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Grain compositions containing pre-biotic isomalto-oligosaccharides and methods of making and using same

A technology of isomalt-oligosaccharide and composition, which is applied in the field of cereal composition containing probiotic isomalt-oligosaccharide and its manufacture and application, and can solve the problems of microbial pollution, high energy cost, high risk, etc.

Inactive Publication Date: 2006-04-05
GENENCOR INT INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Evaporation of dilute permeate containing maltose is expensive due to high energy costs and high risk of microbial contamination

Method used

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  • Grain compositions containing pre-biotic isomalto-oligosaccharides and methods of making and using same
  • Grain compositions containing pre-biotic isomalto-oligosaccharides and methods of making and using same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0152] Compare the α-amylase from Bacillus licheniformis (a kind of α-amylase sold by Genencor International, Palo Alto, CA, trade name is GC262SP) and the α-amylase from Bacillus stearothermophilus (by Genencor International, Palo Alto, CA). An alpha-amylase sold by CA under the trade name GC007) utilizes wheat flour for the production of maltose. 150 grams of wheat flour from a commercial retail source was suspended in 450 ml of deionized water. The suspension was stirred at room temperature for 15 minutes to mix well (pH 5.5). With 6.0N sulfuric acid (H 2 SO 4) to adjust the pH. The resulting suspension was kept in a water bath, maintained at 60°C, and stirred for uniform mixing prior to enzyme addition. Under continuous stirring at 60°C, approximately 6000 LU / g of amylase from Bacillus stearothermophilus (0.6 kg of GC007 [from Genencor International. Inc.] / metric ton (Mt.) starch dsb) and amylase from Bacillus licheniformis were added, respectively. Amylase 15,100 LU / ...

Embodiment 2

[0157] Effect of concentration of Bacillus licheniformis alpha-amylase (alpha-amylase sold by Genencor international, Palo Alto, CA under the trade name GC 007) on maltose production during incubation with wheat flour. The experimental conditions were the same as those described in Example 1. In addition, Bacillus stearothermophilus (6,000 units / gram) was added at 0.1 Kg, 0.2 Kg and 0.6 Kg / MT starch dsb. The results are summarized in Table 3.

[0158] table 3

[0159] GC007

[0160] No significant effect of different levels of alpha amylase on maltose content or on dissolved solids was observed during wheat flour incubation. Therefore, for further optimization studies, 0.1 Kg GC007 / MT starch, dsb was applied.

Embodiment 3

[0162] Suspend 150 grams of wheat flour in 450 ml of deionized water, and use 6.0N H 2 SO 4 The pH was adjusted to pH 5.00, 4.50 and 4.00. Shake the slurry well to mix evenly, and adjust the pH until it stabilizes at the specified pH value. GC007 was added to each experimental group in an amount of 0.1 Kgs / MT starch dsb and incubated at 60°C. Samples were taken at different predetermined time intervals for determination of sugar composition and brix, as described in Example 1. (Table 4).

[0163] Table 4

[0164] pH

[0165] When the pH value of the wheat flour was lowered from 5.5 during incubation, the maltose content increased and reached a maximum at pH 4.5, about 68%, followed by a decrease at pH 4.0. During starch hydrolysis using plant beta amylase, it was an unexpected result that a maltose content greater than 60% was produced without the addition of a debranching enzyme. Hydrolysis of liquefied starch by commercial...

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Abstract

Methods for the production of substrate, tuber, and grain compositions containing isomalto-oligosaccharides are described. The methods comprise (a) contacting a substrate, tuber or grain containing ungelatinized starch with a maltogenic enzyme and a starch liquefying enzyme to produce maltose; (b) contacting said maltose with a transglucosidic enzyme, wherein said steps (a) and step (b) occur at a temperature less than or at a starch gelatinization temperature; and (c) obtaining a substrate, grain or tuber composition having an enzymatically produced isomalto-oligosaccharide, wherein the oligosaccharide is derived from the grain. The maltogenic enzyme can be either exogenous or endogenous to the grain. The contacting steps can be sequential or concurrent. The present invention also describes flour, oral rehydrating solutions, beer adjuncts, food, feed, beverage additives incorporating the grain compositions made as described.

Description

technical field [0001] The present invention describes cereal compositions containing isomalto-oligosaccharides and methods for their manufacture. The method involves deriving isomaltooligosaccharides from starch contained in cereals. Background technique [0002] Isomaltooligosaccharides ("IMOs") are mixed linkage oligosaccharides containing a mixture of 1,4α and / or 1,6α glycosidic linkages. They are also known as randomly linked oligosaccharides ("ALOs"). Isomaltoligosaccharides contain a large number of branched oligosaccharides such as isomaltose, 4-alpha-glucosylmaltose, isomaltotriose, isomaltotetraose, iso-4-alpha-glucosylmaltose and more highly branched oligosaccharides . [0003] There is a market demand for products containing IMOs. IMO products are sold in powder or liquid form, depending on the intended use. A potential use is in the food sector. Examples of IMO products are: condiments (mayonnaise, vinegar, soup bases, etc.), confectionery (candies, chewin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B30/00C08B30/12C13F3/00C13K1/06C13B50/00
Inventor F·李J·瓦达库特G·段J·K·谢蒂
Owner GENENCOR INT INC
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