Preparation of malto-oligosaccharides
US9163269B2 · kind B2 · utility
1Cited by
38References
24Claims
0Family size
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Key dates
| Filing date | Mar 7, 2014 |
| Grant date | Oct 20, 2015 |
| Priority date | — |
| Expiry date | Mar 7, 2034 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC13K7/00
- WIPO fieldBiotechnology
- WIPO sectorChemistry
Abstract
Disclosed is a method for preparing a mixture of malto-oligosaccharides. Generally, a dry-milled corn fraction, such as a corn flour from which germ and fiber have been removed, is subjected to hydrolysis, typically catalyzed with acid or an enzyme such as an α-amylase enzyme, under conditions suitable to form a mixture of malto-oligosaccharides. A gluten fraction is removed and the enzyme is inactivated, such as with heat. The mixture of malto-oligosaccharides then may be recovered from remaining solids and purified.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.