Improved enzyme thinned starches

Details Improved enzyme thinned starches Improved enzyme thinned starches

C - Chemistry, Metallurgy

12

P

C12P 19/14 (2006.01) B32B 27/28 (2006.01) C08B 30/14 (2006.01) C08B 31/00 (2006.01) C08B 31/02 (2006.01) C08B 31/08 (2006.01) C08B 31/18 (2006.01) C11D 3/22 (2006.01) C12P 19/00 (2006.01) D21H 19/54 (2006.01)

Patent

CA 2342202

The invention provides a method of preparing a stable enzyme-thinned starch dispersion characterized by a selected degree of thinning including the steps of: (a) combining a derivatized granular starch with an alpha-amylase enzyme to form a starch/enzyme slurry; (b) passing said starch/enzyme slurry through a jet cooker under conditions selected to gelatinize the starch; (c) treating the starch/enzyme slurry to complete gelatinization and achieve the selected degree of thinning such that the concentration of starch hydrolyzate product having a molecular weight greater than 1,000,000 daltons is 5 % or greater; and (d) deactivating the enzyme.

L'invention concerne un procédé pour préparer une dispersion stable d'amidon dilué par enzyme, caractérisée en ce qu'elle possède un degré de dilution sélectionné, qui consiste: (a) à combiner un amidon granulaire dérivatisé avec une enzyme alpha-amylase pour former une suspension amidon / enzyme; (b) à faire passer la suspension amidon / enzyme à travers un cuiseur à jet dans des conditions sélectionnées pour gélatiniser l'amidon; (c) à traiter la suspension amidon / enzyme pour mener à terme la gélatinisation et arriver à un degré de dilution sélectionné, de manière à ce que la concentration du produit d'hydrolysat d'amidon ayant un poids moléculaire supérieur à 1 000 000 de daltons soit de 5 % ou supérieure; et (d) à désactiver l'enzyme.

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