Debranching enzyme modified starch, the preparing method and use thereof in hard capsule production

A method for producing a hard empty capsule, which comprises using a debranching enzyme modified starch gel, wherein the debranching enzyme modified starch gel is prepared by dissolving a starch in water (1:2-1:10 wt/wt) to obtain a starch solution at 85° C.;

• adding a debranching enzyme to the starch solution to obtain a mixture (wherein the amount of the debranching enzyme is 0.00001% to 5% of the weight of the starch), and reacting the mixture at 40-70° C. for 0.5-5 hours;
• heating the mixture to 80° C. or above to inactivate the debranching enzyme;
• and cooling the mixture to 40-70° C. to obtain a modified starch gel having a degree of branching that is reduced by 30% to 100% and a viscosity of 500 to 5,000 cps measured at a gel temperature of 60° C.