Method for preparing resistant dextrin by using a starch branching enzyme and a cyclodextrin glycosyltransferase

Patent metadata

Field	Value
Publication number	US-10988550-B2
Application number	US-201816196768-A
Country	US
Kind code	B2
Filing date	Nov 20, 2018
Priority date	Feb 12, 2018
Publication date	Apr 27, 2021
Grant date	Apr 27, 2021

Abstract

Disclosed is a method for preparing a resistant dextrin product by using compound enzyme treatment. Starch is first subjected to high-temperature acidolysis to obtain pyrodextrin which is used as the substrate for the enzyme treatment. A compound enzyme reaction system including a starch branching enzyme and a CGTase is used for preparing the resistant dextrin product. The starch branching enzyme and the CGTase are added simultaneously or sequentially to treat the pyrodextrin to further increase the content of the resistant component in the product. The content of the resistant component of the enzyme treated product reaches up to 65.3%, a 21.3% increase from that of the pyrodextrin before the enzyme treatment.

First claim

What is claimed is:

1. A method for preparing a resistant dextrin product, comprising adding a starch branching enzyme and a cyclodextrin glycosyltransferase (CGTase) to a pyrodextrin simultaneously or successively, wherein the starch branching enzyme is obtained from Thermobifida fusca , having the amino acid sequence of SEQ ID NO: 2, and the CGTase has the amino acid sequence of SEQ ID NO:5, wherein 1000-1500 U/g pyrodextrin of the starch branching enzyme and 5-10 U/g pyrodextrin of the CGTase is added to the pyrodextrin simultaneously or successively.

2. The method of claim 1 , comprising performing high-temperature acidolysis of starch to obtain the pyrodextrin.

3. The method of claim 2 , wherein 1000-1500 U/g pyrodextrin of the starch branching enzyme is added to the pyrodextrin and react at 35-50° C. for 8-12 hours.

4. The method of claim 3 , further comprising adding 5-10 U/g pyrodextrin of the CGTase to the pyrodextrin and reacting at 30-40° C., pH 6.0-7.0 for 10-12 hours.

5. The method of claim 1 , wherein 1000-1500 U/g pyrodextrin of the starch branching enzyme and 5-10 U/g pyrodextrin of the CGTase are simultaneously added to the pyrodextrin and react at 30-40° C., pH 6.0-7.0 for 8-12 hours.

6. The method of claim 2 , comprising adding 5-10 U/g pyrodextrin of the CGTase to the pyrodextrin and reacting at 40-50° C., pH 5.5-6 for 4-6 hours, and then adding 1000-1500 U/g pyrodextrin of the starch branching enzyme and reacting at 30-40° C., pH 6.0-7.0 for 10-12 hours.

7. The method of claim 2 , wherein the high-temperature acidolysis is adding 5% of 1 mol/L HCl solution to the starch and react at 160-200° C., and the pyrodextrin is obtained after cooling and sieving of the acidolysis product.

8. The method of claim 2 , comprising adding a starch branching enzyme obtained from Thermobifida fusca to the pyrodextrin, wherein the amount of the starch branching enzyme is 1000-1500 U/g pyrodextrin, the reaction temperature is 30-40° C., the pH range is 6.0-7.0, and the reaction time is 10-12 hours; and then adding the CGTase to the reaction, wherein the amount of the CGTase is 5-10 U/g pyrodextrin, the reaction time is 10-12 hours, the reaction temperature is 30-40° C., and the pH range is 6.0-7.0.

9. The method of claim 1 , wherein the starch branching enzyme is produced by a recombinant E. coli containing a starch branching enzyme gene of SEQ ID NO:1.

10. The method of claim 1 , wherein the concentration of the pyrodextrin is 2 g/100 ml in a pH 6.0-7.0 buffer.

11. The method of claim 5 , comprising performing high-temperature acidolysis of starch to obtain the pyrodextrin.

12. The method of claim 5 , wherein the high-temperature acidolysis is adding 5% of 1 mol/L HCl solution to the starch and react at 160-200° C., and the pyrodextrin is obtained after cooling and sieving of the acidolysis product.

13. The method of claim 5 , wherein the starch branching enzyme is produced by a recombinant E. coli containing a starch branching enzyme gene of SEQ ID NO:1.

14. The method of claim 5 , wherein the concentration of the pyrodextrin is 2 g/100 ml in a pH 6.0-7.0 buffer.

Assignees

• Wu Jing
• Chen Sheng
• Liu Jun
• Univ Jiangnan

Inventors

• Wu Jing
• Chen Sheng
• Liu Jun

Classifications

• C08L3/02 Primary

  Starch; Degradation products thereof, e.g. dextrin · CPC title

• C08B31/00

  Preparation of derivatives of starch (derivatives of amylose C08B33/00; derivatives of amylopectin C08B35/00) · CPC title

• C12Y204/01019

  Cyclomaltodextrin glucanotransferase (2.4.1.19) · CPC title

• C12P19/14

  produced by the action of a carbohydrase {(EC 3.2.x)}, e.g. by alpha-amylase {, e.g. by cellulase, hemicellulase} · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title