KR20060092849A - Use of a crosslinked or inhibited starch product - Google Patents

Abstract

The present invention relates to the use of crosslinked or inhibited starch to control postprandial absorption and to regulate and / or control blood glucose levels in mammals. Such chemically modified starch can be used to provide consumers with a longer supply of sugar and more consistent sugar levels, if properly made from food.

Cross-linked starch, inhibited starch, blood sugar, diabetes, sugar release, digestion.

Description

Use of crosslinked or inhibited starch products {USE OF A CROSSLINKED OR INHIBITED STARCH PRODUCT}

1 shows the ideal slow sugar release compared to the sugar release of normal starch, and the ideal sugar release from food containing such starch.

2 shows the actual sugar release of uncooked corn starch crosslinked at various levels by STPP / STMP.

This application entails a priority claim to US provisional application 60 / 591,997, filed July 29, 2004.

The present invention relates to the use for the control or control of blood glucose levels of crosslinked or inhibited starch. These starches modulate and / or control blood glucose levels in mammals when used as a food or feed source by modifying post-prandial absorption time and rate.

Starch is the main energy source in a typical western diet. Purified starch (see Imberty et al., Die Starke, 43 (10), 375-84 (1991) for purified starch) is consumed mostly in cooked form, which is quickly and completely digested and rapidly hyperglycemic Causes blood sugar to rise. However, some refined starch can tolerate enzymatic hydrolysis in the small intestine, so that starch is not substantially degraded until it reaches the large intestine, and is used by the resident microorganisms to reach the large intestine (which is referred to as resistant starch or RS). Defined). Englyst (Englyst, H.N, et al. Eur. J. Clin. Nutr. 46 (suppl. 2): S33-S50 (1992)) defined three different categories of resistant starch depending on the origin and means of resistance. Brown (Brown et al. Food Australia, 43 (6), 272-75 (1995)) then uses chemically modified starches, including ethers, esters and cross-linked starches, which are able to withstand enzymatic digestion. In connection, a fourth type of RS has been described.

The term "usable carbohydrate" is defined as the total amount of carbohydrates in food minus the amount of non-digestible carbohydrates. Non-digestible carbohydrates include dietary fiber, sugar alcohols and non-digestible sugars. A broad class of dietary fibers includes the starch group defined by Englyst and Brown (RS 1-4) above. In some known examples, resistant starch is measured or quantified as dietary fiber using standard assays (see AOAC 985.29 and 991.43) (eg, Chui et al. US Pat. # 5,902,410), which ferments in the large intestine, However, sugars that can be absorbed after a meal release little or no sugar. Furthermore, the presence of resistant starch affects the amount of available carbohydrates in food provided in the same way that dietary fiber (eg, cellulose, inulin, chaff, bran) affects the amount of available carbohydrates.

A glycemic response (GR) refers to the different effects of food on blood sugar levels over 0 to 120 minutes (NIH Publication Number 99-3892, 1999). This is measured as the incremental area under the individual's blood glucose response curve for a particular food sample on a particular day. The degree and persistence of the sugar response to various foods reflects the variety and extent of the rate and rate of digestion and absorption of sugar-containing components such as starch. It was used to determine the degree of postprandial glycemic response to individual foods, and also to compare foods (relative sugar reactions) using the same sample or the same dose. This is useful for determining the effect on blood sugar of foods consumed by humans and animals.

As used in this application, the glycemic index (GI) (Jenkins, DJA et al., Am. J. Clin. Nutr. 34 (3): 362-66, 1981) states that “a standard food consumed by the same subject. "Incremental area under the blood glucose response curve of 50 g of available carbohydrate portion of the test food, expressed as a percentage of response to the same amount of available carbohydrates." 50 grams of sugar or 50 grams of white bread can be used as standard food, giving an abstract value of 100.

GI aims to quantify their role in the interaction of various components of food and carbohydrate sources as sugars are absorbed. Because a certain amount of usable carbohydrate (50 g) is required in the test food, a larger amount (in some cases even more) of the test food must be consumed. In other words, foods rich in fat, protein or fiber require more than one intake for the required 50 g of available carbohydrate.

As food is ingested, the amount of sugar in the blood is subject to two basic mechanisms. The first is the rate at which sugar is absorbed into the blood as food is digested. The second mechanism is the rate of sugar absorption from the blood into body tissues. Although this is a simplification of two basic mechanisms, one skilled in the art will be able to appreciate the complex and multifaceted nature of the mechanisms, reactions and processes involved. In normal healthy individuals, the body regulates blood glucose within a certain range (fasting plasma blood glucose levels of 3.9 to 6.1 mmol / L, according to the American Diabetes Association, Diabetes Care, 24 (Suppl), 1-9 (2001)). Has a mechanism to do this. For example, an increase in blood glucose levels promotes the production of insulin, which, among other functions, promotes the absorption of sugar into tissues, but also plays a major role in the metabolism of fats and proteins. Therefore, foods that result in a sharp rise in blood glucose levels have been shown to rapidly increase (but at offset levels) serum insulin levels, resulting in uptake, storage and use of sugar by muscle cells, adipose tissue and liver, As a result, the concentration of blood sugar is adjusted to "normal level".

