CN1259020A

CN1259020A - Starch with reduced amylose content

Info

Publication number: CN1259020A
Application number: CN98803513A
Authority: CN
Inventors: M·利弗莫尔; P·J·弗拉兹尔; C·S·菲特彻特; C·D·福尔格
Original assignee: EI Du Pont de Nemours and Co
Current assignee: EIDP Inc
Priority date: 1997-03-20
Filing date: 1998-03-19
Publication date: 2000-07-05
Also published as: EP0967887A1; AU6766498A; ZA982346B; AU6766698A; WO1998041097A2; WO1998041112A1; WO1998041111A1; GB9705746D0; CA2281868A1; AU6766598A; WO1998041097A3; JP2001516224A

Abstract

The invention relates to food products, particularly pourable food products or bakery products (such as various breads) which exhibit a reduced tendency to retrograde or stale, respectively, comprising starch having particular amylose properties.

Description

The starch that contains the reduction amylose

Invention field

The present invention relates to food, relate to the age of starch that shows reduction respectively or the dumpable food or the baked goods (as various bread) of old trend specifically.The invention still further relates to the modified starch substitute.The invention still further relates to the selection of plant and be used for the various probes that plant selects cream.The invention still further relates to improved height ratio cake flour, and preparation height ratio cake improving one's methods with flour.Specifically, the present invention relates to food, method and technology based on the starch with certain quality, said quality is relevant with amylose content, amylose quality, amylose crystallinity, processing course and/or plant origin.Said goods be from dumpable can the food got of spoon or paste food to the starch base goods of baked goods such as various bread and cake.

Introduce starch

Starch is the main storage product of the most important food crops in the world, and a large amount of in the seed (as wheat, corn and rice) of cereal, find in the beans (as pea) and in stem tuber and root crop such as potato and Chinese yam.

Starch with the form storage of insoluble particulate or particle, plays storing energy in senior plant.Starch granules comprises two kinds of different polymer usually: amylose (be basically α (1-4) key connect α-D-glucopyranose residue straight chain) and amylopectin (comprise α-D-glucopyranose residue that α (1-4) key of branch highly is connected, branch occurs via α (1-6) key).

Amylose and amylopectin account for the 97-99% of starch dry weight altogether.Other minor constituent comprises lipid (mainly being present in the cereal starch), protein and trace element (as phosphorus).Amylose

Amylose can be divided into two kinds of crystal forms: promptly so-called " A " type and " B " type." B " type is through aging formation at room temperature, and " A " type can produce (for example temperature more than 50 ℃) under other condition." A " type can also be produced by the amylose of short chain, and it being defined as molecular weight distribution enough little consequently " A " type crystal here is the amylose of preferred form." A " type it is believed that the crystal that all forms based on the parallel accumulation of the double-helical rule of amylose with " B " type, different types has different structure cells, wherein pile up the notable difference of the configuration that has caused water (in " A " type crystal, four hydrones are between spiral, and distinct is that 36 hydrones are arranged in " B " type).

The degree of branching of amylose very limited (an about branch point in several thousand glucose units).Molecular weight is generally 10 ⁵-10 ⁶About.The branch of amylopectin is greatly more than amylose, and the branch point that general 5% glucose unit comprises the connection of α (1-6) key connects the chain that α (1-4) key connects.Its molecular weight is higher than amylose, is generally to surpass 10 ⁸

The amylose content of different starch is different.The amylose content of farina and tapioca generally lower (being respectively 21% and 17%) is lower than 28% in corn and the wheaten starch.

Amylose can be compound with lipid, and wherein lipid molecule resides within the single spiral of amylose.This compound is known as spiral and comprises complex, and found now they can be to the crystal property of amylose, agingly and old have a significant effects.

As described below, the amylose that also has the different shape form.The starch granules structure

Along with the difference of plant source, the granularity of starch granules is different with shape.For example potato starch particle big (diameter maximum to 100 μ m) and ovalize, and rice starch particle less (diameter is at most 10 μ m) and be wedge angle.Wheat and barley starch particle have bimodal size distribution: big A-type particle (the about 10-30 μ of diameter m) and less B type particles (the about 5 μ m of diameter).All starch granules all have composite construction, comprise the above structure sequence of one-level.

By optics or electron microscope the mensuration of starch granules has been disclosed the so-called concentric ring (referring to Fig. 1) that is called as " annual ring ".These rings alternately are hypocrystalline and amorphous composition, and change between 1200-7000 .The annual ring border can change the relative size of annual ring, particularly illumination condition.In some kinds, annual ring can be eliminated under constant illumination condition.

The hypocrystalline ring is by the crystallizing layer that replaces and amorphous layer is stacked forms (also referring to Fig. 1).These layers are produced by the amylopectin cluster of arranged radially, said bunch comprise the many zones (amorphous layer) of branch point and wherein the short chain segment of amylopectin form double-helical zone (crystallizing layer-referring to for example Kainuma and French (1972), " biopolymer " (Biopolymers), 11:2241-2250).

From plant source, saltant and wild type starch bunch seemingly constant (about 90 ) of size, but bunch in the relative amount of amorphous layer and crystallizing layer can change.For example, the saltant starch of glutinous property and the glutinous property of part demonstrates the relative thick amorphous layer and/or the crystallizing layer of relative thin, and the existence of amylose has increased the relative thickness (referring to Fig. 2) of crystallizing layer.Saltant starch

Except that the naturally occurring starch of vast quantity, plant cultivation person selects to utilize various forms of reproduction techniques and genetic manipulation to produce the saltant starch of certain limit.

For example, eliminate (the total starch synthase that is meant the particle combination, GBSS or the Wx albumen usually) sudden change of amylose synthetase activity or (glutinous property) starch that the gene modification can obtain not contain amylose.In this saltant, starch granules only contains amylopectin.Saltant (with thus obtained starch) is known as glutinous property mutant and waxy starch respectively.In the dliploid grass (for example barley and corn), a lot of different glutinous property mutant have been found.Glutinous property mutant is also found in rice and potato.

Yet in polyploid plant, a lot of different GBSS (Wx albumen) isodynamic enzymes may participate in the synthetic of amylose.For example, common wheat is allohexaploid (AABBDD) and the locus (Wx-A1, Wx-B1 and Wx-D1) that three coding Wx albumen (GBSS) three kinds of isoforms (isoform) are arranged, on each comfortable three chromosomal every chromosome.The spontaneous glutinous property mutant that does not produce amylose need be in all three locus recessive mutations (extremely impossible thing) simultaneously, and do not find this wheat breed (although producing glutinous property wheat by the hybridization that ties up to A, B and each genomic Wx locus of D genome with invalid (no function) allelic product).

Three kinds of GBSS (Wx) isoform in the wheat can be separated into HMW (HMW) and low-molecular-weight (LMW) albumen, HMW Wx albumen is by the A genome encoding, and the mixture of LMW Wx albumen is by B and D genome encoding (people (1992) such as Nakamura, Japanese J.Breed.42:681-685).

Various GBSS enzymes show half-life in the different inhibitor sensitiveness, stability, body, specific activity and/or to the compatibility of substrate or effector molecule.They may work in different cellular compartments, for example are positioned in the starch granules or on the starch granules, solvable mutually in or interface between particle and solvable phase.They may have different secondary active, and are associated with different multienzyme complex.They may show different and interaction starch granules, temperature sensitivity and to the response of grain moisture content.They also may comprise different effector molecules binding sites.

