EP4366545A1 - Verfahren zur flash-wärmebehandlung von erbsenstärke - Google Patents

Verfahren zur flash-wärmebehandlung von erbsenstärke

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Publication number
EP4366545A1
EP4366545A1 EP22751772.9A EP22751772A EP4366545A1 EP 4366545 A1 EP4366545 A1 EP 4366545A1 EP 22751772 A EP22751772 A EP 22751772A EP 4366545 A1 EP4366545 A1 EP 4366545A1
Authority
EP
European Patent Office
Prior art keywords
starch
sds
content
pea
weight
Prior art date
Legal status (The legal status 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 status listed.)
Pending
Application number
EP22751772.9A
Other languages
English (en)
French (fr)
Inventor
Julien Parcq
Jovin Hasjim
Alban DUPONT
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Roquette Freres SA
Original Assignee
Roquette Freres SA
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 Roquette Freres SA filed Critical Roquette Freres SA
Publication of EP4366545A1 publication Critical patent/EP4366545A1/de
Pending legal-status Critical Current

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
    • C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • 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
    • 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
    • C08B30/06—Drying; Forming
    • 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

Definitions

  • the present invention relates to a hydrothermal process for increasing the slowly digestible fraction content of pea starch. More specifically, this hydrothermal process is a continuous and rapid heat treatment process for pea starch (known as “Flash” heat treatment).
  • starch an energy reserve molecule characteristic of plants and the main component of starchy foods ( pasta, flour, potatoes).
  • starch molecules dissociate into smaller glucan chains, themselves dissociated into simple glucoses which can be assimilated by the digestive system.
  • Starch is mainly a mixture of two homopolymers, amylose and amylopectin, composed of D-glucose units, linked together by ⁇ (1-4) bonds and ⁇ (1- 6) which are at the origin of ramifications in the structure of the molecule.
  • Amylose is slightly branched with short branches and has a molecular weight of between 10,000 and 1,000,000 Dalton. The molecule is made up of 100 to 10,000 molecules of glucose.
  • Amylopectin is a branched molecule with branches every 24 to 30 glucose units, via ⁇ (1-6) bonds. Its molecular weight ranges from 1,000,000 to 100,000,000 Dalton and its level of branching is around 5%. The total chain can count 10,000 to 100,000 glucose units.
  • Starch is stored in reserve organs and tissues in a granular state, that is to say in the form of semi-crystalline granules.
  • This semi-crystalline state is essentially due to amylopectin macromolecules.
  • the starch granules In the native state, the starch granules have a degree of crystallinity ranging from 15 to 45% by weight, which essentially depends on the botanical origin and the process used for their extraction.
  • the rheological properties of the starch depend on the relative proportion of these two phases and on the swelling volume of the granules.
  • the gelatinization range is variable depending on the botanical origin of the starch.
  • Amylose-lipid complexes exhibit swelling delays because the association prevents the interaction of amylose with water molecules and temperatures above 90° C. are required to obtain total swelling of the granules (case lipid-complexed amyloma ⁇ s).
  • the lowering of the temperature (by cooling) of the starch paste causes gelation or insolubilization of the macromolecules then there is crystallization of these macromolecules.
  • This network is formed very quickly, in a few hours, and continues to develop until a few weeks later.
  • the association of molecules with each other via hydrogen bridge bonds forming double helices displaces the associated water molecules in the network and causes significant syneresis.
  • starch can be classified into three categories, depending on its digestibility: rapidly digestible, slowly digestible, or indigestible.
  • Starch which is in a naturally granular/semi-crystalline form, can be converted into “rapidly digestible starch” (acronym Anglo-Saxon “RDS” for Rapid Digestible Starch) after exposure to heat, pressure and/or humidity during food processing.
  • RDS Rapid Digestible Starch
  • Slowly digestible starch (English acronym "SDS” for Slow Digestible Starch) takes longer to be degraded by digestive enzymes in comparison with RDS because it still has a crystalline structure, and because it is less accessible to digestive enzymes.
  • RDS are nutritious carbohydrates because they will release their glucose into the blood much more quickly. Be careful, however, that the nutrient source does not contain too much, which can lead to metabolic syndromes.
  • resistant starches As for the so-called resistant starches (Anglo-Saxon acronym "RS” for Resistant Starch), they are assimilable to indigestible fibers (such as corn bran, oat fibers, gums) by the enzymes intestinal.
  • indigestible fibers such as corn bran, oat fibers, gums
  • total starch is the sum of its three components RDS, SDS and RS.
  • RS are a fraction of starch that resists enzymatic digestion in the small intestine. These will be fermented in the large intestine and can therefore be considered dietary fibre.
