# US 2021/0275675 A1 · Debranching enzyme modified starch, the preparing method and use thereof in hard capsule production

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- Number: US 2021/0275675 A1
- Document ID: US20210275675A1
- Status: Published application
- Kind: A1
- Application number: 17/328,329
- Filed: 2021-05-24
- Published: 2021-09-09
- Earliest claimed: 2018-07-19
- Assignees: Dah Feng Capsule Industry Co., Ltd
- Applicants: Dah Feng Capsule Industry Co., Ltd.
- Inventors: Ruei-Jan CHANG; Hsin-Yi CHAO; Pei-Hsuan LEE; Wei-Yu CHEN
- Web page: https://patentgrep.com/patent/US20210275675A1

## CPC

- A61K 47/36: Polysaccharides; Derivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
- A23L 29/219: Chemically modified starch; Reaction or complexation products of starch with other chemicals
- A61K 9/4816: {Wall or shell material}
- C08B 30/12: Degraded, {destructured} or non-chemically modified starch {, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch (preparation of chemical derivatives of starch C08B31/00)}
- C08L 3/02: Starch; Degradation products thereof, e.g. dextrin
- C12P 19/16: produced by the action of an alpha-1, 6-glucosidase, e.g. amylose, debranched amylopectin (non-biological hydrolysis of starch C08B30/00)
- A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs
- A61K: PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES (devices or methods specially adapted for bringing pharmaceutical products into particular physical or administering forms A61J3/00; chemical aspects of, or use of materials for deodorisation of air, for disinfection or sterilisation, or for bandages, dressings, absorbent pads or surgical articles A61L; soap compositions C11D)
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- C08B: POLYSACCHARIDES; DERIVATIVES THEREOF (polysaccharides containing less than six saccharide radicals attached to each other by glycosidic linkages C07H; fermentation or enzyme-using processes C12P19/00; sugar industry C13; production of cellulose D21)
- C08L: COMPOSITIONS OF MACROMOLECULAR COMPOUNDS (compositions based on polymerisable monomers C08F, C08G; artificial filaments or fibres D01F; textile treating compositions D06)
- C12P: FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE {(brewing of beer C12C; producing vinegar C12J; producing specific peptides or proteins C07K; producing enzymes C12N9/00; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification C12N15/00; measuring or testing processes involving enzymes or microorganisms C12Q; measuring or testing processes involving nucleic acid amplification reactions C12Q1/6844; fermentation processes to form a food composition, A21 or A23; compounds in general, see the relevant compound class, e.g. C01, C07)}
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION

## Abstract

The present invention relates to a modified starch and a method for obtaining the modified starch by using a debranching enzyme, such as isoamylase, pullulanase, limit dextrinase and the like. The debranching enzyme modified starch of present invention exhibits excellent film-forming capacity, film strength, and gelation ability, so as to be used as a material for making hard capsules without the use of coagulants and plasticizers.

## Claims

### Claim 1

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.

### Claim 2 (depends on 1)

The method of claim 1, wherein the mixture of the debranching enzyme and the starch is reacted at 40-60° C. for 2-3 hours.

### Claim 3 (depends on 1)

The method of claim 1, wherein the starch is selected from the group consisting of natural starch and chemically modified starch.

### Claim 4 (depends on 1)

The method of claim 1, wherein the debranching enzyme is an isoamylase, a pullulanase or a limit dextrinase.