Green preparation methods of rice resistant starch

US11312983B2 · kind B2 · utility

Assignee

• Qilu University of Technology · CN

Inventors

• Li Guo · Tuji, CN
• Hui Li · Santa Clara, US
• Bo Cui · Shanghai, CN

Key dates

• Filing date: Apr 16, 2020
• Grant date: Apr 26, 2022
• Expiry date: Jul 29, 2040

Classification

• Technology area (CPC C): Chemistry; Metallurgy
• CPC primary: C12P19/22
• WIPO field: Biotechnology
• WIPO sector: Chemistry

Abstract

Green preparation methods of rice resistant starch are disclosed. In some embodiments, a green preparation method of the rice resistant starch is characterized in that, at a temperature lower than the gelatinization temperature, the rice starch is sequentially modified by enzymes using β-amylase, glucosidase, and pullulanase to obtain the modified starch. In other embodiments, a green preparation method of the rice resistant starch is characterized by using: rice starch as a substrate; and in turn using: (a) β-amylase (BA, EC 3.2.1.2) from barley (Hordeum vulgare); (b) glucoside transferase (TG, EC 2.4.1.24) from Aspergillus niger; and (c) pullulanase (PUL, EC 3.2.1.41) from Pullulanibacillus konaensis below a gelatinization temperature to modify a chain structure of the rice starch, resulting in a number of short linear chains which are effectively arranged, aggregated, and recrystallized at 4° C. to form modified rice starch with high resistant starch content.