Resistant starch-hydrocolloid blends and uses thereof

a technology of which is applied in the field of stable starch products, can solve the problems of not being able to address or suggest interaction products made from resistant starch and hydrocolloids, or any resulting nutritional or functional benefits, and achieves the effects of strengthening interaction, facilitating preparation, and enhancing nutritional values and dietary fiber contents

Inactive Publication Date: 2008-09-25
MGPI PROCESSING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0017]The present invention overcomes the problems outlined above and provides new classes of resistant starch-based products having significantly enhanced functional properties making them highly suitable for use in food systems. Broadly speaking, the starch products of the invention comprise respective quantities of resistant starch and at least one hydrocolloid interacted with the starch such that the product has at least about 20% resistance to α-amylase digestion.
[0019]The products of the invention are easily prepared by forming a dispersion or mixture of the resistant starch and hydrocolloid in the presence of water with appropriate mixing, followed by drying. Optionally, the mixture may be heated during mixing and / or drying to strengthen the interaction between the resistant starch and hydrocolloid. Depending upon the method and degree of heating, any crystalline fraction of the starting resistant starch can be maintained intact or may undergo partial to complete melting.
[0020]The final products exhibit a detectable morphology under SEM and CSLM analyses, and show enhanced nutritional values and dietary fiber contents. The products also have improved functionalities in aqueous systems such as hot or cold water swelling capacity and emulsion stability. The products may be used in a variety of human or animal food systems.

Problems solved by technology

However, some RS4 may not be fermented in the colon.
However, the prior art does not address or suggest interaction products made from resistant starches and hydrocolloids, or any resulting nutritional or functional benefits.

Method used

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  • Resistant starch-hydrocolloid blends and uses thereof
  • Resistant starch-hydrocolloid blends and uses thereof
  • Resistant starch-hydrocolloid blends and uses thereof

Examples

Experimental program
Comparison scheme
Effect test

example 1

Production of Cross-Linked Resistant Starch

[0052]Cross-linked resistant wheat starch was prepared according to the methods described in U.S. Pat. No. 5,855,946. Resistant potato starch and resistant tapioca starches were also prepared as described in the '946 patent by substitution of potato starch or tapioca starch for wheat starch. These products are available under the commercial names of Fibersym 70 and Fibersym 80-ST from MGP ingredients Inc and Actistar RT form Cargill Inc.

[0053]In more detail, wheat starch (50 g, dry basis), water (70 ml), sodium trimetaphosphate (5.94 g, 11.88%, based on starch [“bos”]), with STPP (0.06 g, 0.12%, bos) and sodium sulfate (5 g, 10%, bos) were placed in a round bottom flask, and the mixture was adjusted to pH 11.5 by adding 1.0M sodium hydroxide (.about.25 ml). The slurry was stirred continuously, warmed to 45° C., and held at 45° C. for 3 h. After that time, the pH of the slurry was found to decline by .about.0.2-0.3 pH units. The slurry was a...

example 2

Production of Cross-linked Resistant Starch and Non-Cross-linked Resistant Starch / hydrocolloid Interacted Products

[0054]Cross-linked resistant starches as described in Example 1 were interacted with hydrocolloids as follows. Food grade hydrocolloid (10.0 g) was slowly added to a 1 L beaker with 600 ml of water and mixed for 30 min. Cross-linked resistant starch (200 g) was next added to the beaker and mixed for an additional 30 min. The product is then dried in a conventional forced air oven at 45° C. to a moisture content of about 10%.

[0055]Comparative non-cross-linked resistant starches were used in lieu of the cross-linked resistant starches to prepare comparable interacted products. However, with these non-cross-linked starches (for example retrograded RS3 starch), greater water absorption was observed and an additional 200-400 ml of water was added to the reaction mixture to facilitate mixing.

[0056]Alternately, appropriate interaction of resistant starches and hydrocolloid can ...

example 3a

Production of Resistant Starch / Hydrocolloid Interaction Products Using Oven Drying

[0063]One hundred parts of commercially available cross-linked resistant wheat starch (Fibersym 70, MGP Ingredients, Sic, Atchison, Kans.), 5 parts of hydrocolloid, and 250 parts of water were mixed for 30 min and heated for 30 min at 85° C. under continued mixing. The resultant products were oven dried as previously described, and were evaluated as follows, together with cross-linked resistant starch alone as a control.

TABLE 1TDF byAOAC-SV95-W / OHydrocolloid991.43SV95pptWaterStarch / oilCross-linked RS (control)68.1%2.83.06.410.6K-Carrageenan75.8%2.83.06.811.0K-Carrageenan / LBG (1:1)72.7%3.42.64.013.4Xanthan / LBG (1:1)58.1%20.04.0016.0High methoxyl pectin70.9%3.03.26.410.4Low methoxyl pectin71.3%3.43.46.210.4Carboxymethyl cellulose88.6%6.65.24.810.0Sodium alginate87.5%3.04.44.810.81-carrageenan79.3%3.03.06.810.2Tara gum72.1%4.45.03.212.0HPMC69.6%3.43.04.412.6

LBG=Locust bean gum, HPMC=hydroxyproplymethly ce...

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PUM

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Abstract

Interacted starch products made up of resistant starch and hydrocolloid are provided which exhibit at least about 20% resistance to α-amylase digestion. The products are prepared by mixing together quantities of resistant starch and hydrocolloid in water with mixing and optional heating, followed by drying. Foods containing the interacted starch products are also disclosed.

Description

BACKGROUND OF THE INVENTION[0001]1. Field of the Invention[0002]The present invention is broadly concerned with stable starch products including respective quantities of resistant starch and at least one hydrocolloid interacted with the starch. These products exhibit increased dietary fiber content, resistance to α-amylase digestion, and confer enhanced emulsion stabilities, and hot and cold water swelling capacities, in water-oil and other aqueous systems, and are particularly suited for use in food[0003]2. Description of the Prior Art[0004]It is well known that certain types of starches are resistant to human pancreatic α-amylase digestion and provide the health benefits of dietary fiber upon ingestion. As a consequence, considerable research has been conducted to provide resistant starches of various types and modifications thereof.[0005]In 1987 Englyst and Cummings at the MRC Dunn Clinical Nutrition Center in Cambridge, UK, proposed a classification of starch based on its likely...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23L1/0532A23L1/05A23L1/0524A23L23/00A23L27/60A23L29/20A23L29/231A23L29/244A23L29/256A23L33/00
CPCA23C9/13A23C9/137A23K1/003A23K1/1643A23K1/1853A23L1/05223A23L1/246A23V2002/00A23L1/39A23L1/308A23V2250/5118A23V2250/50A23K40/20A23K20/163A23K50/42A23L29/219A23L27/66A23L33/21A23L23/00A23K40/25A23K20/20
Inventor WOO, KYUNGSOOBASSI, SUKHMANINGAT, CLODUALDO C.ZHAO, LIANFUZHENG, YING HONGNIE, LIPARKER, MICHAELRANJAN, SHISHIRGAUL, JENNIFERDOHL, CHRISTOPHER T.STEMPIEN, GREGORY J.
Owner MGPI PROCESSING
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