 Sugar absorbed into the tissue can be converted into glycogen as a storage means for muscles. Glycogen is used for physical activity and recharges at rest. Carb accumulation is a method that athletes use to increase energy storage in the form of glycogen in their muscles before athletics. "Changes in training and nutrition are strategies for maximizing muscle glycogen accumulation before a race that requires endurance" (Michelle Minehan, AIS Sports Nutrition Program, 2003). Glycogen can also be transported from the muscle into the bloodstream, increasing blood sugar when blood sugar drops below a certain level.

There are a number of symptoms associated with the over / low production of insulin or the response of body cells to actions typically initiated by insulin. Insulin resistance (IR) is a phenomenon in which body tissues are less responsive to insulin and require higher levels of insulin to have the same physiological effect. The main effect of IR is identified as a decrease in glucose availability of body cells and depletion of proteins in body tissues leading to increased fat mobility on fat stores (Guyton, AC, "Textbook of Medical Physiology (7th Ed.)." WB Saunders Company: Philadelphia, Pa. 923-36) .Other symptoms resulting from over / low production of insulin include hypoglycemia, hyperglycemia, glucose control disorders, insulin resistance, hyperinsulinemia, hyperlipidemia, fibrolysis disorders, and metabolic syndrome. , Syndrome X and diabetes (also known as non-insulin dependent diabetes mellitus, type 2 diabetes (NIDDM)) and physiological symptoms that can cause cardiovascular disease, retinopathy, kidney disease, peripheral neuropathy and sexual dysfunction do.

Another effect associated with the rapid rise and rapid fluctuations in blood glucose levels is the inability to control and maintain weight. Insulin, which plays many roles in the body, also acts on the conversion of sugar to fat (Anfinsen et al., US Pat # 2004/0043106). Insulin resistance requires high serum insulin levels, and increased insulin is thought to be the cause of weight gain by promoting the storage of unnecessary fat. For many years, experts have recommended eating small amounts of food several times throughout the day to keep blood sugar (and the corresponding energy supply) at a constant level. In addition, a sharp drop in blood glucose levels (usually after a sharp rise) has been shown to trigger appetite (hunger) stimulation in healthy adults. Alternatively, studies have shown that long-term sugar release can lead to longer, longer satiety (weight management such as weight loss and long-term weight stability), sustained energy release (improved athletic performance, including training), and mental concentration. And specific advantages that may include memory enhancement.

Starch, or starch rich material that can supply blood to the blood over long periods of time, will maintain normal / healthy levels of blood sugar (ie, normal blood sugar) and will reduce / eliminate sudden changes in blood glucose levels. This would be a good carbohydrate source for the treatment and prevention of any of the symptoms discussed above. Healthy individuals who want to control the release of sugar or energy from food and also to prevent or treat many diseases associated with irregular blood sugar and insulin levels will use food containing such starch.

Surprisingly, it has been found that crosslinking or inhibiting starch can regulate and / or control blood glucose levels and postprandial uptake in mammals. Furthermore, it has been found that such crosslinked or inhibited starch can be used to provide a consumer with a controlled and / or controlled sugar source in the blood for a long time if properly made into food or used as a supplement.

Summary of the Invention

The present invention relates to the use of crosslinked or inhibited starch to control and / or control the rate of sugar release from food or supplemental diet after ingestion (ie, after eating). Such starches are prepared by crosslinking or inhibiting starch using natural starch or starch rich materials such as flour, grit, using sodium trimethaphosphate, and / or sodium tripolyphosphate, in particular using methods known in the art. Contains starch that is made. Such crosslinked or inhibited starch can reduce the rapid rise in initial blood sugar and, if properly made into food, can be used to provide a controlled and / or controlled sugar for a long time to the consumer, as well as developing insulin resistance. It may be used to help maintain an individual's normal / healthy blood glucose levels, including those who may be.

As used herein, the term "granule" means incompatible or dispersed by any chemical or physical method. Granular starch can be measured by the presence of bimodality (malty cross) under polarized light microscopy. Granular starch is also substantially insoluble in water below their gelatinization temperature. Non-granular starches are treated so that they readily dissolve (CWS) in water below their gelatinization temperature (typically about 65 ° C.). Some starches may be made soluble and then aged to form particles (sperm), which are no longer soluble in water below 100 ° C., but are also granules. In one embodiment of the invention, starch in the form of granules is used.

According to most researchers and publications, two time points are chosen to measure carbohydrate digestibility. This point is 20 minutes and 120 minutes after ingestion or in vitro measurements, after initiation of digestion by enzymes, but this does not accurately reflect absorption in the stomach and small intestine. For the purposes of the present application, the digestibility of various samples was measured at 20, 120 and 240 minutes to increase their relevance to the actual physiological effects of these samples in the mammalian digestive system.

