Amylose and amylopectin derivatives
OwnerGary Nickelinventor
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Abstract
Disclosed herein is a method for harvesting amylose host material comprising enzymatically treating starch after the starch has been chemically modified to uniformly insert a steric hindrance substituent.
Claims17
A method of producing stabilized, meltable, hydrophilic, starch derived amylose and amylopectin host molecules capable of forming guest/host complexes with hydrophobic compounds comprising the steps of:
- (A) slurrying starch in water in the presence of a base;
- (B) cooling the slurry to a temperature below ambient;
- (C) at least partially esterifying the starch by adding an esterifying agent at a pH above neutral and a temperature below ambient;
- (D) allowing the pH to drop below neutral;
- (E) diluting and washing the starch slurry;
- (F) hydrating the washed starch by heating;
- (G) dissolving the hydrated starch in water and heating;
- (H) cooling the starch to a temperature suitable for alpha amylase introduction;
- (I) adding alpha amylase and holding until a pre-determined desired viscosity is attained;
- and
- (J) heating to 92° C. to 105° C. to inactivate the enzyme.
A method for harvesting amylose host material comprising enzymatically treating starch after the starch has been chemically modified to uniformly insert a steric hindrance substituent.
A method of managing protein/lipid complexes in cheese by incorporating a host molecule into cheese after curd formation but prior to cooking or stretching wherein said host molecule is an amylose host molecule prepared by enzymatically treating starch after the starch has been chemically modified to uniformly insert a steric hindrance substituent.
Dependencies are inferred from the claim text.