Converted Starch Branching for Thermoreversible Food Gels
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Solution Overview
Problem
Existing converted starches lack improved thermoreversible gel properties and stability against syneresis, which are crucial for food applications requiring controlled gel formation and melting.
Innovation Solution
A converted starch is produced using Rhodothermus obamensis or Rhodothermus marinus glucan branching enzyme, achieving a molecular weight of 250,000-5,000,000 g/mol, a degree of branching of 3.1-3.9%, amylose content of at most 7%, and a DE value of 0.05-0.5, resulting in a thermoreversible gel with controlled gel formation and melting properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If native starch is used with typical amylose content (15-30%), then gel formation occurs during retrogradation, but the gel structure becomes irreversible and loses thermoreversibility
Solution Approach 1:
The patent changes the molecular parameters of starch by controlling amylose content to less than 10% and molecular weight to specific ranges (20,000-5,000,000 g/mol), enabling thermoreversible gel properties while maintaining retrogradation stability. This parameter optimization allows the starch to form gels that can melt and reform cycles without irreversible structural changes.
Solution Approach 2:
The patent creates a dynamic gel system where the starch gel structure can reversibly form and melt through temperature cycling. The gel formation and melting processes are controlled by the specific molecular weight and amylose content, allowing the system to adapt its structural state dynamically rather than remaining fixed in one configuration.
2Stability of the object's composition
If waxy starch with low amylose content (<10%) is used, then resistance against retrogradation is improved, but gel strength and stability are reduced
Solution Approach 1:
The patent optimizes the molecular weight parameter to specific ranges (20,000-5,000,000 g/mol) while maintaining low amylose content (<10%). This specific parameter combination allows the starch to achieve both retrogradation resistance and adequate gel strength, resolving the trade-off between these two properties.
Solution Approach 2:
The patent creates a composite molecular structure within the starch by combining amylose and amylopectin in optimized ratios and molecular weight distributions. This composite approach allows the starch to exhibit both retrogradation resistance from the amylopectin component and sufficient gel strength through the controlled amylose content.
3Ease of manufacture
If starch molecular weight is reduced to improve processability, then viscosity and gel formation are enhanced, but structural stability and retrogradation control are compromised
Solution Approach 1:
The patent defines specific molecular weight ranges (20,000-5,000,000 g/mol) that optimize both processability and structural stability. Within this range, the starch achieves improved processability through reduced viscosity while maintaining sufficient molecular integrity for stable gel formation and controlled retrogradation behavior.
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
The starch exhibits enhanced thermoreversible gel properties with controlled gel strength and melting temperature, providing improved stability and processability in food products.
Implementation Method 1
The starch is converted with a glucan branching enzyme, in particular with a branching enzyme from Rhodothermus obamensis or Rhodothermus marinus
Implementation Method 2
A water system where the starch has been gelatinized undergoes a process which in general terms is called retrogradation
Implementation Method 3
During the retrogradation process the starch-water system is reorganized and the process leads to syneresis. The starch molecules reform into new crystalline complexes and the water bound to the starch is released
Data Source
Figure 1(a)~2
Figure 3~4
Figure 5~6(a)
AI summary
A converted starch is disclosed, wherein it has a molecular weight, MW, of 250,000-5,000,000 g/mol, a degree of branching of 3.1-3.9 %, an amylose content of at most 7 %, and a DE (dextrose equivalents) value of 0.05-0.5, as well as a food product containing the converted starch, a method for the production of said converted starch, wherein it comprises the steps of adding a glucan branching enzyme, chosen from Rhodothermus obamesis or Rhodothermus marinus enzymes and enzymes from similar organisms having at least 60 % amino acid sequence identity with the Rhodothermus obamesis or Rhodothermus marinus enzyme to an aqueous composition containing starch in a concentration of at least 5 % by weight at a temperature of 45-80 °C, until a converted starch having a branching degree of 3.1-3.9 % is obtained, optionally followed by drying said aqueous solution to a powder of the converted starch, and use of said converted starch for the production of the food product.