As used herein, the term "fast digestible starch" is understood to mean starch or portions thereof that are fully absorbed within the first 20 minutes after ingestion (Englyst et al., Eur. J. Nutr. 46 (suppl. 2). ), s33-s50)

As used herein, the term "resistant starch" is understood to mean an undigested starch, or portion thereof, in the small intestine.

As used herein, the term "slow digestible starch" is understood to mean starch, or portions thereof, which are neither rapid digestive starch nor resistant starch. In other words, slow digestible starch is any starch that releases a significant portion of sugar to the mammalian body over the entire length of the stomach and small intestine (typically between 20 and 240 minutes in humans). For more restraint on these starches, see Englyst et al., European Journal of Clinical Nutrition, 1992, 46, S33-S50. (Note: Englyst describes slow digestible starch as starch which releases sugar between 20 and 120 minutes, not 20 to 240 minutes.)

As used herein, the term "binding phosphorus" refers to binding phosphorus measured by the method disclosed in the Examples section, and additional binding phosphorus refers to binding phosphorus that is not naturally present in starch, Added by chemical or other means. The added binding phosphorus is therefore determined by subtracting the binding phosphorus of unmodified starch from the binding phosphorus of modified starch.

The present invention relates to the use of crosslinked or inhibited starch for regulating and / or controlling blood glucose levels and postprandial absorption in mammals. Such starches are treated with natural starch or starch-rich materials such as flour or grit using starches known in the art, in particular with sodium trimethaphosphate (STMP), and / or sodium tripolyphosphate (STPP). It is produced by crosslinking or suppressing. Such crosslinked or inhibited starch is more likely to be consumed by consumers over a longer period of time (corresponding to the time the food is in the stomach / intestine) than can be done with other types of starch when properly made or supplemented. It can be used to maintain a constant level of blood sugar (prevention / minimization of rapid rise). Such starch and foods containing such starch will help consumers to control and maintain normal and healthy blood sugar levels.

As used herein, the term "starch" refers to any material that may be suitable for use in the present invention, all starch, flour, and other starch-containing materials from tubers, grains, beans and seeds or any other natural material. It is understood to include. The native starch used in the present invention is intact. Plants obtained by standard breeding techniques, including any other gene or chromosome manipulation, including variations of these, also referred to as breeding, translocation, inversion, transformation, or genetically modified plants (GMOs). Derived starch is suitable. Additionally, starches from plants derived from artificial mutations (including those derived from chemical mutagens) and variations of these general compositions, which can be produced by known standard mutation crossings, are also suitable for the present invention.

Typical sources of the starch are cereals, tubers, roots, beans and fruits. Natural sources include maize, peas, potatoes, sweet potatoes, bananas, barley, wheat, rice, oats, sago, amaranth, tapioca, honeysuckle, canna, lymil and sorghum, and their species (waxy) (low amylose) variant. Particularly useful sources include corn, potatoes, cassava, and rice. The term "waxy" or "low amylose" as used herein is understood to include starches containing up to about 10% by weight, in particular up to about 5% by weight, most particularly up to about 2% by weight of amylose. do. The invention embodied relates to all starches and is understood to include all starch sources, including those obtained by natural, genetically modified, or hybrid crosses. However, high amylose starch, starch having more than 40% amylose, is not suitable for use in the present invention.

The starch of the present invention may be prepared by treating natural starch or starch rich material with a multifunctional (ie bifunctional) crosslinking agent or by known methods of inhibiting the starch. In one embodiment, the reagent is selected from the group consisting of sodium trimetaphosphate, sodium tripolyphosphate, and combinations thereof. Such crosslinking modifications are known in the art and for example Modified Starches : Properties and Uses , Ed Wurzburg, CRC Press, Inc., Florida (1986). One of ordinary skill in the art can change the reaction conditions and reagents so that the bisubstitution vs. It will be appreciated that it is possible to vary the level and ratio of monosubstitution. How this ratio affects digestibility and absorption into the body depends on many factors including starch type, amylose content, and granule composition / form and reagent type, and reaction conditions. Digestibility also depends on the individual's response to the food, including the method or manner of making the food, and the biochemical and physiological diversity of each individual.

The amount of crosslinking agent depends in particular on the starch, the crosslinking agent and whether the starch is cooked before ingestion. In the case of using a crosslinking agent such as, for example, STMP, the amount of the crosslinking agent is measured by the content of bound phosphorus, and in the present invention, the amount of the crosslinking agent is present in an amount effective for slow digestion. In one embodiment, the amount of bound phosphorus is in the range of 0.10 to 0.35%. If different starch inhibition methods are used, alternative methods should be used to determine the efficiency of the reaction and the level of inhibition.