Any or all these different structures, chemistry and/or biochemical property may be relevant with the quality and quantity difference of similar amylose starch products, so cause the amylose of different shape.The different shape form of amylose may be in the degree of (especially) molecular weight (or degree of polymerization), branch and/or scope, with respect to other SNSP (as pentosan) and body in difference to some extent aspect the related activity of synthesising part or the compatibility.The different in nature form of these amyloses is called morphology form (promptly be not corresponding with aforesaid polymorphic crystal form (" A " and " B " type), but represent whole varying levels of complexity) here.

Identified wherein two kinds of wheat breeds that are eliminated in three kinds of Wx albumen, consequently the content of amylose is significantly reduced (reducing to about 20%).In some cultivars, Wx-A1 and Wx-B1 locus are non-activities therein, and only the Wx-D1 locus is active.These cultivars are called " the glutinous property of part mutant ", and therefrom isolated starch be " the glutinous property of part saltant starch " (referring to people such as Nakamura, (1993) PlantBreeding; 111:99-105).

The glutinous property of terminology used here part saltant starch has the implication of broad to a certain extent, comprising the starch that is obtained by any plant source (comprising wheat), can be following a kind of: (a) because the sudden change of one or several glutinous property (Wx) locus or gene causes the amylose content of starch granules to be reduced (but not being to eliminate fully); And/or (b) there are one or several Wx amorph (for example, Wx-A1b, Wx-B1b and/or Wx-D1b) and at least one a functional Wx gene; And/or (c) there are two invalid Wx allele.

Therefore, the glutinous property of some parts saltant starch can comprise the amylose of low amount with respect to the corresponding starch of wild type.Yet in the glutinous property of some parts saltant starch (particularly from single invalid strain but not those of two invalid strains), the content of amylose may not can change, for example the result who is caused by the effect of remaining active Wx gene dosage compensation.Under latter event, the amylose (and being not only quantitatively) that amylose (and/or distribution/distribution of amylose morphology form) may exist in being different from wild type starch in nature.

When the amount of Wx albumen is reduced (but not being eliminated), for example, can produce these saltant starch by making one or several Wx locus or structural gene mutation.Under most of situation, the glutinous property of part saltant starch is to produce by one or more (but not being whole) non-activities in a plurality of Wx albumen isoforms wherein or the cultivar of shortage.For wheat, the glutinous property of part saltant starch can be from wherein one or two non-activity of three Wx isoforms (Wx-A1, WX-B1 and Wx-D1) or the cultivar of shortage.

Terminology used here " saltant starch " is to be used for defining any starch that is produced by plant source, and wherein said plant source was operated according to the mode of the character that changes starch that plant produces.Said operation can be implemented by any genetic manipulation or cultivation technology.For example, genetic manipulation can comprise mutagenesis (comprising direct mutagenesis), insertion mutagenesis, gene delection or displacement, transposon mutagenesis, introducing frameshift mutation or use the antisense DNA technology to weaken (or elimination) mRNA translation.

Other technology comprises based on the operation of environment (non-genomic) (for example, the administration of growth regulating composition, the source vegetation period between the adjusting of condition of water usability, temperature and/or illumination).

(mutatis mutandis) that term " saltant starch granules " gives necessary modifications explains.Starch gelatinization

When heating in the presence of water, starch experiences irreversible order disorder transition, promptly so-called gelatinization.Observe the particle swelling, absorb moisture, lose crystalline form and leach amylose.The swelling of particle amorphous part is stripped off starch chain from the surface of crystalline portion, destroys crystalline sequence thus.The process of stripping off causes the spiral in amylose and the amylopectin composition to launch and hydration.

Gelatinization process is followed heat absorption, and this heat absorption can be measured by differential scanning calorimetry, its important parameter be gelatinization enthalpy and gelatinization heat absorption width (referring to for example Donovan (1979), " biopolymer " Biopol ymers, 18:263-275).

Terminology used here " gelatinization " (when being used for starch) be used for defining starch granules with respect to these components of order state by the amylose of disordering/amylopectin compound.Term " gelatinization " lays down a definition in view of the above.

Therefore, used here these terms comprise half steaming state (for example may appear at various extrude with steam treatment in) and/or the state in limited (not being excessive) moisture, processed.Age of starch

Native starch has the hypocrystalline structure, and this structure is partly or completely lost through gelatinization process.In then aging process, the raw material of gelatinization recovers some orders, and this process is called age of starch.This process is characterised in that in time and slowly forms " B " type amylose crystal, and the increase of modulus of shearing has relation when this and storage.The development of degree of crystallinity also is attended by the endothermic transition under 50-60 ℃ when aging, and this is owing to the amylopectin crystallization causes.The crystallization of amylopectin is reversible, and amylose then is not.

Solidifying of old (" sclerosis ") of aging and bread and starch base food thickening agent, soup stock, thick gravy, baste and similar products is relevant.It also causes being separated of the rare cream of starch base, jelly and flavouring, syneresis and/or structural collapse.Under many circumstances, it is the subject matter of food industry.

In traditional culinary art, use unmodified flour and starch (as wheat flour, corn flour) to come thickened sauce, soup stock etc.When the cooking in liquid, aqueous, starch ingredients gelatinization and swelling produce thickening effect.The food of Zhi Zuoing demonstrates very acceptable edible quality when fresh food by this way.Yet when the storage cooling, age of starch forms solid matrix, and the food sclerosis.This can partly reverse by heating before consumption, but the edible quality of prepared fresh product can't be recovered fully.

Although to this situation in a lot of families is acceptable, be not satisfied to the food of most of industrial preparation.In this case, needs can keep fluid and not show the room temperature of typical aging characteristics or cool off stable product down usually.

This problem can solve promptly so-called " glutinous property " cereal by using the flour and the starch that do not comprise any amylose.In amphiploid grass (as barley and corn), the sudden change of eliminating GBSS activity (so producing the starch that does not conform to amylose) is common and is characterized well, but the sizable interest of people is to produce glutinous property wheat mutant (people such as Nakamura, (1995), Mol Gen Genet; 248,253).People wish that this saltant wheat breed finds value in the use of all present waxy corn starch.Yet this raw material has length, the viscosity quality of not expecting.Therefore; they usually by chemical modification, derive or replace (acetylation etc.); and can produce needed function although it is so, but this starch must be declared as additive (" starch of chemical modification ") in a lot of countries, and a considerable amount of consumer would rather take a fancy to natural substitute for.These starch through chemical modification are called as modified starch here.

Find unexpectedly that now part waxy starch (not being usually the full waxy starch of supposition) has the special advantage that is used for the necessary controlled food of some aging characteristics.Specifically, find to use the glutinous property of part wheaten starch to can be used for producing non-ageing food, this food does not show the disadvantageous sense organ that food had and the texture characteristic (for example they can be that be not clamminess, non-adhesivity and have the elasticity of low degree) of waxy starch base.

Terminology used here " non-ageing " is used for defining the product that comprises gelatinized starch, wherein the ageing rate of gelatinized starch is lowered basically, for example reach product storage (as through refrigeration, as under about 1-10 ℃) one day or do not solidify the level of (being the dumpable or fluid basically of their maintenances) after several days.In general, liquid of the present invention or dumpable not ageing prod after 5 ℃ of following gelatinizations during 30 minutes in viscosity can not increase basically.

