WO2012093355A1 - Proceso con adición dosificada de materia prima y enzima para la producción de maltodextrinas y jarabes de glucosa altamente concentrados a partir de almidones - Google Patents
Proceso con adición dosificada de materia prima y enzima para la producción de maltodextrinas y jarabes de glucosa altamente concentrados a partir de almidones Download PDFInfo
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- WO2012093355A1 WO2012093355A1 PCT/IB2012/050028 IB2012050028W WO2012093355A1 WO 2012093355 A1 WO2012093355 A1 WO 2012093355A1 IB 2012050028 W IB2012050028 W IB 2012050028W WO 2012093355 A1 WO2012093355 A1 WO 2012093355A1
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- Prior art keywords
- starch
- enzyme
- liquefaction
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- temperature
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- 229920002472 Starch Polymers 0.000 title claims abstract description 114
- 235000019698 starch Nutrition 0.000 title claims abstract description 113
- 238000000034 method Methods 0.000 title claims abstract description 75
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 72
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 72
- 230000008569 process Effects 0.000 title claims abstract description 69
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 title claims abstract description 36
- 239000008103 glucose Substances 0.000 title claims abstract description 27
- 235000020357 syrup Nutrition 0.000 title claims abstract description 21
- 239000006188 syrup Substances 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 229920002774 Maltodextrin Polymers 0.000 title claims abstract description 11
- 239000002994 raw material Substances 0.000 title abstract description 22
- 239000008107 starch Substances 0.000 claims abstract description 106
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 15
- 239000006227 byproduct Substances 0.000 claims abstract description 3
- 238000007792 addition Methods 0.000 claims description 35
- 239000004382 Amylase Substances 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000005913 Maltodextrin Substances 0.000 claims description 7
- 229940035034 maltodextrin Drugs 0.000 claims description 7
- 230000009849 deactivation Effects 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 2
- 238000010923 batch production Methods 0.000 claims 1
- 238000010924 continuous production Methods 0.000 claims 1
- 239000000725 suspension Substances 0.000 abstract description 19
- 230000007062 hydrolysis Effects 0.000 abstract description 18
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 18
- 239000000047 product Substances 0.000 abstract description 18
- 239000000758 substrate Substances 0.000 abstract description 9
- 238000006243 chemical reaction Methods 0.000 abstract description 8
- 239000007787 solid Substances 0.000 abstract description 7
- 229920002245 Dextrose equivalent Polymers 0.000 abstract description 6
- 238000010438 heat treatment Methods 0.000 abstract description 6
- 238000000746 purification Methods 0.000 abstract description 5
- 238000003756 stirring Methods 0.000 abstract description 5
- 238000001914 filtration Methods 0.000 abstract description 3
- 229920000881 Modified starch Polymers 0.000 abstract 1
- 238000001704 evaporation Methods 0.000 abstract 1
- 230000008020 evaporation Effects 0.000 abstract 1
- 235000003599 food sweetener Nutrition 0.000 abstract 1
- 239000003765 sweetening agent Substances 0.000 abstract 1
- 229940088598 enzyme Drugs 0.000 description 65
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 32
- 229920001353 Dextrin Polymers 0.000 description 21
- 239000004375 Dextrin Substances 0.000 description 21
- 235000019425 dextrin Nutrition 0.000 description 21
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 12
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 12
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 11
- 230000035484 reaction time Effects 0.000 description 9
- 102100022624 Glucoamylase Human genes 0.000 description 7
- 239000008121 dextrose Substances 0.000 description 7
- 239000000463 material Substances 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- 102000013142 Amylases Human genes 0.000 description 6
- 108010065511 Amylases Proteins 0.000 description 6
- 240000003183 Manihot esculenta Species 0.000 description 6
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 6
- 230000007423 decrease Effects 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 235000019418 amylase Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000008187 granular material Substances 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 3
- 229920000856 Amylose Polymers 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 230000007071 enzymatic hydrolysis Effects 0.000 description 3
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 229960002737 fructose Drugs 0.000 description 3
- 238000001879 gelation Methods 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 229920000945 Amylopectin Polymers 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 108700040099 Xylose isomerases Proteins 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 230000003301 hydrolyzing effect Effects 0.000 description 2
- 238000005342 ion exchange Methods 0.000 description 2
- 238000006317 isomerization reaction Methods 0.000 description 2