The starch may be further modified to provide the desired tissue and / or physical properties. The additional modification may be carried out before or after crosslinking / inhibition depending on the type of additional modification. Possible combinations of such modifications and in what order the modifications can be achieved will be within the common knowledge of those skilled in the art. Additional modifications may include molecular weight reduction such as acid conversion and / or enzymatic treatment and substitution with propylene oxide (PO), ethylene oxide (EO), octenylsuccinic anhydride (OSA), acetylation, oxidation, and dextrinization. have.

The above described modifications are typically carried out in an aqueous medium in which the pH is adjusted or adjusted in some form. Those skilled in the art will readily recognize various materials and devices for carrying out this reaction. For a review of these reaction conditions, see Modified Starches: Properties. and See Uses , Ed Wurzburg, CRC Press, Inc., Florida (1986), Chapter 4. Other reaction media and conditions may also be used and will provide materials that fall within the scope of the present invention. These include, but are not limited to, dry heating reactions, solvent reactions, critical fluid reactions, and gaseous conditions.

Such starch may be modified in granules or after gelatinization using techniques known in the art. Such techniques include, for example, those described in US Pat. Nos. 4,465,702, 5,037,929, 1,131,953, and 5,149,799. See also "Production and Use of Pregelatinized Starch", Starch : Chemistry and Technology , Vol. See Chapter 22 of III-Industrial Aspects, RLWhistler and EF Paschall, Editors, Academic Press, New York 1967.

The starch of the present invention may be converted to flowable or thin-boiling starch prepared by, for example, oxidation, acid hydrolysis, enzymatic hydrolysis, heating and / or dextrinization by acid. Such processes are known in the art.

Starch can be purified by any method known in the art to remove the taste, color of the starch, or to remove contaminated microbial sterilization for the security of food stability or to remove other unwanted ingredients inherent in or generated during the process. Can be. Suitable purification methods for starch processing are disclosed in the patent family represented by EP 554 818 (Kasica, et al). Alkaline cleaning techniques are also useful, as are U.S. 4,477,480 (Seidel) and 5,187,272 (Bertalan et al.). The starch may be purified by enzymatic removal of the protein. Reaction impurities and by-products can be removed by dialysis, filtration, centrifugation or any other method known in the art to separate and concentrate the starch composition. Starch may be washed using techniques known in the art for the removal of soluble low molecular weight fractions such as mono- and multi-saccharides and / or oligosaccharides.

The starch obtained is typically adjusted to the desired pH according to the desired end use. Generally, the pH is adjusted to 3.0 to about 6.0. In one embodiment, the pH is adjusted to 3.5 to about 4.5 using techniques known in the art.

The starch may be recovered by methods known in the art, including by filtration or by drying, including spray drying, freeze drying, heating drying or air drying.

The starch obtained has a modified digestive profile, such as less than 25% digested within the first 20 minutes after ingestion, less than 20% in other embodiments, and less than 10% in another embodiment within the first 20 minutes after ingestion. do.

Furthermore, the starch obtained is digested 30-70% within 120 minutes after ingestion. In one embodiment said starch is digested within 120 minutes after ingestion, and in another embodiment at least 45-55% within 120 minutes.

In addition, the obtained starch is digested at least 60% within 240 minutes after ingestion. In one embodiment, the starch is digested at least 70% within 240 minutes after ingestion, and in other embodiments at least 80% within 240 minutes after ingestion, and in still other embodiments, at least 90% is digested within 240 minutes after ingestion. do.

Those skilled in the art will appreciate that cooking starch will affect the rate and digestibility of sugars in the blood. A review of the effects of cooking is given by Brown, M.A., et al. See British Journal of Nutrition, 90,823-27 (2003).

In a recent patent application of US 2003 / 0045504A1 to Brown et al., Published March 6, 2003, incorporated herein by reference, Brown et al. Described the relationship between resistant starch and other components (such as various lipids) in food and resistant starch. The digestion, GI, glycemic response (GR) and blood glucose levels after ingestion of these foods containing are shown.

Starch is rarely consumed on its own and is typically consumed as a component in food. Such foods can be engineered to result in the desired sugar release curve. In one embodiment, the food can be engineered to have a substantially zero order sugar release curve to provide an essentially constant, sustained rate of sugar release.

Starch or starch rich material such as wheat flour can be consumed intact, but is typically consumed after cooking and / or other processing. Therefore, the present invention is intended to include such starch which, when added to food and processed, has the advantage of changing the sugar release curve. In one embodiment, the food comprising processed starch has a substantially zero sugar release curve and is essentially constant and provides a sustained rate of sugar release. Such food is exemplified by the method described in the Examples section below.

The crosslinked starch of the present invention does not lead to a sharply large increase in blood glucose levels, typical of high glycemic starches, such as most natural starches, but instead such modified starches are more moderate than the longer lasting baseline. Brings an increase in blood sugar. It is also a method where there is no sharply large blood sugar increase after ingestion of the food comprising the starch, and the release of sugar from the manufactured and / or processed food is substantially constant.

