Two-step hydrolysis increased the yield of maltose by saccharifing malto-dextrin with compound enzymes at high concentration

• 1、School of Food Science and Technology,Jiangnan University,Wuxi Jiangsu 214122

Abstract：In this paper, the effects of compound enzyme and two-step hydrolysis on the saccharification of malto-dextrin at high concentration (50%) were examined. The results showed that the maltose yield was increased by 8.10% when the substrate was saccharificed with compound enzymes at 60℃ for 48 h. However, the maltose yield of two-step hydrolysis (β-amylolysis at 50℃ for 8 h, and followed by reaction added pullulanase at 60℃ for 40 h) was increased by 9.86% further. The mechanism might be that synergistic effect of compound enzyme was related to molecular structure of substrate. The side chain was shorter by β-amylase, and the space near the branch point became smaller. As a result, the β-hydrolysis and debranching couldn't be execyted simultaneously. When pullulanase was added, two-step hydrolysis gave priority to debranching and β-amylolysis following which weakened the competition of spatial position. Therefore, the two-step hydrolysis offers great advantages in production of maltose.

Keywords： maltose high concentration compound enzyme saccharification two-step hydrolysis