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Preparation method of high branching dextrin product

A high branching and dextrin technology, applied in fermentation and other directions, can solve the problems of long preparation time, low grafting rate, low product yield, etc. Effect

Active Publication Date: 2018-07-20
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, by using the DE value index to control the degree of declustering of starch by α-amylase, thereby improving the efficiency of subsequent high-branched transglycosylation, to solve the long preparation time, low product yield, and low grafting rate of the single enzyme method The problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Preparation of highly branched dextrin by double enzyme method using high amylose corn starch as substrate

[0019] Prepare high-amylose corn starch into 1wt% starch milk, gelatinize in a boiling water bath and keep warm at 60°C, add 50U α-amylase for 5 minutes, and inactivate the enzyme in a boiling water bath for 5 minutes to obtain pre-degraded starch milk with a DE value of 10.6%. When the pH reaches 8.5, add 1500U glycogen branching enzyme, react for 4 hours, boil water bath for 5 minutes to stop the reaction, then add five times the volume of absolute ethanol to precipitate hyperbranched dextrin, let stand at 4°C for 20 minutes, centrifuge at 10000g for 10 minutes, discard The supernatant liquid; the final precipitate was dried in an oven at 45°C, crushed and passed through a 120-mesh sieve to obtain highly branched dextrin (DE 10.6%).

[0020] The unclustered original high-amylose corn starch acted directly under the same conditions as the control. After α-amyla...

Embodiment 2

[0022] Preparation of Highly Branched Dextrin Using High Amylose Sorghum Starch as Substrate by Dual Enzyme Method

[0023] Prepare high amylose sorghum starch into 1wt% starch milk, heat it up to 60°C after gelatinization in a boiling water bath, add 50U α-amylase to react for 5 minutes, and inactivate the enzyme in a boiling water bath for 5 minutes to obtain pre-decomposed cluster starch milk with a DE value of 11.4%. pH to 8.5, add 5500U glycogen branching enzyme, react for 4h, boil water bath for 5min to stop the reaction, then add five times the volume of absolute ethanol to precipitate hyperbranched dextrin, let stand at 4°C for 20min, centrifuge at 10000g for 10min, discard The supernatant, and finally the precipitate was dried in an oven at 45°C, crushed and passed through a 120-mesh sieve to obtain highly branched dextrin (DE 11.4%).

[0024] The unclustered original high-amylose sorghum starch acted directly under the same conditions as the control. After hydrolysi...

Embodiment 3

[0026] Preparation of hyperbranched dextrin by pre-clustered starch-milk double-enzyme method with different DE values

[0027] High amylose corn starch was formulated into 5wt% starch milk, gelatinized in a boiling water bath and kept at 60°C, 150U α-amylase was added to react for 5 minutes, and the enzyme was inactivated in a boiling water bath for 5 minutes to obtain pre-decomposed starch milk with a DE value of 13.2%. pH to 8.5, add 9000U glycogen branching enzyme, react for 6h, boil water bath for 5min to stop the reaction, then add five times the volume of absolute ethanol to precipitate hyperbranched dextrin, let stand at 4°C for 20min, centrifuge at 10000g for 10min, discard The supernatant liquid; the final precipitate was dried in an oven at 45°C, crushed and passed through a 120-mesh sieve to obtain highly branched dextrin (DE 13.2%).

[0028] High amylose corn starch was formulated into 5wt% starch milk, gelatinized in a boiling water bath and then kept at 60°C, 15...

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Abstract

The invention discloses a preparation method of a high branching dextrin product and belongs to the field of deep processing, conversion and high value utilization of starch. The preparation method comprises the following main steps: carrying out heating, gelatinizing and declustering on starch milk, and then limiting hydrolysis by adopting alpha-amylase; treating by using glycogen branching enzyme; carrying out alcohol precipitation and drying to obtain the high branching dextrin product. The preparation method is characterized in that alpha-amylase incision declustering of starch and a biocatalytic transformation technology of the glycogen branching enzyme which is obtained by recombinant heterologous expression of actinomycetales Thermomonospora curvata are combined to synergistically act on the starch for transforming a long amylase substrate into a novel dextrin product with a high branch structure. According to the preparation method disclosed by the invention, preparation time of the high branching dextrin product is obviously shortened, and the yield of a product is greatly improved. The preparation method has the advantages of high branch, good solubility and the like.

Description

technical field [0001] The invention relates to the field of high-value utilization of starch deep processing conversion, in particular to a preparation method of a highly branched dextrin product. Background technique [0002] Glycogen branching enzyme (EC 2.4.1.18) is the only enzyme capable of introducing α-1,6 glycosidic linkages on starch chains. The principle is to cut off the linear α-1,4 glycosidic bond and transfer it to the acceptor chain with α-1,6 bond through transglycosidation to form a new branch, and finally form a highly branched product. According to reports, the highly branched product can be used as a natural thickener, bread leavening agent and aging inhibitor in food, as an embedding carrier for functional active ingredients; in the field of medicine as a biofilm material, in addition, it also has the ability to enhance paper toughness, Modified adhesives and many other applications. [0003] Because amylose and amylopectin are tightly and orderly arr...

Claims

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Application Information

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IPC IPC(8): C12P19/18C12P19/04
CPCC12P19/04C12P19/18
Inventor 田耀旗顾子玄陈龙孙冰华王金鹏金征宇
Owner JIANGNAN UNIV
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