GB2045764A - Starch hydrolysis - Google Patents
Starch hydrolysis Download PDFInfo
- Publication number
- GB2045764A GB2045764A GB8010494A GB8010494A GB2045764A GB 2045764 A GB2045764 A GB 2045764A GB 8010494 A GB8010494 A GB 8010494A GB 8010494 A GB8010494 A GB 8010494A GB 2045764 A GB2045764 A GB 2045764A
- Authority
- GB
- United Kingdom
- Prior art keywords
- starch
- amylase
- vessel
- continuous process
- reaction vessel
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 229920002472 Starch Polymers 0.000 title claims abstract description 25
- 235000019698 starch Nutrition 0.000 title claims abstract description 25
- 239000008107 starch Substances 0.000 title claims abstract description 25
- 230000007062 hydrolysis Effects 0.000 title claims abstract description 8
- 238000006460 hydrolysis reaction Methods 0.000 title claims abstract description 8
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims abstract description 13
- 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 claims abstract description 9
- 239000008103 glucose Substances 0.000 claims abstract description 9
- 239000006188 syrup Substances 0.000 claims abstract description 9
- 235000020357 syrup Nutrition 0.000 claims abstract description 9
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 9
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 6
- 238000006243 chemical reaction Methods 0.000 claims description 26
- 239000004382 Amylase Substances 0.000 claims description 11
- 239000002002 slurry Substances 0.000 claims description 10
- 238000010924 continuous production Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 10
- 230000008569 process Effects 0.000 abstract description 9
- 239000011541 reaction mixture Substances 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 102000004139 alpha-Amylases Human genes 0.000 abstract 2
- 108090000637 alpha-Amylases Proteins 0.000 abstract 2
- 229940024171 alpha-amylase Drugs 0.000 abstract 2
- 239000012465 retentate Substances 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 6
- 239000012528 membrane Substances 0.000 description 4
- 239000012466 permeate Substances 0.000 description 4
- 102000013142 Amylases Human genes 0.000 description 3
- 108010065511 Amylases Proteins 0.000 description 3
- 235000019418 amylase Nutrition 0.000 description 3
- 230000004907 flux Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 229920002245 Dextrose equivalent Polymers 0.000 description 2
- 238000010923 batch production Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 238000010793 Steam injection (oil industry) Methods 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000011149 sulphuric acid Nutrition 0.000 description 1
- 239000001117 sulphuric acid Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
-
- 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
- C13K1/08—Purifying
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Emergency Medicine (AREA)
- General Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
A normal enzymatic process for the hydrolysis of starch uses two stages with alpha -amylase and amyloglucosidase (AMG) respectively. It has now been found possible to carry out both stages simultaneously in a single vessel (2) by using a temperature which slows down the activity of the alpha -amylase. Temperatures between 30 DEG C and 100 DEG C may be used but preferably 50 DEG to 60 DEG C. The converted glucose syrup is collected by circulating the reaction mixture through an ultra-filtration separator (4), the retentate being returned to the vessel (2). <IMAGE>
Description
SPECIFICATION
Starch hydrolysis
This invention relates to the hydrolysis of starch to produce so-called glucose syrups.
In the food industry, pure sugar solutions asvsed in confectionery, jam and similar foods, are often replaced by so-called glucose syrups produced from the hydrolysis of starch. These syrups may also be used in fermentation processes for production of yeast, alcohol and many other products.
Starch may be hydrolysed by heating with sulphuric acid or enzymatic conversion using a -amylase and amyloglucosidase. The conventional enzymatic conversion process consists of two stages, the a -amylase operating at 85-1400C for 20-120 minutes and the amyloglucosidase at 550C for up to 40 hours. Such processes are normally batch processes although some stages may be carried out continuously or semi-continuously.
The present invention is concerned with improvements in the enzymatic conversion process.
