Indigestible dextrin
AssigneeMatsutani Chemical Industries Co., Ltd.
InventorsKazuhiro Ohkuma, Yoshio Hanno, Kazuyuki Inada, Isao Matsuda, Yasuo Katta
Life of this patent
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Abstract
An indigestible dextrin characterized in that the dextrin contains: (A) up to 50% of 1.fwdarw.4 glycosidic linkages, and (B) at least 60% of an indigestible component, (C) the content of indigestible component as actually determined varying within the range of .+-.5% from a value Y calculated from at least one equations, i.e., Equations 1 to 30, given in the specification, (D) the indigestible dextrin being prepared by adding hydrochloric acid to potato starch and heating the potato starch at 120.degree. to 200.degree. C. using an extruder, the value Y being a calculated content (%) of the indigestible component.
Claims28
An indigestible dextrin characterized in that the dextrin contains:
- (A) up to 50% of 1.fwdarw.4 glycosidic linkages, and
- (B) up to 60% of an indigestible component,
- (C) the content of indigestible component as actually determined varying within the range of .+-.5% from a value Y calculated from at least one of Equations 1, 9, 11, 17, 18, 20, 28, 29, 30 and 31, given below,
- (D) the indigestible dextrin being prepared by adding hydrochloric acid to potato starch and heating the potato starch at 120.degree. to 200.degree. C. using an extruder,
- the value Y being a calculated content (%) of the indigestible component in the equations given below, X1, X2, X3, X4 and X5 have the following meaning and are values quantitatively determined for the dextrin by "Hakomori's methylation method"
- X1:
- amount (%) of glucose residues at non-reducing ends
- X2:
- amount (%) of glucose residues having a 1.fwdarw.4 glycosidic linkage
- X3:
- amount (%) of glucose residues having a 1.fwdarw.4 glycosidic linkage
- X4:
- amount (%) of glucose residues having a 1.fwdarw.3 glycosidic linkage
- X5:
- amount (%) of glucose residues having glycosidic linkages other than the above residues, glucose residues having both 1.fwdarw.4 and 1.fwdarw.6 glycosidic linkages, glucose residues having both 1.fwdarw.3 and 1.fwdarw.4 glycosidic linkages and glucose residues having both 1.fwdarw.2 and 1.fwdarw.4 glycosidic linkages
- Equation 1:
- Y=-26.2+3.942.multidot.X1
- Equation 9:
- Y=16+1.891.multidot.X1+5.531.multidot.X5
- Equation 11:
- Y=124.5-1.11.multidot.X2-0.868.multidot.X4
- Equation 17:
- Y=124.4-0.008.multidot.X1-1.106.multidot.X2-0.84.multidot.X4
- Equation 18:
- Y=58.5+1.022.multidot.X1-0.404.multidot.X2+1.196.multidot.X5
- Equation 20:
- Y=25+1.327.multidot.X1+0.83.multidot.X3+1.562.multidot.X5
- Equation 21:
- Y=12.9+2.087.multidot.X1-0.393.multidot.X4+2.158.multidot.X5
- Equation 28:
- Y=68.3+1.844.multidot.X1-0.726.multidot.X2-3.026.multidot.X4+1.594.multidot .X5
- Equation 29:
- Y=-27.4+2.008.multidot.X1+0.587.multidot.X2+1.683.multidot.X3+2.289.multido t.X5
- Equation 30:
- Y=1390.1+18.949.multidot.X2-23.381.multidot.X3-45.838.multidot.X4-7.775.mul tidot.X5
- Equation 31:
- Y=59.4+1.859.multidot.X1-0.604.multidot.X2+0.156.multidot.X3-2.744.multidot .X4.
A process for preparing an indigestible dextrin containing up to 50% of 1.fwdarw.4 glycosidic linkages and at least 60% of an indigestible component, which comprises adding hydrochloric acid to potato starch and heating the potato starch at 120.degree. to 200.degree. C. using an extruder.
Dependencies are inferred from the claim text.