Highly resistant granular starch
AssigneeNational Starch and Chemical Investment Holding Corporation
InventorsYong-Cheng Shi, Roger Jeffcoat
Life of this patent
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Abstract
Highly resistant granular starches may be produced which have unique and useful properties, including high enzyme resistance, dietary fiber, a unique molecular weight distribution, a high melting temperature and a high heat of gelatinization (Delta H) indicative of excellent processing tolerance. These starches may be prepared for example by heating a high amylose starch having at least 40% by weight amylose content and at a percent moisture and temperature insufficient to destroy the granular nature of the starch, and digesting the amorphous regions using alpha-amylase or a chemical reagent.
Claims22
A resistant starch characterized by:
- a) a granular structure;
- b) a molecular weight peak at from about 2,000 to about 80,000 daltons;
- c) an onset melting temperature of at least about 90° C.;
- d) a peak melting temperature of at least about 110° C.;
- e) a heat of gelatinization of at least about 20 J/g;
- and
- f) a resistant starch content of at least about 70% by weight.
A method for preparing a resistant granular starch with increased total dietary fiber content comprising:
- a) heating a high amylose starch having at least 40% by weight amylose content under a combination of moisture and temperature conditions such that the starch remains in the granular state and is birefringent, the total moisture content of the starch being from about 10 to 80% by weight and the temperature being from about 60° C. to 160° C., and
- b) removing the amorphous regions;
- the resultant resistant granular starch characterized by a total dietary fiber content of at least about 20% and a resistant starch content of at least about 80%.
Dependencies are inferred from the claim text.