Branched Dextrin Production with Heat Inactivation for Refrigeration Turbidity

Resolve Bottlenecks,
Find Innovative SolutionsGenerate Solutions

Solution Overview

Problem

Existing methods for preparing branched dextrin with a low dextrose equivalent (DE) value result in significant white turbidity during refrigeration, limiting their use.

Innovation Solution

A method involving the use of heat-resistant alpha-amylase to liquefy starch, followed by high-temperature inactivation and subsequent branching enzyme treatment to produce branched dextrin with controlled DE values, minimizing turbidity.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Object-affected harmful factors

If the dextrose equivalent (DE) value is increased by additional saccharification to prevent white turbidity, then white turbidity is reduced, but the DE value becomes too high and usage is limited

Engineering Contradiction:

Improvewhite turbidityVSAvoiddextrose equivalent (DE) value control

Core Design Contradiction:

Object-affected harmful factorsVSManufacturing precision

Solution Approach 1:

The invention changes the preparation parameters by using heat-resistant alpha-amylase with specific activity and conducting liquefaction at controlled temperatures (90-110°C) for specific times, followed by precise DE value control through regulated saccharification conditions, achieving both low DE value (2-10) and no white turbidity

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The invention replaces conventional pH-based enzyme inactivation methods with heat-based inactivation of heat-resistant alpha-amylase at 120-140°C for 1-5 minutes, which provides more precise control over the DE value and prevents white turbidity formation

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

2Productivity

If conventional alpha-amylase is used for starch hydrolysis, then dextrin is produced, but white turbidity occurs during refrigeration storage

Engineering Contradiction:

Improvedextrin productionVSAvoidwhite turbidity

Core Design Contradiction:

ProductivityVSObject-affected harmful factors

Solution Approach 1:

The invention uses heat-resistant alpha-amylase that is temporarily active during the process but is then completely inactivated by heat treatment at 120-140°C for 1-5 minutes, preventing any further hydrolysis that would cause white turbidity during storage

Inventive Principle:

Principle #27Cheap short-living objects (Disposable)

Solution Approach 2:

The invention performs heat inactivation of alpha-amylase immediately after the liquefaction step before the branching reaction, preventing any future white turbidity formation during refrigeration storage by eliminating the enzyme's activity in advance

Inventive Principle:

Principle #11Beforehand cushioning (Prior cushioning)

3Ease of manufacture

If pH adjustment is used to inactivate alpha-amylase, then enzyme inactivation is achieved, but additional acid is required increasing purification load

Engineering Contradiction:

Improveenzyme inactivationVSAvoidpurification process

Core Design Contradiction:

Ease of manufactureVSDevice complexity

Solution Approach 1:

The invention replaces chemical inactivation (pH adjustment requiring acid) with thermal inactivation by heating at 120-140°C for 1-5 minutes, which eliminates the need for additional acid and simplifies the purification process

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

Solution Approach 2:

The invention extracts and removes the need for acid addition by using heat-based inactivation, thereby reducing the purification load and simplifying the manufacturing process

Inventive Principle:

Principle #2Taking out (Extraction)

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

Stable control of DE values and significant inhibition of white turbidity during refrigeration, with reduced purification load and no need for additional acid inactivation.

Implementation Method 1

starch is hydrolyzed by treating with heat-resistant alpha-amylase

Methodology Applied

Scientific EffectHydrolysis: Hydrolysis

Implementation Method 2

heating the mixture at 125° C. to 145° C. to inactivate the heat-resistant alpha-amylase

Methodology Applied

Scientific EffectHeat treatment: Heat Treatment

Implementation Method 3

adding a branching enzyme to the liquefied starch solution to proceed with a branching reaction

Methodology Applied

Scientific EffectEnzyme catalysis: Enzyme

Data Source

PatentUS12359235B2Method for producing branched dextrin with improved white turbidity

Publication Date: 2025.07.15 DAESANG CORP

AI summary

Provided is a method for producing branched dextrin, the method comprising steps of: adding heat-resistant alpha-amylase to a starch suspension, heating the mixture at 85° C. to 115° C. to perform a liquefaction reaction, immediately heating the mixture at 125° C. to 145° C. to inactivate the heat-resistant alpha-amylase, and obtaining a liquefied starch solution including liquefied starch having a dextrose equivalent (DE) value of 2 to 10, and adding a branching enzyme to the liquefied starch solution in an amount of 0.6% (w/w) or more based on the dry weight of starch, proceeding with a branching reaction for 20 hour or more to generate branched dextrin, and then obtaining a solution with branched dextrin comprising branched dextrin having a dextrose equivalent (DE) value of 2 to 10 which stably controls the dextrose equivalent (DE) value of branched dextrin, and significantly suppresses the white turbidity that occurs during refrigeration.