Terminology used here " not old " is used for defining the product that comprises gelatinized starch, and wherein the old of starch delayed, postpones or eliminate basically.

Summary of the invention

The invention provides a kind of non-ageing food that contains gelatinization starch, wherein starch:

(a) comprise the glutinous property of part saltant starch (or form by the glutinous property of part saltant starch); And/or

(b) amylose content is less than 30%, and for example amylose content is less than 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28% or 29%;

Said food for example is dumpable, liquid or can gets by spoon.

On the other hand, the invention provides a kind of non-ageing food (for example claim 1 is defined) that contains gelatinization starch, wherein starch:

(a) derive from the saltant starch granules with crystallizing layer and amorphous layer, wherein the thickness of amorphous layer increases with respect to wild type starch; And/or

(b) DSC by the 40%w/w starch solution measures, and the gelatinization enthalpy is about 6,7,8,9,10,11,12,13,14,15,16,17,18,19,20,21,22,23,24 or 25J/g; And/or

(c) DSC by the 40%w/w starch solution measures, and gelatinization heat absorption width is 15,16,17,18,19,20,21,22,23,24,25,26,27,28,29,30,31,32,33,34,35,36,37,38,39 or 40 ℃; And/or

(d) be the saltant starch that has high gelatinization enthalpy with respect to wild type starch; And/or

(e) be the saltant starch that has narrow gelatinization heat absorption width with respect to wild type starch; And/or

(f) derive from the saltant starch granules that has low bulk density with respect to the wild type starch granules.

The present invention also provides a kind of non-ageing food (for example as defined above) that contains gelatinization starch, the wherein amylose of starch:

(a) be associated with lipid, thus greater than 20%w/w (as greater than 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49% or 50%w/w) related with it; And/or

(b) be simple form, dimorphism or few form, for example so that:

(i) trend that amylose is aging reduces; And/or

(ii) the bulk density of starch granules reduces with respect to corresponding polymorphic form; And/or

(iii) the gelatinization enthalpy of starch as above defines; And/or

(iv) the gelatinization of starch heat absorption width as above defines; And/or

(c) form useless and/or competitive the association with SNSP (as pentosan) in food, the trend (as crystallizing into " B " type) so that the food that have reduced its crystallization are non-ageing; And/or

(d) do not comprise the Amy of obvious amount ^BAnd/or

(e) by Amy ^A, Amy ^BOr Amy ^DIn any composition; And/or

(f) by Amy ^A, Amy ^BOr Amy ^DIn any two kinds of compositions; And/or

(g) by Amy ^DOr Amy ^AAnd Amy ^DCombination form; And/or

(h) comprise or form by morphology form with following polymerization peak value degree:

(i) 500-1000 (according to appointment 750); Or

(ii) 1500-2500 (according to appointment 2000); Or

(iii) 2700-3200 (according to appointment 3000); Or

(iv) 4500-5500 (according to appointment 5000); Or

(v) 5500-6000 (according to appointment 5700); Or

(vi) 6000-6500; Or

(vii) 6500-7000; Or

(viii) 7000-7500; Or

(ix) 7500-8000; Or

(x) 8000-8500; Or

(xi) 8500-9000; Or

(xii) 9000-9500; Or

(xiii) 9500-10000; Or

(xiv) 10000-11000; Or

(xv) 11000-12000; Or

(xvi) 12000-13000; Or

(xvii) 13000-14000; Or

(xviii) 14000-15000; Or

(xix) 15000-17000; And/or (i) comprise or form by the morphology form that Zhi Huacheng has following average:

(i) be less than 2 chains; Or

(ii) be less than 3 chains; Or

(iii) be less than 4 chains; Or

(iv) be less than 5 chains; Or

(v) be less than 6 chains; Or

(vi) be less than 7 chains; Or

(vii) be less than 8 chains; Or

(viii) be less than 9 chains; Or

(ix) be less than 10 chains; And/or (j) comprise or form by the following morphology form of molfraction of the amylose of branching;

(i) less than 5%; Or

(ii) less than 10%; Or

(iii) less than 15%; Or

(iv) less than 20%; Or

(v) less than 25%; Or

(vi) less than 30%; Or

(vii) less than 35%; Or

(viii) less than 40%; Or

(ix) less than 45%; Or

(x) less than 50%; Or

(xi) less than 55%; And/or (k) comprise or form by the morphology form with certain degree of polymerization and/or degree of branching, thereby

(i) to form mainly be (as the A type) crystal of monomorphism in its crystallization; And/or

(ii) between 5 ℃ of following soaks, preferentially produce A type crystal; And/or

The A type that (iii) produces during the crystallization and the ratio of Type B crystal cause and agingly are suppressed or cancel; And/or

(1) derive from saltant starch, wherein the Chemical Measurement of the amylose of different shape form is (as Amy ^A, Amy ^BAnd/or Amy ^D, or its species variant or homologue) multilated; And/or

(m) derive from saltant starch, wherein the amount of the amylose related with lipid increases with respect to wild type starch, and/or

(n) derive from saltant starch, wherein the quantity of amylose different shape form reduces (as reducing to one or both morphology form) with respect to wild type starch; And/or

(o) derive from saltant starch, wherein amylose is higher with respect to wild type starch to the compatibility of SNSP (as pentosan); And/or

(p) derive from saltant starch, wherein the degree of polymerization of amylose is lower than wild type starch; And/or

(q) derive from saltant starch, wherein degree of branching is lower than wild type starch; And/or

(r) derive from saltant starch, wherein degree of branching is than wild type starch height; And/or

(s) derive from saltant starch, wherein the molfraction of the amylose of branching is than wild type starch height; And/or

(t) derive from saltant starch, wherein the molfraction of the amylose of branching is lower than wild type starch; And/or

(u) derive from saltant starch, wherein amylose forms more A type crystal (or less Type B crystal) with respect to wild type starch; And/or

(v) comprise short chain amylose (or form by short chain amylose); And/or

(w) comprise with lipid (as monoglyceride) and form the amylose that spiral comprises complex (or be made up of it), its content is enough to make amylose aging.

The present invention also provides a kind of non-ageing food (for example as defined above) that contains gelatinization starch, and wherein starch derives from:

(a) plant source that partly suppressed of amylose synthetase activity; And/or

(b) Wx mutant plant source; And/or

(c) has the plant source of Wx amorph; And/or

(d) has the plant source of the two amorphs of Wx; And/or

(e) has the plant source that modification GBSS activity of isoenzyme distributes; And/or

(f) plant source of polyploid (as tetraploid or hexaploid) plant variety, wherein with respect to the Wx gene on other chromosome, the expression of Wx-B1 gene (or its species variant/homologue) is lowered or the expression of elimination and/or Wx-D1 gene (or its species variant/homologue) is increased; As/or

(g) the mutant plant source that is reduced of starch granules form scope, (for example starch granules is monodispersed or few dispersion); And/or

(h) the glutinous property of part mutant plant source; And/or

(i) regulate the mutant plant source of carrying mutant in the albumen at the Wx related with wheat B genome (or its species variant/homologue).