- 150000007522 mineralic acids Chemical class 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- 241000282994 Cervidae Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 229940025131 amylases Drugs 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000007900 aqueous suspension Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 230000008570 general process Effects 0.000 description 1
- 230000009229 glucose formation Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 238000002803 maceration Methods 0.000 description 1
- 235000020429 malt syrup Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- 238000000053 physical method Methods 0.000 description 1
- 230000010287 polarization Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
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- 238000012545 processing Methods 0.000 description 1
- 239000011541 reaction mixture Substances 0.000 description 1
- 230000009257 reactivity Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000000518 rheometry Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
- C08B30/18—Dextrin, e.g. yellow canari, white dextrin, amylodextrin or maltodextrin; Methods of depolymerisation, e.g. by irradiation or mechanically
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/20—Preparation of compounds containing saccharide radicals produced by the action of an exo-1,4 alpha-glucosidase, e.g. dextrose
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
- C13K1/00—Glucose; Glucose-containing syrups
- C13K1/06—Glucose; Glucose-containing syrups obtained by saccharification of starch or raw materials containing starch
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- This invention is related to production processes of malt dextrins and glucose from starches from different plant sources. These processes use characteristic enzymes such as -amylase and glucoamylase, among others. Specifically, amylase is used for liquefaction of starch and production of maltodextrin.
- the CPC International Inc. patent of publication number FR2304675A1 presents a process for the complete conversion of starch to fructose. This process is carried out by mixing starch in water, a bacterial-amylase together with glucoamylase and glucose isomerase, with a pH between 5 and 7 and at a temperature between 40 ° C and 70 ° C in which the starch does not start to gelatinize. The process is maintained until a soluble hydrolyzate is obtained while the residual starch is in a non-gelatinized form.
- the enzymes used act synergistically.
- the aqueous starch suspension preferably has a solids content between 10% and 70%.
- the solubilized starch contains an equivalent dextrose (ED) between 90% and 95%. Unreacted starch is recycled to the enzymatic process.
- ED equivalent dextrose
- the solubilized starch is close to 98%.
- the present invention is novel, because it comprises a liquefaction process with dosed addition of raw material and enzyme that decreases the reaction time, prevents sediment formation or starch retrogradation and improves reactivity from the enzyme to starch, which increases productivity with respect to a liquefaction process with a single dosage of addition of raw material and enzyme, and concentrated syrups are obtained that require less concentration and purification processes to be commercially viable.
- US4612284A (Process for enzymatic hydrolysis of non-gelatinized granulated starch directly to glucose) describes a process for enzymatic hydrolysis of non-gelatinized granular starch directly to glucose and dextrin malt. The process consists of a partial hydrolysis of a suspension of non-gelatinized granular starch at a temperature between 50 ° C and 65 ° C which is below the gelatinization temperature of the granular starch material.
- the starch is contacted with an enzymatic system capable of hydrolyzing it in a non-gelatinized granular form directly to glucose, said enzyme is employed in an amount such that, under the process conditions, the hydrolysis performed is partial to glucose of the starch material , without achieving its total hydrolysis.
- all fatty acids and proteins trapped in starch are released from hydrolyzed starch to be absorbed by non-gelatinized starch. This step facilitates the obtaining and purification of glucose.
- the non-hydrolyzed granular starch material with absorbed protein or fatty acids is cooked at 80 ° C and subsequently subjected to hydrolysis to produce malt dextrins. Finally, the dextrin malt released during hydrolysis at 80 ° C is removed.
- US4612284A patent claims mainly the use of starch that is not hydrolyzed because the fats and proteins present cover it and prevent the enzymatic attack, then at an additional stage at high temperatures and an additional process time they release the trapped starch and hydrolyze it. even sugars.
- this material only represents a maximum of 2% w / w of the raw material and is removed by filtration, dried, and is used in animal feed.
- the present invention is novel, because multiple additions of raw material and enzyme are made during the liquefaction stage which decreases the reaction time and increases the efficiency of the process, with improvements in contact time enzyme / starch increasing productivity. It is also not observed that the process of US4612284A is focused on preventing the increase in viscosity by means of two or more stages of adding raw material and enzyme during liquefaction, as if it is carried out in the present invention.
- the suspension is hydrolyzed to dextrose equivalent (ED) of 15, using 35% hydrochloric acid between 100 ° C and 1 15 ° C.
