Preparation of malto-oligosaccharides
AssigneeGrain Processing Corporation
InventorsSteven L. Ramsden, Zachary J. Halloran, Albert J. Pollmeier, Jeff M. Underwood
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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.
Claims17
A method of preparing a mixture of malto-oligosaccharides, said method comprising:
- providing a dry-milled corn fraction from which fiber has been at least substantially removed;
- subjecting said corn fraction to hydrolysis under aqueous conditions suitable to produce an aqueous hydrolysate, said hydrolysate comprising a mixture of malto-oligosaccharides;
- treating the hydrolysate to remove insoluble solids and to recover an aqueous fraction containing at least a portion of said mixture of malto-oligosaccharides;
- and
- recovering said mixture of malto-oligosaccharides from said aqueous fraction, the recovered mixture of malto-oligosaccharides having a protein content of less than 1% by dry solids weight.
Dependencies are inferred from the claim text.