Preferably, the activity of one or more GBSS isodynamic enzymes in the plant source is lowered or eliminates.Perhaps, can reduce or eliminate the activity of two or more GBSS isodynamic enzyme.Therefore, a kind of GBSS isodynamic enzyme is only arranged can be active or expressed, and two kinds of GBSS isodynamic enzymes are preferably only arranged is active or expressed.

The present invention also provides a kind of non-ageing food (for example as defined above) that contains gelatinization starch, wherein starch is handled and (is handled as enzyme through physical treatment (as shearing, ultrasonic or ionising radiation), biochemistry, amylolytic enzyme for example) and/or chemical treatment (as hydrolysis or chemical admixture, for example admixture SNSP (as pentosan), lipid (as monoglyceride) or protein), wherein said processing:

(a) be enough to make it not aging; And/or

(b) the non-output association between the amylose of promotion SNSP (as pentosan) and starch output, thereby the crystallization (as crystallizing into " B " type) of reduction or elimination amylose; And/or

(c) be enough to reduce the chain length of amylose, reach and enough make its non-ageing degree, and/or reach promote SNSP (as pentosan) thereby and the non-output association between the amylose reduce or eliminate the degree of the crystallization (as crystallizing into " B " type) of amylose, and/or reach the degree that reduces or eliminate amylose crystallizing power after the gelatinization.

Starch can derive from the hexaploid wheat kind, and the gene of the GBSS that wherein encodes exists:

(a) on the A genome; Or

(b) on the B genome; Or

(c) on the D genome; Or

(d) on A and the B genome; Or

(e) on A and the D genome; Or

(f) on B and the D genome

Expression be reduced or eliminate.

Preferably, the expression of gene on the B genome of coding GBSS is reduced or eliminates.

In preferred embodiments, starch derives from the hexaploid wheat kind, and the gene of the GBSS that wherein encodes is increased with respect to the expression of gene on other chromosome in the expression on the D genome.

On the other hand, the invention provides a kind of non-ageing food (as above definition), this food product packets contains the starch of gelatinization, wherein amylose is dimorphism or few form, each morphology form: (a) have the polymerization peak value degree that is selected from above-mentioned numerical value, and/or (b) be branching, degree of branching is to have the average chain number that is selected from above-mentioned numerical value, and/or (c) has the branching amylose molfraction that is selected from above-mentioned numerical value.

The present invention also provides a kind of non-ageing food (as above definition), this food product packets contains the starch of gelatinization, wherein amylose is dimorphism or few form, and the molfraction of polymerization peak value degree and/or degree of branching and/or branching molecule is same basically, similar or be equal to.

Food is preferably:

(a) baby food; Or

(b) baked goods (as bread, Yeast food or cake); Or

(c) bake additional goods (as egg milk custard or bake filler or mount the decorations material); Or

(d) batter; Or

(e) powder of breading; Or

(f) cereal foods; Or

(g) confectionery; Or

(h) seasoning or beverage emulsion; Or

(i) fruit filler; Or

(j) thick gravy, soup stock, baste or food thickening agent; Or

(k) thick gravy, soup stock, baste or the food thickening agent of freezing, cooling or ambient-temp-stable; Or

(l) thick gravy that pasteurize, autoclaving or UHT handled, soup stock, baste or food thickening agent; Or

(m) powder product or powder product component; Or

(n) meat products; Or

(o) pet food; Or

(p) medicine or nutriment; Or

(q) potato products; Or

(r) dairy products (as dessert or sour milk); Or

(s) salad dressing; Or

(t) dessert or barm biscuit; Or

(u) coating; Or

(v) pastries (as noodles).

Plant source can be cereal (as wheat, rice, barley or corn), beans (as pea), stem tuber or radicant (as potato).

On the other hand, the invention provides a kind of not production method of aging food (as defined above), may further comprise the steps:

(a) screening has the plant lines of required genotype, phenotype, starch or the starch granules type of the described feature of aforementioned arbitrary claim, and selects the plant lines with required feature; Or

(a ') mutagenesis plant (as by inserting mutagenesis or antisense DNA technology), obtain required genotype, this genotype produces starch or the starch granules type with the described feature of aforementioned arbitrary claim; Then

(b) the amyloid aging food of preparation, wherein contained starch are from by extracting in the plant that breeds in the plant lines of selecting step (a) or (a ').

The invention still further relates to can be by this method (for example method) as defined above obtains the food of (or producing by this method).

The invention still further relates to the production method of height ratio cake with flour, comprise heating flour, but wherein said flour comprises ungelatinized the starch of above-mentioned definition.

The invention still further relates to the production method of height ratio cake with flour, comprise and use chlorine treatment flour, but wherein said flour comprises ungelatinized the starch of above-mentioned definition.

The invention still further relates to the height ratio cake flour that can obtain (or by the inventive method production) by the inventive method.

On the other hand, the present invention relates to a kind of purposes of flour in preparation height ratio cake usefulness flour compound that contains ungelatinized (but as defined above) starch.

On the other hand, the present invention relates to a kind of height ratio cake flour compound that comprises starch, wherein said starch be ungelatinized but starch as defined above.

On the other hand, the present invention relates to the purposes of a kind of composition (as flour) as the substitute of modified starch, wherein said composition comprises the starch as defined above of ungelatinized, or comprises the purposes of modified starch substitute of the starch as described in the present invention of ungelatinized.

The invention still further relates to a kind of not old food (as bread, gem, minced meat cake, sandwich gem (burger bun), sandwich) that contains starch of the present invention.

The invention still further relates to a kind of production method of food, comprise and use the step of starch of the present invention as the modified starch substitute.

The invention still further relates to the selection of a kind of plant (such as grain such as wheat or beans such as pea), comprise that screening has the plant of required genotype, phenotype, starch or the starch granules type of feature of the present invention.

On the other hand, the present invention relates to be used for the nucleotides or antibody (as the monoclonal antibody) probe of said method.

On the other hand, the present invention relates to the nucleotide probe (as above definition) that in detecting plant (for example cereal such as wheat or beans such as pea) Wx genotype, uses.

On the other hand, the present invention relates to the nucleotide probe (as above definition) of obligate in Wx-A1, Wx-B1 or Wx-D1 (or its species variant/homologue).

The invention still further relates to the antibody (as monoclonal antibody) of obligate in Wx-A1, Wx-B1 or Wx-D1 albumen (or its species variant/homologue), said albumen for example uses in the methods of the invention.

The invention still further relates to the nucleotides or antibody (as the monoclonal antibody) probe that in the GBSS that detects plant (for example cereal such as wheat or beans such as pea) distributes, use.

On the other hand, the present invention relates to the selection of a kind of plant (for example cereal such as wheat or beans such as pea), comprise by surveying the step of screening plant with antibody of the present invention or nucleotide probe.

The invention still further relates to a kind of stable food of freeze-thaw that contains starch of the present invention.

On the other hand, the present invention relates to the method for thickening of food, may further comprise the steps:

(a) but interpolation contains ungelatinized the composition (as flour) of starch of the present invention;

(b) with starch gelatinization with thickening food product.

The food that also relates to the thickening that can obtain (or by preceding method production) by preceding method.

The invention still further relates to and delay the old method of food (for example bakery product, as bread, as sandwich gem of minced meat cake or sandwich), comprise step with starch synthetic food of the present invention.

The invention still further relates to and delay the aging method of food, comprise step with starch synthetic food of the present invention.

