate, 5.0g/L sodium acetate, 2.0g/L triammonium citrate, 0.2g/L magnesium sulfate, 0.05g/L manganese sulfate, and the balance water) was added into a 1L triangular flask. On the plate, single colonies of LAB 1# lactobacillus are picked and inoculated in the culture medium, and cultured for 30h at 55 ℃ in a shaking table to serve as LAB 1# thermophilic lactobacillus seed solution.
(2) A10L-standard fermentation tank is filled with 6L of lactic acid bacteria fermentation medium (the lactic acid bacteria fermentation medium is 20g/L of glucose, 10g/L of corn flour, 2g/L of urea, 0.5g/L of ammonium sulfate, 2g/L of dipotassium hydrogen phosphate, 5g/L of sodium acetate and the balance of water), inoculated with LAB 1# thermophilic lactic acid bacteria seed liquid (5%) for culture, cultured for 30h at 55 ℃, the air flow is 2.0mL/min and 100r/min, and the LAB 1# thermophilic lactic acid bacteria fermentation liquid is obtained after the bacteria are filtered and removed.
The invention optimizes the glucose content in the fermentation medium (see the detailed results in the figure 1-3 by taking LAB 0# as an experimental object), and the invention is most beneficial when obtaining the glucose with 20 g/L.
Example 3
(1) Weighing corn kernels (100g), placing the corn kernels in a soaking tank, adding LAB 0# thermophilic lactic acid bacteria fermentation liquor (200g), and soaking for 18 hours at 50 +/-2 ℃ to obtain soaked corn kernels;
(2) coarsely crushing the soaked corn kernels obtained in the step (1) into 6-8 pieces, placing the 6-8 pieces in a soaking tank, adding water (400g) for stirring, adding sodium methyl mercaptide for adjusting the pH value to 9.0-10.0, adding dithiothreitol (0.3g), soaking for 12 hours at 20 ℃, finely crushing, sequentially sieving by a 50-250 mesh sieve, standing the filtrate overnight, centrifugally separating, and drying to obtain the corn starch, wherein the starch yield is 66.5%.
Example 4
(1) Weighing corn kernels (100g), placing the corn kernels in a soaking tank, adding LAB 1# thermophilic lactic acid bacteria fermentation liquor (250g), and soaking at 50 +/-2 ℃ for 20 hours to obtain soaked corn kernels;
(2) coarsely crushing the soaked corn kernels obtained in the step (1) into 6-8 pieces, placing the 6-8 pieces in a soaking tank, adding water (600g) for stirring, adding sodium ethanethiol for adjusting the pH value to 9.0-10.0, adding dithiothreitol (0.5g), soaking for 10 hours at 25 ℃, finely crushing, sequentially sieving by a 50-250-mesh sieve, standing the filtrate overnight, centrifugally separating, and drying to obtain the corn starch, wherein the starch yield is 68.1%.
Example 5
(1) Weighing corn kernels (100g), placing the corn kernels in a soaking tank, adding LAB 0# thermophilic lactic acid bacteria fermentation liquor (200g), and soaking for 18 hours at 50 +/-2 ℃ to obtain soaked corn kernels;
(2) coarsely crushing the soaked corn kernels obtained in the step (1) into 6-8 pieces, placing the 6-8 pieces in a soaking tank, adding water (400g) for stirring, adding sodium hydroxide for adjusting the pH value to 9.0-10.0, adding dithiothreitol (0.3g), soaking for 12 hours at 20 ℃, finely crushing, sequentially sieving by a 50-250 mesh sieve, standing the filtrate overnight, performing centrifugal separation, and drying to obtain corn starch, wherein the starch yield is 47.2%.
Example 6
(1) Weighing corn kernels (100g), placing the corn kernels in a soaking tank, adding LAB 1# thermophilic lactic acid bacteria fermentation liquor (200g), and soaking at 50 +/-2 ℃ for 20 hours to obtain soaked corn kernels;
(2) coarsely crushing the soaked corn kernels obtained in the step (1) into 6-8 pieces, placing the 6-8 pieces in a soaking tank, adding water (400g) for stirring, adding dithiothreitol (0.3g), soaking for 12 hours at 20 ℃, finely crushing, sequentially sieving by a sieve of 50 meshes and a sieve of 250 meshes, standing the filtrate overnight, performing centrifugal separation, and drying to obtain the corn starch, wherein the starch yield is 27.0%.