Such crosslinked or inhibited starch of the present invention can be used in a variety of foods including but not limited to: crackers, breads, muffins. Confectionery including bagels, biscuits, cookies, pie crusts, and cakes; Dressings, including cereals, bars, pizzas, pasta, dressings with spoons and sprinkling dressings; Pie stuffing including fruits and cream stuffing; Sauces comprising white cattle and dairy based cattle such as cheese sauce; Gravy; Light syrup; Pudding; Custard; yogurt; Sour cream; Beverages including beverages based on dairy products; Glaze; seasoning; Confectioneries and gums; And soup.

Foods also include nutritional foods and beverages, including foods for sustained energy release, such as dietary supplements, diabetes products, sports drinks, nutrition bars and energy bars.

Crosslinked or inhibited starch may also be used in a variety of animal feed products, baby foods, pharmaceutical formulations, nutriceuticals, over-the-counter (OTC) drugs, tablets, capsules to enable the desired growth and development of milked animals. And any other application that would benefit from constant sugar release from other known drug carriers and / or formulations for human and / or animal consumption.

The crosslinked or inhibited starch may be added in any amount necessary or desired for obtaining the functionality of the composition. In one embodiment, the starch may be added in an amount of 0.01% to 99% by weight of the composition. In another embodiment, the starch may be added in an amount of 1% to 50% by weight of the composition. The starch may be added to food and beverages in the same manner as any other starch, typically by mixing directly into the product or adding it in the form of a solution. The food may include additional ingredients such as water.

The food may be formulated to produce a substantially zero sugar release curve using the crosslinked or inhibited starch of the present invention. Such products can provide consumers with sugar and more constant blood sugar levels over long periods of time.

Products that control and / or control the rate and extent of absorption of sugars may increase satiety for longer periods of time, and thus may be useful for weight management. In addition, these products can result in sustained energy releases, which can improve performance, including training, and improve concentration and memory.

The product may also provide pharmaceutical usefulness, including the treatment of obesity, such as reduced risk of diabetes, weight loss or weight management, hyperglycemia, insulin resistance, hyperinsulinemia, hyperlipidemia, and the prevention or treatment of fibrinolytic disorders, and the like. have.

Example

The following examples are intended to further illustrate and explain the invention and do not limit the scope of the invention in any way. All percentages used are based on weight / weight.

The following test methods were used throughout the previous examples:

Simulation Digestion-( Englyst et al ., European Journal of Clinical Nutrition , 1992, 46, S33 - S50 )

Grind / mince the food sample until it is chewed. Sieve the starch sample of powder to a particle size of 250 microns or less. Sample 500-600 mg ± 0.1 mg of sample is weighed and placed in the test tube. 10 ml of pepsin (0.5%), guar gum (0.5%), and HCl (0.05M) solution are added to each test tube.

Prepare blank and sugar standard test tubes. The blank test tube is 20 ml of buffer containing 0.25 M sodium acetate and 0.02% calcium chloride. The sugar standard is prepared by mixing 10 ml of sodium acetate buffer (described above) and 10 ml of 50 mg / ml sugar solution. Standards are prepared in duplicate.

The enzyme mixture is prepared by placing 18 g of pork pancreatin (Sigma P-7545) in 120 ml of deionized water, mixing well, followed by centrifugation at 3000 g for 10 minutes. Collect the supernatant and add 48 mg of dry invertase (Sigma I-4504) and 0.5 ml of AMG E (Novo Nordisk).

The test tube is preincubated at 37 ° C. for 30 minutes, then taken out of the water bath and 10 ml of sodium acetate buffer is added along with glass balls / marble (to aid physical degradation during stirring).

5 ml of enzyme mixture is added to the sample, blank and standard sample. The test tubes are stirred horizontally at about 180 revolutions per minute in a 37 ° C. water bath. Time "0" indicates when the enzyme mixture was first added to the first test tube.

After 20, 120, and 240 minutes, 0.5 ml aliquots are removed from the incubated sample and each is placed in a separate test tube containing 20 ml 66% ethanol (to terminate the reaction). After 1 hour, aliquots are centrifuged at 3000 g for 10 minutes.

Sugar concentrations in each test tube are measured using the Sugar Glucose Assay Procedure GLC9 / 96. This is a colorimetric method.

Digestibility of starch is determined by calculating the sugar concentration against the sugar standard, using the conversion factor 0.9. Results are given as "% digested starch" (based on dry weight) after 20, 120, and 240 minutes. The experimental error of the test was determined to be ± 4.

All sample batches contain corn starch that has not been cooked as a reference sample. Accepted% digestion ranges for corn starch are listed below:

Minutes 20 120 240 Sample 1 (Control 1) ¹ 18 ± 4 80 ± 4 90 ± 4

전분, National Starch 및 Chemical Company, Bridgewater, NJ. USA에서 시판하는 옥수수 전분. ¹ Melogel

Starch, National Starch and Chemical Company, Bridgewater, NJ. Corn starch sold in the USA.

