Method for producing high quality maltodextrin
US11142781B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Jan 20, 2020 |
| Grant date | Oct 12, 2021 |
| Priority date | — |
| Expiry date | Mar 5, 2040 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12N9/107
- WIPO fieldBiotechnology
- WIPO sectorChemistry
Abstract
The disclosure herein relates to a method for producing high-quality maltodextrin, and belongs to the technical field of maltodextrin. On the basis of a traditional enzymatic production process of maltodextrin, starch branching enzyme derived from Rhodothermus obamensis is introduced, an α-1,4-glycosidic bond is cleaved, the cleaved short chain is ligated to a receptor chain to form an α-1,6-branch point, so the degree of branching is increased and the maltodextrin has more cluster structures. Thereby, the aims that the stability of the maltodextrin is enhanced and the maltodextrin is not easy to retrograde are achieved, and the freeze-thaw stability of the maltodextrin is also improved. The method specifically comprises the steps of slurry preparation, spray liquefaction, starch branching enzyme action, filtration, decolorization, ion exchange, concentration, spray drying, and the like. The method can produce high-quality maltodextrin with good solubility and high transparency, good viscosity stability and good freeze-thaw stability during storage.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.