Preparation of maltotetraose starch molasses using Maltotetraohydrolase Optimalt 4G

2021 ◽  
pp. 68-73
Author(s):  
Александр Алексеевич Папахин ◽  
Зинаида Михайловна Бородина ◽  
Валентина Андреевна Гулакова
Keyword(s):  
Corn Starch ◽  
Food Additives ◽  
Sharp Decrease ◽  
Weight Fraction ◽  
Degree Of Hydrolysis ◽  
Carbohydrate Composition ◽  
Technological Parameters ◽  
Enzyme Preparations ◽  
Reducing Substances ◽  
Almost All

Одним из направлений решения актуальной задачи по расширению ассортимента сахаристых крахмалопродуктов является разработка способов получения мальтоолигосахаридов с различным углеводным составом, имеющих большой потенциал для использования в качестве пищевых добавок и ингредиентов продуктов здорового питания. Целью работы было изучение возможности получения нового вида крахмальной патоки с высоким содержанием мальтотетраозы с применением препарата мальтотетраогидролазы Optimalt 4G. Объектами являлись кукурузный крахмал, препараты альфа-амилазы Liquazyme Supra 2.8X и пуллуланазы Promozyme D6 (Novozymes), мальтотетраогидролазы Optimalt 4G (Du Pont), а также продукты гидролиза крахмала. Использованы методы определения массовой доли редуцирующих веществ (РВ), сухого вещества (СВ), углеводного состава, динамической вязкости гидролизатов и другие стандартные методы анализа. При осахаривании частично гидролизованной суспензии крахмала с концентрацией СВ 33 % и содержании РВ 7,9 % мальтотетраогидролаза наиболее активно действует в первые 3 ч осахаривания с резким снижением вязкости гидролизата с 197,6 до 20,0 мПа·с. При этом исчезали практически все олигосахариды с DР5-DР10, массовая доля ВМС снизилась на 60 %, увеличилось количество низкомолекулярных сахаров, а массовая доля мальтотетраозы составила 44,81 % против 2,38 % в исходном субстрате. Максимальное содержание мальтотетраозы 49,8 % в данных условиях наблюдалось в гидролизате после 8 ч инкубации, далее оно медленно снижалась. Установлена возможность получения крахмальной патоки с высоким содержанием мальтотетраозы до 45-48 % с использованием в качестве катализаторов гидролиза крахмала вышеуказанных ферментных препаратов. Использование композиции мальтотетраогидролазы с пуллуланазой увеличивает содержание мальтотетраозы на 1,5-2 %, снижает вязкость гидролизатов и позволяет сократить продолжительность гидролиза. Полученные данные являются актуальной основой для оптимизации технологических параметров процесса осахаривания с применением мальтотетраогидролазы с целью разработки технологии получения нового вида крахмальной патоки. One of the directions of solving the current problem of expanding the range of sugar starch products is the development of methods for producing maltooligosaccharides with a different carbohydrate composition, which have great potential for use as food additives and ingredients of healthy foods. The aim of the work was to study the possibility of obtaining a new type of starch syrup with a high content of maltotetraose using the preparation Maltotetraohydrolase Optimalt 4G. The objects were: corn starch, alpha-amylase preparations Liquazyme Supra 2.8X and pullulanase Promozyme D6 (Novozymes), maltotetraohydrolase Optimalt 4G (Du Pont), as well as starch hydrolysis products. Methods were used to determine the weight fraction of reducing substances (RS), dry solid (DS), carbohydrate composition, dynamic viscosity of hydrolysates and other standard methods of analysis. When a partially hydrolyzed suspension of starch with a concentration of DS 33 % and RS 7.9 % is saccharified, maltotetraohydrolase is most active in the first 3 hours of saccharification with a sharp decrease in the viscosity of the hydrolysate from 197.6 to 20.0 mPa·s. At the same time, almost all oligosaccharides with DP5-DP10 disappeared, the weight fraction of WMS decreased by 60 %, the number of low-molecular sugars of DP1-3 increased, and the weight fraction of maltotetraose was 44.81 % versus 2.38 % in the original substrate. The maximum maltotetraose content of 49.8 % under these conditions was observed in the hydrolysate after 8 hours of incubation, then it slowly decreased. It has been found that in order to obtain hydrolysates with a low DP1-3 content and increased (more than 45 %) maltotetraose, the degree of preliminary hydrolysis must be maintained within the range of RS 8-15 % by DS at an enzyme dosage of 0.06-0.08 units WMC/g DS starch and duration of saccharification up to 20 h. Use of maltotetraohydrolase composition with pullulanase during saccharification increases degree of hydrolysis and content of maltotetraose by 1.5-2 %, reduces viscosity of hydrolysates and reduces duration of hydrolysis. It is possible to produce starch syrup with high content of maltotetraose (up to 45-48 %) using the above enzyme preparations. The obtained data are the current basis for optimization of technological parameters of saccharification process with application of maltotetraohydrolase in order to develop technology of production of new kind of starch syrup.