Analysis of combined phosphorus

1.7% starch slurry was prepared in 5% EDTA solution, stirred for 5 minutes and then filtered. The sample is washed four times with 200 ml of deionized water on filter paper. Dry the sample at room temperature. Prepare a 3% starch slurry in 4N HCl quantitatively, add boiling, boil the sample for 7 minutes, cool to room temperature, quantitatively dilute with deionized water and centrifuge to remove any possible particles. . The sample is then analyzed for phosphorus using Inductively Coupled Plasma Spectrometry (ICP) using standard assays to yield total bound phosphorus. The additional bound phosphorus is determined by subtracting the total bound phosphorus of the unmodified starch from the total bound phosphorus of the modified starch.

Example Cookie / Biscuit Food System

Example cookies were prepared according to the method described below.

The moisture of the experimental starch is measured gravimetrically.

Calculate the amount of additional water needed to adjust the starch's moisture content to 25% (w / w), which is typical of cookie and biscuit dough.

Weigh 50 g of starch and place it into the Sunbeam Mixmaster's mixing vessel, lower the mixing blade into the container, turn the mixer on and place it in the "dough" position.

Mixing to ensure a uniform moisture distribution begins spraying with a precalculated amount of water on the starch. Finish adding water within 5 minutes; At the "Dough" setting, continue kneading until starch does not stick to the wall of the mixing vessel. The total mixing time is 8-10 minutes.

50 g of hydrated starch is transferred to an aluminum bowl (145 mm x 120 mm x 50 mm) and laid flat to cover the entire bottom of the pan.

Preheat oven to 190 ° C.

The hydrated starch is baked at 190 ° C. for 20 minutes.

Remove the starch from the oven, immediately place it in a 4oz (118.3ml) plastic bottle and close the lid.

The starch is cooled to room temperature and the moisture of the baked starch is measured by weight. The moisture content of the baked starch should be in the range of 5-8% (w / w), which is typical of cookies and biscuits.

Immediately or in an airtight container, test the sugar release from starch the next day.

Example  Preparation of 1-crosslinked starch

전분, National Starch 및 Chemical Company, Bridgewater, NJ. USA에서 판매. Sample 1 -control corn starch; Melogel

Starch, National Starch and Chemical Company, Bridgewater, NJ. Sold in USA.

Sample 2-3,000 ml of tap water was metered into the reactor. 100 g of Na ₂ SO ₄ was added with agitation and stirred until dissolved. Stirring well, 2,000 g of corn starch was added followed by dropwise addition of 3% NaOH (actually 667 g NaOH for 44.00 ml alkalinity) required to reach 40 ml alkalinity. The slurry was stirred for 1 hour and the pH was recorded (pH 11.68). The temperature was adjusted to 42 ° C. 160 g of 99/1 STMP / STPP blend was added and allowed to react for 4 hours. Final pH and temperature were recorded (pH 11.02 and 42 ° C.). The pH was adjusted to 5.5 with 3: 1 HCl (pH 5.47 using 164.99 g HCl). The obtained starch cake was filtered and washed twice with 3,000 ml of tap water. The cake was broken and air dried.

Sample 3-3,000 ml of tap water was metered into the reactor. 100 g of Na ₂ SO ₄ was added with agitation and stirred until dissolved. While stirring well, 2,000 g of corn starch was added followed by the dropwise addition of 3% NaOH (667 g NaOH for 44.00 ml of alkalinity) required to reach 40 ml alkalinity. The slurry was stirred for 1 hour and the pH was recorded (pH 11.69). The temperature was adjusted to 42 ° C. 160 g of 99/1 STMP / STPP blend was added and allowed to react for 17 hours. Final pH and temperature were recorded (pH 11.32 and 42 ° C.). The pH was adjusted to 5.5 with 3: 1 HCl (pH 5.57 using 146.88 g HCl). The obtained starch cake was filtered and washed twice with 3,000 ml of tap water. The cake was broken and air dried.

Sample 4-3300 ml of tap water was metered into the reactor. 110 g of Na ₂ SO ₄ was added with agitation and stirred until dissolved. While stirring well, 2,200 g of corn starch was added followed by the dropwise addition of 3% NaOH (733 g NaOH for 44.14 ml alkalinity) required to reach 40 ml alkalinity. The slurry was stirred for 1 hour and the pH was recorded (pH 11.71). The temperature was adjusted to 42 ° C. 220 g of 99/1 STMP / STPP blend was added and allowed to react for 17 hours. The pH was maintained with a regulator and 3% NaOH (556.6 consumed). Final pH and temperature were recorded (pH 11.19 and 42 ° C.). The pH was adjusted to 5.5 with 3: 1 HCl (pH 5.49 using 285.38 g HCl). The obtained starch cake was filtered and washed twice with 3,300 ml of tap water. The cake was broken and air dried.