- ED dextrose equivalent
- the reaction mixture is adjusted to pH 6-7, cooled between 80 ° C and 85 ° C and stirred for 1 to 3 hours in the presence of -amylase.
- the preferred conditions for the formation of other products are for glucose, treatment with -amylase at pH between 6 and 6.5 and then amyloglucosidase at pH 4.2; for maltose, the treatment with -amylase at a pH 7 and then with a -amylase of a fungus of pH between 4.8 and 5.4 and for dextrose the treatment with -amylase at a pH 6.5 and then with -amylase at a pH 6.
- the differences refer to the process of patent WO2004007739A1 having other stages. Specifically in this process the production of malt dextrins is done in a single stage and the purification process includes a step with ion exchange. Specifically in that process the production of malt dextrins is made with inorganic acid and not through an enzymatic process (with cc-amylase) as in the present invention.
- the present invention is novel, since it contains a process with multiple additions of raw material and enzyme during the enzymatic liquefaction stage, which decreases the reaction time and increases the efficiency of the process and improves the time of contact enzyme / starch increasing productivity.
- the publication WO2004007739A1 reports that in order to obtain an ED of 15, 10 hours are required with enzymatic treatment (highlighting that it was previously treated with inorganic acid) and it is not observed that the process is focused on avoiding the increase in viscosity of the process through the implementation of two or more additions of raw material and enzyme during the liquefaction stage controlling the temperature and activity of the enzymes.
- Patent document CN101696437A of China describes a manufacturing process of maltodextrin from rice comprising the immersion steps, pulp formation until the concentration is between 15-16 degrees Be (28 to 30 ° Brix), subsequently It performs enzymatic liquefaction with waste removal, finally it is neutralized and filtered.
- the hydrolysis process is performed with -amylase.
- the filtrate is passed through an ion exchange resin, concentrated and dried for packing.
- This process overcomes the disadvantages in the production of malt dextrins from corn and cassava since the initial handling of the material implies maceration.
- This invention neutralizes and eliminates odor with the incorporation of activated carbon.
- the present invention can be considered novel over said above, because it presents a process of multiple additions of raw material and enzyme during the enzymatic liquefaction stage, which decreases the reaction time, increases the efficiency of the process and improves the processing time. Enzyme / starch contact increasing productivity. It is also not observed that the process of the CN101696437A patent is focused on preventing the increase in viscosity of the process through the realization of the two or more additions of raw material during the liquefaction stage by controlling the temperature and the activity of the enzymes.
- US Patent 4,069,103 describes a process for producing dextrose and dextrins from starch products containing proteins. Starting from a solution with a content of between 7% and 8.5% of starch, the liquefaction takes between 1 and 2 hours and then the second enzyme is added taking the hydrolysis 48 hours (saccharification).
- the process of the present invention during liquefaction can reach concentrations up to 70% w / w, requires less time, less water consumption, generates lower viscosity at a higher concentration of starch and, as a consequence, increases productivity of process.
- the present invention allows the raw material to be incorporated and processed without having rheology problems (high viscosity), in addition the starch is transformed more efficiently because the method of multiple additions of raw material and enzyme during the liquefaction stage takes advantage of the water that It is released at a previous stage due to the effect of the enzyme by breaking the gelatinized starch granules, to condition new starch and make it available for enzymatic attack.
- Figure 1 shows the process for obtaining concentrated glucose dextrins and syrups whose details are specified in example 2.
- the liquefaction stage involves the partial hydrolysis of starch, with the consequent loss of viscosity.
- the gelatinized starch is literally liquefied by partial hydrolysis, by enzymes, which cause the destruction of the starch polymer chains (amylose and amylopectin) giving rise to smaller chains.
- a gelation stage can occur which generates unwanted by-products that reduce the quality of the product and reduces the efficiency of the process because it requires considerable time to be worked at high viscosities, generating higher energy consumption and therefore higher operational costs.
- the enzyme / starch contact times in the gelation stage to achieve the equivalent values of dextrose (ED) and the duration of the general process, are very long affecting productivity. Therefore, the gelation step is avoided with the process of the present invention.
- the liquefaction step of the process of the present invention is carried out gradually, that is to say in the present invention multiple additions of raw material and enzyme are made to the reactor.
