以蔗糖为原料制取高果糖浆工艺的研究

【作者】 吴文剑；

【导师】 范家恒；

【作者基本信息】 昆明理工大学 ， 生物化工， 2005， 硕士

【摘要】 高果糖浆（含42～90%的果糖）是近二十年崛起的新食糖资源,具有比葡萄糖、蔗糖明显优越的保健与营养功效以及良好的食品加工性能,目前被越来越广泛地应用于饮料、冷食品、糖果、烘焙制品、水果罐头及蜜饯、果酱等食品加工中,其需求量不断增加。 目前国内外工业化生产高果糖浆主要是以淀粉为原料,其缺点在于工艺复杂,副反应多等。还可以菊粉（菊芋提取物）为原料由酸法或酶法一步水解来生产高果糖浆,尤其是酶法。其不足之处在于目前没有菊粉酶的规模生产,生产厂家必须自产菊粉酶,增加了工段。此外,现有技术中产酶菌株的菊粉酶产量低,产酶成本高等。目前国内对以蔗糖为原料来制取高果糖浆的研究还比较少,而我国的甘蔗资源丰富,尤其是云南,其产量为全国第二。但目前我国的甘蔗糖业缺乏国际竞争力,存在着甘蔗生产成本高、出糖率低、生产效率低等许多问题。要发展我国的甘蔗糖业,除抑制化学甜味剂生产外,开发蔗糖的深加工产品（高果糖浆）,也是当前的有效措施之一。 因此,立足于云南丰富的甘蔗资源,开发一条利用固定化面包酵母酶水解蔗糖得到果糖和葡萄糖各占50%的转化糖,并利用化学法来分离其中的果葡糖,从而得到果糖含量在90%以上的高果糖浆的工艺来解决目前果葡糖浆与甘蔗糖业所面临的问题是很有意义的,对于促进未来国内食糖结构合理化、适应当前食品工业生产发展对所需食糖资源的新要求也是很有必要的。 本次研究以市售面包活性干酵母为出发菌种,采用培养基C将其纯化分离并诱导蔗糖酶得到一具有较高蔗糖酶活力的面包酵母菌种。所得面包酵母的最适生长pH为4.4,最适生长温度为34℃。对数生长期为4～12h,生长稳定期在68h以上。该酵母的蔗糖酶为胞内酶,其蔗糖酶活力可达1200U/g湿酵母。 采用海藻酸钙凝胶包埋酵母,选择海藻酸钠浓度为3%、CaCl₂浓度为3%、交联pH为5.0、交联温度为35℃、菌体包埋量为0.038g湿酵母/ml海藻酸钠时,固定化效果最好,其蔗糖酶活力回收可达95.3%。所得固定化颗粒直径为3.5mm左右,粒度分布均匀,机械强度好。更多还原

【Abstract】 High fructose syrup which contains fructose 42% to 90% is a new sugar resource that emerges recently. It is good for human’s health because of nutrition enrichment and is good for processing because of its property superior to that of glucose and sucrose. Now more and more high fructose syrup is applied to the scopes of beverage, cold food, candy, jam, etc. The demand of high fructose syrup is increasing constantly.At present high fructose syrup mainly realizes industrialization using the starch as raw materials both at home and abroad, however, its shortcomings are that the craft is complicated, and that there are many side reactions. It is also all right for insulin (artichokes extract) to produce high fructose syrup by acid hydrolysis or enzymatic hydrolysis, especially the enzymatic hydrolysis. But the lack of the large-scale production of inulinase makes the manufacturers produce inulinase themselves. In addition, the bacterial strain which can produce inulinase yields inulinase low with the existing technology.Cane sugar resources in our country are abundant, especially in Yunnan; its output is second in the whole country. In Yunnan province there is 2 million tons of cane sugar produced each year. The cane sugar is very cheap. High fructose syrup can be obtained from cane sugar, which will be good for Yunnan province. There are two steps to produce high fructose syrup. The first step is that cane sugar is hydrolyzed into equal fructose and equal glucose by sucrose enzyme, the second step is that the mixture product of fructose and glucose is separated through chemical methods.In this experiment, a bakers yeast bacterial with higher surcase, produced an intracellular surcase, has been isolated from sealed baker s yeast. Its optimum growth pH is 4.4, optimum growth temperature is 34℃, logarithm growth period is 4-12h, steady grows is above 68h. and its surcase activity can reach 1200U/ (g wet yeast).This paper applied calcium alginate to immobilize bakers yeast .The optimal conditions of immobilization were as follows: 3% alginate, 3% CaCl2, the cross linking pH 5.0, the cross linking temperature 35℃, and strains contained 0.038(g wet yeast)/ (ml alginate). Under these conditions, the surcase activity recovery rate of this immobilized bakers yeast can up to 95.3% .Its diameter of particle is about 3.5mmregularly. The grain size is distributed evenly, and the mechanical intensity is good.The results show that the optimum temperature and pH of immobilized baker’s yeast is 55 °C and pH 4.4, and the optimum concentration of cane sugar is 30%. Under these conditions, the surcase activity of this immobilized baker’s yeast can reach up to 1300U/ (g wet yeast). The hot stability of the immobilized cell has improved a lot. Hydrolyze the cane sugar through many batches and we will find the operation stability of the immobilized cell is good. Operate batch 10 in succession, and the lose of the vigor is less than 10%. It is obvious that the immobilized yeast has an applying foreground in industry.Utilizing surcase to hydrolyze cane sugar can only get invert sugar containing fructose and glucose 50% respectively. This experiment adopts chemical way to separate fructose from glucose. Three factor and three level hand over experiment has been designed to obtain the best craft of chemistry way. Under the best craft, Fructose liquid is obtained in which the purity of fructose is up to 95.6%, and the receiving rate of fructose can get to 92.3%.This experiment has offered a new way for Yunnan Province to produce high value added products for sugarcane sugar-high fructose syrup.更多还原