WO1998041111A1 - Starch with reduced amylose content - Google Patents
Starch with reduced amylose content Download PDFInfo
- Publication number
- WO1998041111A1 WO1998041111A1 PCT/US1998/005546 US9805546W WO9841111A1 WO 1998041111 A1 WO1998041111 A1 WO 1998041111A1 US 9805546 W US9805546 W US 9805546W WO 9841111 A1 WO9841111 A1 WO 9841111A1
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- Prior art keywords
- starch
- food product
- amylose
- retrograding
- food
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Classifications
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
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- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
Definitions
- the present 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.
- the invention also relates to modified starch replacers.
- the invention also relates to methods of plant breeding and to various probes for use in plant breeding.
- the invention also relates to improved high ratio cake flours and to improved methods for preparing high ratio cake flours.
- the present invention relates to food products, methods and processes based on starches having particular qualities associated with the amylose content, amylose quality, amylose crystallisation properties, processing histories and/or botanic origin.
- the products are starch-based products ranging from pourable or spoonable food products or pastes to bakery products such as various breads and cakes.
- Starch is the major storage product of the world's most important food crops and is found in large quantities in the seeds of cereals (such as wheat, corn and rice), in legumes (such as pea) and in tuber and root crops such as potato and yam.
- Starch is laid down in higher plants in the form of insoluble grains or granules that act as an energy reserve.
- the starch granule usually comprises two different polymers: amylose (an essentially linear chain of ⁇ (l-4)-linked -D- glucopyranosyl residues) and amylopectin (which comprises highly branched ⁇ (l-4)-linked ⁇ -D-glucopyranosyl residues, the branching occurring via ⁇ (l-6) linkages).
- amylose and amylopectin make up 97-99% of the dry weight of starch.
- Other minor constituents include lipids (principally occurring in cereal starches), protein and trace elements (e.g., phosphorous).
- the "B” form is formed during retrogradation at room temperature, while the “A” form can be grown under other conditions (for example, at temperatures above 50°C).
- the "A” form can also be produced with short chain amylose, which as used herein defines amylose having a molecular weight distribution sufficiently small such that "A" type crystals preferentially form.
- Both “A” and “B” forms are believed to form crystals based on regular parallel packing of amylose double helices, with the different forms having different unit cells in which the packing leads to significant differences in the positioning of water (in the “A” crystals, four water molecules are located between the helices, as oppose to thirty six in the "B” form).
- Amylose has very limited branching (about one branch point for every few thousand glucose units). Molecular weights are typically around 10 5 -10 6 .
- Amylopectin is much more branched than amylose, with typically 5% of the glucose units containing ⁇ (l-6)-linked branch points to connect the ⁇ (l-4)-linked chains.
- the molecular weight is much higher than amylose, typically in excess of
- amylose contents of different starches varies. Potato and tapioca starch typically have much lower amylose contents (21% and 17%, respectively) than the 28% found in maize and wheat starch.
- Amylose can complex with lipid, wherein the lipid molecule resides within a single helix of amylose.
- Such complexes are termed helical inclusion complexes, and it has now been found that they can have an important influence on amylose crystallisation behaviour, retrogradation and staling.
- amylose Different morphic forms of amylose also exist, as described infra.
- Starch granules vary in size and shape with botanic origin. Potato starch granules for example are large (up to 100 ⁇ m in diameter) and oval, whereas rice starch granules are smaller (at most 10 ⁇ m in diameter), and much more angular.
- Wheat and barley starch granules have a bimodal size distribution: large A-type granules (diameter about 10-30 ⁇ m) and smaller B-type granules (diameter about
- All starch granules have a complex structure, containing structural order on more than one level.
- growth rings are alternately of semi-crystalline and amorphous composition, and vary from between 1200-7000 A.
- the relative sizes of the growth rings can be altered by growth conditions, and in particular the lighting conditions. In some species, growth rings can be eliminated by growing under constant light conditions.
- the semi-crystalline rings are composed of stacks of alternating crystalline and amorphous lamellae (see also Fig. 1). These lamellae arise from a radial arrangement of clusters of amylopectin, which clusters contain regions high in branch points (the amorphous lamellae) and a region where short chain segments of amylopectin have formed double helices (the crystalline lamellae - see e.g.,
- the size of the clusters appears to be constant for all botanic sources, mutant and wild type starches (about 90 A), but within this cluster the relative extent of the amorphous lamellae and the crystalline lamellae may vary.