scholarly journals INFLUENCE OF HYDROLYTIC TREATMENT ON THE CONTENT OF REDUCING SUBSTANCES IN NEUTRAL-SULPHITE ALKALI

2021 ◽  
pp. 309-317
Author(s):  
Leysan Azatovna Mingazova ◽  
Yelena Vyacheslavovna Kryakunova ◽  
Zosia Albertovna Kanarskaya ◽  
Альберт Владимирович Kanarskiy ◽  
Igor' Vadimovich Kruchina-Bogdanov ◽  
...  
Keyword(s):  
Liquid Chromatography ◽  
Enzymatic Hydrolysis ◽  
Acid Hydrolysis ◽  
Dry Matter ◽  
Gas Liquid Chromatography ◽  
Birch Wood ◽  
Carbohydrate Composition ◽  
Enzyme Preparations ◽  
Reducing Substances ◽  
Hydrolysis Of

The aim of this work is to develop a technology for the preparation of neutral-sulfite liquors formed during the production of fibrous semi-finished products - cellulose from birch wood - for subsequent use as a nutrient medium for the cultivation of microorganisms. Acid hydrolysis was carried out at a temperature of 100 °С at a ratio of a 10% sulfuric acid solution to a liquor sample of 1 : 1. Enzymatic hydrolysis of neutral sulfite liquors was carried out with the enzyme preparations Accellerase XY and Accellerase XC at 50±2 °C and 60±2 °C. The end of hydrolysis was determined by the cessation of the increase in the content of reducing substances (RS) in the hydrolyzate. The original neutral sulphite lye contained 9.4% dry matter, 21.7 g/l of reducing substances, pH 5.3±0.2. It has been shown that as a result of enzymatic hydrolysis, the content of insoluble dry residue in the hydrolyzate decreases to 8.32% and 8.41%, respectively, and during acid hydrolysis – to 7.8%. The content of RS in neutral sulfite lye after acid hydrolysis increases by an average of 3 times, while after enzymatic hydrolysis - a maximum of 2 times. It was found by gas-liquid chromatography that pentoses predominate in the obtained hydrolysates. Microbiological processing of media with a similar carbohydrate composition is possible by a number of strains of microorganisms capable of assimilating pentoses, for example, yeast-like fungi of the Saccharomycetaceae family and bacteria of the Enterobacteriaceae family.

scholarly journals Effect of agitation on the efficiency of enzymatic hydrolysis of highly concentrated media of extruded corn starch

2020 ◽  
Vol 82 (3) ◽  
pp. 96-103
Author(s):  
A. Y. Sharikov ◽  
V. V. Ivanov ◽  
M. V. Amelyakina
Keyword(s):  
Dynamic Viscosity ◽  
Corn Starch ◽  
Degree Of Hydrolysis ◽  
Screw Extruder ◽  
Enzyme Preparations ◽  
Continuous Mixing ◽  
Dextrose Equivalent ◽  
Twin Screw ◽  
High Degree ◽  
Hydrolysis Of