- first addition water, starch and enzyme are charged to the reactor, in the second and subsequent additions only starch and enzyme are charged to the reactor.
- the novelty of the process is found in the dosed addition of starch and enzyme to the reactor.
- the process begins by preheating water at 55 ° C, starch is added until a concentration between 6% and 35% w / w is achieved, the pH is adjusted from 4.5 to 6 using a solution of HCI or NaOH and the enzyme is added - Amylase Then, the temperature is raised to 95 ° C gradually, with a heating ramp (between 1 and 6 ° C / min) and allowed to react for 5 to 60 minutes, obtaining an intermediate product called maltodextrin, whose equivalent degree Dextrose (ED) is between 5 and 20, depending on the reaction time mentioned.
- ED equivalent degree Dextrose
- the temperature of the solution is first lowered to 55 ° C, the pH is adjusted again (between 4.5 and 6), fresh starch and enzyme is added maintaining the enzyme / substrate ratio.
- the purpose of reducing the temperature is to completely stop the reaction inside the reactor before adding a new load of fresh material.
- Starch is added to increase its concentration to 70% w / w, with either two or more additions of starch and fresh enzyme.
- the temperature is raised again to 95 ° C and the solution is allowed to react for the time necessary to reach the required ED, depending on the product to be manufactured.
- the water molecules around the granules break the Van deer Waltz type links between the polymeric starch chains inside the granule and they swell increasing the viscosity of the starch suspension.
- the liquefaction enzyme is -amylase (such as Liquozyme supra 2.2X of Novozyme®), and is used at a concentration of 0.40 to 1.5 kg of enzyme per ton of starch (enzyme / substrate ratio).
- the partial hydrolysis of starch is the rupture of the 1 -4 glycosidic bonds of the starch polymer chains, with the enzyme -amylase and in the presence of water, until dextrose equivalents (ED) less than 20 are reached.
- Partial hydrolysis of starch results in maltodextrin which is composed of a mixture of saccharides, polysaccharides and oligosaccharides with wide weight distributions molecular.
- the composition of malt syrups dextrin is commonly associated with ED, so that an ED less than 20 is called dextrin and an ED greater than 20, and less than 100, is called glucose.
- the hydrolyzate is concentrated because no water was added but starch was added, in addition the product dextrins of the initial stage are also hydrolyzed in the second reaction because in its molecules there is presence of 1 -4 glycosidic bonds. If desired, more than two dosed additions of raw material can be made until a solids content of 70% is reached within the reactor.
- the advantage of adding starch and enzyme gradually is because it is possible to hydrolyze as much starch as possible (about 70% w / w); that is to say, there is a hydrolyzate to which, depending on the applications, it is not necessary to remove excess water at later stages of concentration which implies a greater demand for energy, use of equipment, and physical separation processes.
- the hydrolysis described above can be done, for example, in batch reactors ⁇ Multiple Batch Reactor) and / or continuous flow reactors ⁇ Multistage Continuous Reactor, "Submarine") modified so that some stage of the reactor allows temperature modification, and in another the addition of starch and enzyme.
- the starch is gelatinized, the suspension increases the viscosity, but under the conditions of this invention the starch is gelatinized and immediately begins to hydrolyze preventing the viscosity from increasing, facilitating the enzyme-starch interaction thus reducing the time of this stage.
- a saccharification stage is included at the end of the previous process, in which the glucoamylase enzyme in a concentration of 0.8 to 1 .5 is added to the solution of the previous stage. g / kg of substrate.
- the reaction is carried out at a pH between 4 and 6 and at a temperature between 50 ° C and 65 ° C reaching an ED between 40 and 60 in a time between 90 and 120 minutes of reaction.
- the glucoamylase enzyme is deactivated by heating the solution to 95 ° C for 40 minutes.
- Enzymatic processes for glucose production require a saccharification stage after the liquefaction of starch. This stage is carried out with an enzyme known as amyloglucosidase or glucoamylase, of microbial origin, which has the characteristic of being an exoamylase that releases glucose mainly from 1-4 bonds of starch but also from 1-6 bonds, although at a lower rate , which allows hydrolyzing dextrins.
- the enzymes -amylase and gluco-amylase are removed from the products by known physical methods of separation, such as ultrafiltration or centrifugation among others.