- waxy and partial waxy mutant starches exhibit relatively thick amorphous lamellae and/or relatively thin crystalline lamellae, while the presence of amylose increases the relative thickness of the crystalline lamellae (see Fig. 2).
- amylose synthetic enzyme(s) for example, mutations or genetic modifications that eliminate the activity of the amylose synthetic enzyme(s) (often collectively referred to as granule bound starch synthase, GBSS or the Wx protein(s)) result in amylose-free (waxy) starch.
- the starch granule contains only amylopectin.
- the mutants (and the starches obtained therefrom) are known as waxy mutants and waxy starches, respectively.
- diploid grasses such as barley and maize
- many different waxy mutants have been found. Waxy mutants have also been identified in rice and potato.
- GBSS Wx protein
- Wx protein Wx protein
- AABBDD allohexaploid
- Wx-Al, Wx-Bl and Wx-Dl loci encoding three isoforms of the Wx protein
- a spontaneous waxy mutant not producing amylose would require simultaneous recessive mutations in all three loci (an extremely unlikely event) and such wheat varieties have not yet been identified (though waxy wheats have been produced via hybridizations of lines carrying null (non-functional) alleles at the Wx loci of each of the A, B and D genomes).
- the three GBSS (Wx) isoforms in wheat can be separated into high molecular weight (HMW) and low molecular weight (LMW) proteins, the HMW Wx protein being encoded by the A genome and a mixture of LMW Wx proteins by the B and D genomes (Nakamura et al. (1992), Japan. J. Breed. 42:681-685).
- the various GBSS enzymes may exhibit differential sensitivity to inhibitors, stability, half-life in vivo, specific activity and/or affinity for substrate(s) or effector molecules. They may act in different cellular compartments, for example being localized in or on the starch granule, in the soluble phase or at the interface between granule and soluble phase.
- amylose may have different side activities and be associated with different multienzyme complexes. They may exhibit differential interactions with the starch granule, temperature sensitivities and responses to grain water content. They may also contain different effector binding sites. Any or all of these different structural, chemical and/or biochemical properties may be associated with differences in the quantity and quality of the cognate amylose product, so giving rise to different morphic forms of amylose.
- the different morphic forms of amylose may differ inter alia with respect to molecular weight (or degree of polymerisation), degree and/or extent of branching, associative activity or affinity with respect to other non starch polysaccharides (such as pentosans) and site of synthesis in vivo. These qualitatively different forms of amylose are referred to herein as morphic forms (i.e., they do not correspond to the polymorphic crystalline forms (the "A" and "B” forms) described earlier, but rather represent an entirely different level of complexity).
- partial waxy mutant starch is used in a somewhat broader sense to embrace starches derived from any plant source (including wheat) in which either: (a) the amylose content of the starch granule is reduced (but not entirely eliminated) as a result of mutation of one or more of the waxy (Wx) loci or genes; and/or (b) one or more Wx null alleles (e.g., Wx-Alb, Wx-Blb and/or Wx-Dl b) are present, together with at least one functional Wx gene; and/or (c) double null Wx alleles are present.
- some partial waxy mutant starches may contain lower amylose contents relative to wild-type counterparts.
- the levels of amylose may be unaltered, for example as a result of dosage compensation by the remaining active Wx gene(s).
- the amylose (and/or the distribution/profile of amylose morphic forms) may differ qualitatively (rather than merely quantitatively) from that present in wild type starches.
- Such mutant starches may arise when the amount of Wx protein is reduced (but not eliminated), for example via mutation of one or more Wx loci or structural genes.
- partial waxy mutant starches are those produced by cultivars in which one or more (but not all) of a plurality of Wx protein isoforms is inactive or absent.
- partial waxy mutant starches may be those derived from cultivars in which one or two of the three Wx isoforms (Wx-Al, Wx-Bl and Wx-Dl) are inactive or absent.