The invention still further relates to the dehydrated food base-material, wherein comprise the still starch of above-mentioned definition of ungelatinized.

On the other hand, the present invention relates to instant base food (for example, the cream flour paste is as rouxblanc)), wherein comprise ungelatinized but the starch of above-mentioned definition.

Detailed Description Of The Invention

The invention provides a kind of non-ageing pourable food that contains gelatinization starch, wherein starch: (a) comprise the glutinous property of part saltant starch (or form by the glutinous property of part saltant starch); And/or (b) amylose content is less than 30%, and for example amylose content is less than 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28% or 29%.

Preferably, enough low so that continuous (rather than amylose is continuous) system of starch gelatinization formation amylopectin of amylose content.

Starch of the present invention preferably provides as a part, flour component or the flour extract of flour.

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, and wherein said starch derives from the saltant starch granules with crystallizing layer and amorphous layer, and wherein the thickness of amorphous layer increases with respect to wild type starch.

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, the gelatinization enthalpy of said starch wherein, DSC by the 40%w/w starch solution measures, and is about 6,7,8,9,10,11,12,13,14,15,16,17,18,19,20,21,22,23,24 or 25J/g.

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, the gelatinization of said starch heat absorption width wherein, DSC by the 40%w/w starch solution measures, and is 5,6,7,8,9,10,11,12,13,14,15,16,17,18,19,20,21,22,23,24,25,26,27,28,29,30,31,32,33,34,35,36,37,38,39 or 40 ℃.

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, and wherein said starch is the saltant starch that has high gelatinization enthalpy with respect to wild type starch.

The increase of gelatinization enthalpy is relevant with the minimizing of amylose amount in the starch granules.

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, and wherein said starch is the saltant starch that has little gelatinization heat absorption width with respect to wild type starch.

The reduction of gelatinization heat absorption width is relevant with amylose content minimizing in the starch granules.

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, and wherein said starch derives from the saltant starch granules that has low bulk density with respect to the wild type starch granules.

Do not wish to be bound by any theory, it is believed that effective accumulation (causing relative high bulk density) of amylose and amylopectin is the validity that depends on the accumulation of (at least a portion is) polydispersion amylose morphology form in the starch granules.But, recognize that now the effective accumulation (causing high relatively granulation mass density) in the unpaste starch particle is relevant with effectively amylose crystallization (producing aging) after the gelatinization.

Therefore, have amylose/amylopectin accumulative facies wherein the saltant starch of the starch granules of " loosening " (causing at low bulk density under the starch crystal degree) is had improved gelatinization after aging.This starch granules also has improved swelling character, and this is useful at some height ratio cake in flour and other purposes (as the noodles manufacturing).

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, wherein the amylose of starch is associated with lipid, thus greater than 20%w/w (as greater than 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49% or 50%w/w) related with it.

The amylose related with lipid can not crystallization effectively after gelatinization, and the starch that therefore contains this amylose shows improved aging characteristics.

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, and wherein the amylose of starch is simple form, dimorphism or few form, and consequently the trend that (i) amylose is aging reduces; And/or (ii) the bulk density of starch granules reduces with respect to corresponding polymorphic form; And/or (iii) the gelatinization enthalpy of starch as above defines; And/or (iv) the gelatinization heat absorption width of starch as above defines.

Term " simple form " is used for amylose, is meant basically an amylohemicellulose molecule of total physical chemistry attribute, and said attribute is selected from molecular weight for example, branching characteristic, to the association compatibility and the crystallinity of SNSP (as pentosan).

Perhaps, or in addition, term " simple form " by the synthetic amylohemicellulose molecule of common GBSS isodynamic enzyme (for example also refers to, by isodynamic enzyme, for example may be arranged in species variant or homologue on other chromosome of other plant source) corresponding to the Wx gene code on A, B in the wheat or the D chromosome.This amylose morphology form is expressed as Amy here respectively ^A, Amy ^BAnd Amy ^D

Terminology used here " homologue " is used for gene or albumen, is meant relevant gene or albumen of evolving.Evolutionary relationship can relatively be measured by sequence (protein or nucleotide sequence).In general, related gene and albumen will show the sequence similarity (as greater than 50%, 60%, 70%, 80%, 90% or 95% sequence similarity) of height.Under some situation, but the crisscrossing of homologous gene specificity, and can be by selecting the hybridization analysis under (or strict) hybridization conditions to identify.Homologous protein can immunological cross-reaction.

Term " species variant " is meant any given gene or the counter pair of albumen in another organism that occurs in an organism.These species variants can be identified by sequence and/or functional similarity.They can be for example identified by nucleotides hybridization analysis (wherein species variant can specificity crisscrossing) and/or immunoassay (the species variant of wherein any given albumen can with the antibody cross reaction of anti-a kind of species variant).Preferably, the species variant demonstrates the sequence similarity greater than 50%, 60%, 70%, 80%, 90% or 95%.

Term " dimorphism " and " few form " are interpreted as with giving necessary modifications, comprise amylose overall of two kinds or narrow amylose morphology form (with respect to the morphology form that exists in the aging starch) respectively.

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, wherein the amylose of starch and SNSP (as pentosan) form useless and/or competitive the association, and the trend (as crystallizing into " B " type) so that the food that have reduced its crystallization are non-ageing.SNSP can be derive from food or and starch source be associated (as being present in the flour).

Useless and/or competitive interaction can occur under not needing the anticipating of food or gelatinized starch.But, in some cases, need carry out physics, chemistry and/or biochemistry preliminary treatment to promote interaction.For example, be necessary with gelatinized starch with shearing force processing or other processing (seeing below).

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, and wherein the amylose of starch is simple form, dimorphism or few form (as above definition).

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, and wherein starch is by Amy ^A, Amy ^BOr Amy ^DAny composition in (as above definition).

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, and wherein the amylose of starch is by Amy ^A, Amy ^BOr Amy ^DAny two kinds of compositions in (as above definition).

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, and wherein starch is by Amy ^DOr Amy ^AAnd Amy ^DThe combination of (as above definition) is formed.

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, and wherein the amylose of starch has following polymerization peak value degree: (i) 500-1000 (according to appointment 750); Or (ii) 1500-2500 (according to appointment 2000); Or (iii) 2700-3200 (according to appointment 3000); Or (iv) 4500-5500 (according to appointment 5000); Or (v) 5500-6000 (according to appointment 5700); Or (vi) 6000-6500; Or (vii) 6500-7000; Or (viii) 7000-7500; Or (ix) 7500-8000; Or (x) 8000-8500; Or (xi) 8500-9000; Or (xii) 9000-9500; Or (xiii) 9500-10000; Or (xiv) 10000-11000; Or (xv) 11000-12000; Or (xvi) 12000-13000; Or (xvii) 13000-14000; Or (xviii) 14000-15000; Or (xix) 15000-17000.

The peak value degree of polymerization is the extent of polymerization that peak frequency occurs in certain overall morphology form.

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, and wherein the amylose of starch is a branching, so that the average of branching is: (i) less than 2 chains; Or (ii) less than 3 chains; Or (iii) less than 4 chains; Or (iv) less than 5 chains; Or (v) less than 6 chains; Or (vi) less than 7 chains; Or (vii) less than 8 chains; Or (viii) less than 9 chains; Or (ix) less than 10 chains.

