Food ingredients produced from high amylose wheat
AssigneeArista Cereal Technologies Pty Limited
InventorsAhmed Regina, Matthew Kennedy Morell, Pierre Georges Louis Berbezy, Elisabeth Marie-Anne Ida Chanliaud, Bernard Duperrier
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Abstract
Provided are food and drink ingredients produced from wheat grain which has a low level (2-30%) of total starch branching enzyme II activity and an amylose content in the starch of at least 50% (w/w), and processes for producing and using the ingredients. Also provided are foods produced from the ingredients which may be used in humans to improve one or more parameters of metabolic health, bowel health or cardiovascular health.
Claims21
A process of producing wheat grain of Triticum aestivum, comprising the steps of:
- (a) obtaining a Triticum aestivum plant capable of producing wheat grain comprising an embryo, an endosperm and starch, wherein
- (i) the plant is homozygous for a loss of function mutation in each of three starch branching enzyme IIa (SBEIIa) genes, wherein said SBEIIa genes are an SBEIIa-A gene, an SBEIIa-B gene and an SBEIIa-D gene, and wherein the loss of function mutation in at least one of the SBEIIa genes is a point mutation or a deletion of 1-30 base-pairs,
- (ii) the grain has a germination rate of between 70% and 100% relative to the germination rate of wild-type wheat grain, and
- (iii) the starch comprises amylose such that the grain has an increased amylose content as a proportion of the starch in the grain relative to wild-type wheat grain;
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- (b) harvesting wheat grain from the plant.
Dependencies are inferred from the claim text.