- mutant starch is intended to define any starch which has been produced from a plant source which has been manipulated in such a way so as to alter the characteristics of the starch produced by the plant. Such manipulation may be effected by any genetic manipulation or breeding technique. For example, genetic manipulation may include mutagenesis (including site- directed mutagenesis), insertional mutagenesis, gene deletion or substitution, transposon mutagenesis, the introduction of frameshift mutations or the use of antisense DNA technology to attenuate (or eliminate) mRNA translation.
- Other techniques include those based on environmental (non-genetic) manipulation (for example, the administration of growth regulating compositions, the regulation of water availability, temperature and/or lighting conditions during growth of the source plant).
- mutant starch granule is to be interpreted mutatis mutandis.
- Starch gelatinisation When heated in the presence of water, starch undergoes an irreversible order-disorder transition termed gelatinisation. The granules are observed to swell, absorb water, lose crystallinity and leach amylose. The swelling of the amorphous regions of the granule strips starch chains from the surface of the crystalline regions, thereby disrupting crystalline order. The stripping process results in unfolding and hydration of helices in the amylose and amylopectin constituents.
- the gelatinisation process is accompanied by an endotherm which can be measured by differential scanning calorimetry, important parameters of which are the gelatinisation enthalpy and the gelatinisation endotherm width (see e.g., Donovan (1979), Biopolymers, 18:263-275).
- the term "gelatinised” (as applied to starch) is intended to define an amylose/amylopectin complex which is disordered relative to the ordered state of these components in the starch granule.
- the term “gelatinisation” is to be interpreted accordingly. As used herein, these terms therefore embraces states in which gelatinisation is incomplete (as may occur for example in various extrusion and steam treatments) and/or has proceeded in the presence of limiting (rather than excess) water.
- Starch retrogradation Native starch has a semi-crystalline structure which is partially or completely lost during gelatinisation. During subsequent ageing, the gelatinised material regains some order, a process known as retrogradation.
- Retrogradation is associated with the staling ("firming") of bread and setting of starch-based food thickeners, soups, gravies, sauces and similar products. It also leads to phase separation, syneresis and/or structural breakdown of starch-based creams, jellies and dressings. In many circumstances, it is a major problem in the food industry.
- unmodified flours and starches e.g., wheat flour, cornflour
- starches e.g., wheat flour, cornflour
- the starch component gelatinises and swells to produce a thickening effect.
- Foodstuffs made in this way exhibit very acceptable eating quality when used fresh.
- the starch retrogrades to form a solid matrix, and the foodstuff sets. This can be partially reversed by heating before consumption, but the eating quality of the freshly-prepared product is not completely restored.
- modified starches are usually chemically modified, derivitised or substituted (acetylated etc.), and although this yields the required functionality such starches must be declared as additives in many countries (“chemically modified starch”) and a significant number of consumers would prefer to see a natural alternative.
- chemically modified starches are referred to herein as modified starches.
- partial waxy starches and not, as has generally been assumed, fully waxy starches have particular advantages in certain food applications where retrogradation characteristics must be controlled.
- the use of partial waxy wheat starch may be used to produce non-retrograding food products which do not exhibit the disadvantageous organoleptic and textural properties of products based on waxy starches (e.g. they may be non-stringy, non-mucilaginous and have a low degree of elasticity).
- non-retrograding is intended to define products containing gelatinised starch in which the rate of retrogradation is substantially reduced, for example to a level such that the products do not set (i.e., they remain pourable or substantially fluid) after storage (for example after cooled storage, e.g., at about 1-10°C) for one or more days.
- the liquid or pourable non- retrograding products of the invention exhibit substantially no increase in viscosity over a 30 min period after gelatinisation at 5°C.
- non staling is intended to define products containing gelatinised starch in which staling has been retarded, delayed or substantially eliminated.
- non-retrograding food product comprising gelatinised starch, wherein the starch:
- (a) comprises (or consists of) a partial waxy mutant starch
- (b) has an amylose content of less than 30%, for example an amylose content of 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%; the food product for example being pourable, liquid or spoonable.