Claims (7)
1. A method for extracting corn starch by cooperatively soaking thermophilic lactic acid bacteria fermentation liquor and dithiothreitol is characterized by comprising the following steps:
(1) placing the corn kernels in a soaking tank, adding thermophilic lactobacillus fermentation liquor, and soaking for 18-20 hours to obtain soaked corn kernels;
(2) coarsely crushing the soaked corn kernels obtained in the step (1) into 6-8 pieces, placing the 6-8 pieces in a soaking tank, adding water, stirring, adjusting the pH to 9.0-10.0, adding dithiothreitol, soaking for 10-12 hours, finely crushing, sequentially sieving by a 50-250 mesh sieve, standing the filtrate overnight, centrifugally separating, and drying to obtain the corn starch.
2. The method according to claim 1, wherein the mass ratio of the corn kernels to the thermophilic lactic acid bacteria fermentation broth in step (1) is 1:2.0-2.5, and the soaking temperature is preferably 50 ± 2 ℃.
3. The method according to any one of claims 1-2, wherein the amount of water used in step (2) is preferably 4-6 times the mass of the kernels of step (1) and the amount of dithiothreitol is 0.3-0.5% of the mass of the kernels of step (1).
4. The process according to any one of claims 1 to 3, characterized in that the pH adjustment in step (2) is preferably carried out using sodium methyl mercaptide, sodium ethyl mercaptide; the soaking temperature is preferably 20-25 ℃.
5. The process according to any of claims 1 to 4, characterized in that the thermophilic lactic acid bacteria fermentation broth is preferably a LAB 0#, LAB 1# fermentation broth.
6. The method according to any one of claims 1 to 4, wherein the thermophilic lactic acid bacteria fermentation broth is prepared by a process comprising:
(1) preparing a lactobacillus seed solution: inoculating thermophilic lactobacillus in MRS liquid culture medium according to the inoculation amount of 5%, and culturing in a shaking table at 55 ℃ for 30h to obtain lactobacillus seed liquid; the MRS liquid culture medium comprises 10.0g/L of peptone; 5.0g/L of beef powder; yeast powder 4.0 g/L; glucose 20.0 g/L; tween-801.0 mL/L; 2.0g/L of dipotassium phosphate; 5.0g/L of sodium acetate; 2.0g/L of triammonium citrate; magnesium sulfate 0.2 g/L; 0.05g/L of manganese sulfate; the balance being water. The thermophilic lactic acid bacteria are selected from LAB 0#, LAB 1 #.
(2) Preparing thermophilic lactic acid bacteria fermentation liquor: inoculating lactobacillus seed solution into fermentation medium according to inoculation amount of 5%, stirring for 100r/min, ventilating 2.0mL/min, culturing at 55 deg.C for 30h, and filtering to remove thallus to obtain thermophilic lactobacillus fermentation liquid. The formula of the fermentation medium is as follows: 20g/L of glucose; 10g/L of corn flour; 2g/L of urea; 0.5g/L of ammonium sulfate; 2g/L of dipotassium phosphate; 5g/L of sodium acetate; the balance being water.
7. Application of dithiothreitol in wet soaking extraction of corn starch is provided.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115322264A (en) * | 2022-08-26 | 2022-11-11 | 九江天泰食品有限公司 | Pea starch separating, refining and purifying method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1671292A (en) * | 2002-07-23 | 2005-09-21 | 嘉吉有限公司 | Process for treating corn and millets |
| CN109234186A (en) * | 2018-06-24 | 2019-01-18 | 山东省科学院生物研究所 | A kind of novel thermophilic lactic acid bacteria and its application in wet process corn soaking |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1671292A (en) * | 2002-07-23 | 2005-09-21 | 嘉吉有限公司 | Process for treating corn and millets |
| CN109234186A (en) * | 2018-06-24 | 2019-01-18 | 山东省科学院生物研究所 | A kind of novel thermophilic lactic acid bacteria and its application in wet process corn soaking |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115322264A (en) * | 2022-08-26 | 2022-11-11 | 九江天泰食品有限公司 | Pea starch separating, refining and purifying method |
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Application publication date: 20220218 |