MX2007004167A - Almidon resistente a enzimas y metodo para su produccion. - Google Patents

Almidon resistente a enzimas y metodo para su produccion.

Info

Publication number
MX2007004167A
MX2007004167A MX2007004167A MX2007004167A MX2007004167A MX 2007004167 A MX2007004167 A MX 2007004167A MX 2007004167 A MX2007004167 A MX 2007004167A MX 2007004167 A MX2007004167 A MX 2007004167A MX 2007004167 A MX2007004167 A MX 2007004167A
Authority
MX
Mexico
Prior art keywords
feed composition
starch
enzyme
production
resistant starch
Prior art date
Application number
MX2007004167A
Other languages
English (en)
Inventor
Patricia A Richmond
Walter C Yackel
Donald W Harris
Thomas A Eilers
Eric A Marion
Original Assignee
Tate & Lyle Ingredients
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 Tate & Lyle Ingredients filed Critical Tate & Lyle Ingredients
Publication of MX2007004167A publication Critical patent/MX2007004167A/es

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
    • 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
    • C08B30/18—Dextrin, e.g. yellow canari, white dextrin, amylodextrin or maltodextrin; Methods of depolymerisation, e.g. by irradiation or mechanically

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Materials Engineering (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Molecular Biology (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Grain Derivatives (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

Un proceso para producir un almidon resistente a la enzima utiliza una composicion alimenticia acuosa que comprende (i) almidon que contiene aproximadamente 50% en peso de amilosa, (ii) agua, y (iii) alcohol. La concentracion de almidon en la composicion alimenticia esta entre aproximadamente 5% y aproximadamente 50% en peso, y el pH de la composicion alimenticia esta entre aproximadamente 3.5 y aproximadamente 6.5. En una primera etapa de calentamiento, la composicion alimenticia se calienta a una temperatura entre aproximadamente 130-170 degree C durante aproximadamente 0.1-3.0 horas. La composicion se enfria a una temperatura entre aproximadamente 4-70 degree C durante aproximadamente 0.1-6.0 horas. En una segunda etapa de calentamiento, la composicion alimenticia se calienta a una temperatura entre aproximadamente 110-150 degree durante aproximadamente 0.1-10.0 horas. El almidon se separa de la mayoria del agua y el alcohol, y se seca.
MX2007004167A 2004-10-08 2005-10-03 Almidon resistente a enzimas y metodo para su produccion. MX2007004167A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US10/961,383 US7189288B2 (en) 2004-10-08 2004-10-08 Enzyme-resistant starch and method for its production
PCT/US2005/035701 WO2006041851A1 (en) 2004-10-08 2005-10-03 Enzyme-resistant starch and method for its production

Publications (1)

Publication Number Publication Date
MX2007004167A true MX2007004167A (es) 2007-06-15

Family

ID=35841820

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2007004167A MX2007004167A (es) 2004-10-08 2005-10-03 Almidon resistente a enzimas y metodo para su produccion.

Country Status (15)

Country Link
US (3) US7189288B2 (es)
EP (2) EP2330133A1 (es)
JP (2) JP5602988B2 (es)
KR (1) KR101172556B1 (es)
CN (2) CN101942030A (es)
AU (1) AU2005294469B2 (es)
BR (1) BRPI0516277A (es)
CA (2) CA2727888C (es)
ES (1) ES2400914T3 (es)
IL (1) IL181945A (es)
MX (1) MX2007004167A (es)
NO (1) NO20071649L (es)
NZ (1) NZ554038A (es)
WO (1) WO2006041851A1 (es)
ZA (1) ZA200702884B (es)