The influence of the mixing factor and its intensity was investigated at the stage of developing a technology for processing highly concentrated hydrolysates (50% solids) of extruded corn starch. The starch was extruded using a twin-screw extruder at a temperature of 185 °C and a pressure at the die of 2 MPa. Extruded substrate was hydrolyzed with enzyme preparations of ?-amylase and glucoamylase for 4 hours with different stirring modes. The significance of the stirring speed on the degree of hydrolysis of extruded starch, especially in the first 2 hours of enzymatic treatment, has been established. As a result of 4-hour exposure, the dextrose equivalent of the hydrolyzate incubated without stirring was 52.2. Dextrose equivalent of the hydrolysates stirred at speed of 100, 200 and 500 rpm was 54.5, 59.3, and 59.8, respectively. The study of rheological properties showed that the dynamic viscosity of a medium without stirring significantly differed from the viscosity of a medium with stirring throughout the entire hydrolysis period. As a result, the dynamic viscosity of the sample without stirring and with stirring decreased from 3 Pa?s to 0.35 Pa?s and from 2.5-2.8 Pa?s to 0.145-0.221 Pa?s, respectively. An double increase of the glucoamylase dosage made the mixing factor after 4 hours of hydrolysis insignificant and increased the dextrose equivalent value by 18-35%. The dextrose equivalents of samples without stirring and with stirring at a frequency of 200 rpm were 70 and 71, respectively. But in the first 2 hours of hydrolysis, the stirring factor for samples with an increased dosage of glucoamylase was also statistically significant. The study showed that hydrolysis of highly concentrated media of extruded starch under the condition of high-quality homogenization with the enzymes provides a high degree of bioconversion without the requirement for continuous mixing,

Microbiological analysis of popular spreads used in restaurants inside Dhaka city, Bangladesh

2020 ◽  
Vol 10 (1) ◽  
pp. 16-19
Author(s):  
Tasnia Ahmed ◽  
Md Aftab Uddin
Keyword(s):  
Raw Materials ◽  
Peanut Butter ◽  
Food Additives ◽  
Microbiological Analysis ◽  
Dhaka City ◽  
Acceptable Result ◽  
Fast Foods ◽  
Public Consumption ◽  
Viable Bacteria ◽  
Almost All

Spreads are used widely for making the fast foods more amazing and tasty. Varieties and cross combinations of ingredients are used to make many flavours of fast foods. Different restaurants prepare their signature spreads for attracting people but this can cause opposite result if not prepared using high quality raw materials and proper hygienic conditions are not maintained. Current study was conducted on ten different types of spreads (pesto, cilantro, queso, tomato sauce, peanut butter, honey, mustard, cream cheese, chocolate sauce and butter) which are used by the local restaurants in Dhaka city, Bangladesh. Almost all the samples (nine out of ten) harbored total viable bacteria exceeding the standard limit. Four spread samples showed high fungal count (102 cfu/gm). Four samples showed to be positive (˃101/ml recommended acceptable count) for Escherichia coli and Klebsiella spp. which indicates that these spread cannot be recommended for public consumption. Among all the samples examined, only chocolate sauce showed acceptable result without the presence of coliforms, Staphylococcus spp. and Pseudomonas spp. This finding suggests proper maintenance of sanitation in spread preparation and selling area. A proper guidelines and monitoring can help keep up the quality of food additives. Stamford Journal of Microbiology, Vol.10 (1) 2020: 16-19

STEVIA PLANT - ALTERNATIVE SWEETNER IN FOOD TECHNOLOGY

2018 ◽  
Vol 28 (4) ◽  
pp. 1213-1217
Author(s):  
Jovana Džoljić ◽  
Ljiljana Đorđević
Keyword(s):  
Food Additives ◽  
Functional Class ◽  
World Health ◽  
Food Technology ◽  
Food Standards ◽  
Safety Studies ◽  
Negative Side Effects ◽  
Health Organization ◽  
Almost All ◽  
Agricultural Organization

