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    • 6. 发明申请
    • METHOD FOR PRODUCING HIGH MOLECULAR WEIGHT REDUCED VISCOSITY STARCH PASTES
    • 生产高分子量减少粘度淀粉的方法
    • US20090142812A1
    • 2009-06-04
    • US12323710
    • 2008-11-26
    • Roman SkuratowiczMathew RiceAaren StubberfieldPhilip Strong
    • Roman SkuratowiczMathew RiceAaren StubberfieldPhilip Strong
    • C12P19/22C12P19/00
    • C12P19/14
    • Disclosed herein are methods of making high molecular weight, reduced viscosity starch pastes by enzymatic conversion. The methods provide a process for producing enzyme-thinned starch pastes that have improved molecular weight distributions, i.e., starch pastes having a more mid to high molecular weight content and less low molecular weight sugars than traditional enzyme converted pastes at similar solids and viscosity. In some embodiments, the methods utilize an enzyme capable of producing longer-chain oligosaccharides rather than low-molecular weight sugars. Other embodiments utilize a combination of enzymes to provide low viscosity pastes that are stabilized against setback and retrogradation. Furthermore, the methods may utilize a continuous starch enzyme cooker for the production of the high molecular weight, reduced viscosity starch pastes.
    • 本文公开了通过酶促转化制备高分子量,比较粘稠的淀粉糊的方法。 该方法提供了生产具有改进的分子量分布的酶 - 稀释的淀粉糊的方法,即具有比传统的酶转化的糊状物具有相似的固体和粘度的具有更高的中等分子量和高分子量含量以及更少的低分子量糖的淀粉糊。 在一些实施方案中,该方法利用能够产生较长链寡糖而不是低分子量糖的酶。 其它实施方案利用酶的组合来提供稳定的抗粘滞性和降解性的低粘度糊状物。 此外,该方法可以利用连续的淀粉酶炊具来生产高分子量,粘度较低的淀粉糊。