Company Filing History:
Years Active: 2021
Title: **Innovations of Sijia Xu in Maltodextrin Production**
Introduction
Sijia Xu, an innovative inventor based in Wuxi, China, has made significant contributions to the field of maltodextrin production. With two patents to his name, Xu is recognized for developing advanced methodologies that enhance the quality and stability of maltodextrin. Through his work at Jiangnan University, he has pushed the boundaries of traditional enzymatic processes in food science.
Latest Patents
Sijia Xu's latest inventions include a method for producing high-quality maltodextrin and a method for improving the transparency of starch liquefaction.
The first patent, "Method for Producing High Quality Maltodextrin," details an innovative approach that incorporates a starch branching enzyme into the standard enzymatic production process. This technique cleaves the α-1,4-glycosidic bonds and links short chains to form α-1,6-branch points, enhancing both the degree of branching and the overall stability of the maltodextrin. The resulting high-quality maltodextrin exhibits improved solubility, viscosity stability, and freeze-thaw stability during storage, making it suitable for various applications.
The second patent, "Method for Improving the Transparency of Starch Liquefaction," introduces a method to modify the molecular structure of starch liquefaction products. By adding a 1,4-α-glucan branching enzyme, the molecular structure is altered to achieve smaller branched chains with a higher degree of branching. This process significantly improves the transparency and stability of the starch liquefaction product, promising substantial potential for further applications.
Career Highlights
Sijia Xu's career at Jiangnan University has been marked by his dedication to research and innovation in the field of food science. His work has not only resulted in patents but also contributed to the understanding of enzymatic processes in starch modification. Xu’s commitment to enhancing food quality through scientific advancements has garnered attention from both academic and industrial sectors.
Collaborations
Throughout his tenure, Sijia Xu has collaborated with notable colleagues, including Zhaofeng Li and Zhengbiao Gu. These partnerships have fostered a dynamic research environment, conducive to exploring new methodologies and solutions in food technology. The collaborative efforts enhance the practicality and implementation of Xu's patented techniques in real-world applications.
Conclusion
Sijia Xu’s contributions to the field of maltodextrin production via innovative patent methodologies position him as a prominent figure in food science. His advancements not only improve product quality but also pave the way for future research and development in starch-based products. As food technology continues to evolve, Xu's work remains essential to ensuring quality and efficiency in production.