Crystalline starch degradation product; food/beverage product composition, food/beverage product, medicinal product, cosmetic, industrial product, feed, medium, and fertilizer employing said crystalline starch degradation product, and modifier therefor; and method for manufacturing said crystalline starch degradation product, food/beverage product composition, food/beverage product, medicinal product, cosmetic, industrial product, feed, medium, and fertilizer
Disclosed is a starch decomposition and manufacturing method technology, applied to crystalline starch decomposition products, and food and drink compositions, food and beverages, pharmaceuticals, cosmetics, industrial products, feeds, culture media, fertilizers, And their modifiers, as well as the above-mentioned crystalline starch decomposition products, food and drink compositions, food and drink, pharmaceuticals, cosmetics, industrial products, feed, culture medium, and fertilizer manufacturing fields, can solve the problem of storage and distribution caking or sticky problems
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[0113] Hereinafter, this technique is demonstrated in more detail based on an Example. In addition, the Example described below represents an example of the representative Example of this technology, and does not interpret the scope of this technology narrowly by this.
experiment example 1
[0115] In Experimental Example 1, it was examined how the specific sugar composition and crystallization ratio of the crystalline starch degradation product affect solubility, sweetness, and hygroscopicity.
[0116] (1) Test method
[0117] [branching enzyme]
[0118] In this experimental example, as an example of a branching enzyme, a purified potato-derived enzyme (hereinafter referred to as "potato-derived branching enzyme") was used according to the method of Eur.J.Biochem.59, p615-625 (1975) , and Branchzyme (manufactured by Novozymes, Inc., hereinafter referred to as "bacteria-derived branching enzyme").
[0119] In addition, the activity measurement of the branching enzyme was performed by the following method.
[0120] As the matrix solution, an amylose solution in which 0.1% by mass of amylose (manufactured by Sigma-Aldrich, A0512) was dissolved in 0.1M acetic acid buffer (pH 5.2) was used. Add 50 μL of enzyme solution to 50 μL of substrate solution, react at 30°C ...
Embodiment 1
[0157] 0.2% by mass of α-amylase (Liquozyme Supra, manufactured by Novozymes Co., Ltd.) was added to 30% by mass of cornstarch slurry adjusted to pH 5.8 with 10% calcium hydroxide. , and liquefied with a jet cooker (temperature 110°C). The liquefied solution was kept at 95°C, and DE was measured over time. When it reached DE8, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the reaction-stopped sugar solution to 5.8, 1,000 units of bacteria-derived branching enzyme was added to the unit solid content (g), and reacted at 50° C. for 24 hours. Then, 1.5% by mass of debranching enzyme (GODO-FIA, manufactured by Kodo Alcohol Co., Ltd.) was added with respect to the unit solid content (g), and reacted at 50° C. for 24 hours. Activated carbon decolorization and ion purification were performed on the solution of this starch decomposition product, and it concentrated so that the solid content concentration might...
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