Cyclodextrin-Producing Enzyme for Plant-Based Saccharide Reduction
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Solution Overview
Problem
Plant-based foods and beverages, such as oat beverages, contain high levels of saccharides like glucose and maltose, which have not been effectively reduced by existing techniques.
Innovation Solution
The use of a cyclodextrin-producing enzyme as an enzymatic agent to act on plant-based raw materials, reducing saccharide content by liquefying starch without breaking granules, and optionally combining with a maltotriose-producing enzyme to maintain low saccharide levels while increasing trisaccharides for sweetness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If β-amylase and α-amylase are used to decompose starch in plant-based food, then the food gains moderate sweetness, but the saccharide content becomes excessively high
Solution Approach 1:
The patent changes the enzymatic reaction parameters by using cyclodextrin-producing enzyme instead of conventional amylases. This enzyme produces cyclodextrins with specific degree of polymerization (DP 6-8) rather than breaking down starch into simple sugars, thereby changing the product distribution parameter to reduce saccharide content while maintaining sweetness through cyclodextrin formation
Solution Approach 2:
Instead of breaking down starch into saccharides (conventional approach), the patent uses an enzyme that synthesizes cyclodextrins from starch (inverse approach). This inversion of the enzymatic reaction direction achieves sweetness without excessive saccharide production, resolving the contradiction between sweetness and saccharide content
2Quantity of substance
If cyclodextrin-producing enzyme is used to act on starch, then saccharide content is reduced, but the sweetness level decreases
Solution Approach 1:
The patent introduces cyclodextrins as an intermediary substance that mediates between starch and sweetness perception. Cyclodextrins serve as a intermediate product that provides sweetness without being simple saccharides, thus resolving the contradiction by providing an alternative sweetness pathway through cyclodextrin formation rather than direct saccharide production
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 method significantly reduces the saccharide content in plant-based foods and beverages, achieving a saccharide level of 1.2 mg/mL or less, while maintaining a moderate sweetness and masking off-flavors with increased cyclodextrin levels.
Implementation Method 1
a cyclodextrin-producing enzyme is an enzyme that acts on starch to produce α-, β-, and γ-cyclodextrins
Data Source
AI summary
To provide a technique for reducing a saccharide in a plant-base food or beverage. The technique provides an enzymatic agent for reducing a saccharide in a plant-base food or beverage, which contains a cyclodextrin-producing enzyme, and a plant-base food or beverage using the enzymatic agent for reducing a saccharide. The technique also provides a method for manufacturing a plant-base food or beverage, which includes a step of allowing a cyclodextrin-producing enzyme to act in a liquefaction process of a plant-base raw material, and a method for reducing a saccharide in a plant-base food or beverage, which includes a step of allowing a cyclodextrin-producing enzyme to act on a plant-base raw material.