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Alpha glucans

A technology of glucan and glucan transferase, which is applied in fermentation, dough preparation, pre-baked dough processing, etc., and can solve problems such as restricting dietary applications

Active Publication Date: 2019-05-03
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Lichens from the genus Litmus produce α-glucans with alternating (α1→3) and (α1→4) linkages in a linear structure [Woranovicz-Barreira et al., Phytochemistry, 52, 1069-1074 (1999) (Woranovicz-Barreira et al., Phytochemistry, No. 52, pp. 1069-1074, 1999)], but these α-glucans are water insoluble, limiting their dietary application

Method used

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Embodiment Construction

[0028] Accordingly, the present invention relates in part to a process for the preparation of α-glucans comprising (α1→3) linked D-glucose units comprising at least two (α1→4) linked D-glucans at their non-reducing ends Polysaccharide or oligosaccharide substrates of D-glucose units are contacted with α-glucanotransferases capable of cleaving (α1→4) glycosidic bonds and establishing new (α1→3) glycosidic bonds to form ) Glucose polymers of linear portions of (α1→4) linked D-glucose units with alternating glycosidic bonds, without forming consecutive (α1→3) glycosidic bonds; wherein the α-glucanotransferase is selected from GTFB , GTFC and GTFD type enzymes (for example GTFB type enzymes) or functional homologues thereof having the indicated enzymatic activity.

[0029] Polysaccharides are polymeric carbohydrate molecules consisting of long chains of monosaccharide units held together by glycosidic bonds. Oligosaccharides are sugar polymers containing small amounts (usually th...

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Abstract

The present invention relates to the field of poly- and oligosaccharides and their dietary effects. In particular it relates to a method of producing an alpha-glucan containing (alpha 1-> 3) linked D-glucose units. The invention also provides a branched alpha-glucan comprising alternating (alpha1-> 4) and (alpha1-> 3) glucosidic linkages and having (alpha1-> 3,4) branching points, a food composition, and the use of an alpha-glucanotransferase enzyme for reducing the digestible carbohydrates of a starch containing food material. Further aspects of the invention are a bacteria, an enzyme and anexpression vector.

Description

technical field [0001] The present invention relates to the field of polysaccharides and oligosaccharides and their dietary effects. In particular, the present invention relates to a process for the preparation of α-glucans comprising (α1→3) linked D-glucose units. The present invention also provides a branched α-glucan comprising alternating (α1→4) and (α1→3) glycosidic linkages and having (α1→3,4) branch points, a food composition, and Use of an alpha-glucanotransferase for reducing digestible carbohydrates of a starch-containing food material. Further aspects of the invention are bacteria, enzymes and expression vectors. Background technique [0002] The prevalence of obesity and overweight is rapidly increasing globally. Developing foods that are high in satiety and low in energy density can help prevent weight gain and promote weight loss. Consuming foods and beverages that contain non-digestible carbohydrates in place of sugar causes less of a postprandial rise in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/04A23L33/20A23L33/21A23K20/189C12P19/18
CPCA21D8/042C12P19/18A23L33/21A23K20/189A23K10/14A23K50/40C12P19/04
Inventor L·戴克修森J·冈戈提穆纳卡斯S·S·范莱文C·瓦菲亚迪S·杜布克斯
Owner SOC DES PROD NESTLE SA
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