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, and wherein the amylose of starch has the amylose of the branching of following molfraction: (i) less than 5%; Or (ii) less than 10%; Or (iii) less than 15%; Or (iv) less than 20%; Or (v) less than 25%; Or (vi) less than 30%; Or (vii) less than 35%; Or (viii) less than 40%; Or (ix) less than 45%; Or (x) less than 50%; Or (xi) less than 55%.

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, and wherein the amylose of starch has the certain degree of polymerization and/or the degree of branching, and consequently to form mainly be (as the A type) crystal of monomorphism in (i) its crystallization; And/or the (ii) preferential A type crystal that produces between 5 ℃ of following soaks; And/or the ratio of the A type that (iii) produces during the crystallization and Type B crystal causes and agingly is suppressed or eliminates.

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, and wherein the amylose of starch derives from saltant starch, and wherein the Chemical Measurement of the amylose of different shape form is (as Amy ^A, Amy ^BAnd/or Amy ^DMultilated.

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, and wherein the amylose of starch derives from saltant starch, and wherein the amount of the amylose related with lipid increases with respect to wild type starch.

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, and wherein the amylose of starch derives from saltant starch, and wherein the quantity of amylose different shape form reduces (as reducing to one or both morphology form) with respect to wild type starch.

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, and wherein the amylose of starch derives from saltant starch, and wherein amylose is higher with respect to wild type starch to the compatibility of SNSP (as pentosan).Term " pentosan " is the term of this area, comprises araboxylan and Heteroxylan.

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, and wherein the amylose of starch derives from saltant starch, and wherein the degree of polymerization of amylose is lower than wild type starch.

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, and wherein starch derives from saltant starch, and wherein degree of branching is lower than wild type starch.

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, and wherein the amylose of starch derives from saltant starch, and wherein degree of branching is than wild type starch height.

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, and wherein starch derives from saltant starch, and wherein the molfraction of the amylose of branching is than wild type starch height.

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, and wherein the amylose of starch derives from saltant starch, and wherein the molfraction of the amylose of branching is than wild type starch height.

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, and wherein the amylose of starch derives from saltant starch, and wherein amylose forms more A type crystal (or less Type B crystal) with respect to wild type starch.

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, and wherein starch derives from the plant source that the amylose synthetase activity is partly suppressed.

The amylose synthetase activity can be the activity that produces from GBSS.It can be clean amylose synthetase activity, or the activity of one or more isodynamic enzymes.In some cases, clean amylose synthetase activity can not change, if but inhibition or a kind of isodynamic enzyme of inactivation cause the compensation increase of different activity of isoenzyme, plant source still can have the amylose synthase activity that is partly suppressed.

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, and wherein starch derives from Wx mutant plant source.

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, and wherein starch derives from the plant source with Wx amorph.

Term " amorph " is used for Wx locus or gene, the sudden change that is intended to define direct or indirect blocking-up or weaken Wx gene expression (for example to transcribe, translation or post-transcriptional level).Therefore, this amorph may reside in any Wx gene (as its coding or regulatory region), or is present in the regulatory gene of direct or indirect control Wx gene expression.In preferred embodiments, amorph is defined in the sudden change (for example deletion mutation and/or frameshift mutation) in the Wx structural gene that causes the not function gene outcome.

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, and wherein starch derives from the plant source with the two amorphs of Wx.

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, and wherein starch derives from and has the plant source that modification GBSS activity of isoenzyme distributes.The distribute relative activity (as, the relative activity of WxA-1, WxB-1 and WxD-1 albumen or its species variant/homologue in any given plant source) of each enzyme be a lot of different GBSS enzymes of isodynamic enzyme.

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, wherein starch derives from the plant source of polyploid (as tetraploid or hexaploid) plant variety, wherein with respect to the Wx gene on other chromosome, the Wx-B1 expression of gene is lowered or elimination and/or Wx-D1 expression of gene are increased.

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, and wherein starch derives from the mutant plant source (for example starch granules is monodispersed or few dispersion) that starch granules form scope is reduced.

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, and wherein starch derives from the glutinous property of part mutant plant source.

Preferably, one or more GBSS activity of isoenzyme in the plant source are lowered or eliminate.Can reduce or eliminate two or more GBSS activity of isoenzyme, and/or a kind of GBSS isodynamic enzyme is only arranged is active or expressed.

In particularly preferred embodiments, a kind of GBSS isodynamic enzyme is only arranged is active or expressed.

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, wherein starch is to handle (handling as enzyme) and/or chemically treated (as hydrolysis) through physical treatment (as shearing), biochemistry, wherein said processing is enough to make it not aging, promote the non-output association between SNSP (as pentosan) and the amylose, thereby reduce or eliminate the crystallization (as crystallizing into " B " type) of amylose; Or be enough to reduce the chain length of amylose, reach and enough make its non-ageing degree, and/or reach promote SNSP (as pentosan) thereby and the non-output association between the amylose reduce or eliminate the degree of the crystallization (as crystallizing into " B " type) of amylose, and/or reach the degree that reduces or eliminate amylose crystallizing power after the gelatinization.

Starch of the present invention can derive from the hexaploid wheat kind, the gene of the GBSS that wherein encodes on the A genome or on the B genome on the D genome or on A and the B genome on A and the D genome or the expression on B and D genome be reduced or eliminate.

Starch preferably derives from the hexaploid wheat kind, and the gene of the GBSS that wherein encodes is increased with respect to the expression of gene on other chromosome in the expression on the D genome.

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, wherein amylose is few form, each morphology form: (a) have the polymerization peak value degree that is selected from above-mentioned numerical value, and/or (b) be branching, degree of branching is to have the average chain number that is selected from above-mentioned numerical value, and/or (c) has the branching amylose molfraction that is selected from above-mentioned numerical value.

On the other hand, the invention provides a kind of non-ageing dumpable food, these goods comprise the starch of gelatinization, and wherein amylose is dimorphism or few form, and the molfraction of polymerization peak value degree and/or degree of branching and/or branching molecule is same basically, similar or be equal to.

Food is baste, soup stock, food thickening agent or filler preferably.

Plant source is cereal (as wheat, rice, barley or corn), beans, stem tuber or radicant (as potato) preferably.

On the other hand, the invention provides a kind of not production method of aging pourable food, the step that comprises has: (a) screening has the plant lines of required genotype, phenotype, starch or the starch granules type of the described feature of aforementioned arbitrary claim; (b) select to have (the plant lines of the required feature of pointing out in the step (a); (c) the amyloid aging pourable food of preparation, wherein said starch is to extract in the plant that breeds from the plant lines by selection the step (b).

On the other hand, the invention provides the production method of a kind of height ratio cake with flour, comprise heating flour, but wherein said flour comprises ungelatinized the starch of above-mentioned definition.

On the other hand, the invention provides the production method of a kind of height ratio cake with flour, comprise and use chlorine treatment flour, but wherein said flour comprises ungelatinized the starch of above-mentioned definition.

On the other hand, the present invention relates to contain ungelatinized but as defined above the flour of starch at preparation height ratio cake with the purposes in the flour compound.

The present invention also provides a kind of height ratio cake flour compound that comprises starch, wherein said starch be ungelatinized but starch as defined above.

On the other hand, the present invention relates to the purposes of a kind of composition (as flour) as the substitute of modified starch, wherein said composition comprises the starch as defined above of gelatinization.

