CA2583303A1 - Enzyme-resistant starch and process for its production - Google Patents

Enzyme-resistant starch and process for its production Download PDF

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Publication number
CA2583303A1
CA2583303A1 CA002583303A CA2583303A CA2583303A1 CA 2583303 A1 CA2583303 A1 CA 2583303A1 CA 002583303 A CA002583303 A CA 002583303A CA 2583303 A CA2583303 A CA 2583303A CA 2583303 A1 CA2583303 A1 CA 2583303A1
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Canada
Prior art keywords
starch
feed composition
temperature
hours
weight
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
CA002583303A
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French (fr)
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CA2583303C (en
Inventor
Patricia A. Richmond
Walter C. Yackel
Donald W. Harris
Thomas A. Eilers
Eric A. Marion
Keith D. Stanley
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Primary Products Ingredients Americas LLC
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Individual
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Classifications

    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
    • C08B30/18—Dextrin, e.g. yellow canari, white dextrin, amylodextrin or maltodextrin; Methods of depolymerisation, e.g. by irradiation or mechanically

Abstract

A process for producing an enzyme-resistant starch uses an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol. The concentration of starch in the feed composition is between about 5% and about 50% by weight, and the pH
of the feed composition is between about 3,5 and about 6,5. In a first heating step, the feed composition is heated to a temperature between about 130-170~C
for about 0.1 - 3.0 hours. The feed composition is cooled to a temperature between around 4-70~C for about 0-6.0 hours. In a second heating step, the feed composition is heated to a temperature between about 110-150~C for about 0.1-10.0 hours. The starch is separated from the majority of the water and alcohol and is dried.

Claims (62)

1. A process for producing starch that comprises an alpha-amylase resistant component, comprising:
(a) providing an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol, wherein the concentration of starch in the feed composition is between about 5% and about 50% by weight, and wherein the pH of the feed composition is between about 3.5 and about 6.5, (b) heating the feed composition in a first heating step to a temperature between about 130-170°C for about 0.1 - 3.0 hours;
(c) cooling the feed composition to a temperature between about 4-70°C
for about 0.1-6.0 hours;
(d) heating the feed composition in a second heating step to a temperature between about 110-150°C for about 0.1-10.0 hours;
(e) separating the starch from the majority of the water and alcohol; and (f) drying the starch.
2. The process of claim 1, wherein the concentration of starch in the feed composition in step (a) is between about 8% and about 25% by weight;
3. The process of claim 1, wherein the pH of the feed composition in step (a) is between about 4.7 and about 5.3.
4. The process of claim 1, wherein:
the feed composition is heated in step (b) to a temperature between about 145-160°C for about 0.5 - 2.0 hours;
the feed composition is cooled in step (c) to a temperature between about 35-45°C
for about 1.0-4.0 hours; and the feed composition is heated in step (d) to a temperature between about 120-140°C for about 1.0-5.0 hours.
5. The process of claim 1, wherein the feed composition is heated in step (d) to a temperature between about 130-140°C for about 1.0-5.0 hours.
6. The process of claim 1, wherein the starch in the feed composition contains at least about 65% by weight amylose.
7. The process of claim 1, wherein steps (c) and (d) are repeated at least once prior to step (e).
8. The process of claim 1, further comprising increasing the moisture content of the dried starch to about 10-40% by weight and heating the starch at a temperature between about 90-150°C for about 0.5-5.0 hours.
9. The process of claim 8, wherein the moisture content of the dried starch is increased to about 17-29% by weight and the starch is heated at a temperature between about 105-135°C for about 0.5-5.0 hours.
10. The process of claim 1, wherein the separation in step (e) is performed by at least one of filtration or centrifugation.
11. The process of claim 1, wherein about 82-90% by weight of the starch produced by the process has a molecular weight less than about 350,000, and about 20-35%
by weight of the starch has a molecular weight less than about 10,000.
12. Starch comprising an alpha-amylase resistant component, produced by:
(a) providing an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol, wherein the concentration of starch in the feed composition is between about 5% and about 50% by weight, and wherein the pH of the feed composition is between about 3.5 and about 6.5;

