Effects of different separation techniques on the component content of linear maltooligosaccharides

Authors

LI Jia-cheng, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China
CHEN Dian-ning, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China
GU Zheng-biao, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China
LI Cai-ming, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China
LI Zhao-feng, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China

Abstract

In order to improve the content of linear maltooligosaccharides with specific degree of polymerization in the enzymatic hydrolysis products, the effects were investigated including from the membrane separation, activated carbon adsorption separation, sephadex column chromatography and ion exchange resin column chromatography. The results showed that the membrane separation, activated carbon adsorption separation, sephadex column chromatography and Na⁺/Ca²⁺ ion exchange resins were all not conducive to continuous batch operation. In contrast, K+ ion exchange resins had better effects. Compared with the initial enzymatic hydrolysate, the proportion of G3~G6 and G5+G6 in the permeable solution after separation and purification by K+ ion exchange resin increased by 39.53% and 8.13%, and the recovery reached 78.11% and 63.89%, respectively. In addition, the purity and recovery of G3~G6 and G5+G6 in the end product were further improved by using the simulated moving bed with K+ ion exchange resin as fixed phase adsorbent. This study can provide a reference for the continuous separation and purification of straight malt oligosaccharides in industry.

Publication Date

7-28-2020

First Page

1

Last Page

5

DOI

10.13652/j.issn.1003-5788.2020.07.001

Recommended Citation

Jia-cheng, LI; Dian-ning, CHEN; Zheng-biao, GU; Cai-ming, LI; and Zhao-feng, LI (2020) "Effects of different separation techniques on the component content of linear maltooligosaccharides," Food and Machinery: Vol. 36: Iss. 7, Article 1.
DOI: 10.13652/j.issn.1003-5788.2020.07.001
Available at: https://www.ifoodmm.cn/journal/vol36/iss7/1

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