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  Method of producing saccharide preparationsUSPTO Application #: 20050260719Title: Method of producing saccharide preparations Abstract: The present invention relates to a method for the production of saccharide preparations, i.e., syrups, by saccharifying a liquefied starch solution, which method comprises a saccharification step during which step one or more enzymatic saccharification stages takes place, and the subsequent steps of one or more high temperature membrane separation steps, and recirculation of the saccharification enzyme, in which method the membrane separation steps are carried out as an integral part of the saccharification step. In another specific aspect, the invention provides a method of producing a saccharide preparation, which method comprises an enzymatic saccharification step, and the subsequent steps of one or more high temperature membrane separation steps and re-circulation of the saccharification enzyme. (end of abstract) Agent: Novozymes North America, Inc. - New York, NY, US Inventors: Gin C. Liaw, Sven Pedersen, Hanne Vang Hendriksen, Allan Svendsen, Bjarne Ronfeldt Nielsen, Ruby Illum Nielsen USPTO Applicaton #: 20050260719 - Class: 435105000 (USPTO) Related Patent Categories: Chemistry: Molecular Biology And Microbiology, Micro-organism, Tissue Cell Culture Or Enzyme Using Process To Synthesize A Desired Chemical Compound Or Composition, Preparing Compound Containing Saccharide Radical, Monosaccharide The Patent Description & Claims data below is from USPTO Patent Application 20050260719. Brief Patent Description - Full Patent Description - Patent Application Claims
CROSS-REFERENCE TO RELATED APPLICATIONS [0001] This application is a continuation of U.S. application Ser. No. 09/908,395, filed Jul. 18, 2001, which is continuation of Ser. No. 09/632,392, filed on Aug. 4, 2000, (now a U.S. Pat. No. 6,303,346), which is a continuation of U.S. application Ser. No. 09/499,531, filed on Feb. 10, 2000, (now U.S. Pat. No. 6,136,571), which is a continuation of U.S. application Ser. No. 09/198,672, filed on Nov. 23, 1998, (now U.S. Pat. No. 6,129,788), which is a continuation-in-part of U.S. application Ser. No. 09/107,657, filed on Jun. 30, 1998, which is a continuation-in-part of U.S. application Ser. No. 08/979,673, filed on Nov. 26, 1997, the contents of which are fully incorporated herein by reference. [0002] The present invention relates to the production of mono and/or oligosaccharides from starch, including dextrose, trehalose, isomaltooligosaccaharides, cyclodextrins and maltooligosaccharides. In a specific aspect, the invention provides a method of saccharifying a liquefied starch solution, which method comprises a saccharification step during which step one or more enzymatic saccharification stages takes place, and the subsequent steps of one or more high temperature membrane separation steps, and re-circulation of the saccharification enzyme, in which method the membrane separation steps are carried out as an integral part of the saccharification step. [0003] In another specific aspect, the invention provides a method of producing a mono and/or oligosaccharide, such as dextrose, trehalose, isomaltooligosaccaharide, cyclodextrins and maltooligosaccharide preparation, which method comprises an enzymatic saccharification step, and the subsequent steps of one or more high temperature membrane separation steps and recirculation of the saccharification enzyme. BACKGROUND ART [0004] Saccharides may be grouped into the following two groups: 1) monosaccharides and 2) saccharides which can be hydrolyzed into monosaccharides. Such saccharides which can be hydrolyzed into from 2-10 monosaccharides are termed "oligosaccharides", whereas such saccharides which can be hydrolyzed into more than 10 monosaccharides are termed "polysaccharides". [0005] Starch to Sugar Conversion [0006] In the case of converting starch into a sugar (e.g., the starch is depolymerized. A such depolymerization process consists of a pretreatment step and two or three consecutive process steps, viz a liquefaction process, a saccharification process and dependent on the desired end product optionally an isomerization process. [0007] Pre-Treatment of Native Starch [0008] Native starch consists of microscopic granules which are insoluble in water at room temperature. When an aqueous starch slurry is heated, the granules swell and eventually burst, dispersing the starch molecules into the solution. During this "gelatinization" process there is a dramatic increase in viscosity. As the solids level is 30-40% in a typically industrial process, the starch has to be thinned or "liquefied" so that it can be handled. This reduction in viscosity is today mostly obtained by enzymatic degradation. [0009] Liquefaction [0010] During the liquefaction step, the long chained starch is degraded into branched and linear shorter units (maltodextrins) by an .alpha.