- non-retrograding food product comprising gelatinised starch, wherein the starch:
- (a) is derived from a mutant starch granule having crystalline and amorphous lamellae in which the thickness of the amorphous lamellae is increased relative to that in the wild type starch;
- (b) has a gelatinisation enthalpy of about 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24 or 25 J/g, as measured by DSC of a 40% w/w starch solution; and/or (c) has a gelatinisation endotherm width of 15, 16, 17, 18, 19, 20, 21,
- (d) is a mutant starch having a high gelatinisation enthalpy relative to that of the wild type starch; and/or (e) is a mutant starch having a narrow gelatinisation endotherm width relative to the wild type starch; and/or
- (f) is derived from a mutant starch granule having a low bulk density relative to the wild type starch granule.
- a non-retrograding food product comprising gelatinised starch, wherein the starch amylose:
- (a) is associated with lipid such that greater than 20% w/w (e.g., 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) is associated therewith; and/or
- (b) is mono-, di- or oligomorphic, for example such that:
- amylose exhibits a reduced tendency to retrograde; and/or (ii) the bulk density of the starch granule is decreased relative to the corresponding polymorphic form; and/or
- the gelatinisation endotherm width of the starch is as defined above; and/or (c) forms futile and/or competing associations with non-starch polysaccharides (e.g., pentosans) in the food product which decrease its tendency to crystallise (e.g., into the "B" form) such that the food product is non- retrograding; and/or
- non-starch polysaccharides e.g., pentosans
- (f) consists of any two of Amy A , Amy B or Amy D ;
- (g) consists of Amy D or a combination of Amy A and Amy D ; and/or (h) comprises or consists of a morphic form having a peak degree of polymerization of: (i) 500-1000 (e.g., about 750); or
- (j) comprises or consists of a morphic form having a molar fraction of branched amylose of:
- (k) comprises or consists of a morphic form having a degree of polymerisation and/or branching such that:
- a form crystals are preferentially produced during incubation at 5°C and/or (iii) the ratio of A form to B form crystals produced during crystallisation is such that retrogradation is inhibited or abolished; and/or
- (1) is derived from a mutant starch in which the stoichiometry of the different morphic forms of amylose (e.g., Amy A , Amy B and/or Amy D , or their species variants or homologues) is perturbed; and/or (m) is derived from a mutant starch in which the amount of amylose associated with lipid is increased relative to the wild type starch; and or
- (n) is derived from a mutant starch in which the number of different morphic forms of amylose is reduced relative to the wild type starch (for example to one or two morphic forms);
- (o) is derived from a mutant starch in which the amylose has a higher affinity for non starch polysaccharides (e.g., pentosans) relative to the wild type starch; and/or
- (p) is derived from a mutant starch in which the degree of polymerization of the amylose is low relative to the wild type starch;
- (q) is derived from a mutant starch in which the degree of branching is low relative to the wild type starch;
- (r) is derived from a mutant starch in which the degree of branching is high relative to the wild type starch; and/or (s) is derived from a mutant starch in which the molar fraction of branched amylose is high relative to the wild type starch; and/or
- (t) is derived from a mutant starch in which the molar fraction of branched amylose is low relative to the wild type starch;
- (u) is derived from a mutant starch in which the amylose forms more A type crystals (or less B type crystals) relative to the wild type starch;
- (v) comprises (or consists of) short chain amylose;
- (w) comprises (or consists of) amylose which forms helical inclusion complexes with lipids (e.g., monoglycerides) to an extent sufficient to render the amylose non-retrograding.
- lipids e.g., monoglycerides
- a non-retrograding food product comprising gelatinised starch, wherein the starch is derived from:
- a plant source which is a polyploid (e.g., tetraploid or hexaploid) plant variety in which the expression of the Wx-Bl gene (or a species variant/homologue thereof) is reduced or eliminated and/or the expression of the Wx-Dl gene (or a species variant/homologue thereof) is increased relative to that of the Wx gene(s) on the other chromosome(s); and/or (g) a mutant plant source having a reduced range of starch grain morphologies (the starch grains for example being monodisperse or oligodisperse); and/or
- the activity of one or more GBSS isoenzyme(s) in the plant source is decreased or eliminated.
- the activity of two or more GBSS isoenzyme(s) in the plant source is decreased or eliminated.
- the activity of two or more GBSS isoenzyme(s) in the plant source is decreased or eliminated.
- GBSS isoenzymes may be decreased or eliminated. Thus, only one GBSS isoenzyme may be active or expressed, and preferably, only two GBSS isoenzymes are active or expressed.