Food and Agricultural Organization as a “sweeteners” consider products used for sweetening derived from sugar crops, cereals, fruits or milk, or that are produced by insects. Sweeteners, as an additive, have important role for technological functions of food, especially in providing texture, bulk and color, and also as preservative agents. Regardless the numerous sweeteners, alternative sweeteners to sucrose are in main focus for implementation in food industry. Nowadays Food and Agricultural Organization and World Health Organization Food standards, Codex Alimentarius Commission (2018) accepted list of 27 food additives that have the functional class “sweetener”. Nowadays, alternative sweeteners and their application in food technology are in main focus of scientist. Stevia plant stands for one of the most important natural intense sweetener, since stevia glycosides are almost 400 times sweeter than sucrose. Extracts of stevia represents a powerful tool for reducing sugars in food and beverages, which can be acceptable substitutes to full sugar versions of this products. Regarding the data of Euromonitor international, new food products containing stevia grew 10% from 2016 to 2017. The biggest increment in stevia use was noticed in categories of snacks, juice drinks, dairy, carbonated soft drinks and confectionery. Barriocanal et al. (2008) highlighted that safety studies reported no negative side effects of stevia use. Can be expected that in recent future use of S. rebaudiana as sweetener would be extended to almost all the world’s countries, regarding all discovered beneficial health effects.

The effect of food processing on the amount of trace elements and their bioavailability: a review

2021 ◽  
Author(s):  
Maral Neyestani ◽  
Parisa Shavali Gilani ◽  
Mohadeseh Fesahat ◽  
Ebrahim Molaee-Aghaee ◽  
Nabi Shariatifar
Keyword(s):  
Trace Elements ◽  
Trace Metals ◽  
Food Processing ◽  
Food Production ◽  
Food Additives ◽  
Food Product ◽  
Special Method ◽  
Effect Of Food ◽  
Almost All ◽  
Main Factor

Trace elements are compounds that are essential in small amounts for biochemical reactions and to maintain human health. Almost all foods can contain varying amounts of these metals. In this study, the effects of food processing on the content of trace metals are investigated. Extensive interpretations of processing, including aspects of food production and specific examples of changes in metal content due to processing will be discussed. Pre-consumption food processing to improve rheological properties and increase shelf life is inevitable, which changes the bioavailability and amount of these compounds in different directions depending on the process. The amount of these trace metals in the food product can be affected by various conditions such as heating, fermentation, food additives, etc. The main factor in reducing trace elements in food, especially the use of heat in a special method and on the other hand, factors such as fermentation can also increase the bioavailability of these elements.

scholarly journals An integrated chemical and technological approach for assessing Portuguese wheat flours quality and lengthening bread shelf-life

2019 ◽  
pp. 884
Author(s):  
Fernando Cebola Lidon ◽  
Diana Daccak ◽  
Paula Scotti-Campos ◽  
Maria Manuela Silva ◽  
Ana Sofia Bagulho ◽  
...  
Keyword(s):  
Shelf Life ◽  
Large Scale ◽  
Current Trend ◽  
Food Additives ◽  
Bread Making ◽  
Technological Parameters ◽  
Full Characterization ◽  
Technological Approach ◽  
Industrial Level

The current trend of large-scale bread production is to facilitate processing at an industrial level, considering the use of flour mixtures with different chemical and technological parameters and incorporating food additives. Accordingly, costs can be minimized, whereas the quality and the shelf-life of the final product might increase, but a full characterization of the flours that must be used and the selection of the food additives to be incorporated into the dough is required. In this context, three Portuguese wheat flour varieties were evaluated (FariRamos, Nacional and AJMiranda), as well as two types of food additives with the aim to increase bread shelf-life. In these flours, the levels of K, S, P, Ca and Cl prevailed, but the moisture and ash contents of FariRamos were the highest and lowest, respectively. The colour of all flours was generally within the desired standard values. Nacional flour contained a higher fat content, but all the flours showed a higher relative abundance of linoleic acid (C18:2), followed by palmitic acid (C16:0) and oleic acid (C18:1). AJMiranda flour revealed a higher content of wet gluten and protein, but the SDS sedimentation index showed a higher value in the FariRamos flour. The fall index, which directly monitors the activity of the α-amylase enzyme, showed a lower value in AJMiranda and Nacional. Through farinograph and alveographyc analysis it was found that FariRamos has a tenacious gluten, but AJMiranda and Nacional had a balanced gluten, yet all of them can be classified as medium flours. Bread making with a mix of FariRamos, AJMiranda and Nacional flours and incorporating preservative food additives revealed the highest shelf-life (11-days) with methyl p-hydroxybenzoate [0.05 %] and benzoic acid [0.1 %], but the colour of the breads showed a relationship of intensity of white colour that depended on the additive used. At the end of the shelf-life, molds of the Eurotium, Trichoderma and Cladosporium genera developed in the bread. It was concluded that the chemical and technological approach applied in the characterization of the flour varieties, can be directly used to define the quality and shelf-life in the bakery industry, allowing the establishment of minimum commercialization prices.

