Study on the properties detection of residues from saccharification in corn starch syrup by enzymatic process

The physicochemical properties of corn starch syrup residues from saccharification which was produced by enzymatic process was studied, including the basic component of residues from saccharification, density of the mixture of residues and liquid, degree brix of sugar liquid, the ratio of residues and liquid, the relationship between the temperature and residues' rising speed, shape and size of residues, and the characteristics of fat in residues.The result indicated that, the density of the mixture of residues and liquid was about 111～112g/100mL, the degree brix of liquid was about 31～32°Bx, the ratio of residues and liquid was 11%～16%.The content of water in residues was about 51%～54%.The content of fat, protein and ash in dry basis residues from saccharification process were respectively 36%～39%, 19%～21% and 4%～5%.Shape of residues from saccharification process was flake and irregularity, the same as residues from liquefaction, the average particle size was 74.1μm, the particle size was mostly in the range of 10～200μm.In the range of 50～65℃, with the temperature rising, the residues' rising speed became more quick, the time to reach the balance of the ratio of residues and liquid became shorter.The component of fat from residues were mainly hexadecanoic acid, 9, 12-octadecadienoic acid, octadecanoic acid and 9-octadecenoic acid.At the beginning of saccharification, the contents of each fat acid were respectively 41.36%, 55.29%, 2.44% and 0.91%, finally they became 40.26%, 54.30%, 3.90% and 1.54%.The phase-transition temperature of fat acid in corn starch residues during saccharification process was up slowly, from 41.76℃ to 42.19℃.