According to the present invention, there is provided a continuous process for the hydrolysis of starch enzymatic conversion in which a reaction vessel contains a slurry of starch and a dosage of both a -amylase and amyloglucosidase, at a conversion temperature of between 30"C and 1 00 C, the contents of the vessel being on continuous circulation under pressure through ultra-filtration separation means to separate converted glucose syrup, the unseparated material being returned to the reaction vessel and make-up starch slurry being supplied as required to maintain the desired quantity in the vessel.
The invention will be further described with reference to the accompanying drawing of which the single figure is a diagram illustrating a preferred form of apparatus for carrying out the invention.
A slurry of starch containing between 5 and 45% total solids is cooked at a temperature of over 90"C and fed via a line 1 to a hygienic reaction vessel 2 to maintain a constant level in the vessel 2. A proportion of uncooked starch may also be added. Conversion takes place in the reaction vessel 2 by the action of resident quantities of a -amylase and amyloglucosidase to produce a mixture of low molecular weight sugars. The temperature inside the reaction vessel 2 is maintained between 30"C and 100"C, but preferably between 50"C and 60"C. The contents of the reaction vessel 2 are continuously circulated by a pump 3 through an ultrafiltration separator 4 at a pressure of between 10 and 90 psi (0.69 to 6.2 bar) depending on the starch concentration used.The enzymes and unconverted starch are retained within the system and returned to the reactor, while the permeate is collected at 6 as glucose syrup and stored.
The ultrafiltration separator may be by-passed for cleaning by opening a valve 5. The separator 4 is also shown duplicated so that long run times may be achieved. Flow through the separators 4 is controlled by valves 7.
By using a method according to the invention, the amount of enzyme used is reduced, as compared to the conventional batch processes, and also the reaction time is speeded up and the plant may be of smaller size, i.e. volumetric capacity.
By having both enzymes present in the one reactor vessel, both stages of conversion can take place simultaneously. The a -amylase attacks the a 1-4 glucosidic bonds in starch thus reducing the slurry viscosity, while amyloglucosidase (AMG) attacks both a 1-4 and a 1-6 glucosidic bonds thus producing the glucose solution required. The lower conversion temperature necessary for the AMG conversion slows the activity of the a -amylase, but since the
AMG is slow, this does not significantly affect the overall conversion rate, which is governed by the activity of the slower enzyme.
In addition, it is known that the reduction in the operating temperature of a -amylase from say 85"C to say 60"C results in a much reduced enzyme inactivation rate, thus enabling the amylase to remain active for a much longer time.
Further, by having both enzymes working in the same reaction vessel, there is a reduction in the number of vessels required.
The product is obtained from the separators at a rate of between 20 and 300 I/m2/hr membrane area and is a clear colourless liquid with a dextrose equivalent of up to 100, which needs no subsequent filtration or decolourisation, thus saving considerably on the amount of filtration equipment and activation carbon normally required. The glucose syrup may then be evaporated as in existing conventional processes.
The effectiveness of the process for producing glucose syrups is illustrated by the following examples.
Example 1
A starch slurry consisting of 21.6% w/w refined tapioca starch suspended in water was cooked to 1 05 C for 25 seconds by steam injection, which reduced the concentration to 18.0% w/w. After filling the reaction vessel with 220 I the slurry was liquefied and saccharified using amylase and amyloglucosidase batchwise to start up the process. After 18 hours the process was fed continuously, while the reaction mixture was recirculated round an ultrafiltration tube with a membrane molecular weight cut-off of 10,000. The initial permeate flux of 225 i/m2/hr quickly decreased until after two hours a steady flux of 50 I/m2/hr was maintained. The inlet pressure to the ultrafiltration tube was set at 40 psi (2.7 bar), while the velocity across the membrane was 4.3 mis.
The initial charge of slurry was dosed with 2 gm of amylase per kg starch and 2 gm AMG per kg starch and no further does were added. Conditions in the reaction vessel were maintained at 55"C and pH 5.0 toSS.
