BR102022003244A2 - PROCESS FOR OBTAINING TYPE 3 RESISTANT STARCH FROM THE USE OF ULTRASOUND. - Google Patents

PROCESS FOR OBTAINING TYPE 3 RESISTANT STARCH FROM THE USE OF ULTRASOUND.

Info

Publication number
BR102022003244A2
BR102022003244A2 BR102022003244A BR102022003244A BR102022003244A2 BR 102022003244 A2 BR102022003244 A2 BR 102022003244A2 BR 102022003244 A BR102022003244 A BR 102022003244A BR 102022003244 A BR102022003244 A BR 102022003244A BR 102022003244 A2 BR102022003244 A2 BR 102022003244A2
Authority
BR
Brazil
Prior art keywords
resistant starch
ultrasound
obtaining
type
starch
Prior art date
Application number
BR102022003244A
Other languages
Portuguese (pt)
Inventor
Villas Boas Flavia
Almeida Lopes Nathalie
Original Assignee
Villas Boas Flavia
Almeida Lopes Nathalie
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 Villas Boas Flavia, Almeida Lopes Nathalie filed Critical Villas Boas Flavia
Priority to BR102022003244A priority Critical patent/BR102022003244A2/en
Priority to PCT/BR2022/050325 priority patent/WO2023154989A1/en
Publication of BR102022003244A2 publication Critical patent/BR102022003244A2/en

Links

Classifications

    • 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
    • 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
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Biochemistry (AREA)
  • Materials Engineering (AREA)
  • Dispersion Chemistry (AREA)
  • Biotechnology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Molecular Biology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

PROCESSO DE OBTENÇÃO DE AMIDO RESISTENTE TIPO 3 A PARTIR DO USO DE ULTRASSOM. A presente invenção descreve um processo de obtenção de amido resistente tipo 3 (AR3), por meio da modificação física de amidos oriundos de raízes, tubérculos, cereais, leguminosas, frutas, vegetais e resíduos de processamento de alimentos, a partir de um processo que compreende etapas de: a. aquecimento da suspenção de amido nativo em solução tampão; b. sonicação da pasta de amido, mediante aplicação de ultrassom; c. hidrólise enzimática; d. recristalização e obtenção do amido resistente tipo 3. O processo pleiteado possibilita a obtenção de amido resistente de alto grau de resistência (>60%), alta estabilidade térmica e com características organolépticas industrialmente desejáveis, por meio de um processo vantajoso, não apenas nas questões relacionadas à segurança do alimento, mas também, por se tratar de um processo menos impactante ambientalmente, tendo em vista que não demanda o uso de agentes químicos para sua execução.PROCESS FOR OBTAINING TYPE 3 RESISTANT STARCH FROM THE USE OF ULTRASOUND. The present invention describes a process for obtaining resistant starch type 3 (AR3), through the physical modification of starches derived from roots, tubers, cereals, legumes, fruits, vegetables and food processing residues, from a process that comprises steps of: a. heating the native starch suspension in buffer solution; B. sonication of the starch paste, using ultrasound; w. enzymatic hydrolysis; d. recrystallization and obtaining resistant starch type 3. The claimed process makes it possible to obtain resistant starch with a high degree of resistance (>60%), high thermal stability and with industrially desirable organoleptic characteristics, through an advantageous process, not only in terms of related to food safety, but also because it is a less environmentally impactful process, considering that it does not require the use of chemical agents for its execution.

BR102022003244A 2022-02-21 2022-02-21 PROCESS FOR OBTAINING TYPE 3 RESISTANT STARCH FROM THE USE OF ULTRASOUND. BR102022003244A2 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
BR102022003244A BR102022003244A2 (en) 2022-02-21 2022-02-21 PROCESS FOR OBTAINING TYPE 3 RESISTANT STARCH FROM THE USE OF ULTRASOUND.
PCT/BR2022/050325 WO2023154989A1 (en) 2022-02-21 2022-08-18 Process for obtaining resistant starch type 3 using ultrasound

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
BR102022003244A BR102022003244A2 (en) 2022-02-21 2022-02-21 PROCESS FOR OBTAINING TYPE 3 RESISTANT STARCH FROM THE USE OF ULTRASOUND.

Publications (1)

Publication Number Publication Date
BR102022003244A2 true BR102022003244A2 (en) 2023-02-28

Family

ID=85289154

Family Applications (1)

Application Number Title Priority Date Filing Date
BR102022003244A BR102022003244A2 (en) 2022-02-21 2022-02-21 PROCESS FOR OBTAINING TYPE 3 RESISTANT STARCH FROM THE USE OF ULTRASOUND.

Country Status (2)

Country Link
BR (1) BR102022003244A2 (en)
WO (1) WO2023154989A1 (en)

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5849090A (en) * 1996-03-27 1998-12-15 Opta Food Ingredients, Inc. Granular resistant starch and method of making

Also Published As

Publication number Publication date
WO2023154989A1 (en) 2023-08-24

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Legal Events

Date Code Title Description
B03B Publication of an application: publication anticipated [chapter 3.2 patent gazette]
B25A Requested transfer of rights approved

Owner name: FLAVIA VILLAS BOAS (BR/SP) ; NATHALIE ALMEIDA LOPES (BR/SP) ; MARIO CERATTI BENEDETTI (BR/SP)

B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 21/02/2022, OBSERVADAS AS CONDICOES LEGAIS