  • SDS and RS fractions are therefore sources of available glucose.
  • SDS are found naturally in certain uncooked seeds of cereals such as wheat, rice, barley, rye, corn, in legumes such as peas, fava beans and lentils.
  • the SDS content is mainly influenced by the gelatinization of the starch during the food process which will follow.
  • This conversion can be minimized by controlling the cooking conditions to limit starch gelatinization.
  • the original SDS content in the composition or the food product will depend on the way in which its preparation has been carried out.
  • This method was developed to simulate the enzymatic digestion that occurs in the small intestine.
  • a sample of product or starch is introduced into a tube, in the presence of digestive enzymes, and the release of glucose is measured during 120 minutes of reaction.
  • the RDS fraction by measuring rapidly available glucose (acronym “RAG”), in this case measuring the glucose released between 0 and 20 minutes;
  • the SDS fraction by measuring the slowly available glucose (English acronym “SAG”); in this case here measurement of the glucose released between 20 and 120 minutes ;
  • TS total starch (Total Starch considered equal to 100% when the analyzes are carried out on the starch as such).
  • Carbohydrate-rich foods containing more than 50% by weight of available carbohydrates from starch, of which at least 40% by weight are SDS, are conventionally considered to be high-SDS foods. They are therefore recommended to limit the glycemic index and the production of insulin, compared to foods lower in SDS.
  • starches Conventionally used in these food applications, legume starches, and more particularly pea starch, is a candidate of choice.
  • pea seeds are known for their richness in starch
  • Native pea starches having an SDS content typically between 27 and 38% by weight according to ENGLYST, are therefore of interest for nutritional applications.
  • the purpose of the heating time in the discontinuous process is to balance the temperature between the heat source and the center of the container (or reactor) and to allow the rearrangement of the starch crystallites (annealing effect).
  • a larger reactor will require a longer heating time due to the longer path from the heat source to the center of the vessel. Also, higher solids content will require longer heating time due to higher viscosity.
  • the applicant company has therefore decided to optimize this annealing process, by finding operating conditions allowing the SDS content of legume starch, in particular peas, to be increased by implementing a continuous process with much shorter heating time than the basic annealing process.
  • FIG. 1 shows a thermal cooker according to one embodiment of the invention comprising three baths in series.
  • the invention relates to a process for the preparation of a legume starch, preferably pea starch, with a high content of slowly digestible fraction (SDS), a hydrothermal treatment process characterized in that it includes the following steps:
  • high content of slowly digestible fraction within the meaning of the present invention, is meant an increase in the SDS content of 5 to 25% by dry weight, preferably 10 to 20% by dry weight compared to the starch from which it is prepared.
  • leg within the meaning of the present invention, is meant any plant belonging to the families Caesalpiniaceae, Mimosaceae or Papilionaceae and in particular any plant belonging to the family Papilionaceae such as, for example, peas, beans, broad bean, horse bean, lentil, alfalfa, clover or lupine.
  • the legume is chosen from the group comprising peas, beans, broad beans and broad beans.
  • peas are peas, the term “peas” being considered here in its broadest sense and including in particular: - all the wild varieties of “smooth peas”, and - all mutant varieties of "smooth pea” and “wrinkled pea” and this, regardless of the uses for which said varieties are generally intended (human food, animal nutrition and/or other uses).
  • Said mutant varieties are in particular those called “r mutants”, “rb mutants”, “rug 3 mutants”, “rug 4 mutants”, “rug 5 mutants” and “lam mutants” as described in the article by HEYDLEY et al. entitled “Developing novel pea starches” Proceedings of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp. 77-87.
  • the legumes are plants giving seeds containing at least 25%, preferably at least 40%, by weight of starch (dry/dry ).
  • leg starch any composition extracted, in any way whatsoever, from a legume and in particular from a papilionaceae, and whose starch content is greater than 40%, preferably greater than 50% and even more preferably greater than 75%, these percentages being expressed by dry weight relative to the dry weight of said composition.
  • this starch content is greater than 90% (dry/dry). It may in particular be greater than 95% by weight, including greater than 98% by weight.
  • “native” starch is meant a starch which has not undergone any chemical modification.
  • the pea starches according to the invention or not are analyzed according to the operating conditions of in vitro digestion of the method of ENGLYST et al. entitled “Classification and measurement of nutritionally important starch fractions”, Eur. J. Clin. Nutri., 1992, vol. 46 (Supp. 2), p. S33-S50.