scholarly journals Yield and technological performance of sugarcane cultivars grown under Af climate conditions

2020 ◽  
Vol 41 (1) ◽  
pp. 73
Author(s):  
Augusto Sousa Miranda ◽  
Felipe Nogueira Domingues ◽  
Bruno Spacek Godoy ◽  
Aníbal Coutinho do Rêgo ◽  
Cristian Faturi ◽  
...  
Keyword(s):  
Reducing Sugars ◽  
Agronomic Traits ◽  
Block Design ◽  
High Yield ◽  
Technological Parameters ◽  
Climate Conditions ◽  
Sugarcane Crop ◽  
Randomized Block Design ◽  
Four Blocks ◽  
Almost All

Sugarcane crops are grown in almost all regions of Brazil, in various types of soil and under the influence of different climate conditions, which results in diverse production environments as climate factors directly influence the yield and technological quality of a sugarcane crop. The present study evaluated the agronomic and technological characteristics of sugarcane cultivars grown in Af climate conditions. The agronomic traits (natural matter production and the number, length, and diameter of stalks) and technological attributes (Brix, purity, Pol, reducing sugars, total reducing sugars, moisture, and fiber content) of three sugarcane cultivars, IACSP93-6006, RB83-5486, and SP79-1011, were determined in a three-year experiment with a randomized block design using four blocks and two repetitions per block. The cultivars IACSP93-6006 and SP79-1011 exhibited superior agronomic traits compared to RB83-5486, showing better adaptation to the soil and climate conditions of the study area. However, the technological attributes, which were below the minimum standard levels required by the sugar and ethanol industry, were not statistically different among the studied cultivars. The abundant rainfall and high temperatures, characteristics of an Af climate, were not favorable for sucrose accumulation in the IACSP93-6006, RB83-5486, and SP79-1011 cultivars. Therefore, despite the high yield, sugarcane intended for industrial purposes should not be grown under Af climate conditions, owing to the insufficient technological parameters.

SOME ASPECTS OF THE ENZYMIC HYDROLYSIS OF URINARY 17-KETOSTEROID CONJUGATES

1960 ◽  
Vol 38 (1) ◽  
pp. 769-776
Author(s):  
R. Hobkirk ◽  
J. J. Cohen
Keyword(s):  
Liver Enzymes ◽  
Striking Difference ◽  
Degree Of Hydrolysis ◽  
Enzyme Preparations ◽  
Bacterial Preparation ◽  
Bacterial Enzyme ◽  
The Difference ◽  
Normal Urine ◽  
High Degree ◽  
Hydrolysis Of

Four enzyme preparations containing β-glucuronidase, of bacterial, mammalian, and molluscan origin, have been shown to be equally effective in liberating 17-ketosteroids (17-KS) of the 5β-(etiocholane) configuration in normal urine. The bacterial preparation releases steroids of the 5α-(androstane) configuration more rapidly than do the molluscan enzymes and with much greater ease than does the liver enzyme. In view of the data obtained it seems unlikely that the striking difference between the bacterial and liver enzymes can be due to the hydrolysis of some labile conjugate, such as sulphate, by the former and not by the latter. Possibilities that the difference is due to the hydrolysis of an unknown type of urinary conjugate by the bacterial preparation, or to the low specificity of the bacterial β-glucuronidase, are discussed. The high degree of hydrolysis of 17-KS conjugates by the bacterial enzyme followed by solvolysis suggests this as a most useful hydrolytic procedure.