- non-retrograding food product comprising gelatinised starch, wherein the starch has been subjected to a physical (e.g., shear, ultrasound or ionising radiation), biochemical (e.g., enzymic, e.g. amylolytic) and/or chemical (e.g., hydrolysis or chemical spiking, for example with non-starch polysaccharides (e.g., pentosans), lipids (e.g., monoglycerides) or proteins) treatment which:
- (c) is sufficient to reduce the chain length of the amylose to an extent sufficient to render it non-retrograding and/or to an extent sufficient to facilitate non-productive association between non starch polysaccharides (e.g., pentosans) and amylose such that amylose crystallisation (e.g., into the "B" form) is reduced or eliminated and/or to an extent to reduce or eliminate the ability of the amylose to crystallise after gelatinisation.
- non starch polysaccharides e.g., pentosans
- the starch may be derived from a hexaploid wheat variety in which the expression of the gene encoding GBSS on: (a) the A genome; or
- the expression of the gene encoding GBSS on the B genome is reduced or eliminated.
- the starch is derived from a hexaploid wheat variety in which the expression of the gene encoding GBSS on the D genome is increased relative to that of the gene(s) on the other chromosome(s).
- the invention provides a non-retrograding food product (for example as defined above), which food product comprises gelatinised starch wherein the amylose is di- or oligomorphic, each morphic form: (a) having a peak degree of polymerization selected from the values set out above, and or (b) being branched such that it has an average number of chains selected from the values set out above, and/or (c) having a molar fraction of branched amylose selected from the values set out above.
- non-retrograding food product for example as defined above, which food product comprises gelatinised starch wherein the amylose is di- or oligomorphic, the peak degree of polymerization and/or degree of branching and/or molar fraction of branched molecules being substantially homogeneous, similar or identical.
- the food product is preferably:
- a bakery product for example a bread, yeasted goods or a cake
- a bakery supply product for example, a custard or a bakery filling or topping
- a dairy product e.g. a dessert or yogurt
- a dairy product e.g. a dessert or yogurt
- a pasta product e.g. a noodle
- the plant source may be a cereal (e.g., wheat, rice, barley or corn), legume (e.g., pea), tuber or root (e.g., potato).
- the invention provides a process for producing a non- retrograding food product (for example as defined above) comprising the steps of:
- step (b) formulating a non-retrograding food product comprising starch extracted from plants bred from the plant line selected in step (a) or step (a').
- the invention also contemplates a food product obtainable by (or produced by) such a process (for example being as defined hereinabove).
- Also contemplated is a process for producing a high ratio cake flour comprising heating a flour, wherein the flour comprises starch which is ungelatinised but otherwise as defined herein. Also contemplated is a process for producing a high ratio cake flour comprising treating flour with chlorine gas, wherein the flour comprises starch which is ungelatinised but otherwise as defined hereinabove.
- a high ratio cake flour obtainable by (or produced by) the process of the invention.
- the invention contemplates the use of flour comprising starch which is ungelatinised (but otherwise as defined above) in the preparation of a high ratio cake flour mix.
- the invention contemplates a high ratio cake flour mix comprising starch which is ungelatinised but otherwise as defined above. In another aspect, the invention contemplates the use of a composition
- a flour e.g., a flour
- a modified starch replacement e.g., a flour
- a modified starch replacer comprising ungelatinized starch as defined herein.
- non-staling food product e.g., bread, bun, burger bun, sandwich
- starch as defined herein.
- Also contemplated is a method for producing a food product comprising the step of using starch as defined herein as a modified starch replacer.
- a method of plant for example cereal, e.g., wheat or legume, e.g., pea
- breeding comprising the step of screening plants for a desired genotype, phenotype, starch or starch grain type having characteristics as defined herein.
- the invention relates to a nucleotide or antibody (e.g., monoclonal antibody) probe for use in the method described above.
- a nucleotide probe e.g., as defined above
- a nucleotide probe for use in determining the Wx genotype of a plant (for example a cereal, e.g., wheat or a legume, e.g., pea).
- the invention relates to a nucleotide probe (e.g., as defined above) specific for Wx-Al, Wx-Bl or Wx-Dl (or for species variant/homologues thereof).
