The subject matter of the invention is a modified starch, characterized in that it exhibits: ⋅a weight-average molecular weight ranging from 250 000 to 2 000 000 Da; ⋅a solubility, measured according to a test A, ranging from 50 to 85%. The invention also relates to a process for the manufacture of said starch and to the use thereof in the manufacture of an aqueous binder.

The subject matter of the invention is a modified starch, characterized in that it exhibits: ⋅a weight-average molecular weight ranging from 250 000 to 2 000 000 Da; ⋅a solubility, measured according to a test A, ranging from 50 to 85%. The invention also relates to a process for the manufacture of said starch and to the use thereof in the manufacture of an aqueous binder.

The disclosure relates to a preparation method of a amylodextrin and belongs to the technical field of starch chemical modification. According to the method, de-clustering and complexation effects of ultrasonic waves are used to achieve de-clustering of a starch chain and complexation of an amorphous region and an emulsifier, and then α-amylase and pullulanase are used to achieve complex enzymolysis. Because the amorphous region and the emulsifier form a complex which is resistant to enzymolysis, the amorphous region is prevented from being destroyed. Finally, dextrins of different molecular weights are separated by a membrane separation method, so as to obtain a amylodextrin product with low polydispersity coefficient and narrow molecular weight distribution, and the starch comprehensive utilization efficiency is increased to 70% or above.

The disclosure relates to a preparation method of a amylodextrin and belongs to the technical field of starch chemical modification. According to the method, de-clustering and complexation effects of ultrasonic waves are used to achieve de-clustering of a starch chain and complexation of an amorphous region and an emulsifier, and then α-amylase and pullulanase are used to achieve complex enzymolysis. Because the amorphous region and the emulsifier form a complex which is resistant to enzymolysis, the amorphous region is prevented from being destroyed. Finally, dextrins of different molecular weights are separated by a membrane separation method, so as to obtain a amylodextrin product with low polydispersity coefficient and narrow molecular weight distribution, and the starch comprehensive utilization efficiency is increased to 70% or above.

A malto-dextrin composition with low DE value and low viscosity and the method for making the same is provided. The malto-dextrin comprises a blue value in the range of 0.02 to 0.28; a dextrose equivalent (DE) in the range of 3 to 10; and a viscosity lower than 26.3185*DE{circumflex over ( )}(−0.7593). The method for preparing the malto-dextrin composition comprises: dispersing raw starch in water to obtain a starch-water slurry; preheating the starch-water slurry with a jet-cooker for a first duration at a first temperature above 100° C. having a temperature variation no more than 0.8° C.; hydrolyzing the slurry by treating the slurry with α-amylases for a second duration at a second temperature; and filtering the hydrolyzed slurry to remove insoluble residual proteins and fibers and obtain an un-fractionated malto-dextrin composition.

Amine-functionalized saccharide polymers, including oligosaccharides and polysaccharides, may be effective for promoting clay stabilization in subterranean formations. Oxidative synthesis of amine-functionalized saccharide polymers using sodium hypochlorite pentahydrate as an oxidation reagent may afford a different distribution and type of sites of oxidative opening as compared to other types of oxidation reagents. Amine-functionalized saccharide polymers may be prepared by exposing a saccharide polymer comprising a trans-vicinal diol to an oxidation reagent comprising sodium hypochlorite pentahydrate, reacting the trans-vicinal diol to form a site of oxidative opening bearing at least one aldehyde, exposing the at least one aldehyde to an amine to form an imine intermediate at the site of oxidative opening, and reducing the imine intermediate into a secondary or tertiary amine at the site of oxidative opening.

Molded articles are disclosed herein, the molded article comprising a polysaccharide, wherein the polysaccharide comprises i) poly alpha-1,3-glucan; ii) poly alpha-1,3-1,6-glucan; iii) a graft copolymer that comprises (A) a backbone comprising dextran with a weight-average molecular weight (Mw) of at least about 100000 Daltons, and (B) poly alpha-1,3-glucan side chains comprising at least about 95% alpha-1,3-glucosidic linkages; or iv) a composition comprising a poly alpha-1,3-glucan ester compound as disclosed herein. Optionally, the molded articles can further comprise a plasticizer and/or starch. The molded articles can be useful as a container, a handle, packaging, a tray, a bottle, a cup, a sheet, a disposable food packaging item, an automotive part, a casing for an electronic device, or a toy.

Molded articles are disclosed herein, the molded article comprising a polysaccharide, wherein the polysaccharide comprises i) poly alpha-1,3-glucan; ii) poly alpha-1,3-1,6-glucan; iii) a graft copolymer that comprises (A) a backbone comprising dextran with a weight-average molecular weight (Mw) of at least about 100000 Daltons, and (B) poly alpha-1,3-glucan side chains comprising at least about 95% alpha-1,3-glucosidic linkages; or iv) a composition comprising a poly alpha-1,3-glucan ester compound as disclosed herein. Optionally, the molded articles can further comprise a plasticizer and/or starch. The molded articles can be useful as a container, a handle, packaging, a tray, a bottle, a cup, a sheet, a disposable food packaging item, an automotive part, a casing for an electronic device, or a toy.

A malto-dextrin composition with low DE value and low viscosity and the method for making the same is provided. The malto-dextrin comprises a blue value in the range of 0.02 to 0.28; a dextrose equivalent (DE) in the range of 3 to 10; and a viscosity lower than 26.3185*DE{circumflex over ( )}(−0.7593). The method for preparing the malto-dextrin composition comprises: dispersing raw starch in water to obtain a starch-water slurry; preheating the starch-water slurry with a jet-cooker for a first duration at a first temperature above 100° C. having a temperature variation no more than 0.8° C.; hydrolyzing the slurry by treating the slurry with α-amylases for a second duration at a second temperature; and filtering the hydrolyzed slurry to remove insoluble residual proteins and fibers and obtain an un-fractionated malto-dextrin composition.

The present invention relates to a method for producing a food product comprising hydrolysed starch, as well as to products obtainable by the method. The method has the advantage of reducing the amount of sugar (i.e. maltose) produced by hydrolysis as compared to conventional methods of starch hydrolysis and present the additional advantage of providing good processability for the food product.