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Liquefaction of granular starch slurries using an antioxidant with alpha amylase

  • US 5,322,778 A
  • Filed: 10/31/1991
  • Issued: 06/21/1994
  • Est. Priority Date: 10/31/1991
  • Status: Expired due to Term
First Claim
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1. A method of liquefying a granular starch slurry from either a wet or dry milling process at a pH of about 4 to less than 6 comprising the steps of:

  • (a) adjusting the pH of the starch slurry to about 4 to less than 6;

    (b) adding in either order at least about 8 liquefon units of microbial alpha amylase per gram of starch to the slurry, and at least 5 mM of an antioxidant to the slurry to allow liquefaction wherein said antioxidant is selected from the group consisting of bisulfites and salts thereof, ascorbic acid and salts thereof, sulfides, the phenolic antioxidants consisting of butylated hydroxyanisole, butylated hydroxytoluene and α

    -tocopherol, and erythorbic acid and salts thereof; and

    (c) reacting the slurry for the appropriate time and temperature to liquefy the starch wherein said temperature of the slurry is from about 100°

    C. to about 107°

    C. for an initial period and then the slurry is held at a temperature from about 90°

    C. to about 100°

    C.

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