Samples 5-2,500 pounds (1134 kg) of tap water were metered into the reactor. 100 lbs (45.4 kg) of Na ₂ SO ₄ was added with agitation and stirred until dissolved. While stirring well, 2,000 lbs (907.2 kg) of corn starch was added. 3% NaOH required for 40 ml alkalinity (about 600 lbs (272.2 kg) NaOH for 46 ml alkalinity) was then added to the slurry at a rate of 4 lbs / min (1.8 kg / min). The mixture was stirred for 1 hour and the pH was recorded (pH 11.6). The temperature was adjusted to 108 ° F. (42 ° C.). 200 lbs (90.7 kg) of 99/1 STMP / STPP blend was added and allowed to react for 17 hours. Final pH and temperature were recorded (pH 11.4 and 108 ° F. (42 ° C.)). The pH was adjusted to 5.5 with 3: 1 HCl (pH 5.4 using 75 lbs. HCl (34 kg)). The starch was washed, centrifuged with Merco centrifuge and heat dried.

Samples 8, 9, 11, 13, 14, 15 and 16 were prepared in the same manner as in sample 3. The amount of 99/1 STMP / STPP formulation was adjusted to achieve the desired level of bound phosphorus.

Samples 18-750 ml of tap water were metered into the reactor. 2.5 g of NaCl was added with agitation and stirred until dissolved. 500 g of starch was added to the salt solution. 3% NaOH needed to reach pH 11-11.5 was added dropwise to the slurry with vigorous stirring. The slurry was stirred for 1 hour and the pH was recorded (pH 11.43). 20 g of POCl ₃ was added and allowed to react for 30 minutes with stirring at room temperature. The pH was adjusted to 5.5 with 3: 1 HCl. The resulting starch cake was filtered and washed twice with 750 ml of tap water. The cake was broken and air dried.

The amount of bound phosphorus and the amount of sugar released were also measured for each uncooked starch sample. The results are listed in Table 1 below.

As can be seen from Table 1, Sample 3 shows that starch can be crosslinked using a combination of STMP and STPP to obtain an altered digestion curve of the present invention. The digestion curves of these starches are shown in FIG. 2.

Example  2-release of sugar from the example food system

Various base starches were modified using STMP / STPP according to the general method of Example 1 above to obtain various levels of total bound phosphorus. The digestibility of these starches was checked on their own or in an exemplary food system.

The results are listed in Table 2 below.

As can be seen from Table 2, the STMP and STPP combinations can be used to crosslink various starch bases to obtain an altered digestion curve of the present invention in an exemplary food system.

Example  3- Crosslinker  compare

The digestibility of corn modified with STMP / STPP of Example 1 was compared to that of corn modified with phosphorus oxychloride. The results are shown in Table 3 below.

As can be seen from Table 3, the digestibility curves of the present invention could not be obtained when the dent corn products themselves or in example cookies were modified with phosphorus oxychloride in the range of the claimed phosphorus.

Example  4-foods containing starch

The starch sample of Example 1 was added at 5-40% concentration to six different foods replacing flour or other carbohydrate components. All components are listed in weight percent of the formulation.

1) white pan bread

2) semolina pasta

3) Youngyoung Bar

4) Kamikoyuruku drink

5) Tea Biscuits

6) cereal

1) white Pan Bread

Patent flour 55.6

White Granulated Sugar 4.3

Shortening 2.8

Ionized Salt 1.1

Active Dry Yeast 0.6

Dough Conditioner 35.0

Water 0.6

Total 100.0

Produce:

Mix all ingredients and water in Hobart mixer. Mix at low speed for 2 minutes. Mix for 14 minutes at medium speed. Leave the dough for 5 minutes. Weigh the dough with a loaf of bread (510 g per 1/2 kg loaf of bread). Leave the dough for 5 minutes. Shape the loaf of dough and add it to Glimek Dough-molder. Ferment at 90% RH, 80 ° C. Bake at 210 ° C. for 22 minutes.

2) Semolina  pasta

Cemulina Powder 74.1

Water 23.3

Dried egg white 1.5

Dough Conditioner 1.1

Total 100.0

Produce:

All ingredients and water are mixed in a Hobart / Kitchem Aid mixer. Mix at low speed for 10 minutes. Place noodles in a sheeter. Boil the noodles in boiling water and boil for 5-10 minutes to cook. Drain the water.

3) nutrition bar

Protein Powder 33.6

Brown Rice Syrup 21.3

Dry Oats 10.5

Honey 9.0

Skim milk powder 9.7

Soybean oil 2.8

Peanut flour 5.3

Applesauce or Raisin Paste 7.8

Total 100.0

Produce:

Mix all dry ingredients (except oats) in a Hobart mixer. Mix at low speed for 5 minutes or until blended. Add the liquid ingredients while continuing to mix. Add oats and knead while continuing to mix at low speed. Compress it into a shape to create a bar of the desired shape.