On the other hand, the invention provides a kind of not old food of starch (as bread, gem, the sandwich gem of minced meat cake, sandwich) as mentioned above that contains.

On the other hand, the invention provides a kind of production method of food, comprise and use the step of aforesaid starch as the modified starch substitute.

On the other hand, the invention provides the selection of a kind of plant (such as grain such as wheat or beans such as pea), comprise that screening has the plant of required genotype, phenotype, starch or the starch granules type of feature as mentioned above.

On the other hand, the invention provides a kind of nucleotides or antibody (as monoclonal antibody) probe that is used for seed selection culturing method of the present invention.

On the other hand, the invention provides a kind of nucleotide probe (for example, as top defined) that in detecting plant (for example cereal such as wheat or beans such as pea) Wx genotype, uses.

On the other hand, the invention provides the nucleotide probe (as above definition) of obligate in Wx-A1, Wx-B1 or Wx-D1.

On the other hand, the invention provides the antibody (as monoclonal antibody) of obligate, for example in selection of the present invention, use in Wx-A1, Wx-B1 or Wx-D1 albumen.

On the other hand, the invention provides nucleotides or antibody (as the monoclonal antibody) probe that in the GBSS that detects plant (for example cereal such as wheat or beans such as pea) distributes, uses.

On the other hand, the invention provides the selection of a kind of plant (for example cereal such as wheat or beans such as pea), comprise by surveying the step of screening plant with antibody of the present invention or nucleotide probe.

On the other hand, the invention provides a kind of stable food of freeze-thaw of starch as mentioned above that contains.

Embodiment

With reference to following following examples the present invention is described in more detail.These embodiment only are illustrational purposes, without any the intention that limits.Embodiment 1

Make white wine and mushroom seasoning juice according to following prescription:

Ike* wheat flour 8.00

Water 47.26

White wine 10.40

The broken onion of frying 10.00

The mushroom 8.00 of section

Cream 5.54

Rare cream 3.96 of secondary separation

Sugar 1.50

Fat end 1.50

Vegetable oil 1.50

White wine vinegar 1.00

Salt 0.90

Garlic grain 0.20

Lactic acid 0.15

Mushroom spices 0.03

Dry parsley 0.03

White pepper 0.02

Butter acid 0.01

* IKE is the obtainable everywhere hard red winter wheat variety of being produced by Kansas state university, has invalid Wx-A1 and Wx-B1 allele but functional Wx-D1 gene is arranged.It is in " the Research News " part of for example " seed and crop digest " (Seeds and Crops Digest), is described in 1997.1.

All dried batchings are dispersed in the cold water, add grape wine, oil, vinegar and cream and, stir simultaneously, so that with starch gelatinization with mixture boiled.Use Silverson then ^TMBlender adds rare cream and lactic acid with this baste powerful mixing 1 minute, uses Silverson ^TMMixed 4 minutes, and obtained the finely divided liquid of fat globule.Add onion, mushroom and parsley then, and baste is packed in the glass jar.Capping upper cover and be placed in 90 ℃ of water-baths pasteurize 1 hour, cooling and at room temperature storage then.

Store after 1 month, baste is smooth and dumpable.When being used for medium cooking chicken nugget in 1 hour in 175 ℃ of baking boxs, product is smooth and have suitable viscosity.The comparative example 1

Except that (Colflo 67 with 2.00% modified starch ^TM) replace Ike flour, and outside the corresponding adjustment moisture, make white wine and mushroom seasoning juice according to the prescription that embodiment 1 describes.Behind the storage, baste is smooth and dumpable.The comparative example 2

Except that replacing the Ike flour, make white wine and mushroom seasoning juice according to the prescription that embodiment 1 describes with 6.00% standard wheat flour.Behind the storage, baste forms solid gel and difficulty is taken out from jar.Embodiment 2

Make mushroom soup according to following prescription:

Ike* flour 6.00

Water 82.45

The mushroom 10.00 of section

Rare cream 2.50 of secondary separation

Mushroom concentrate 2.25

Fat end 1.00

Casein sodium 1.00

Spices 0.05

The white pepper 0.02 that grinds

At first will do batching and cold water mix, be mixed into the mushroom concentrate then.Mixture is heated to 85 ℃ stirs simultaneously, so that with starch gelatinization.Add rare cream and mushroom then.Pressed down the heat kill bacterium 1 hour then with the product tinning, and at 120 ℃, cooling and room storage in water.

After storing for 1 week, open jar and check soup.It topples over easy and smooth, and heats and have when tasting the taste of the soup of good, pure and fresh typical made fresh again.The comparative example 3

Except that replacing the Ike flour, according to the formulation soup of embodiment 2 descriptions with 6.00% standard wheat flour.Behind the storage, soup forms solid gel and difficulty is taken out from jar.The comparative example 4

Remove flour with 2.00% modified starch replacement Ike, and outside the corresponding adjustment moisture, according to the formulation soup of embodiment 2 descriptions.Behind the storage, soup is toppled over easy and smooth.But after heating and the trial test offending peculiar smell is arranged.Embodiment 3

Make the tomato baste that pastries are used according to following prescription:

Ike flour 3.25

Water 37.51

Canned tomato 25.00

Catsup 15.00

Broken onion 6.00

Onion mud 4.00

White wine 3.00

Sugar 3.00

Salt 1.20

Vegetable oil 1.00

Garlic grain 0.50

Olive oil 0.25

Parsley 0.06

Thyme 0.06

Oregon balsam (Oregano) 0.04

Black pepper 0.02

All are done batching in cold water, mix, be mixed into grape wine, oil and catsup then.Baste is heated to 85 ℃ with starch gelatinization, and adds tomato, spice and onion.The temperature liter is back to 85 ℃ and baste packed in the glass jar, and pasteurize is 1 hour in 90 ℃ of water-baths.With sample cooling and room storage.

When estimating after 1 month, baste has the dumpable denseness of pulpous state, is natural red and the syneresis phenomenon do not occur.The taste that has pure and fresh non-starch when heating and trial test.The comparative example 6

Remove flour with 2.00% modified starch replacement Ike, and outside the corresponding adjustment moisture, according to the formulation baste of embodiment 3 descriptions.Behind the storage, baste is toppled over easy and smooth.But the baste compared with embodiment 3 preparations has taste peony and starch, more impure and fresh.The comparative example 7

Except that replacing the Ike flour, according to the formulation baste of embodiment 3 descriptions with 3.25% standard wheat flour.Behind the storage, baste is dumpable but tangible syneresis phenomenon occurs.Compared with the baste of embodiment 3 preparation, also have and more be taste starch, impure and fresh.Embodiment 4

The Ike wheat flour is ground the flour of using as cake.With the swelling ability of a part of flour dry heat treatment with increase starch.Make the height ratio cake according to following prescription then:

Untreated Ike flour 100

Sugar 120

High monoglyceride shortening (Dexo ^TM) 75

Shell egg 80

Breast 60

With fat and sugar at Hobart ^TMBe emulsified in the blender together, add egg while beating, be mixed into flour and breast then lentamente.Batter weighed and 400g is put into the roasting mould of 8 inches circular cakes.Cake was baked under 180 ℃ 25 minutes.Baking afterwards, cake keeps its shape and does not collapse.Embodiment 5

