Preparation of malto-oligosaccharides
First Claim
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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%.
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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.
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Citations
24 Claims
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1. A method of preparing malto-oligosaccharides, said method comprising:
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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%. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 13, 14, 16, 17, 19, 20, 22, 23)
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12. A method of preparing malto-oligosaccharides, said method comprising:
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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. - View Dependent Claims (15, 18, 21, 24)
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Specification