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JP5322232B2 (ja) * 2007-06-21 2013-10-23 株式会社Ｊ−オイルミルズ 難消化性澱粉含有率の高い澱粉の製造方法
CA2750578A1 (en) * 2009-01-23 2010-07-29 Tate & Lyle Ingredients Americas Llc Hydroxypropylated starch as a processing aid to improve resistant starch total dietary fiber (tdf) retention in direct expansion extrusion applications
JP4482611B1 (ja) 2009-10-16 2010-06-16 株式会社Ｊ−オイルミルズ レジスタントスターチ高含有澱粉およびそれを用いた飲食品
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US10463066B2 (en) * 2012-05-15 2019-11-05 Tate & Lyle Ingredients Americas Llc Process for preparing inhibited non-pregelatinized granular starches
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JP6836906B2 (ja) 2014-06-02 2021-03-03 アナヴォ・テクノロジーズ，リミテッド・ライアビリティ・カンパニー 改変バイオポリマーならびにその生成および使用の方法
CN104072623A (zh) * 2014-06-26 2014-10-01 南京飞马食品有限公司 一种鹰嘴豆抗性淀粉的制备方法
CN104788576A (zh) * 2015-03-24 2015-07-22 桐城市永锦建筑工程有限公司 一种碎米中提取促消化淀粉的方法
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JP6975229B2 (ja) * 2017-04-19 2021-12-01 日清フーズ株式会社 揚げ物用衣材ミックス
KR101974436B1 (ko) 2017-07-31 2019-05-02 전남대학교산학협력단 저항전분 나노입자의 제조 방법
KR102034353B1 (ko) 2017-11-10 2019-10-18 김양희 반려동물 사료에 사용할 수 있는 저항전분 강화 쌀의 제조방법
KR101979014B1 (ko) * 2018-01-31 2019-05-15 강원대학교 산학협력단 수용성 용매에 분산 시 나노입자로 파편화되는 나노 전분 입자의 제조방법
CN108771166A (zh) * 2018-04-03 2018-11-09 西昌学院 用于高含量抗性淀粉的马铃薯全粉的制作方法
CA3097700A1 (en) * 2018-04-19 2019-10-24 Phytoption Llc Emulsifiers and the uses thereof
CN113354747A (zh) * 2020-03-07 2021-09-07 廊坊承泰能食品有限责任公司 一种玉米抗性淀粉的制备方法
CN114617220B (zh) * 2022-03-11 2023-11-24 长沙九峰生物科技有限公司 一种具有多元组分的慢消化淀粉颗粒及其加工方法
CN116693705B (zh) * 2023-08-07 2023-10-20 青岛农业大学 一种耐热型抗性淀粉及其制备方法

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Also Published As

Publication number Publication date
CA2727888A1 (en) 2006-04-20
US7754017B2 (en) 2010-07-13
EP1802661A1 (en) 2007-07-04
US20070089734A1 (en) 2007-04-26
WO2006041851A8 (en) 2007-05-31
ES2400914T3 (es) 2013-04-15
EP1802661B8 (en) 2013-01-23
NO20071649L (no) 2007-05-07
KR20070083589A (ko) 2007-08-24
US7189288B2 (en) 2007-03-13
US7955439B2 (en) 2011-06-07
JP5602988B2 (ja) 2014-10-08
JP2008516050A (ja) 2008-05-15
NZ554038A (en) 2008-12-24
AU2005294469B2 (en) 2011-07-07
CA2727888C (en) 2012-07-03
EP1802661B1 (en) 2012-12-05
IL181945A0 (en) 2007-07-04
EP2330133A1 (en) 2011-06-08
CN101068837A (zh) 2007-11-07
CN101068837B (zh) 2010-11-03
US20060078667A1 (en) 2006-04-13
AU2005294469A1 (en) 2006-04-20
KR101172556B1 (ko) 2012-08-08
JP2014037541A (ja) 2014-02-27
ZA200702884B (en) 2008-04-30
IL181945A (en) 2012-10-31
CA2583303A1 (en) 2006-04-20
CA2583303C (en) 2011-03-29
WO2006041851A1 (en) 2006-04-20
CN101942030A (zh) 2011-01-12
US20100252031A1 (en) 2010-10-07
BRPI0516277A (pt) 2008-09-02

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