Except that with all Ike flour heat treatment, the method for describing according to embodiment 4 bakes cake.Compare with the cake of preparation among the embodiment 4, volume and internal structure are improved.The comparative example 8

Except that the standard of use cake replaces the Ike flour with flour, make cake according to embodiment 4 and 5 methods of describing.Cake collapses and is not accepted.The comparative example 9

Except that the height ratio cake that uses chlorination replaces the Ike flour with flour, make cake according to embodiment 4 and 5 methods of describing.Cake all can be comparable to the cake that embodiment 5 produces in all respects.Embodiment 6

The flour aqueous dispersion of preparation quality 5kg in Hobal steam jacket container.Selecting certain flour adding rate so that the starch solid content in the compound is 5%.Stir product gently by scraper surface formula agitator in the heating process.Sample temperature is risen to 95 ℃ and keep 5 minutes with gelatinized starch.Then the sample of quality 1.5kg being transferred to " Tweedy " type that is connected with computation blender (Compudomixer) mixes in the bowl." Tweedy " bowl (being generally used for dough mixes) comprises cylindrical chamber.Mixing is finished by helical rotor, and this rotor drives by the following gearbox that is connected with the computation blender.With sample shear and throwing on three plate washer fixtures that are connected with the mixer wall.Make and computerize quantity and the speed that blender is controlled energy in the input sample.

Under the fixed rate of 2kJ/kg/min input work, hot product is mixed into the input work degree that comprises 0-60kJ/kg.To mix a bowl temperature in the mixing research process and remain on 80 ℃ by circulator bath.Make rheometer test and ageing research (being stored in the plastic tub) at 5 ℃ of small samples that take out 60g every certain interval in following 23 hours.After getting sample, set the speed of input work and the degree of input work again, to keep between mixing period input work to the constant rate of speed of sample.

After 23 hours, take out product in refrigeration under 5 ℃.Select this temperature, so that amylose wears out/gelatine speed maximum.Aging being characterised in that at the time durations that prolongs of amylopectin occurs than under the low rate.Before use rheology fluid spectrometer (RFS) carries out subjective visual inspection evaluation and objective rheology study, allow basin descend balance 1 hour in room temperature (20 ℃).

Following table has been summed up the subjective comparative result between standard wheat flour and the IKE flour:

Table 1

At the hard curing gel of the character input work standard flour IKE flour (kJ/kg) 0 of 5 ℃ of refrigerations " aging " flour paste after 23 hours, it is dense and burned to be broken into piece during cutting, shearing with minimum disperses 10 curing gels smooth, dumpable slurry 20 rarer gels are dumpable, low viscosity slurry 30 is very rare, it is dumpable to be broken into pasty state during cutting, low viscosity slurry 40 collapses dumpable when the jar dessertspoon is got, low viscosity starch 50 dumpable slurries very low viscosity starch 60 smooth, dumpable slurry is the low viscosity slurry very

When spending the night, the standard wheat flour product refrigeration of not shearing the back gel produces hard curing gel.Find that gel strength reduces with the increase of input work.But at most, the input work of the about 40kJ/kg of product needed makes product topple over out from jar through shaking the back gently.On the contrary, the product of the glutinous property of the part IKE base of not shearing does not produce the distinctive hard curing gel of standard gel wheat flour.Though solidifying appears in this product, can be described as having the denseness of very sticking batter.Do not rupture during cutting, produce " clear cutting " edge, the same with the situation of standard wheat flour.Under the setting of minimum input work 10kJ/min, obtain dumpable product, and under very low input work, also obtain dumpable baste product.

The rheological characteristic of the product under use RFS measures 5 ℃ behind the storage.Fig. 3 has illustrated that the energy input is to the influence of the viscosity of storage product in the mixed process." do not shear " and, produce similar viscosity number although difference very visually appears in product.Can find out obviously that from these data the glutinous property of part product is more responsive than the input to energy in mixed process of " standard " wheat flour.

Claims

1, a kind of non-ageing food, said food are dumpable, liquid or can get by spoon that this food product packets contains the starch of gelatinization, and wherein the starch amylose content that derives from starch granules is reduced the plant source of (but not eliminated fully).

2, the food of claim 1, this food:

(a) be not clamminess; And/or

(b) be non-adhesivity; And/or

(c) has low elasticity.

3, claim 1 or 2 food, wherein plant source shows the repressed amylose synthetase activity of part.

4, the food of arbitrary claim among the claim 1-3, wherein starch is the saltant starch of the glutinous property of part.

5, the food of claim 4, wherein saltant starch derives from by the plant of heredity or environment control.

6, the food of claim 5, wherein plant is controlled to reduce or to eliminate the activity of one or more GBSS isodynamic enzymes by heredity.

7, the food of claim 5, wherein plant is controlled by environment by the adjusting of water usability, temperature, fertilizer or light.

8, the food of aforementioned arbitrary claim, wherein starch derives from the plant source that is selected from cereal (as wheat, rice, barley or corn), beans (as pea), stem tuber or rhizome (as potato).

9, the food of claim 8, wherein plant source is a wheat breed, the gene of the GBSS that wherein encodes exists:

(a) on the A genome; Or

(b) on the B genome; Or

(c) on the D genome; Or

(d) on A and the B genome; Or

(e) on A and the D genome; Or

(f) on B and the D genome

Expression be reduced or eliminate.

10, by the food of aforementioned arbitrary claim definition, wherein food is:

(a) baby food; Or

(b) bake additional goods (as egg milk custard or bake filler or mount the decorations material); Or

(c) fruit filler; Or

(d) thick gravy, soup stock, baste or food thickening agent; Or

(e) thick gravy, soup stock, baste or the food thickening agent of freezing, cooling or ambient-temp-stable; Or

(f) thick gravy that pasteurize, autoclaving or UHT handled, soup stock, baste or food thickening agent; Or

(g) powder product or powder product component; Or

(h) pet food; Or

(i) dairy products (as dessert or sour milk); Or

(j) salad dressing; Or

(k) coating.

11, the purposes that contains the composition (as flour) of the described starch of arbitrary claim among the claim 1-9 of ungelatinized as the substitute of modified starch, or contains the substitute of the modified starch of the described starch of arbitrary claim among the claim 1-9 of ungelatinized.

12, a kind of not old food (as bread, gem, the sandwich gem of minced meat cake (burger bun), sandwich) that comprises the described starch of arbitrary claim among the claim 1-9.

13, a kind of production method of food comprises that the described starch of arbitrary claim is as the step of modified starch substitute among the use claim 1-9.

14, a kind of food method for thickening may further comprise the steps:

(a) add contain ungelatinized but the composition (as flour) of the described starch of arbitrary claim among the claim 1-9;

(b) with starch gelatinization with thickening food product.

15, a kind of method by claim 14 obtains the food of the thickening of (or production).

16, a kind of old method of food (for example bakery product, as bread, as sandwich gem of minced meat cake or sandwich) that delays comprises the step with the described starch synthetic food of arbitrary claim among the claim 1-9.

17, a kind of aging method of food that delays comprises the step with the described starch synthetic food of arbitrary claim among the claim 1-9.

18, a kind of base food of dehydration, wherein comprise ungelatinized but the described starch of arbitrary claim among the claim 1-9.

19, that a kind of instant base food (for example, the cream flour paste is as roux blanc)), wherein comprise ungelatinized but the described starch of arbitrary claim among the claim 1-9.