Process for the non-random cleavage of starch and the low D.E. s

Details Process for the non-random cleavage of starch and the low D.E. s Process for the non-random cleavage of starch and the low D.E. s

1994-06-20

1997-03-18

Rollins, John W.

Chemistry: molecular biology and microbiology

Micro-organism, tissue cell culture or enzyme using process...

Preparing compound containing saccharide radical

435 95, 435101, C12P 1914, C12P 1922, C12P 1904

Patent

active

056122020

ABSTRACT:
Starch containing amylopectin is hydrolyzed with an alpha-amylase, preferably derived from Bacillus stearothermophilus, under conditions which cause a non-random cleavage of the starch molecules to yield fragments (molecules) having similar size and branching characteristics and a molecular weight range from about 20,000 to about 50,000 daltons are made. All of the desired molecules have (.alpha.1,6) linkages. The hydrolysate is treated to enrich the concentration of the desired fragments and the enriched portion can be processed further to make a maltodextrin having a D.E. of less than about 8.

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Brumm, Hebeda and Teague, Food Biotechnology, "Purification and properties of a new, commerical, thermostable Bacillus stearothermophilus .alpha.-amylase", vol. 2(1), pp. 67-80 (1988) and vol. 2(2), pp. 241-245 (1988-89);.
Teague and Brumm, Food Science and Technology, Chapter 3, "Commercial Enzymes for Starch Hydrolysis Products", pp. 45-77 (1992).

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