Food grade starch resistant to .alpha.-amylase and method of preparing the same
AssigneeKansas State University Research Foundation
InventorsPaul A. Seib, Kyungsoo Woo
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Abstract
Chemically modified RS.sub.4 starches are provided which have a high degree of resistance to .alpha.-amylase digestion and can serve as low calorie food additives in products such as breads or crackers as a source of dietary fiber. The starches of the invention can be prepared from any type of starting starch (e.g., wheat, corn, oat, rice, tapioca, mung bean, potato or high amylose starches) and are preferably formed as phosphorylated distarch phosphodiesters. The preferred phosphorylating agent is a mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) in the presence of sodium chloride or sulfate. The starches are advantageously prepared in an aqueous slurry reaction at basic pH and moderate heating.
Claims23
A phosphorylated starch exhibiting at least about 20% resistance to .alpha.-amylase digestion using AOAC method 992.16 (1995), said starch being phosphorylated with an agent selected from the group consisting of sodium trimetaphosphate (STMP) and a mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP).
An edible food product including therein a quantity of a phosphorylated starch, said phosphorylated starch exhibiting at least about 20% resistance to .alpha.-amylase digestion using AOAC Method No. 992.16 (1995).
A method of chemically modifying starch comprising the steps of reacting said starch in the presence of water and with a phosphorylating agent under conditions of basic pH and temperature of from about 25.degree.-70.degree. C. for a time sufficient to yield a chemically modified starch exhibiting at least about 20% resistance to .alpha.-amylase digestion using AOAC Method 992.16 (1995), said phosphorylating agent being selected from the group consisting of sodium trimetaphosphate (STMP) and a mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP), including the steps of first forming a slurry comprising water and said starch and thereafter adding a base to said slurry.
Dependencies are inferred from the claim text.