METHOD FOR PREPARING BRANCHED DEXTRIN HAVING IMPROVED WHITE TURBIDITY

• Main Authors: KIM, Hak Jun, KIM, Min Su, RYU, Han Joong, PARK, Kyoung Ok, LEE, Ju Yeol
• Format: Patent
• Language: English; French; German
• Published: 09.11.2022
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS BASED THEREON; DERIVATIVES THEREOF; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; ORGANIC MACROMOLECULAR COMPOUNDS; POLYSACCHARIDES; SPIRITS; THEIR PREPARATION OR CHEMICAL WORKING-UP; VINEGAR; WINE

An example of the present invention provides a method for producing branched dextrin, the method comprising steps of: adding heat-resistant alpha-amylase to a starch suspension, heating the mixture at 85°C to 115°C to perform a liquefaction reaction, immediately heating the mixture at 125°C to 145°C to inactivate the heat-resistant alpha-amylase, and obtaining a liquefied starch solution including liquefied starch having a dextrose equivalent (DE) value of 2 to 10, and adding a branching enzyme to the liquefied starch solution in an amount of 0.6% (w/w) or more based on the dry weight of starch, proceeding with a branching reaction for 20 hour or more to generate branched dextrin, and then obtaining a solution with branched dextrin comprising branched dextrin having a dextrose equivalent (DE) value of 2 to 10. When the branched dextrin is prepared using the method according to the present invention, it is possible to stably control the dextrose equivalent (DE) value of branched dextrin, and furthermore, it is possible to significantly suppress the white turbidity that occurs during refrigeration.