Method for preparing modified starch and use thereof

Patent metadata

Field	Value
Publication number	US-11603546-B2
Application number	US-202016934195-A
Country	US
Kind code	B2
Filing date	Jul 21, 2020
Priority date	Jan 16, 2020
Publication date	Mar 14, 2023
Grant date	Mar 14, 2023

Abstract

Disclosed herein are methods for preparing modified starches, and uses thereof, and relates to the technical field of starch preparation; modifying a gelatinized starch suspension with β-amylase; after inactivating the β-amylase, further modifying with a branching enzyme, after inactivating the branching enzyme, further modifying with pullulanase, after inactivating the pullulanase, precipitating a resulting enzymatic hydrolysate with an alcohol to obtain precipitates; and drying the precipitates to obtain the modified starch. The methods disclosed a starch is modified remarkably, herein substantially increase the number of linear chains with a degree of polymerization DP6-11 in the starch chains and, thus, significantly increase the content of resistant starch in the modified starch—thereby facilitating the use in foods and medicaments.

First claim

What is claimed is:

1. A method for preparing a modified starch, the method comprising:
a) modifying a gelatinized starch suspension with β-amylase at a temperature of 45-55° C. to produce a first mixture;
b) inactivating the β-amylase, and then modifying the first mixture with a branching enzyme at a temperature of 50-55° C. to produce a second mixture;
c) inactivating the branching enzyme, and then modifying the second mixture with pullulanase at a temperature of 50-60° C.;
d) inactivating the pullulanase, and then precipitating a resulting enzymatic hydrolysate with an alcohol to obtain precipitates; and
e) drying the precipitates to obtain the modified starch.

2. The method according to claim 1 , wherein:
a concentration of the β-amylase is 1,000-1,500 U/g;
a concentration of the branching enzyme is 300-400 U/g of the branching enzyme; and
a concentration of the pullulanase is 10-20 U/g.

3. The method according to claim 1 , wherein the gelatinized starch suspension in step a) has a pH of 5.0-5.5; the first mixture in step b) has a pH of 6.0-6.5; and the second mixture in step c) has a pH of 5.0-5.5.

Assignees

• Univ Qilu Technology

Inventors

• Guo Li
• Li Hui
• Li Jiahao
• Gui Yifan
• Cui Bo

Classifications

• A61K9/2059

  Starch, including chemically or physically modified derivatives; Amylose; Amylopectin; Dextrin · CPC title

• A61K36/87

  Vitaceae or Ampelidaceae (Vine or Grape family), e.g. wine grapes, muscadine or peppervine · CPC title

• C12Y302/01041

  Pullulanase (3.2.1.41) · CPC title

• C12P19/04

  Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds · CPC title

• A23V2002/00

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