| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cb351a5a4e03ee3773bd0df5dbae9ac3 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02E50-10 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B30-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B01J19-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P19-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P19-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P19-16 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P19-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B30-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B01J19-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P19-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P19-14 |
| filingDate |
2020-11-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2023-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_743ec8a912a077873726ddb060d9d56b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3a88f9eee652537b942cf02a44ade505
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8fcd1fab57c671f3ed906be1f0f823bd
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0d8e52b303978a18e7a079257a771229 |
| publicationDate |
2023-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-11549133-B2 |
| titleOfInvention |
Preparation method of amylodextrin |
| abstract |
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. |
| priorityDate |
2020-01-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |