Starch treatment process

A starch and resistant starch technology, applied in the field of starch, can solve problems such as poor water binding performance, difficult processing of resistant starch, poor component functionality, etc.

Inactive Publication Date: 2007-04-18
COMMONWEALTH SCI & IND RES ORG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0015] Resistant starches are difficult to process and have poor ingredient functionality, mainly due to their poor water binding properties compared to non-resistant starches

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] Example 1: Characterization of Microfluidized Resistant Starch

[0065] viscosity

[0066] Figures 1 and 2 illustrate the effect of microfluidization on wet starch properties.

[0067] As expected, all raw resistant starches had a low viscosity (1.3-2.3 cP). As expected, heat treatment (121°C / 60 min) increased the viscosity of the starch suspension, because starch granules swelled and gelatinized with an accompanying increase in viscosity as the temperature increased. The combination of heat treatment and microfluidization significantly changed the viscosity of all processed resistant starch suspensions.

[0068] processed starch suspension

[0069] Figures 1 and 2 give the viscosities of these suspensions. In this case, the resistant starch was tested after it had been pretreated (ie heated at 121° C. / microfluidized) and was still in liquid state (10% ingredient weight / total suspension weight).

[0070] Viscosity at 50°C after treatment process

[0071] When heat...

Embodiment 2

[0094] Example 2: Characterization of resistant starch by high pressure processing or ultrasonic treatment

[0095] Table 4 lists selected properties of the processed starches.

[0096] feature

raw starch

(no processing)

ultrasonic treatment

of starch

pressure treatment

of starch

Resistant starch content

(% w / w dry basis)

Particle size (μm)

58

6.8 (mode value)

7.9 (average)

35

<0.75(mode frequency value)

1.3 (average)

35

<0.75(mode frequency value)

2.9 (average)

[0097] * Spray drying at inlet 185°C / outlet 80°C

[0098] After processing, about 60% of the initial resistance is retained. The particle size data indicated that there was a reduction in the treated starch particle size. The average molecular weight of starch also decreased (Figure 9).

Embodiment 3

[0099] Example 3: Characterization of Microfluidized Non-Resistant Cereal Starches

[0100] Treatment of non-resistant starches modified the properties of non-resistant starches (Table 5, Figure 10).

[0101] starch

deal with

resistant starch

content

(g / 100g dry basis)

particle size

(mode value)

(μm)

particle size

(average)

(μm)

corn starch

waxy corn

wheat starch

No

Heating MF 800-1

No

Heating MF 800-1

No

Heating MF 800-1

0.9

6.3

0.4

0.5

0.3

9.6

11.0

＜0.75

12.1

＜0.75

3.8

＜0.75

8.6

1.0

7.9

1.5

5.6

1.0

[0102] * Spray drying at inlet 185°C / outlet 80°C

[0103] The resistant starch content increased after treatment, which was also accompanied by a decrease in granule size. Figure 10 shows that this treatment caused the breaking of bonds within the wheat starch molec...

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Abstract

High amylose starches are treated to retain resistance while improving water binding properties. Starch functionality is varied by pre-processing of starches by heating and microfluidisation, to create changes in product viscosity, resistant starch content, particle size and molecular weight. The treated starches produce food grade resistant starches which have the ability to bind water, build viscosity, gel and form films. They can be used as fat replacement ingredients.

Description

[0001] The invention relates to the functional modification of starch, especially resistant starch, with the purpose of improving the processing performance and product performance of starch. Background of the invention [0002] Starch has a major influence on the properties of foods. Its ability to retain moisture, thicken and gel are all desirable properties of starch that contribute to texture development, making it a valuable food ingredient. Some other roles of starch are for stabilizing emulsions, coating foods and encapsulating food ingredients for protection of sensitive components and targeted delivery. [0003] Starch consists of two polymers, namely, amylose (a long chain linear structure) and amylopectin (a highly branched high molecular weight polymer). The ratio of amylose to amylopectin varies with the source of the starch. Some starches have been genetically selected so that they do not contain any amylose (eg: waxy corn starch). Starch exists as granules an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B30/00C08B30/20C08J5/18C08J3/18A23L1/05A23L1/0522A23L29/20
CPCC08B30/12A23L1/0522C08J2303/02C08J5/18A23L29/212A23L29/20C08B30/00C08B30/20C08J3/18
Inventor M·A·奥古斯丁P·圣古安斯里A·吞
Owner COMMONWEALTH SCI & IND RES ORG
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