A process for the non-ramdom cleavage of starch and the low...

Details A process for the non-ramdom cleavage of starch and the low... A process for the non-ramdom cleavage of starch and the low...

C - Chemistry, Metallurgy

12

P

C12P 19/14 (2006.01) A23K 1/00 (2006.01) A23L 1/05 (2006.01) A23L 1/307 (2006.01) A61K 47/36 (2006.01) C08B 30/18 (2006.01)

Patent

CA 2109368

Starch containing amylopectin is hydrolyzed with an alpha-amylase, preferably derived from Bacillus stearothermophilus, under conditions which cause a non-random cleavage of the starch molecules to yield fragments (molecules) having similar size and branching characteristics and a molecular weight range from about 20,000 to about 50,000 daltons are made. All of the desired molecules have (.alpha.1,6) linkages. The hydrolysate is treated to enrich the concentration of the desired fragments and the enriched portion can be processed further to make a maltodextrin having a D.E. of less than about 8.

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