2 results about "Starch Branching Enzyme" patented technology

The application discloses a kind of double-enzyme modified starch with high freeze-thaw stability and its preparation method and application, for the serious problem of gel structure deterioration and water separation of starch-based frozen food caused by ice crystal damage in repeated freeze-thaw process, the method utilizes malt alpha-amylase and starch branching enzyme to catalyze different crystal form starch particles in sequence, and realizes the directional regulation of starch branching topological structure by the synergistic mediation of glycosidic bond reconstruction. First, the malt alpha-amylase hydrolyzes the starch particles moderately, and the long internal chain connected to the molecular cluster is cracked; then the starch branching enzyme cuts off the alpha-1,4 glycosidic bond, and connects the free malt oligosaccharide to the cluster-shaped molecular residue with alpha-1,6 glycosidic bond, thereby significantly increasing the branching degree of starch. The method disclosed in the application belongs to enzyme modification, and has the characteristics of green safety and simple operation, and has wide application prospect in frozen food, such as instant noodles and instant rice products.

This invention discloses a method for producing resistant dextrin using starch branching enzyme and α-amylase. The specific steps include: preparing pyrodextrin from corn starch via acid-thermal catalysis; then, purifying and resynthesizing the branched chains using starch branching enzyme and α-amylase; further purifying by fermentation with Saccharomyces cerevisiae; and finally, drying to obtain the resistant dextrin product. Through examples, this invention demonstrates that the obtained resistant dextrin possesses excellent glucose binding and retention capabilities, as well as resistance to digestion (resistance component ratio reaches 86.97%), good solubility, and freeze-thaw stability, making it well-suited for applications in the beverage and other industries. This provides a new, efficient, and environmentally friendly approach for the preparation and application of resistant dextrin.