Process for making amylase resistant starch from high amylose starch
AssigneeNational Starch and Chemical Investment Holding Corporation
InventorsChung-Wai Chiu, Matthew Henley, Paul Altieri
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Abstract
A process to increase the amount of resistant starch in a starch product to at least about 15% resistant starch using a high amylose starch, such as HYLON V or HYLON VII, as the starting starch, consists essentially of the steps of gelatinizing a starch slurry, enzymatically debranching the starch, and isolating the starch product by extrusion or drying. A further increase is obtained by the addition of an inorganic salt to the debranched starch before isolation.
Claims20
A process to increase the amount of resistant starch in a starch product to at least about 15% resistant starch from a starting starch containing at least 40% amylose that consists essentially of the steps of:
- (a) preparing an aqueous slurry of a starch that contains at least 40% amylose;
- (b) gelatinizing the starch slurry;
- (c) adding an effective amount of a debranching enzyme to the gelatinized starch to hydrolyze the 1,6-glucosidic bonds of the starch molecules;
- (d) isolating the debranched resistant starch product by drying or extrusion.
A process to increase the amount of resistant starch in a starch product to at least about 15% resistant starch that consists essentially of the steps of:
- (a) preparing an aqueous slurry of a starch containing at least 40% amylose;
- (b) gelatinizing the starch slurry;
- (c) adding an effective amount of a debranching enzyme to the gelatinized starch to hydrolyze the 1,6-glucosidic bonds of the starch molecules;
- (d) adding an inorganic salt to the debranched starch to a final concentration of at least about 10% by weight of total solids;
- (e) incubating the starch and salt mixture at temperatures between 50.degree.-100.degree. C.;
- (f) cooling the starch and salt mixture to about 25.degree. C. and adding ethanol to facilitate precipitation of the starch product;
- (g) isolating the precipitated resistant starch product by drying or extrusion.
A resistant starch product containing at least about 15% resistant starch made by the process that consists essentially of the steps of:
- (a) preparing an aqueous slurry of a starch containing at least 40% amylose;
- (b) gelatinizing the starch slurry;
- (c) adding an effective amount of a debranching enzyme to the gelatinized starch to hydrolyze the 1,6-glucosidic bonds of the starch molecules;
- (d) adding an inorganic salt to the debranched starch to a final concentration of at least about 10% by weight of total solids;
- (e) incubating the starch and salt mixture at temperatures between 50.degree.-100.degree. C.;
- (f) cooling the starch and salt mixture to about 25.degree. C. and adding ethanol to facilitate precipitation of the starch product;
- (g) isolating the precipitated resistant starch product by extrusion or drying.
A process to increase the amount of resistant starch in a starch product to at least about 15% resistant starch from a starch containing at least 40% amylose that consists essentially of the steps of:
- (a) preparing an aqueous slurry of a starch that contains at least 40% amylose;
- (b) gelatinizing the starch slurry;
- (c) adding an effective amount of a debranching enzyme to the gelatinized starch to hydrolyze the 1,6-glucosidic bonds of the starch molecules;
- (d) treating the debranched starch by acid or enzyme hydrolysis to remove that portion of the starch that is not resistant starch;
- and
- (e) isolating the resistant starch product by extrusion or drying.
A process to increase the amount of resistant starch in a starch product to at least about 15% resistant starch from a starch containing at least 40% amylose that consists essentially of the steps of:
- (a) preparing an aqueous slurry of a starch that contains at least 40% amylose;
- (b) gelatinizing the starch slurry;
- (c) retrograding the gelatinized starch;
- (d) extruding the retrograded starch at temperatures between 60.degree.-180.degree. C. to obtain the resistant starch product.
A process to increase the amount of resistant starch in a starch product to at least about 15% resistant starch that consists essentially of the steps of:
- (a) preparing an aqueous slurry of a starch containing at least 40% amylose;
- (b) gelatinizing the starch slurry;
- (c) adding an effective amount of a debranching enzyme to the gelatinized starch to hydrolyze the 1,6-glucosidic bonds of the starch molecules;
- (d) adding an inorganic salt to the debranched starch to a final concentration of at least about 10% by weight of total solids;
- (e) incubating the starch and salt mixture at temperatures between 50.degree.-100.degree. C.;
- (f) cooling the starch and salt mixture to about 25.degree. C. and adding ethanol to facilitate precipitation of the starch product;
- (g) treating the debranched starch by acid or enzyme hydrolysis to remove that portion of the starch that is not resistant starch;
- and
- (h) isolating the precipitated resistant starch product by extrusion or drying.
Dependencies are inferred from the claim text.