Method for producing branched dextrin with improved white turbidity

Patent metadata

Field	Value
Publication number	US-12359235-B2
Application number	US-202117791412-A
Country	US
Kind code	B2
Filing date	Oct 1, 2021
Priority date	Feb 5, 2021
Publication date	Jul 15, 2025
Grant date	Jul 15, 2025

Abstract

Provided is a method for producing branched dextrin, the method comprising steps of: adding heat-resistant alpha-amylase to a starch suspension, heating the mixture at 85° C. to 115° C. to perform a liquefaction reaction, immediately heating the mixture at 125° C. to 145° C. to inactivate the heat-resistant alpha-amylase, and obtaining a liquefied starch solution including liquefied starch having a dextrose equivalent (DE) value of 2 to 10, and adding a branching enzyme to the liquefied starch solution in an amount of 0.6% (w/w) or more based on the dry weight of starch, proceeding with a branching reaction for 20 hour or more to generate branched dextrin, and then obtaining a solution with branched dextrin comprising branched dextrin having a dextrose equivalent (DE) value of 2 to 10 which stably controls the dextrose equivalent (DE) value of branched dextrin, and significantly suppresses the white turbidity that occurs during refrigeration.

First claim

The invention claimed is:

1. A method for producing branched dextrin, the method comprising steps of:
adding heat-resistant alpha-amylase to a starch suspension, heating the mixture to perform a liquefaction reaction, immediately heating the mixture at 127° C. to 140° C. to inactivate the heat-resistant alpha-amylase, and obtaining a liquefied starch solution including liquefied starch having a dextrose equivalent (DE) value of 4 to 8, and
adding a branching enzyme to the liquefied starch solution in an amount of 0.7 to 1.5% (w/w) based on the dry weight of starch, proceeding with a branching reaction for 22 hours to 48 hours to generate branched dextrin, and then obtaining a solution with branched dextrin comprising branched dextrin having a dextrose equivalent (DE) value of 4 to 8,
wherein the starch is corn starch,
wherein the starch concentration of the starch suspension is 25 to 40% by weight,
wherein the pH of the starch suspension is 5.5 to 6.5,
wherein the starch suspension includes calcium ion as co-catalyst of heat-resistant alpha-amylase,
wherein the added amount of the heat-resistant alpha-amylase is 0.02 to 0.08% (w/w) based on the dry weight of the starch,
wherein the liquefaction reaction consists of the first-step liquefaction reaction to add the heat-resistant alpha-amylase to the starch suspension followed by heat treatment at 102° C. to 110° C. for 3 to 8 minutes, and the second-step liquefaction reaction to cool the resultant followed by heat treatment at 90° C. to 99° C. for 5 to 50 minutes,
wherein the pH of the liquefied starch solution is adjusted in the range of 5.5 to 6.5, and
wherein the branching reaction temperature is selected from 55° C. to 75° C.

2. The method of claim 1 , wherein the branched dextrin is highly branched cyclic dextrin (HBCD).

Assignees

• Daesang Corp

Inventors

• Kim Min Su
• Lee Ju Yeol
• Ryu Han Joong
• Park Kyoung Ok
• Kim Hak Jun

Classifications

• C12P19/18

  produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins · CPC title

• C12P19/04

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

• C12P19/22

  produced by the action of a beta-amylase, e.g. maltose · CPC title

• C12P19/14 Primary

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

• C08B30/18 Primary

  Dextrin {, e.g. yellow canari, white dextrin, amylodextrin or maltodextrin; Methods of depolymerisation, e.g. by irradiation or mechanically} · CPC title