Method for production of maltose and a limit dextrin, the limit dextrin, and use of the limit dextrin

Abstract

In the method raw starch is treated with the amylase with the enzyme classification EC 3.21.133 below the gelatinization temperature, whereafter the maltose and the limit dextrin are recovered. The method is simple and cheap and gives rise to a maltose of high purity and to a cheap limit dextrin useable as a fat replacer in foods.

1. A method for producing maltose and a limit dextrin, comprising:
 (a) treating a raw starch with a hydrolase classified as EC 3.2.1.133, wherein said treatment of the starch is performed at a temperature above 40° C., and below the lowest temperature at which the raw starch is gelatinized;  
 (b) subjecting the treated starch to ultrafiltration to form a permeate comprising the maltose, and a retentate comprising the limit dextrin, wherein the maltose content of the permeate is more than 90%; and  
 (c) recovering the maltose from the permeate and the limit dextrin from the retentate by subjecting the retentate to liquid-solid separation.  
 
     
     
       2. The method according to  claim 1 , wherein the raw starch is waxy maize starch. 
     
     
       3. The method according to  claim 1 , wherein the hydrolase is a B. stearothermophilus amylase with a molecular weight of 70,000±5,000. 
     
     
       4. The method according to  claim 1 , wherein the ultrafiltration is carried out simultaneously with the treatment of the raw starch with the amylase hydrolase. 
     
     
       5. The method according to  claim 1 , wherein the raw starch is corn starch. 
     
     
       6. A method for producing a degradation product of raw starch, comprising
   treating raw starch with a hydrolase classified as EC  3 . 2 . 1 . 133 , wherein said treatment of the raw starch is performed at a temperature above  40 ° C. and below the lowest temperature at which the raw starch is gelatinized.     
     
     
       7. The method according to  claim 6 , wherein the raw starch is waxy maize starch. 
     
     
       8. The method according to  claim 6 , wherein the hydrolase is a B. stearothermophilus amylase with a molecular weight of  70 , 000 ± 5 , 000 . 
     
     
       9. The method according to  claim 6 , wherein the raw starch is corn starch. 
     
     
       10. A method for producing maltose, comprising:
 ( a )  treating a raw starch with a hydrolase classified as EC  3 . 2 . 1 . 133 , wherein said treatment of the starch is performed at a temperature above  40 ° C., and below the lowest temperature at which the raw starch is gelatinized;      ( b )  subjecting the treated starch to ultrafiltration to form a permeate comprising the maltose, and      ( c )  recovering the maltose from the permeate.     
     
     
       11. The method according to  claim 10 , wherein the raw starch is waxy maize starch. 
     
     
       12. The method according to  claim 10 , wherein the hydrolase is a B. stearothermophilus amylase with a molecular weight of  70 , 000 ± 5 , 000 . 
     
     
       13. The method according to  claim 10 , wherein the ultrafiltration is carried out simultaneously with the treatment of the raw starch with the hydrolase. 
     
     
       14. The method according to  claim 10 , wherein the raw starch is corn starch. 
     
     
       15. A method for producing a limit dextrin, comprising:
 ( a )  treating a raw starch with a hydrolase classified as EC  3 . 2 . 1 . 133 , wherein said treatment of the starch is performed at a temperature above  40 ° C., and below the lowest temperature at which the raw starch is gelatinized; and      ( b )  recovering the limit dextrin from the treated raw starch.     
     
     
       16. The method according to  claim 15 , wherein the raw starch is waxy maize starch. 
     
     
       17. The method according to  claim 15 , wherein the hydrolase is a B. stearothermophilus amylase with a molecular weight of  70 , 000 ± 5 , 000 . 
     
     
       18. The method according to  claim 15 , wherein the raw starch is corn starch.