Method to control the distribution of the starch sugar's molecular weight in oligosaccharides production
View Patent ↗A method to control the distribution of the starch sugar's molecular weight by controlling of Ultra-low DE value during the reaction was invented. The method comprising blending starch with water to get starch slurry, and then mixing it with the 0.01%-0.03% of CaCl 2 based on dried starch. The next step involves adjusting the pH of the starch slurry. A further step involves adding 0.03%-0.08% of heat-resisting α-amylases based on dried starch to the starch slurry described above. A further step involves controlling the production under optimal reaction conditions.
1. A method to control the distribution of the starch sugar's molecular weight in oligosaccharides production, the method comprising:
based on weight percentage, blending 1 part dried starch with 2 to 4 parts water to get a starch slurry;
mixing the starch slurry with 0.01%-0.03% of CaCl 2 (w/w) based on dried starch;
adjusting the pH of the starch slurry to 5-7;
based on weight percentage of dried starch, adding 0.03%-0.08% of heat resistant α-amylases to the starch slurry;
stirring the starch slurry until it becomes a homogeneous mixture;
liquefying the homogeneous mixture by passing the homogeneous mixture through a jet liquefier at a temperature of between 100° C. and 130° C. to form a liquefied starch liquid;
transferring the liquid from the jet liquefier to a Laminar-flow tank;
controlling the DE value at 8-12 while holding the liquid in the Laminar-flow tank at a temperature of between 100° C. and 130° C. for 20 to 60 minutes; and
terminating the activity of said α-amylases once an analysis of an iodine-color reaction indicates the liquid has a glucose content of between 11.4% and 12.2% and a G3 to G5 content of 70% as indicated by a color of reaction of resultant in enzymatic hydrolysis of starch with iodine chemical.
2. The method according to claim 1 , wherein the chemical used to adjust the pH is Na 2 CO 3 .