Study on saccharification and transglycosylation technics of isomalto-oligosaccharide from indica rice starch by enzyme method

In order to enhance the comprehensive utilization of broken rice and increase the content of isomaltose, panose, and isomaltotriose of isomalto- oligosaccharide, starch which prepared from broken indica rice were used as material to prepare isomalto- oligosaccharide. DE value of indica rice starch liquefied solution, addition ofα- transglucosidase, p H, temperature, and time of saccharification and transglycosylation were main factors with content of isomaltose, panose, and isomaltotriose of isomalto- oligosaccharide as response value. Single factor experiment and orthogonal experiment were employed to optimize the parameters of saccharification and transglycosylation.The optimal condition of saccharification and transglycosylation was obtained : DE value of indica rice starch liquefied solution was 12, addition of α- transglucosidase was 1.0U / ( g starch) , p H was 5.0, temperature was 55℃, time was 36 h. The content of isomaltose, panose, and isomaltotriose of isomalto- oligosaccharide were ( 37.86 ± 0.31) %, which reached the quality standard of isomalto- oligosaccharide of China Fermentation Industry Association.