- Glucose syrups are a mixture between an aqueous solution of D-glucose, maltose and other oligosaccharides called dextrins. D-Glucose syrups are commonly characterized by their equivalent of dextrose (ED).
- Example 1 Process at the laboratory level using two stages of metered starch and enzyme addition and subsequent saccharification.
- This example illustrates the method established in the present invention to produce glucose syrups from starch (for example cassava starch) at the laboratory level using two (2) steps of dosed addition of raw material and subsequent saccharification, the process is started by charging 370g of water to the reactor and preheating it to 55 ° C, 190 g of starch (12% w / w moisture) are added, the pH of the suspension is adjusted between 4.5 and 6 by the addition of HCI or NaOH, immediately add the enzyme -amylase (for example Liquozyme Supra 2.2X of Novozyme®) between 0.4 and 1.5 Kg and raise the temperature of the suspension to 95 ° C with a heating ramp between 1 and 6 ° C / min , it remains constant between 5 and 60 min and with constant agitation at 150 rpm.
- starch for example cassava starch
- the product resulting from these stages is called dextrin and has the following characteristics: Dextrose equivalent (ED) equal to 20, a percentage of dissolved solids 50 ° Brix at 20 ° C, a percentage of glucose ⁇ 1, a density of 1 .21 g / ml.
- ED Dextrose equivalent
- the temperature is lowered to between 50 and 65 ° C, the pH of the solution is adjusted between 4 and 6 by the addition of 5N HCI or 5N NaOH, between 0.8 and 1.5 Kg of enzyme are added per ton of substrate (For example Dextrozyme GA 1.5X of Novozyme®) and kept at constant temperature and stirring for 180 min.
- Example 2 Application on an industrial scale of the process to produce malt dextrin and glucose syrup, from starch, in batches (batch type) This example is for three stages of dosed addition of starch and enzyme and subsequent saccharification, to reach a concentration of 60% w / w. See Figure 1.
- the process begins with the first stage of liquefaction, loading the reactor (2) with 361 Kg of preheated water at 55 ° C and, by means of an endless screw (1), with 238 Kg of starch (12% humidity ).
- the reactor (2) batch type (CSTR Continuous Stirred Tank Reactor) is interconnected with the filtration system (1 1), centrifugation (7), concentration (12) and drying (13). This reactor allows to maintain turbulent flow regimes and the internal temperature is controlled (through a coil) by passing boiler steam (16) or cooling tower water (18).
- the pH of the suspension is adjusted between 4.5 and 6 by the addition of HCI or NaOH, immediately between 0.4 and 1.5 Kg of enzyme amylase / ton of starch are added and the temperature of the suspension is raised to 95 ° C With a heating ramp of 1 .3 to 1 .8 ° C / min and constant stirring at 500 rpm, the reaction temperature is kept constant for 30 min.
- the suspension is cooled to 55 ° C and 238 kg of starch are added.
- the pH is adjusted between 4.5 and 6, between 0.4 and 1.5 kg / tonne of enzyme starch amylase are added again and heated to 95 ° C. This constant temperature is maintained for 30 min and then cooled again to 55 ° C.
- the suspension is cooled to 55 ° C, 100 kg of starch are added, the pH is adjusted again between 4.5 and 6, and between 0.4 and 1.5 kg of cc-amylase / tonne starch enzyme are added, After completely homogenizing the suspension, the temperature is raised again to 95 ° C and kept constant for 60 min.
- the product of this stage called maltodextrin, has the following characteristics: Dextrose equivalent (ED) 20, percentage of dissolved solids 60 ° Brix at 20 ° C, percentage of glucose ⁇ 1, density 1.22 g / ml.
- ED Dextrose equivalent
- This product can be sent immediately to purification (7 and / or 1 1) or directly to a concentrator (12) or spray dryer (13).
- the product from the previous stage is cooled to 60 ° C and transported to the reactors (3 and / or 4), the pH is adjusted again to 4.5. and between 0.8 and 1.5 Kg of enzyme is added per Ton of substrate. .
- the enzyme can be Dextrozyme Supra 2.2X glucoamylase from Novozyme ®.
- the temperature is kept constant at 60 ° C and stirring of 500 rpm for a period of 120 min.
- the product obtained has the characteristics 60 ° Brix, ED 50 and glucose percentage ⁇ 50% BS.