-amylase (e.g., Termamyl.TM.). The liquefaction process is carried out at 105-110.degree. C. for 5 to 10 minutes followed by 1-2 hours at 95.degree. C. The pH lies between 5.5 and 6.2. In order to ensure an optimal enzyme stability under these conditions, 1 mM of calcium is added (40 ppm free calcium ions). After this treatment the liquefied starch will have a "dextrose equivalent" (DE) of 10-15. [0011] Saccharification [0012] After the liquefaction process the maltodextrins are converted into dextrose by addition of a glucoamylase (e.g., AMG.TM., available from Novo Nordisk) and a debranching enzyme, such as an isoamylase (e.g., U.S. Pat. No. 4,335,208) or a pullulanase (e.g., Promozyme.TM.--see U.S. Pat. No. 4,560,651). Before this step the pH is reduced to a value below 4.5, maintaining the high temperature (above 95.degree. C.) to inactivate the liquefying .alpha.-amylase to reduce the formation of short oligosaccharide called "panose precursors" which cannot be hydrolyzed properly by the debranching enzyme. The temperature is traditionally lowered to about 60.degree. C., and glucoamylase and debranching enzyme are added. The saccharification process proceeds for 24-72 hours. [0013] Normally, when denaturing the .alpha.-amylase after the liquefaction step about 0.2-0.5% of the saccharification product is the branched trisaccharide 6.sup.2-.alpha.-glucosyl maltose (panose) which cannot be degraded by a pullulanase. If active amylase from the liquefaction step is present during saccharification (i.e., no denaturing), this level can be as high as 1-2%, which is highly undesirable as it lowers the saccharification yield significantly. [0014] The above pre-treatment and liquefaction steps may suitably be used for providing the liquefied starch for saccharification or hydrolyzing step. [0015] Dextrose Syrups [0016] Dextrose (D-glucose) syrups may be produced by enzymatic conversion of starch into sugars (e.g., as described above). Enzymatic conversion of starch into sugars involves the subsequent steps of liquefaction and saccharification. In this way a high dextrose syrup, usually of 95-96% DX (DX meaning percentage by weight of dextrose (D-glucose) calculated on the basis of dry substance (DS) of syrup) can be obtained. By-products are, e.g., maltose, isomaltose and panose. If syrups of a higher dextrose content is desired, purification may be accomplished by crystallization. [0017] Maltooligosaccharide Syrups [0018] Maltooligosaccharide syrups are syrups comprising from 40 to above 80% maltose (O-.alpha.-D-glucopyranosyl-(1-4)-D-glucopyranose). Maltose is a reducing water soluble disaccharide consisting of two glucose units linked in .alpha.-1,4 position. [0019] Maltooligosaccharide syrups are today usually produced enzymatically as will be described further below. [0020] Isomaltooligosaccharide Syrups [0021] Isomaltooligosaccharide syrups are sometimes referred to as "Alo mixtures" and defines a mixture containing isomaltose (O-.alpha.-D-glucopyranosyl-(1-6)-D-glucopyranose), panose, isomaltotriose and several other branched oligosaccharides composed of four and five glucose residues. "Alo mixture" syrups may be produced enzymatically from starch using a thermostable bacterial .alpha.-amylase in the liquefaction step. In the following step the liquefied starch is hydrolyzed or saccharified using a .beta.-amylase and a transglucosidase simultaneously. [0022] Trehalose Syrups Continue reading... Full patent description for Method of producing saccharide preparations Brief Patent Description - Full Patent Description - Patent Application Claims Click on the above for other options relating to this Method of producing saccharide preparations patent application. ###  How KEYWORD MONITOR works... a FREE service from FreshPatents1. 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