(b) heating the feed composition in a first heating step to a temperature between about 130-170°C for about 0.1 - 3.0 hours;
(c) cooling the feed composition to a temperature between about 4-70°C
for about 0.1-6.0 hours;
(d) heating the feed composition in a second heating step to a temperature between about 110-150°C for about 0.1-10.0 hours, (e) separating the starch from the majority of the water and alcohol; and (f) drying the starch.
13. The starch of claim 12, wherein the concentration of starch in the feed composition in step (a) is between about 8% and about 25% by weight,
14. The starch of claim 12, wherein the pH of the feed composition in step (a) is between about 4.7 and about 5.3.
15. The starch of claim 12, wherein:
the feed composition is heated in step (b) to a temperature between about 145-160°C for about 0.5 - 2.0 hours;
the feed composition is cooled in step (c) to a temperature between about 35-45°C
for about 1.0-4.0 hours; and the feed composition is heated in step (d) to a temperature between about 120-140°C for about 1.0-5.0 hours.
16. The starch of claim 12, wherein the feed composition is heated in step (d) to a temperature between about 130-140°C for about 1.0-5.0 hours.
17. The starch of claim 12, wherein the starch in the feed composition contains at least about 65% by weight amylose.
18. The starch of claim 12, wherein steps (c) and (d) are repeated at least once prior to step (e).
19. The starch of claim 12, further comprising increasing the moisture content of the dried starch to about 10-40% by weight and heating the starch at a temperature between about 90-150°C for about 0.5-5.0 hours.
20. The starch of claim 19, wherein the moisture content of the dried starch is increased to about 17-29% by weight and the starch is heated at a temperature between about 105-135°C for about 0.5-5.0 hours.
21. The starch of claim 12, wherein the separation in step (e) is performed by at least one of filtration or centrifugation.
22. The starch of claim 12, wherein about 82-90% by weight of the starch produced by the process has a molecular weight less than about 350,000, and about 20-35%
by weight of the starch has a molecular weight less than about 10,000.
23. A food product, comprising starch that comprises an alpha-amylase resistant component, the starch produced by:
(a) providing an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol, wherein the concentration of starch in the feed composition is between about 5% and about 50% by weight, and wherein the pH of the feed composition is between about 3.5 and about 6.5;
(b) heating the feed composition in a first heating step to a temperature between about 130-170°C for about 0.1 - 3.0 hours;
(c) cooling the feed composition to a temperature between about 4-70°C
for about 0.1-6.0 hours;
(d) heating the feed composition in a second heating step to a temperature between about 110-150°C for about 0.1-10.0 hours;
(e) separating the starch from the majority of the water and alcohol; and (f) drying the starch.
24. The food product of claim 23, wherein the concentration of starch in the feed composition in step (a) is between about 8% and about 25% by weight;
25. The food product of claim 23, wherein the pH of the feed composition in step (a) is between about 4.7 and about 5.3.
26. The food product of claim 23, wherein:
the feed composition is heated in step (b) to a temperature between about 145-160°C for about 0.5-2.0 hours;
the feed composition is cooled in step (c) to a temperature between about 35-45°C
for about 1.0-4.0 hours; and the feed composition is heated in step (d) to a temperature between about 120-140°C for about 1.0-5.0 hours.
27. The food product of claim 23, wherein the feed composition is heated in step (d) to a temperature between about 130-140°C for about 1.0-5.0 hours
28. The food product of claim 23, wherein the starch in the feed composition contains at least about 65% by weight amylose.
29. The food product of claim 23, wherein steps (c) and (d) are repeated at least once prior to step (e).
30. The food product of claim 23, further comprising increasing the moisture content of the dried starch to about 10-40% by weight and heating the starch at a temperature between about 90-150°C for about 0.5-5.0 hours.
31. The food product of claim 30, wherein the moisture content of the dried starch is increased to about 17-29% by weight and the starch is heated at a temperature between about 105-135°C for about 0.5-5.0 hours.
32. The food product of claim 23, wherein the separation in step (e) is performed by at least one of filtration or centrifugation.
33. The food product of claim 23, wherein about 82-90% by weight of the starch produced by the process has a molecular weight less than about 350,000, and about 20-35% by weight of the starch has a molecular weight less than about 10,000.
34. Starch comprising an alpha-amylase resistant component, characterized by:
having substantially lost its native crystalline structure;
a differential scanning calorimetry melting point of about 150°C at an enthalpy of about 5-20 Joules/gram;
a water holding capacity less than about 3 grams of water per gram of dry starch;
wherein about 82-90% by weight of the starch has a molecular weight less than about 350,000, and about 20-35% by weight of the starch has a molecular weight less than about 10,000.