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Abstract
Description
Claims
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BR112013017285A BR112013017285A8 (pt) | 2011-01-04 | 2012-01-03 | processo com uma adição dosada de matéria-prima e enzimas para a produção de maltodextrinas e de xaropes de glicose extremamente concentrados a partir de amidos |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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CO11000459A CO6480105A1 (es) | 2011-01-04 | 2011-01-04 | Proceso con adicion dosificada de materia prima y enzima para la produccion de malto dextrinas y jarabes de glucosa altamente concentrados a partir de almidones. |
CO11-000459 | 2011-01-04 |
Publications (1)
Publication Number | Publication Date |
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WO2012093355A1 true WO2012093355A1 (es) | 2012-07-12 |
Family
ID=46457274
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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PCT/IB2012/050028 WO2012093355A1 (es) | 2011-01-04 | 2012-01-03 | Proceso con adición dosificada de materia prima y enzima para la producción de maltodextrinas y jarabes de glucosa altamente concentrados a partir de almidones |
Country Status (5)
Country | Link |
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AR (1) | AR084785A1 (es) |
BR (1) | BR112013017285A8 (es) |
CO (1) | CO6480105A1 (es) |
PE (1) | PE20140393A1 (es) |
WO (1) | WO2012093355A1 (es) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20220015399A1 (en) * | 2013-02-05 | 2022-01-20 | Oatly Ab | Liquid oat base |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3644126A (en) * | 1969-05-26 | 1972-02-22 | Standard Brands Inc | Method of making a starch conversion syrup |
GB1448786A (en) * | 1974-03-28 | 1976-09-08 | Dds Kroyer As | Method of preparing starch hydrolysates by enzymatic hydrolysis |
WO1986002096A1 (en) * | 1984-09-28 | 1986-04-10 | A. E. Staley Manufacturing Company | Use of granular starch to remove fat and/or protein from starch hydrolysate syrups |
US4596776A (en) * | 1984-02-28 | 1986-06-24 | Cpc International Inc. | Process for making starch hydrolyzates and high fructose syrups |
EP0255124A2 (en) * | 1986-07-29 | 1988-02-03 | Hitachi, Ltd. | Thermostable glucoamylase, a method for production of glucose using same and a plant for production thereof |
WO2010036515A1 (en) * | 2008-09-25 | 2010-04-01 | Danisco Us Inc. | Alpha-amylase blends and methods for using said blends |
-
2011
- 2011-01-04 CO CO11000459A patent/CO6480105A1/es unknown
-
2012
- 2012-01-03 WO PCT/IB2012/050028 patent/WO2012093355A1/es active Application Filing
- 2012-01-03 PE PE2013001514A patent/PE20140393A1/es not_active Application Discontinuation
- 2012-01-03 BR BR112013017285A patent/BR112013017285A8/pt not_active IP Right Cessation
- 2012-01-04 AR ARP120100026A patent/AR084785A1/es unknown
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3644126A (en) * | 1969-05-26 | 1972-02-22 | Standard Brands Inc | Method of making a starch conversion syrup |
GB1448786A (en) * | 1974-03-28 | 1976-09-08 | Dds Kroyer As | Method of preparing starch hydrolysates by enzymatic hydrolysis |
US4596776A (en) * | 1984-02-28 | 1986-06-24 | Cpc International Inc. | Process for making starch hydrolyzates and high fructose syrups |
WO1986002096A1 (en) * | 1984-09-28 | 1986-04-10 | A. E. Staley Manufacturing Company | Use of granular starch to remove fat and/or protein from starch hydrolysate syrups |
EP0255124A2 (en) * | 1986-07-29 | 1988-02-03 | Hitachi, Ltd. | Thermostable glucoamylase, a method for production of glucose using same and a plant for production thereof |
WO2010036515A1 (en) * | 2008-09-25 | 2010-04-01 | Danisco Us Inc. | Alpha-amylase blends and methods for using said blends |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20220015399A1 (en) * | 2013-02-05 | 2022-01-20 | Oatly Ab | Liquid oat base |
Also Published As
Publication number | Publication date |
---|---|
BR112013017285A8 (pt) | 2018-07-03 |
BR112013017285A2 (pt) | 2017-06-20 |
CO6480105A1 (es) | 2012-07-16 |
PE20140393A1 (es) | 2014-04-17 |
AR084785A1 (es) | 2013-06-26 |
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