Converted Starch Branching Control for Thermoreversible Gels
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Solution Overview
Problem
Existing converted starches lack improved thermoreversible gel properties and stability against syneresis, which are essential for certain food applications.
Innovation Solution
A converted starch is produced using Rhodothermus obamesis or Rhodothermus marinus enzymes to achieve a molecular weight 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 value of 0.05-0.5, resulting in a thermoreversible gel with controlled retrogradation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional starch conversion methods are used, then production cost and process simplicity are maintained, but thermoreversible gel properties and stability against syneresis are insufficient
Solution Approach 1:
The patent applies parameter changes by precisely controlling the degree of branching (3.1-3.9%) and molecular weight (250,000-5,000,000 g/mol) of the converted starch through enzymatic treatment. These specific parameter ranges enable the starch to form thermoreversible gels with improved stability against syneresis, while maintaining a relatively simple production process using glucan branching enzymes.
2Strength
If high amylose content starch is used, then gel strength is improved, but retrogradation and syneresis increase
Solution Approach 1:
The patent applies local quality by creating a non-uniform molecular structure within the starch through controlled branching. The degree of branching is optimized at 3.1-3.9%, creating specific local regions with enhanced gel strength while maintaining overall resistance to retrogradation. This localized structural modification allows the starch to achieve both gel strength and stability without requiring high amylose content.
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 converted starch exhibits enhanced thermoreversible gel properties with improved stability against syneresis, allowing for better melting characteristics and gel strength in food products.
Implementation Method 1
adding a glucan branching enzyme, chosen from Rhodothermus obamesis or Rhodothermus marinus enzymes to an aqueous composition containing starch
Implementation Method 2
a degree of branching of 3.1-3.9%, measured with 1H-NMR
Implementation Method 3
resulting in a thermoreversible gel with controlled retrogradation
Implementation Method 4
A water system where the starch has been gelatinized undergoes a process which in general terms is called retrogradation. During the retrogradation process the starch-water system is reorganized and the process leads to syneresis
Data Source
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.