35. The starch of claim 34, wherein the starch has a peak melting temperature of at least about 115°C.
36. The starch of claim 35, wherein the starch has a peak melting temperature of at least about 130°C.
37. The starch of claim 34, wherein the starch has a heat of gelatinization of at least about 16 Joules/gram.
38. The starch of claim 34, wherein the starch has a differential scanning calorimetry melting point at about 150°C.
39. The starch of claim 34, wherein the starch has a weight average molecular weight of about 100,000-250,000.
40. The starch of claim 39, wherein the starch has a weight average molecular weight of about 170,000.
41. The starch of claim 34, wherein the starch has an average particle size of about 250-400 microns.
42. The starch of claim 41, wherein the starch has an average particle size of about 330 microns.
43. The starch of claim 34, wherein the starch has a differential scanning calorimetry melting point of about 150°C at an enthalpy of about 10 Joules/gram.
44. The starch of claim 34, wherein the starch also has a differential scanning calorimetry melting point of about 108°C at an enthalpy of about 1-9 Joules/gram.
45. The starch of claim 44, wherein the starch has a differential scanning calorimetry melting point of about 108°C at an enthalpy of about 4.8 Joules/gram.
46. The starch of claim 34, wherein the starch has a water holding capacity of about 1.3-1.9 grams of water per gram of dry starch.
47. The starch of claim 34, wherein the starch has a yellow index color (ASTM
E313) of about 11-32.
48. The starch of claim 47, wherein the starch has a yellow index color (ASTM
E313) of about 13-27.
49. The starch of claim 48, wherein the starch has a yellow index color (ASTM
E313) of about 15-23.
50. The starch of claim 49, wherein the starch has a yellow index color (ASTM
E313) of about 19.
51. The starch of claim 34, wherein the total dietary fiber content of the starch is at least about 50%.
52. The starch of claim 51, wherein the total dietary fiber content of the starch is about 55-70%.
53. The starch of claim 52, wherein the total dietary fiber content of the starch is about 60-70%.
54. The starch of claim 34, wherein the starch has an Englyst Resistant Starch value of about 28-65.
55. The starch of claim 55, wherein the starch has an Englyst Resistant Starch value of about 35-50.
56. The starch of claim 56, wherein the starch has an Englyst Resistant Starch value of about 43.
57. A method of making an alpha-amylase resistant starch, comprising:
heating high amylose starch in aqueous alcohol to a temperature above its gelatinization temperature, thereby destroying its native molecular structure;
maintaining the mixture at or above the gelatinization temperature until the molecular weight of the starch has been reduced to a desirable range; and cooling the starch.
58. The method of claim 57, further comprising separating the starch from the alcohol and treating the starch with elevated heat and moisture to impart alpha-amylase resistance.
59. A method of making an alpha-amylase resistant starch, comprising:
treating high amylose starch with aqueous acid to reduce its molecular weight to a desirable range;
neutralizing the starch-water mixture with a base;
concentrating or drying the starch;
mixing the starch with alcohol and heating to an extent sufficient to gelatinize the starch, thereby destroying its native molecular structure; and cooling the starch.
60. The method of claim 59, further comprising separating the starch from the alcohol and treating the starch with elevated heat and moisture to impart alpha-amylase resistance.
61. A method of making an alpha-amylase resistant starch, comprising:
gelatinizing high amylose starch in alcohol at elevated temperature; and reducing the temperature of the starch below a resistant starch melting point for a period of time sufficient for re-organization of the molecular structure to impart alpha-amylase resistance and heat and shear tolerance.
62. The method of claim 61, further comprising separating the starch from the alcohol and treating the starch with elevated heat and moisture to impart alpha-amylase resistance.
CA2583303A 2004-10-08 2005-10-03 Enzyme-resistant starch and process for its production Expired - Fee Related CA2583303C (en)

Priority Applications (1)

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Applications Claiming Priority (3)

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US10/961,383 US7189288B2 (en) 2004-10-08 2004-10-08 Enzyme-resistant starch and method for its production
US10/961,383 2004-10-08
PCT/US2005/035701 WO2006041851A1 (en) 2004-10-08 2005-10-03 Enzyme-resistant starch and method for its production

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CA2583303C CA2583303C (en) 2011-03-29

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US (3) US7189288B2 (en)
EP (2) EP2330133A1 (en)
JP (2) JP5602988B2 (en)
KR (1) KR101172556B1 (en)
CN (2) CN101942030A (en)
AU (1) AU2005294469B2 (en)
BR (1) BRPI0516277A (en)
CA (2) CA2727888C (en)
ES (1) ES2400914T3 (en)
IL (1) IL181945A (en)
MX (1) MX2007004167A (en)
NO (1) NO20071649L (en)
NZ (1) NZ554038A (en)
WO (1) WO2006041851A1 (en)
ZA (1) ZA200702884B (en)

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