Partially debranched starches and enzymatic process for preparing the starches
AssigneeNational Starch and Chemical Investment Holding Corporation
InventorChung-Wai Chiu
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Abstract
This invention provides partially debranched starch, prepared by enzymatic hydrolysis of the alpha-1,6-D-glucosidic bonds of the starch, comprising amylopectin, partially debranched amylopectin and up to 80%, by weight, short chain amylose. This invention also provides a method for preparing this starch, employing an endo-alpha-1,6-D-glucanohydrolase. The starch of this invention is useful for lending a fat-like, lubricating texture to aqueous dispersions, forming stable opaque clouds, forming thermoreversible gels, high strength gels and water-resistant films, and for thickening and bonding.
Claims20
Enzymatically debranched starch in powdered form, comprising up to 80%, by weight, short chain amylose and at least 20%, by weight, partially debranched amylopectin, which starch is capable of forming a thermally reversible gel, or a high strength gel, or a stable, opaque cloud, or a lubricating, fat-like texture, or a combination thereof in an aqueous dispersion.
A method for preparing partially debranched starch which is capable of forming a thermally reversible gel, or a high strength gel, or a stable, opaque cloud, or a lubricating, fat-like texture, or a combination thereof in an aqueous dispersion, comprising the steps of:
- (a) providing a pregelatinized starch;
- (b) hydrolyzing the alpha-1,6-D-glucosidic bonds of the starch with an alpha-1,6-D-glucanohydrolase until the starch comprises up to 80%, by weight, short chain amylose and at least 20%, by weight, partially debranched amylopectin;
- and
- (c) recovering the starch in a powdered form.
Dependencies are inferred from the claim text.