Enzyme-resistant starch and process for its production

Details Enzyme-resistant starch and process for its production Enzyme-resistant starch and process for its production

C - Chemistry, Metallurgy

08

B

C08B 30/12 (2006.01) A23L 1/0522 (2006.01) A23L 1/09 (2006.01)

Patent

CA 2583303

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.

Selon l'invention, une méthode de production d'un amidon résistant aux enzymes met en oeuvre une composition d'alimentation aqueuse qui comprend: i) de l'amidon contenant au moins environ 50 % en poids d'amylose; ii) de l'eau; et iii) de l'alcool. La teneur en amidon dans la composition d'alimentation est comprise entre environ 5 et 50 % en poids, et le pH de la composition d'alimentation est comprise entre environ 3.5 et 6.5. Dans une première étape de chauffage, la composition d'alimentation est chauffée à une température d'environ 130 à 170 °C pendant environ 0,1 à 3,0 heures. La composition d'alimentation est refroidie à une température d'environ 4 à 70 °C pendant environ 0 à 6,0 heures. Dans une seconde étape de chauffage, la composition d'alimentation est chauffée à une température d'environ 110 à 150 °C pendant environ 0,1 à 10,0 heures. L'amidon est séparé de la plus grande quantité d'eau et d'alcool, puis séché.

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