With an average residence time of 17.6 hours the dextrose equivalent of the reaction mixture was maintained at 80 DE while the permeate rose from 80
DE to 85 DE over six hours. The starch rejection coefficient rose from 0.1 to 0.25 over the same period.
Example 2
390 1 of 7.0% w/w starch slurry was cooked at 115"C for 25 seconds, and liquefied and saccharified as in Example 1. The resulting solids concentration was 7.6% w/w. After 18 hours the process was fed continuously as in Example 1. The permeate flux was maintained at 100 I/m2/hr for six hours during which time the ultrafiltration inlet pressure was increased from 13 psi (0.9 bar) to 60 psi (4.1 bar). The velocity over the membrane increased from 1.4 m/s to 6.5 m/s as the pressure increased. Reaction conditions were maintained at 55"C and pH 5.0 to 5.5.
The average residence time was 19.3 hours and the product DE increased from 84 to 91 while the reaction mixture DE increased from 84to 89 over the six hours. The starch rejection coefficient rose from zero to 0.2.
Various modifications may be made within the scope of the invention.
Claims (5)
1. A continuous process for the hydrolysis of starch by enzymatic conversion in which a reaction vessel contains a slurry of starch and a dosage of both a-amylase and amyloglucosidase, at a conversion temperature of between 30"C and 100 C, the contents of the vessel being in continuous circulation under pressure through ultra-filtration separation means to separate converted glucose syrup, the unseparated material being returned to the reaction vessel and make-up starch slurry being supplied as required to maintain the desired quantity in the vessel.
2. A continuous process as claimed in claim 1, in which the conversion temperature is between 50"C and 60"C.
3. A continuous process as claimed in claim 1 or 2, in which the pressure of the material fed to the ultra-filtration separation means is between 0.69 and 6.2 bar.
4. A continuous process as claimed in claim 1,2 or 3, in which the pH value of the contents of the reaction vessel is maintained between 5.0 and 5.5.
5. A continuous process for the hydrolysis of starch substantially as hereinbefore described with reference to the accompanying drawing and in the examples given.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB8010494A GB2045764B (en) | 1979-04-02 | 1980-03-28 | Starch hydrolysis |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB7911419 | 1979-04-02 | ||
| GB8010494A GB2045764B (en) | 1979-04-02 | 1980-03-28 | Starch hydrolysis |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB2045764A true GB2045764A (en) | 1980-11-05 |
| GB2045764B GB2045764B (en) | 1982-12-15 |
Family
ID=26271099
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB8010494A Expired GB2045764B (en) | 1979-04-02 | 1980-03-28 | Starch hydrolysis |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2045764B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0176621A1 (en) * | 1984-09-21 | 1986-04-09 | Uop Inc. | Glucose or maltose from starch |
| EP0452238A3 (en) * | 1990-03-23 | 1992-12-02 | Archer Daniels Midland Company, A Delaware Corporation | Nanofiltration process for making dextrose |
| WO2006119217A3 (en) * | 2005-05-03 | 2007-09-07 | Tate & Lyle Ingredients | Grain wet milling process for producing dextrose |
-
1980
- 1980-03-28 GB GB8010494A patent/GB2045764B/en not_active Expired
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0176621A1 (en) * | 1984-09-21 | 1986-04-09 | Uop Inc. | Glucose or maltose from starch |
| EP0452238A3 (en) * | 1990-03-23 | 1992-12-02 | Archer Daniels Midland Company, A Delaware Corporation | Nanofiltration process for making dextrose |
| WO2006119217A3 (en) * | 2005-05-03 | 2007-09-07 | Tate & Lyle Ingredients | Grain wet milling process for producing dextrose |
Also Published As
| Publication number | Publication date |
|---|---|
| GB2045764B (en) | 1982-12-15 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PCNP | Patent ceased through non-payment of renewal fee |