  • the method consists in measuring the rapidly digestible (RDS), slowly digestible (SDS) and non-digestible (resistant) (RS) starch fractions contained in a food. These fractions are determined after enzymatic digestion with pancreatin, amyloglucosidase and invertase.
  • the released glucose is measured by colorimetry, using a glucose oxidase kit Glucose GOD FS referenced 1 250099 10923, marketed by the company DiaSys Distribution France Sari following the protocol of said kit.
  • the acetate buffer (0.1 M) was prepared by dissolving 8.203 g of anhydrous sodium acetate in 250 ml of saturated benzoic acid solution, diluting it to 500 ml with RO water, adjusting the pH to 5.2 with 0.1 M acetic acid, again diluting it to 1000 ml with RO water and adding 4 ml of 1 M CaCL per liter of buffer.
  • the enzymatic solution was freshly prepared before the experiments.
  • Four 50 mL centrifuge tubes were prepared, each containing 2.5 g of porcine pancreatin (8 c USP, P7545, Sigma) and mixed with 20 mL of RO water.
  • the mixture was stirred for 10 minutes and centrifuged for 10 minutes at 1500 c g.
  • a "blank" control was prepared using 20 ml of acetate buffer and 50 mg of guar gum, without sample, while a standard contained 0.5 g of anhydrous glucose and 50 mg of guar gum in 20 ml of acetate buffer solution.
  • the guar gum can be predissolved in the acetate buffer, for example, 750 mg of guar gum in 300 ml of acetate buffer.
  • the mixtures of alcoholic solutions were centrifuged at 1500 c g for three minutes.
  • the glucose content (Go, G20 and G120 for 0, 20 and 120 minutes, respectively) in each supernatant was analyzed using a colorimetric method, and used to calculate the rapidly digestible starch (RDS ), slowly digestible starch (SDS) and resistant starch (RS) as follows:
  • RSE ENGLYST method
  • RSA AOAC 2002.02
  • native pea starch typically has a content:
  • the flash heat treatment method according to the invention is based on precise hydrothermal control.
  • the invention therefore relates to a process for the preparation of a legume starch, preferably pea starch, with a high content of slowly digestible fraction (SDS), a hydrothermal treatment process characterized in that it includes the following steps:
  • the first step of said process in accordance with the invention consists in preparing a legume starch milk, in this case peas, with a dry matter content of between 30 and 40% by weight, preferably 32% by weight .
  • the second stage of the process in accordance with the invention consists in heating the starch milk thus prepared to a temperature of between 48 and 60° C., preferably 55° C., in a continuous reactor, so as to that the residence time of the starch milk is less than 5 minutes, preferably less than 2 minutes.
  • This starch milk temperature is that measured at the outlet of the heat treatment device.
  • the applicant company recommends using a thermal cooker whose bath temperature does not exceed 65°C.
  • the thermal cooker used in the examples comprises three baths in series (cf. Fig. 1).
  • this device can be replaced by any other device making it possible to implement a continuous process.
  • Those skilled in the art will be able to select the dimensions, the number of baths, and the flow rate adapted to each device in order to carry out this second step under adequate conditions.
  • the second stage can be preceded by a pre-heating stage, for example at a temperature between 35 and 45°, preferably around 40° C., for a sufficient time to allow the milk to starch to reach a temperature closer to that of step 2).
  • a pre-heating stage for example at a temperature between 35 and 45°, preferably around 40° C., for a sufficient time to allow the milk to starch to reach a temperature closer to that of step 2).
  • the duration of this optional pre-heating step will be easily determined by those skilled in the art depending on the exact configuration of the device. filtration and drying of the starch milk thus treated, as exemplified below.
  • the residual moisture content of the dry starch obtained is less than 15% by weight, preferably less than or equal to 12% by weight.
  • the ENGLYST measure of digestibility of these products gives SDS values increased by 8 to 25% by dry weight, preferably 12 to 20% by dry weight relative to the starch from which it is prepared.
  • this SDS value for pea starch is more than 35% by weight, preferably between 40 and 55% by weight.
  • the present invention also relates to a pea starch with a high content of slowly digestible fraction prepared according to one of the processes described above, characterized in that the SDS content is greater than 35% by weight, preferably comprised between 40 and 50% by weight.
  • starches with a high SDS content will then be advantageously used in the fields of food applications (intended in particular for athletes) or medical applications (specialized nutrition).
  • the invention also relates to the use of a starch according to the invention in the fields of food and medical applications, in particular for the diet of athletes or in specialized nutrition.
  • Example 1 Flash heat treatment of pea starch, having an SDS content of 33%, at different temperatures
