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Branched dextrin, process for production thereof, and food or beverage

A technology of branched dextrin and manufacturing method, which is applied in food preparation, food science, fermentation, etc., can solve the problems of high osmotic pressure of branched oligosaccharides, application limitations, and the use of energy sources without nutritional supplements, etc., to achieve low Effects of glycemic index and osmotic pressure reduction

Active Publication Date: 2011-04-20
MATSUTANI CHEM INDS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, branched oligosaccharides produced by this manufacturing method have high osmotic pressure, and their application in nutritional supplements will be limited if they are not modified
In fact, although the isomaltooligosaccharide produced by this production method is produced at the current industrial level, there is no actual record of using it as an energy source for nutritional supplements

Method used

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  • Branched dextrin, process for production thereof, and food or beverage
  • Branched dextrin, process for production thereof, and food or beverage
  • Branched dextrin, process for production thereof, and food or beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] Example 1 (the impact of the unit ratio of β-amylase and transglucosidase on the properties of branched dextrin)

[0061] 150 g of dextrin (PDX#1: manufactured by Matsutani Chemical Industry Co., Ltd. / DE=8) was dissolved in 150 g of a buffer solution (0.1 M phosphate buffer (pH 5.5)), and β-amylase (BiozymeML: Amano Enzyme Co., Ltd. ) and 45 units of transglucosidase (transglucosidase L "Amano": manufactured by Amano Enzyme Co., Ltd.) at an enzyme unit ratio of 2:1, and the reaction was started at 55°C. After 90 minutes and 180 minutes from the start of the reaction, a part was sampled, and each was held at 95° C. for 15 minutes to stop the reaction. Diatomaceous earth filtration and amphoteric ion exchange resin (manufactured by Organo) were used to desalt, respectively, to obtain branched dextrins with osmotic pressures of 108 mOSMOL / kg and 181 mOSMOL / kg (DEs were 15.3 and 24.9, respectively).

Embodiment 2

[0067] Embodiment 2 (the impact of the unit ratio of β-amylase and transglucosidase on the properties of branched dextrin)

[0068]150 g of dextrin (PDX#1: manufactured by Matsutani Chemical Industry Co., Ltd. / DE=8) was dissolved in 150 g of a buffer solution (0.1 M phosphate buffer (pH 5.5)), and β-amylase (BiozymeML: Amano Enzyme Co., Ltd. (manufactured by Amano Enzyme Co., Ltd.) 950 units and transglucosidase (transglucosidase L "Amano": manufactured by Amano Enzyme Co., Ltd.) 45 units so that the enzyme unit ratio was 21:1, and the reaction was started at 55°C. After 30 minutes and 180 minutes from the start of the reaction, a part was sampled, and each was held at 95° C. for 15 minutes to stop the reaction. Diatomaceous earth filtration and amphoteric ion exchange resin (manufactured by Organo) were used to desalt, respectively, to obtain branched dextrins with osmotic pressures of 105 mOSMOL / kg and 189 mOSMOL / kg (DEs were 14.9 and 26.9, respectively).

[0069] The same ...

Embodiment 3

[0070] Embodiment 3 (the influence that the unit ratio of β-amylase and transglucosidase produces on the property of branched dextrin)

[0071] 150 g of dextrin (PDX#1: manufactured by Matsutani Chemical Industry Co., Ltd. / DE=8) was dissolved in 150 g of a buffer solution (0.1 M phosphate buffer (pH 5.5)), and β-amylase (BiozymeML: Amano Enzyme Co., Ltd. Manufactured by Amano Enzyme Co., Ltd.) 1782 units and transglucosidase (transglucosidase L "Amano": manufactured by Amano Enzyme Co., Ltd.) 40.5 units, the enzyme unit ratio was 44:1, and the reaction was started at 55°C. After 15 minutes and 90 minutes from the start of the reaction, a part was sampled, and each was held at 95° C. for 15 minutes to stop the reaction. Diatomaceous earth filtration and amphoteric ion exchange resin (manufactured by Organo) were used to desalt, respectively, to obtain branched dextrins with osmotic pressures of 103 mOSMOL / kg and 178 mOSMOL / kg (DEs were 13.1 and 23.8, respectively).

[0072] Th...

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Abstract

Disclosed is a branched dextrin which is insusceptible to digestion and has a low osmotic pressure. Also disclosed is a process for producing the branched dextrin. The branched dextrin is characterized by having such a structure that glucose or isomaltooligosaccharide is bound to a non-reducing terminal of dextrin via an alpha-1,6-glucoside bond and having a DE value of 10 to 52. The process is characterized by comprising allowing maltose-producing amylase and transglucosidase to act on an aqueous dextrin solution to produce the branched dextrin, wherein maltose-producing amylase and transglucosidase are allowed to act at an enzymatic unit ratio of 2:1 to 44:1.

Description

technical field [0001] The present invention relates to a branched dextrin which is difficult to digest and has low osmotic pressure and its production method. The present invention also relates to food and beverages and nutritional supplements containing the branched dextrin obtained by the method. Background technique [0002] In recent years, it is known that diabetic patients are rapidly increasing. Diabetes is a disease in which the action or production of insulin is reduced. Diabetics who have ingested sugar cannot suppress the increase in blood sugar concentration, that is, hyperglycemia. Sustained high blood sugar will have adverse effects on the human body. Therefore, sugars used in nutritional supplements for diabetics need sugars that are difficult to digest and that suppress the rise in blood sugar levels. In addition, sugars used in nutritional supplements, such as glucose and sugar, have high osmotic pressure and induce osmotic diarrhea, so sugars with low os...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B30/18A23L1/30A23L1/307A23L2/52C12P19/22A23L33/20
CPCA23L1/30A23L1/308C08B30/18A23L2/52C12P19/22A23L33/10A23L33/21A23L33/20
Inventor 岛田研作上原悠子吉川裕子松田功山田贵子
Owner MATSUTANI CHEM INDS CO LTD
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