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US 2006/0216402 A1Published application
Starch
AssigneeBASF Plant Science GmbH
InventorsJeffrey Klucinec, Peter Keeling, Ming-Tang Chang
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AssigneeBASF Plant Science GmbH
InventorsJeffrey Klucinec, Peter Keeling, Ming-Tang Chang
Estimating the term…
This invention relates to a method of producing a starch with unique functionality in plants through mutagenesis, and/or using biotechnology, and/or breeding practices. Further the invention relates to the starch from maize plants and/or other plants which produce starch storing organs which contain low amylose starch which has an amylose content between 1.5% and 15% and preferably between 1.5% and 10% and most preferably 1.5 and 8%. The invention includes starch extracted from such novel grain due to at least one mutation induced by ethyl methanesulfonate. Additionally, the invention uses a biotechnology approach involving controlling the activity of the granule bound starch synthase enzyme in starch storing organ. The invention includes the use of the starch for its cooking, paste, and gel properties.
A maize waxyE starch having a reduced amylose content, wherein:
A maize waxyE starch having a firmness less than 30 g-s and more than 1 g-s after being cooked as a suspension of 10% starch (dry weight %) according to an RVA Standard Method and then stored for seven days at 4° C., wherein said starch has an AP ratio within 0.5 of the AP ratio of a wild type maize starch.
A maize waxyE starch having a resilience of at least 50% after being cooked as a suspension of 10% starch (dry weight %) according to an RVA Standard Method and then stored for seven days at 4° C., wherein said starch has an AP ratio within 0.5 of the AP ratio of wild type maize starch.
A method of making a foodstuff comprising admixing edible ingredients with a maize waxyE starch having a reduced amylose content, wherein:
Dependencies are inferred from the claim text.