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

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

1. A method for producing a hard empty capsule, comprising: dissolving a starch in water at a weight ratio of about 1:2 to 1:10 to obtain a starch solution at 85° C.; adding a debranching enzyme to the starch solution to obtain a mixture, wherein an 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, wherein the modified starch gel is without coagulants and plasticizers and has a degree of branching that is reduced by 30% to 100% and a viscosity of 2,000 to 5,000 cps measured at a gel temperature of 60° C.; and using the modified starch gel as a raw material to form a shell of the hard empty capsule.

2. 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.

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

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

Description

BRIEF DESCRIPTION OF THE DRAWINGS

(1) None

DETAILED DESCRIPTION OF THE INVENTION

(2) As used herein, “starch debranching enzyme” or “debranching enzyme” refers to the enzyme specifically cleaves the α-1,6 glucosidic linkage in the starch structure, lowering the degree of branching of the starch treated. The starch debranching enzyme used in the present invention may include, but is not limited to, an isoamylase, a pullulanase, a limit dextrinase, and so on.

(3) The “debranching enzyme modified starch” of the present invention having a degree of branching reduced by about 30%-100%, and possesses a markedly reduced viscosity and excellent gelation ability. Therefore, in the production of capsules and other applications, the addition of a gelatinizing agent and an auxiliary for gelation is not necessary.

(4) Other features and advantages of the present invention will be further exemplified and described in the following examples, which are intended to be illustrative only and not to limit the scope of the invention.

Example 1: Preparation of Isoamylase Modified Starch Gel

(5) 100 grams of starch was fully dissolved in 500 grams of pure water at 85° C. The starch solution was cooled to 40-60° C., and 0.1 U to 20,000 U of isoamylase was added, and the reaction was conducted for 2 hours. The reaction mixture is heated to a high temperature (above 85° C.) to inactivate the enzyme and quench the reaction. The reaction mixture was cooled to 40-60° C. again, and the modified starch gel (1) was obtained.

Example 2: Preparation of Pullulanase Modified Starch Gel

(6) 100 grams of starch was fully dissolved in 500 grams of pure water at 85° C. The starch solution was cooled to 40-600° C., and 0.1 U to 20,000 U of pullulanase was added, and the reaction was conducted for 2 hours. The reaction mixture is heated to a high temperature (above 85° C.) to inactivate the enzyme and quench the reaction. The reaction mixture was cooled to 40-60° C. again, and the modified starch gel (2) was obtained.

Example 3: Preparation of Pullulanase Modified Starch Gel

(7) 100 grams of starch was fully dissolved in 500 grams of pure water at 85° C. The starch solution was cooled to 40-60° C., and 0.1 U to 20,000 U of pullulanase was added, and the reaction was conducted for 2 hours. The reaction mixture is heated to a high temperature (above 85° C.) to inactivate the enzyme and quench the reaction. The reaction mixture was cooled to 40-60° C. again, followed by adding 0.05%˜5% of carrageenan and 0.01%˜5% of potassium chloride, and the modified starch gel (3) was obtained.

Example 4: The Evaluation of Viscosity and Gelation Ability of Modified Starch Gel

(8) This viscosity measurement was conducted by utilizing a viscometer (Brookfield VTE250 1/2RV) at the gel temperature of 60° C. In addition, a comparative starch gel (1) without enzyme treatment and a comparative starch gel (2) modified with α-amylase were also prepared for comparison.

(9) The comparative example starch gel (1) is prepared as follows: 100 grams of starch was fully dissolved in 500 grams of pure water at 85° C., and then the solution is cooled to 40-60° C. to obtain the comparative example starch gel (1).

(10) The comparative example starch gel (2) is prepared as follows: 100 grams of starch was fully dissolved in 500 grams of pure water at 85° C. The starch solution was then cooled to 40-60° C., and 0.1 U to 20,000 U of α-amylase was added, and the reaction was conducted for 2 hours. The reaction mixture is heated to a high temperature (above 85° C.) to inactivate the enzyme and quench the reaction. The reaction mixture was cooled to 40-60° C. again, and the comparative example starch gel (2) was obtained.

(11) Table 1 below shows the comparison of the viscosity and fluidness of the modified starch gels (1), (2), and (3) of the present invention and the comparative starch gels (1) and (2).

(12) TABLE-US-00001 TABLE 1 The comparison of the viscosity and fluidness of the modified starch gels of the present invention and the comparative starch gels. ‘‘◯” represents good fluidity of the gel, suitable for capsule production, while “X” is the opposite. Solid content (%) Viscosity (cps) Fluidness modified starch gel (1) 15.00 1000-5000 ◯ modified starch gel (2) 15.00 1000-5000 ◯ modified starch gel (3) 15.00 1000-5000 ◯ comparative example 15.00  2000-10000 X starch gel (1) comparative example 15.00  500-2000 ◯ starch gel (2)

(13) On the basis of above results, the comparative example starch gel (1) made from general starch (no enzyme treatment) has excessive viscosity and poor fluidity, and is not suitable as a material for hard capsules. However, the starch gel made from the modified starch treated by the debranching enzyme such as isoamylase and pullulanase has a markedly reduced viscosity and appropriate fluidity, and is suitable as a material for hard empty capsules.

(14) The burst strength of the capsule prepared by the debranching enzyme modified starch gel of the present invention and the comparative starch gel was further evaluated. The procedure is as follows: the capsules prepared by various kinds of gels with a capsule mold, 50 samples each, were laid on an iron pan, and allowed to stand at 19 to 27° C. for 24 hours. After that, place the sample in a glass tube standing on a wooden board, align the bottom end of a cylindrical weight (20 g) with the marking (indicates a height of 20 cm) of the glass tube, and then freely drop it to the capsule to check whether the capsule is fractured by the weight. The number of capsules which fracture occurred was documented, and the results are shown in table 2 below.

(15) TABLE-US-00002 TABLE 2 The burst strength of the capsule prepared by the debranching enzyme modified starch gel of the present invention and the comparative starch gel. “◯” represents that the capsule shell tough and not brittle, while “X” is the opposite. Burst strength (The number of capsules which fracture occurred) modified starch gel (1) ◯ (<5) modified starch gel (2) ◯ (<5) modified starch gel (3) ◯ (<5) comparative example starch gel (1)  X (>10) comparative example starch gel (2)  X (>10)

(16) The comparative example starch gel (2) made from starch treated by α-amylase has reduced viscosity and improved fluidity, however, as a result of table 2, the capsules prepared therefrom exhibit fragileness and poor film-forming capacity. In contrast, the modified starch gel obtained by treating the debranching enzyme of the present invention has low viscosity and good fluidity, and the capsules made thereof have excellent strength and toughness and are not easy to be brittle.

(17) In summary, the present invention first discloses the modification of starch by treating a debranching enzyme (for instance, isoamylase and pullulanase), and it is experimentally confirmed that the modified starch gel with excellent film-forming capacity and desirable material strength is suitable for the production of hard empty capsules.