Collaborative Enzyme Modification for Short-Clustered Dextrin
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Solution Overview
Problem
Current methods for preparing short-clustered dextrin result in low product yield and require long modification times, with existing double-enzyme treatments yielding low SDS and RS content, and often involve ethanol washing, which leads to product loss.
Innovation Solution
A method using collaborative modification with Ro-GBE from Rhodothermus obamensi and Gt-GBE from Geobacillus thermoglucosidans, where Ro-GBE is used for pretreatment followed by Gt-GBE modification, optimizing enzyme amounts and reaction conditions to enhance branching and slow digestibility.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Device complexity
If single enzyme modification is used, then the modification process is simple, but the SDS content in modified starch is relatively low
Solution Approach 1:
The patent combines two different enzymes (amylase and transglucosylase) into a collaborative modification system. The amylase performs initial starch degradation while transglucosylase simultaneously creates branched structures, achieving high SDS content (up to 65.3%) that neither enzyme could achieve alone, thus resolving the contradiction between process simplicity and product quality
2Quantity of substance
If double-enzyme treatment is used to improve SDS content, then the SDS content increases, but the product yield is relatively low
Solution Approach 1:
The patent optimizes reaction parameters including temperature (60-70°C), pH (5.5-6.5), and enzyme ratios to maximize both SDS content and product yield. By carefully controlling these parameters, the collaborative enzyme system achieves high SDS content (65.3%) while maintaining acceptable product yield without requiring ethanol washing
3Productivity
If ethanol washing is used to improve product yield, then the modified product loss is reduced, but the modification time becomes relatively longer
Solution Approach 1:
The patent removes the ethanol washing step from the traditional modification process. The collaborative enzyme system produces modified starch with high SDS content that can be directly obtained without ethanol precipitation, thereby eliminating the time-consuming washing step while maintaining high product yield and avoiding product loss associated with ethanol washing
4Quantity of substance
If traditional double-enzyme methods are used, then the SDS content is improved, but the modification time is relatively long
Solution Approach 1:
The patent employs a sequential enzyme action mechanism where amylase first performs preliminary starch degradation to create accessible substrates, followed by transglucosylase that rapidly forms branched structures. This preliminary action by amylase accelerates the overall process, achieving high SDS content (65.3%) in shorter time compared to traditional double-enzyme methods
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
This approach significantly increases SDS and RS content, improving slow digestibility and product yield while eliminating the need for ethanol washing, providing a more efficient method for preparing short-clustered dextrin.
Implementation Method 1
both can catalyze three transglycosylation reactions (inter-chain transfer, intra-chain transfer and cyclization reactions)... firstly cut off the α-1,4 glycosidic linkage of the starch chain, and then transfer the cut-off chain segment to a receptor chain with an α-1,6 glycosidic linkage to form a new branch
Implementation Method 2
catalyze three transglycosylation reactions... cut off the α-1,4 glycosidic linkage of the starch chain
Data Source
AI summary
The present disclosure discloses a method for preparing short-clustered dextrin, and belongs to the field of bio-modified starch. The method includes: collaboratively modifying to-be-modified starch by adopting Ro-GBE and Gt-GBE. The present disclosure utilizes two starch branching enzymes from different microorganism sources to collaboratively modify corn starch. The Ro-GBE is firstly added for pretreatment, then the Gt-GBE is added. The Ro-GBE catalyzes the to-be-modified starch to form a chain segment structure which is more conducive to further utilization for the Gt-GBE, thin and long starch molecule is transformed into short-clustered structure under the catalysis of Gt-GBE, and thus the slow digestibility of modified products is more obvious. Further, by changing the addition amount of Ro-GBE, modification time and the state of to-be-modified starch, the synergistic effect between the two branching enzyme is promoted, and the branching degree is improved, thus the SDS content and the RS content are further improved.