Preparation of malto-oligosaccharides

• US 9,163,269 B2
• Filed: 03/07/2014
• Issued: 10/20/2015
• Est. Priority Date: 03/15/2013
• Status: Active Grant

• Current Assignee: Grain Processing Corporation (The Kent Corp.)
• Original Assignee: Grain Processing Corporation (The Kent Corp.)
• Inventors: Ramsden, Steven L., Halloran, Zachary J., Pollmeier, Albert J., Underwood, Jeff M.
• Primary Examiner(s): GITOMER, RALPH J
• Application Number:
  US14/200,972
• Publication Number:
  US 20140275512A1
• Time in Patent Office: 592 Days
• Field of Search: 435/99, 536/46, 536/128
• US Class Current: 1/1
• CPC Class Codes: C08B 30/044 from corn or maize
• CPC Class Codes: C08B 30/18 Dextrin , e.g. yellow canari, white dextrin, amylodextrin or maltodextrin; Methods of depolymerisation, e.g. by irradiation or mechanically
• CPC Class Codes: C12P 19/04 Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
• CPC Class Codes: C12P 19/14 produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase , e.g. by cellulase, hemicellulase
• CPC Class Codes: C12Y 302/01001 Alpha-amylase (3.2.1.1)
• CPC Class Codes: C13K 7/00 Maltose

Abstract

Disclosed is a method for preparing a mixture of malto-oligosaccharides. Generally, a dry-milled corn fraction, such as a corn flour from which germ and fiber have been removed, is subjected to hydrolysis, typically catalyzed with acid or an enzyme such as an α-amylase enzyme, under conditions suitable to form a mixture of malto-oligosaccharides. A gluten fraction is removed and the enzyme is inactivated, such as with heat. The mixture of malto-oligosaccharides then may be recovered from remaining solids and purified.

Claims

1. A method of preparing malto-oligosaccharides, said method comprising:

providing a corn fraction, said corn fraction having been prepared from a dry-milled corn flour from which germ and fiber have been at least substantially removed;

subjecting said corn flour to hydrolysis under conditions suitable to result in a mixture of malto-oligosaccharides; and

recovering said mixture of malto-oligosaccharides, the mixture recovered having a dextrose equivalent value (DE) of at most 70 and a protein content of less than 1%.

2. A method according to claim 1, said corn fraction being catalytically hydrolyzed with an enzyme.

3. A method according to claim 2, said enzyme comprising an α

-amylase enzyme.

4. A method according to claim 2, further comprising inactivating said enzyme with heat.

5. A method according to claim 2, further comprising inactivating said enzyme with acid.

6. A method according to claim 1, further comprising separating said malto-oligosaccharide mixture from a mixture of remaining solids.

7. A method according to claim 6, further comprising purifying said malto-oligosaccharide mixture.

8. A method according to claim 7, said mixture of malto-oligosaccharides having an ash content of less than 1%.

9. A method according to claim 7, said purification comprising treatment with activated carbon.

10. A method according to claim 1, further comprising separating germ and fiber from a dry-milled corn product to form said corn fraction.

11. A method according to claim 10, further comprising dry milling corn to form said dry-milled corn product.

13. The method of claim 1, said hydrolysis being conducted in a jet cooker.

14. The method of claim 7, said hydrolysis being conducted in a jet cooker.

16. The method of claim 1, said recovery including a centrifugation step to separate malto-oligosaccharides from insoluble materials.

17. The method of claim 7, said recovery including a centrifugation step to separate malto-oligosaccharides from insoluble materials.

19. The method of claim 1, further comprising spray-drying the resulting malto-oligosaccharides.

20. The method of claim 7, further comprising spray-drying the resulting malto-oligosaccharides.

22. The method of claim 13, further comprising spray-drying the resulting malto-oligosaccharides.

23. The method of claim 14, further comprising spray-drying the resulting malto-oligosaccharides.

12. A method of preparing malto-oligosaccharides, said method comprising:

dry milling corn to form a corn product;

separating germ and fiber to result in a corn flour from which at least substantially all of said germ and fiber had been removed;

subjecting said corn flour to enzymatically catalyzed hydrolysis using an α

-amylase enzyme under conditions suitable to result in a mixture of malto-oligosaccharides;

inactivating said α

-amylase enzyme;

recovering said malto-oligosaccharide mixture from said mixture of remaining solids, said malto-oligosaccharide mixture having a DE of at most 70 and a protein content of less than 1%; and

purifying said malto-oligosaccharide mixture.

15. The method of claim 12, said hydrolysis being conducted in a jet cooker.

18. The method of claim 12, said recovery including a centrifugation step to separate malto-oligosaccharides from insoluble materials.

21. The method of claim 12, further comprising spray-drying the resulting malto-oligosaccharides.

24. The method of claim 15, further comprising spray-drying the resulting malto-oligosaccharides.