4) Kami Yogurt Drink

Up to 100.0 whole milk

Initiation Culture (Danisco's Jo-mix NM 1-20)

Skim milk powder optional

Total 100.0

Yogurt Manufacturing:

Preheat milk to 65 ° C. Homogenize in 10.34 megapascals and hold at 93 ° C. for 2 minutes. The mixture is cooled to 44 ° C. Inoculate starting culture. Incubate until pH is 4.5 and then cool to 4.5 ° C. You can also pump yogurt to make a soft curd.

Juice Mixture:

Water 47.5

Strawberry Concentrate (40-60 brix) 40.0

Fructose 10.0

Pectin 2.5

Total 100.0

Juice Manufacturing:

Combine fructose and pectin dry. The dry mixture, water, and strawberry concentrate are added to the blender. Combine until fructose and pectin are dispersed. Cook the juice mixture for 15 minutes in a hot water bath at 80 ° C.

Manufacturing of the final product:

Yogurt and juice mixtures are combined in a ratio of 9: 1. Homogenizes together in 17.3 / 3.5 (Step 2) Megapascal. The finished product is stored at 4.5 ° C.

5) Tea Biscuits

Flour 48.0

White Granulated Sugar 20.5

Whey 1.3

Baking Powder 1.2

Salt 0.6

Shortening 9.6

Egg yolk 2.0

Water 16.8

Total 100.0

Produce :

All dry ingredients and shortenings are mixed in a Hobart mixer. Mix for 5 minutes at low speed. Egg yolk and water are added. Continue kneading for 5 minutes at low speed. Squeeze the dough and spread it out or cut it into biscuits. Bake at 176 ° C. for 12-15 minutes.

6) cereal

a) extruded breakfast cereal (corn based)

Modified Corn Starch or Flour 40.0%

Corn Polenta 45.0%

10.0% sugar

Salt 2.0%

Malt 3.0%

Total 100.0%

b) extruded breakfast cereal (multiple grains)

Modified corn starch or flour 43.0%

Rice flour 11.5%

Oat flour 11.5%

Wheat flour 20.4%

9.0% sugar

Malt 2.6%

Salt 2.0%

Total 100.0%

Produce :

Cereals were prepared by methods known in the art. Cereals were extruded, sliced and baked or extruded and expanded. The cereal was further dried if necessary to a final moisture content of less than 3%.

The food was digested using Englyst digestion and the sugar release was monitored over 20, 120 and 240 minutes. Sugar release is substantially linear with respect to digestion time.

 The crosslinked or inhibited starch of the present invention can reduce the rapid rise in initial blood sugar and can be used as a sugar source that can supply controlled and / or controlled sugars to the blood over a long period of time if properly made with food. Rather, it may help maintain a normal blood glucose level in a person, including those who are likely to develop insulin resistance.

Claims (16)

As a food containing cross-linked starch, the cross-linked starch content is 0.10-0.35% of added binder phosphorus, the cross-linked starch releases less than 25% sugar in 20 minutes after ingestion, 30-70% in 120 minutes after ingestion Providing a sugar release of greater than 60% in 240 minutes thereafter, wherein the crosslinked starch contains crosslinked starch, not high amylose starch. The food product containing cross-linked starch according to claim 1, wherein the starch provides less than 20% sugar release 20 minutes after ingestion. 2. The food product containing crosslinked starch according to claim 1, wherein the starch provides less than 10% sugar release 20 minutes after ingestion. 2. The food product containing cross-linked starch according to claim 1, wherein the starch provides 40-60% sugar release at 120 minutes after ingestion. 2. The food product containing cross-linked starch according to claim 1, wherein the starch provides a sugar release of 45-55% at 120 minutes after ingestion. The food product containing cross-linked starch according to claim 1, wherein the starch provides more than 70% sugar release at 240 minutes after ingestion. The food product containing cross-linked starch according to claim 1, wherein the starch provides more than 80% sugar release at 240 minutes after ingestion. 2. The food product containing cross-linked starch according to claim 1, wherein the starch provides more than 90% sugar release at 240 minutes after ingestion. The food product containing crosslinked starch according to claim 1, wherein the starch is crosslinked using a reagent selected from sodium trimethaphosphate, sodium tripolyphosphate, and combinations thereof. The food product containing crosslinked starch according to claim 1, wherein the starch is dextrinized. The food product containing cross-linked starch according to claim 1, wherein the starch is oxidized. The food product containing cross-linked starch according to claim 1, wherein the starch is present in an amount of 5-40% based on the dry weight. 2. The food product containing cross-linked starch according to claim 1, wherein the sugar release from the food is substantially zero order. 2. The food product containing crosslinked starch according to claim 1, wherein the sugar release rate is substantially constant over the first 240 minutes. A method of regulating blood glucose levels in a mammal comprising the food intake of claim 1. A method of providing a regulated sugar source to a mammal comprising the food intake of claim 1.

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