AR110271A1 - Almidón gelificante térmicamente reversible - Google Patents

Almidón gelificante térmicamente reversible

Info

Publication number
AR110271A1
AR110271A1 ARP170103329A ARP170103329A AR110271A1 AR 110271 A1 AR110271 A1 AR 110271A1 AR P170103329 A ARP170103329 A AR P170103329A AR P170103329 A ARP170103329 A AR P170103329A AR 110271 A1 AR110271 A1 AR 110271A1
Authority
AR
Argentina
Prior art keywords
thermely
almidon
gelifying
reversible
starch
Prior art date
Application number
ARP170103329A
Other languages
English (en)
Inventor
Xin Yang
Brad Ostrander
Christopher Lane
Hongxin Jiang
Original Assignee
Corn Products Dev Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Corn Products Dev Inc filed Critical Corn Products Dev Inc
Publication of AR110271A1 publication Critical patent/AR110271A1/es

Links

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
    • 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
    • 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
    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • C08B30/04—Extraction or purification
    • C08B30/042—Extraction or purification from cereals or grains
    • C08B30/044—Extraction or purification from cereals or grains from corn or maize
    • 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
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B31/00—Preparation of derivatives of starch
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J3/00—Processes of treating or compounding macromolecular substances
    • C08J3/02—Making solutions, dispersions, lattices or gels by other methods than by solution, emulsion or suspension polymerisation techniques
    • C08J3/03—Making solutions, dispersions, lattices or gels by other methods than by solution, emulsion or suspension polymerisation techniques in aqueous media
    • C08J3/075—Macromolecular gels
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08L3/02—Starch; Degradation products thereof, e.g. dextrin
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2451—Glucanases acting on alpha-1,6-glucosidic bonds
    • C12N9/2457—Pullulanase (3.2.1.41)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Organic Chemistry (AREA)
  • Medicinal Chemistry (AREA)
  • Biochemistry (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Dispersion Chemistry (AREA)
  • Materials Engineering (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Mycology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Zoology (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
  • Biomedical Technology (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Compositions Of Macromolecular Compounds (AREA)
  • Grain Derivatives (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Physiology (AREA)
  • Botany (AREA)
  • Developmental Biology & Embryology (AREA)
  • Environmental Sciences (AREA)

Abstract

Un agente gelificante reversible térmicamente derivado de almidón modificado de una variante de maíz ceroso que tiene un genotipo de endospermo con una o dos dosis del gen recesivo extendedor de amilosa (ae). El almidón puede modificarse en forma enzimática, física, o por hidrólisis ácida. Dichos agentes gelificantes exhiben propiedades que pueden ser útiles para espesar o para proveer otras texturas únicas a los alimentos.
ARP170103329A 2017-01-06 2017-11-29 Almidón gelificante térmicamente reversible AR110271A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US15/400,445 US10524492B2 (en) 2017-01-06 2017-01-06 Thermal-reversible gelling starch

Publications (1)

Publication Number Publication Date
AR110271A1 true AR110271A1 (es) 2019-03-13

Family

ID=60627394

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP170103329A AR110271A1 (es) 2017-01-06 2017-11-29 Almidón gelificante térmicamente reversible

Country Status (13)

Country Link
US (2) US10524492B2 (es)
EP (1) EP3345931B1 (es)
JP (1) JP7066371B2 (es)
KR (1) KR102566191B1 (es)
CN (1) CN108272068B (es)
AR (1) AR110271A1 (es)
AU (1) AU2017248449B2 (es)
BR (1) BR102017025143B1 (es)
CA (1) CA2982455A1 (es)
CL (1) CL2017002981A1 (es)
CO (1) CO2017012247A1 (es)
MX (1) MX2017014982A (es)
RU (1) RU2758089C2 (es)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110656139A (zh) * 2019-09-20 2020-01-07 江南大学 一种酶法制备凝胶强度可控的热可逆淀粉基凝胶的方法
CN113813888B (zh) * 2021-09-07 2023-05-23 山东大学深圳研究院 基于竞争反应实现溶胶-凝胶-溶胶自主转变的方法

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5009911A (en) 1989-08-18 1991-04-23 American Maize-Products Company Foodstuff containing aewx starch
US5502270A (en) * 1993-03-30 1996-03-26 E. I. Du Pont De Nemours And Company Starch and grain with a novel genotype
CA2190761A1 (en) * 1994-06-21 1995-12-28 Peter Lewis Keeling Novel plants and processes for obtaining them
US6218155B1 (en) 1994-06-21 2001-04-17 Zeneca Limited Plants and processes for obtaining them
US5576048A (en) 1995-06-07 1996-11-19 American Maize-Products Company Foodstuffs containing a waxy waxy amylose extender starch
EP1145646A1 (en) 2000-04-14 2001-10-17 Coöperatieve Verkoop- en Productievereniging, van Aardappelmeel en Derivaten AVEBE B.A. Reversible gel formation
US20060257977A1 (en) * 2003-01-28 2006-11-16 Hamaker Bruce R Slowly digestible starch
EP1692289B1 (en) * 2003-10-27 2012-01-25 Commonwealth Scientific And Industrial Research Organisation Rice and products thereof having starch with an increased proportion of amylose
ZA200605004B (en) * 2005-06-22 2007-11-28 Nat Starch Chem Invest Use of corn with low gelatinization temperature for production of fermentation-based products
GB2506695B (en) 2012-10-02 2015-01-07 Tate & Lyle Ingredients Process for preparing an inhibited starch

Also Published As

Publication number Publication date
BR102017025143A2 (pt) 2019-04-16
CA2982455A1 (en) 2018-07-06
EP3345931A1 (en) 2018-07-11
RU2017141747A (ru) 2019-05-30
MX2017014982A (es) 2018-10-04
JP2018154810A (ja) 2018-10-04
CN108272068B (zh) 2020-11-06
RU2758089C2 (ru) 2021-10-26
KR102566191B1 (ko) 2023-08-14
JP7066371B2 (ja) 2022-05-13
AU2017248449B2 (en) 2023-09-21
RU2017141747A3 (es) 2021-03-02
BR102017025143B1 (pt) 2023-10-24
US20180192682A1 (en) 2018-07-12
EP3345931B1 (en) 2020-04-22
CN108272068A (zh) 2018-07-13
AU2017248449A1 (en) 2018-07-26
CO2017012247A1 (es) 2019-05-31
US10524492B2 (en) 2020-01-07
US20200100533A1 (en) 2020-04-02
US10721953B2 (en) 2020-07-28
CL2017002981A1 (es) 2018-04-06
KR20180081443A (ko) 2018-07-16

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