# US 2013/0156924 A1 · Barley with reduced ssii activity and starch containing products with a reduced amylopectin content > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 2013/0156924 A1 - Document ID: US20130156924A1 - Status: Published application - Kind: A1 - Application number: 13/466,772 - Filed: 2012-05-08 - Published: 2013-06-20 - Earliest claimed: 2000-11-09 - Assignees: Commonwealth Scientific and Industrial Research Organisation - Inventors: Matthew Kennedy Morell; David Topping; Ian Leslie Batey - Web page: https://patentgrep.com/patent/US20130156924A1 ## CPC - A23L 7/10: Cereal-derived products - A01H 5/10: Seeds - A23L 7/198: {Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts} - A23L 29/212: Starch; Modified starch; Starch derivatives, e.g. esters or ethers (containing starch hydrolysates, e.g. dextrin, A23L29/30) - C08B 30/00: Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin - C08B 30/042: {from cereals or grains} - C12N 9/1051: {Hexosyltransferases (2.4.1)} - C12N 15/8245: {involving modified carbohydrate or sugar alcohol metabolism, e.g. starch biosynthesis} - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - A01H: NEW PLANTS OR {NON-TRANSGENIC} PROCESSES FOR OBTAINING THEM; PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES - C08B: POLYSACCHARIDES; DERIVATIVES THEREOF (polysaccharides containing less than six saccharide radicals attached to each other by glycosidic linkages C07H; fermentation or enzyme-using processes C12P19/00; sugar industry C13; production of cellulose D21) - C12N: MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA (microbiological testing media C12Q1/00) - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION ## Abstract Barley with reduced SSII activity has a starch structure with reduced amylopectin content and a consequent high relative amylose content. Additionally the grain has can have a relatively high β glucan content. The structure of the starch may also be altered in a number of ways which can be characterised by having a low gelatinsation temperature but with reduced swelling. The viscosity of gelatinised starch of the starch is also reduced. There is a chain length distribution of the amylopectin content and a low crystallinity of the starch. The starch is also characterised by having high levels of lipid associated starch exhibiting very high levels of V form starch crystallinity. The dietary fibre content of the starch is high. This has desirable dietary and food processing characteristics. ## Claims ### Claim at position 1 1-143. (canceled) ### Claim 144 Cereal grain starch granules in unmodified form, comprising starch and starch associated lipid, wherein greater than 10% of the starch crystallinity exhibited by the starch of the starch granules is V-complex crystallinity. ### Claim 145 (depends on 144) The cereal grain starch granules of claim 144, wherein the proportion of the starch that exhibits crystallinity is less than 20%. ### Claim 146 (depends on 144) The cereal grain starch granules of claim 144, wherein the starch exhibits a reduced gelatinisation temperature as measured by differential scanning calorimetry. ### Claim 147 (depends on 146) The cereal grain starch granules of claim 146, wherein the reduced gelatinisation temperature is characterized by a reduced temperature of onset of the first peak detected by the differential scanning calorimetry. ### Claim 148 (depends on 147) The cereal grain starch granules of claim 147, wherein the temperature of onset of the first gelatinization peak as detected by differential scanning calorimetry is less than 53° C. ### Claim 149 (depends on 146) The cereal grain starch granules of claim 146, wherein the reduced gelatinisation temperature is characterized by a reduced temperature of the apex of the first peak detected by the differential scanning calorimetry. ### Claim 150 (depends on 149) The cereal grain starch granules of claim 149, wherein the temperature of the apex of the first peak detected by the differential scanning calorimetry is less than 60° C. ### Claim 151 (depends on 146) The cereal grain starch granules of claim 146, wherein the reduced gelatinisation temperature is characterized by a reduced enthalpy (ΔH) of the first peak detected by the differential scanning calorimetry. ### Claim 152 (depends on 144) The cereal grain starch granules of claim 144, wherein the starch is characterized by an altered amylopectin chain length upon debranching, wherein the altered amylopectin chain length is characterized by one or more of: i) the proportion of chains having a length in the range of 6 to 11 residues is at least 25%, ii) the proportion of chains having a length in the range of 12-30 residues is less than 65%, and iii) the proportion of chains having a length in the range of 31-60 residues is less than 10%. ### Claim 153 (depends on 152) The cereal grain starch granules of claim 152, wherein the proportion of amylopectin chains of the starch that have a length in the range of 31-60 residues is greater than 5%. ### Claim 154 (depends on 144) The cereal grain starch granules of claim 144, wherein the pasting temperature of the starch is higher than 75° C. ### Claim 155 (depends on 144) The cereal grain starch granules of claim 144, wherein the amylose content of the starch of the starch granules is greater than 30% (w/w) as determined by size exclusion HPLC in 90% (v/v) DMSO. ### Claim 156 (depends on 144) The cereal grain starch granules of claim 144 which are in flour or wholemeal. ### Claim 157 (depends on 144) The cereal grain starch granules of claim 144, which are in a cereal grain. ### Claim 158 (depends on 157) The cereal grain starch granules of claim 157, wherein the grain is milled, ground, kibbled, pearled or rolled grain. ### Claim 159 (depends on 157) The cereal grain starch granules of claim 157, wherein the grain comprises at least 6% β-glucan as a percentage of total non-hulled grain weight. ### Claim 160 (depends on 157) The cereal grain starch granules of claim 157, which are in a grain comprising a reduced level of SSII protein relative to the level in Himalaya variety of grain. ### Claim 161 (depends on 144) The cereal grain starch granules of claim 144, comprising an enhanced level of dietary fibre. ### Claim 162 (depends on 144) A process of making a food product, comprising the steps of a) obtaining the cereal grain starch granules of claim 144, and b) including the cereal grain starch granules in the food product. ### Claim 163 (depends on 162) The process of claim 162, wherein the food product is bread, cake, biscuits, breakfast cereal, noodles or soup.