  • a suspension of pea starch (LN30 pea starch marketed by the applicant company—batch 1) at 32% dry matter in demineralized water was heated in the laboratory cooker of FIG. 1 to reach a temperature of 50, 52, 55 or 59°C at the outlet.
  • the system operated with water until the temperature of the cooker was stable, then the water was replaced by the suspension of pea starch.
  • the temperatures of the three baths were adjusted until the desired temperature was obtained at the outlet of the laboratory cooker (see Table I).
  • a thermal cooker comprising 3 baths in series was used in this example. However, if the dimensions allow it, it can be replaced by a cooker allowing a continuous process comprising a single bath at the desired temperature.
  • the pea starch slurry was preheated to 40°C to reduce the time required to reach the target temperature in the laboratory cooker.
  • the starch slurry flow rate was about 200 mL/min. Residence time was less than 2 minutes.
  • the treated starch was filtered through a Buchner funnel with a sintered disk of porosity n°3, then dried using a fluidized bed dryer (TG 200, Retsch) at 60° C. until at a humidity equal to or less than 12%, and ground using a food processor (Thermomix TM3300, Vorwerk, Germany).
  • Treatments 1, 2 and 3 produced a starch with similar digestibility properties, which slightly increased the RDS and SDS contents of the base native pea starch, while decreasing the RSE and RSA ( Table II).
  • Treatment 4 had the highest SDS and RDS contents, where the SDS content was also higher than the RDS content.
  • Treatment 4 also contained the lowest RSE and RSA.
  • the RSA contents were very similar among the processed samples, which were very low ( ⁇ 4%), indicating that most of the RSEs were in fact vSDS.
  • the gelatinization properties were analyzed using the DSC 8000 (Perkin Elmer, USA). Each starch sample was mixed with water to obtain an 18% (w/w) starch suspension. The starch suspension (15 mg) was placed in an aluminum crucible and sealed. It was then equilibrated at 5°C before being heated from 5°C to 110°C at 10°C/min.
  • the onset temperature (Anglo-Saxon term for onset temperature or To), the peak temperature (peak temperature or T p ), the conclusion temperature (conclusion temperature or T c ) and the enthalpy of gelatinization were determined from their thermograms.
  • T 0 is an indicator of the annealing effect, which explains the significant change in the digestibility of pea starch after treatment 4.
  • Example 2 Flash heat treatment of two batches of pea starch, having respectively 24 and 34% SDS
  • the system operated with water until the temperature of the cooker was stable, then the water was replaced by the suspension of pea starch.
  • the concentration of the starch suspension and the temperatures of the three baths of the laboratory cooker are indicated in Table IV.
  • the pea starch slurry was preheated to 40°C to reduce the time required to reach the target temperature in the laboratory cooker.
  • the flow rate of the starch suspension was approximately 200 mL/min.
  • the residence time was less than 2 minutes.
  • the treated starch was filtered through a Buchner funnel with a sintered disc of porosity n°3, then dried using a fluidized bed dryer (TG200, Retch) at 60° C. until humidity equal to or less than 12%, and ground using a food processor (Thermomix TM3300, Vorwerk, Germany).
  • the RSE contents were the highest in the native pea starches, followed by their vSDS contents. Most of the RSE grades were vSDS because the RSA grades were less than 50% of the RSE grades.
  • the RDS contents of the treated starches were always less than 30% and were lower than their SDS contents.
  • the decreases in RSE levels were greater than those in RSA levels, which reduced their differences, indicating that vSDS levels decreased after treatment.
  • more than 70% of RSE content was still vSDS.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Medicinal Chemistry (AREA)
  • Materials Engineering (AREA)
  • Biochemistry (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Dispersion Chemistry (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Pediatric Medicine (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
EP22751772.9A 2021-07-08 2022-07-05 Verfahren zur flash-wärmebehandlung von erbsenstärke Pending EP4366545A1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR2107402A FR3124927A1 (fr) 2021-07-08 2021-07-08 Procede de traitement thermique flash de l’amidon de pois
PCT/FR2022/051348 WO2023281212A1 (fr) 2021-07-08 2022-07-05 Procede de traitement thermique flash de l'amidon de pois

Publications (1)

Publication Number Publication Date
EP4366545A1 true EP4366545A1 (de) 2024-05-15

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EP (1) EP4366545A1 (de)
KR (1) KR20240032827A (de)
CN (1) CN117677301A (de)
CA (1) CA3224199A1 (de)
FR (1) FR3124927A1 (de)
WO (1) WO2023281212A1 (de)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101117352B (zh) * 2007-08-29 2010-08-25 江南大学 一种高温稳定型慢消化淀粉的生产方法及其应用
KR20220102620A (ko) 2019-11-22 2022-07-20 호케트프레르 저-소화성 콩과 식물 전분
WO2021099747A1 (fr) 2019-11-22 2021-05-27 Roquette Freres Procede d'annealing de l'amidon de pois

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CN117677301A (zh) 2024-03-08
CA3224199A1 (fr) 2023-01-12
WO2023281212A1 (fr) 2023-01-12
KR20240032827A (ko) 2024-03-12
FR3124927A1 (fr) 2023-01-13

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