SOME ASPECTS OF THE ENZYMIC HYDROLYSIS OF URINARY 17-KETOSTEROID CONJUGATES

1960 ◽  
Vol 38 (7) ◽  
pp. 769-776 ◽  
Author(s):  
R. Hobkirk ◽  
J. J. Cohen
Keyword(s):  
Liver Enzymes ◽  
Striking Difference ◽  
Degree Of Hydrolysis ◽  
Enzyme Preparations ◽  
Bacterial Preparation ◽  
Bacterial Enzyme ◽  
The Difference ◽  
Normal Urine ◽  
High Degree ◽  
Hydrolysis Of

Four enzyme preparations containing β-glucuronidase, of bacterial, mammalian, and molluscan origin, have been shown to be equally effective in liberating 17-ketosteroids (17-KS) of the 5β-(etiocholane) configuration in normal urine. The bacterial preparation releases steroids of the 5α-(androstane) configuration more rapidly than do the molluscan enzymes and with much greater ease than does the liver enzyme. In view of the data obtained it seems unlikely that the striking difference between the bacterial and liver enzymes can be due to the hydrolysis of some labile conjugate, such as sulphate, by the former and not by the latter. Possibilities that the difference is due to the hydrolysis of an unknown type of urinary conjugate by the bacterial preparation, or to the low specificity of the bacterial β-glucuronidase, are discussed. The high degree of hydrolysis of 17-KS conjugates by the bacterial enzyme followed by solvolysis suggests this as a most useful hydrolytic procedure.

scholarly journals BIOCONVERSION OF SECONDARY GRAIN TREATMENT PRODUCTS OF TRITICAL ON STARCH USING THE PLEUROTUS OSTREATUS 23 MUSHROOM

2018 ◽  
pp. 225-234 ◽  
Author(s):  
Николай (Nikolay) Дмитриевич (Dmitriyevich) Лукин (Lukin) ◽  
Рузалия ( Ruzaliya)  Владимировна (Vladimirovna) Уланова (Ulanova) ◽  
Ирина (Irina) Константиновна (Konstantinovna) Кравченко (Kravchenko) ◽  
Валентина (Valentina) Васильевна (Vasil'yevna) Колпакова (Kolpakova) ◽  
 Владимир (Vladimir) Георгиевич (Georgiyevich) Гольдштейн (Gol'dshteyn)
Keyword(s):  
Pleurotus Ostreatus ◽  
Food Additives ◽  
Liquid Waste ◽  
Raw Material ◽  
Technological Parameters ◽  
Nutrient Media ◽  
Material Source ◽  
Waste Products ◽  
Environmentally Safe ◽  
Positive Effect

The aim of the research was to study the possibility of obtaining a mushroom preparation based on an extract formed during the production of starch from triticale grain by bioconversion with the fungus Pleurotus ostreatus 23. Technological parameters and conditions of the nutrient medium for the bioconversion process were developed, ensuring the growth of mycelium with the formation of biomass in the form of light powder cream colored. In the process of growth, the fungus assimilated xylose, glucose, squalene, synthesized arabinose, sorbose, lyxose, and proteins with a higher biological value than the original extract. The positive effect of whey in the medium on the properties of the drug, the mass fraction of protein, the amount of essential acids, the content of lysine, threonine, leucine, isoleucine. Triticale extract is a benign raw material source for the synthesis of microbial biomass. Further studies are directed to the study of safety, functional properties and the possibility of using the drug in the production of food additives and feed. Biotransformation of triticale extract allows you to solve the problem of organizing environmentally safe starch production by reducing liquid waste products, reducing the amount of water used to prepare nutrient media and expanding the range of biologically valuable food or feed products.

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