Method for industrially producing cyclic-structure-containing branched glucan
An object of the present invention is to provide a method for industrially producing a branched glucan having a cyclic structure. The method for producing a branched glucan having a cyclic structure comprises the steps of: (1) preparing a mixed liquid which contains a branching enzyme in which starch granules are suspended at a concentration of 5% by weight or more and 50% by weight or less, and allowing the branching enzyme to act on starch in the starch granules, wherein a temperature of the mixed liquid at the time of preparation is 0° C. or higher and not higher than the gelatinization starting temperature of the starch granule; and (2) elevating the temperature of the mixed liquid to 85° C. or higher and 129° C. or lower, wherein in the method, none of α-amylase, β-amylase, amyloglucosidase and αtransglucosidase is added to the mixed liquid.
1. A method for producing a branched glucan having a cyclic structure comprising the steps of:
(1) adding a branching enzyme before or during the gelatinization of starch granules, wherein the starch granules are suspended at a concentration of 5% by weight or more and 50% by weight or less in a mixed liquid, and allowing the branching enzyme to act on starch in the starch granules, wherein a temperature of the mixed liquid at the time of addition is 0° C. or higher and not higher than the gelatinization starting temperature of the starch granules; and
(2) elevating the temperature of the mixed liquid to 85° C. or higher and 129° C. or lower, wherein in the method, none of α-amylase, β-amylase, amyloglucosidase and/or α-transglucosidase is added to the mixed liquid.
2. The method according to claim 1 , wherein the temperature of the mixed liquid at the time of addition in step (1) is 0 to 67.5° C., and the method further includes, thereafter and before step (2), a step of raising the temperature of the mixed liquid to a temperature which is higher than the temperature of the mixed liquid at the time of addition and is within a range of 30 to 75° C. to thereby allow the branching enzyme to act on the starch in the starch granules.
3. The method according to claim 1 , wherein the temperature of the mixed liquid at the time of addition in step (1) is 15 to 67.5° C., and the method further includes, thereafter and before step (2), a step of raising the temperature of the mixed liquid to a temperature which is higher than the temperature of the mixed liquid at the time of addition and is within a range of 30 to 75° C. to thereby allow the branching enzyme to act on the starch in the starch granules.
4. The method according to claim 1 , wherein the temperature of the mixed liquid at the time of addition in step (1) is 20 to 50° C., and the method further includes, thereafter and before step (2), a step of raising the temperature of the mixed liquid to a temperature which is higher than the temperature of the mixed liquid at the time of addition and is within a range of 40 to 75° C. to thereby allow the branching enzyme to act on the starch in the starch granules.
5. The method according to claim 1 , wherein the temperature of the mixed liquid at the time of addition in step (1) is 20 to 40° C., and the method further includes, thereafter and before step (2), a step of raising the temperature of the mixed liquid to a temperature which is higher than the temperature of the mixed liquid at the time of addition and is within a range of 50 to 75° C. to thereby allow the branching enzyme to act on the starch in the starch granules.
6. The method according to claim 1 , wherein after the branching enzyme is added in step (1) the temperature elevation of step (2) is completed within a period of time of 10 seconds or longer and 72 hours or shorter, and the method further includes, after step (2), a step of lowering the temperature of the mixed liquid to 0° C. to 100° C. and then adding a branching enzyme to allow to act at 0° C. to 100° C.
7. The method according to claim 1 , wherein after the branching enzyme is added in step (1) the temperature elevation of step (2) is completed within a period of time of 1 second or longer and 20 seconds or shorter, and the method further includes, after step (2), a step of lowering the temperature of the mixed liquid to 0° C. to 100° C. and then adding a branching enzyme to allow to act at 0° C. to 100° C.
8. The method according to claim 1 , wherein after the branching enzyme is added in step (1) the temperature elevation of step (2) is completed within a period of time of 1 second or longer and 20 seconds or shorter, and the method further includes, after step (2), a step of lowering the temperature of the mixed liquid to 0° C. to 100° C. and then adding a branching enzyme to allow to act at 50° C. to 100° C.
9. The method according to claim 1 , further comprising a step of removing insolubles from the mixed liquid after step (2).
10. The method of claim 1 , wherein the branching enzyme has an activity in step (2).
11. The method according to claim 1 , wherein the branching enzyme is an Aquifex aeolicus-derived branching enzyme or a Rhodothermus obamensis-derived branching enzyme.