- the invention also contemplates an antibody (for example a monoclonal antibody) specific for Wx-Al, Wx-Bl or Wx-Dl proteins (or a species variants/homologues thereof), for example for use in the method of the invention.
- an antibody for example a monoclonal antibody
- Wx-Al, Wx-Bl or Wx-Dl proteins or a species variants/homologues thereof
- nucleotide or antibody e.g., monoclonal antibody
- a nucleotide or antibody probe for use in determining the GBSS profile of a plant (for example a cereal, e.g., wheat, or a legume, e.g., pea).
- the invention in another aspect, relates to a method of plant (for example cereal, e.g., wheat or legume, e.g., pea) breeding, comprising the step of screening plants by probing with an antibody or nucleotide probe as defined herein.
- a method of plant for example cereal, e.g., wheat or legume, e.g., pea
- the invention also contemplates a freeze-thaw stable food product comprising starch as defined herein.
- the invention relates to a method of thickening a food product comprising the step of:
- composition e.g., flour
- a composition comprising ungelatinised starch which is otherwise as defined herein;
- the invention also contemplated a method for retarding staling of a food product (e.g., a baked food product, such as bread, e.g., a burger bun or sandwich) comprising the step of formulating the food product with starch as defined herein.
- a food product e.g., a baked food product, such as bread, e.g., a burger bun or sandwich
- the invention also contemplated a method for retarding retrogradation of a food product comprising the step of formulating the food product with starch as hereinbefore defined. Also contemplated is a dehydrated food base comprising ungelatinised starch which is otherwise as hereinbefore defined.
- the invention relates to an instantisable food base (for example, a roux e.g., a roux blanc) comprising ungelatinised starch which is otherwise as hereinbefore defined.
- an instantisable food base for example, a roux e.g., a roux blanc
- ungelatinised starch which is otherwise as hereinbefore defined.
- a non-retrograding pourable food product comprising gelatinised starch, wherein the starch: (a) comprises (or consists of) a partial waxy mutant starch; and/or (b) has an amylose content of less than 30%, for example an amylose content of 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%.
- the amylose content is sufficiently low such that the starch gelatinizes to form an amylopectin-continuous (rather than an amylose- continuous) system.
- the starch of the invention preferably is provided as part of a flour, flour fraction or flour extract.
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch is derived from a mutant starch granule having crystalline and amorphous lamellae in which the thickness of the amorphous layer is increased relative to that in the wild type starch.
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch has a gelatinisation enthalpy of about 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24 or 25 J/g, as measured by DSC of a 40% w/w starch solution.
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch has a gelatinisation endotherm width of 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°C, as measured by DSC of a 40% w/w starch solution.
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch is a mutant starch having a high gelatinisation enthalpy relative to that of the wild type starch.
- An increase in gelatinisation enthalpy is associated with a decrease in the amount of amylose in the starch granule.
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch is a mutant starch having a low gelatinisation endotherm width relative to that of the wild type starch.
- a lowering of the gelatinisation endotherm width is associated with a decreased level of amylose in the starch granule.
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch is derived from a mutant starch granule having a low bulk density relative to the wild type starch granule.
- the starch is derived from a mutant starch granule having a low bulk density relative to the wild type starch granule.
- mutant starches with starch granules in which the amylose/amylopectin packing is relatively "loose" leading to lower bulk densities at the level of the starch crystal
- Such starch granules also have improved swelling characteristics useful e.g., in certain high ratio cake flours and in other applications (such as noodle manufacture).
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch amylose is associated with lipid such that greater than 20% w/w (e.g. 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) is associated therewith.
- Amylose associated with lipid does not efficiently crystallise after gelatinisation, and so starches containing such amylose exhibits improved retrogradation properties.
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch amylose is mono-, di- or oligomorphic such that: (i) the amylose exhibits a reduced tendency to retrograde; and/or (ii) the bulk density of the starch granule is decreased relative to the corresponding polymorphic form; and/or (iii) the gelatinisation enthalpy of the starch is as defined above; and or (iv) the gelatinisation endotherm width of the starch is as defined above.
- the starch amylose is mono-, di- or oligomorphic such that: (i) the amylose exhibits a reduced tendency to retrograde; and/or (ii) the bulk density of the starch granule is decreased relative to the corresponding polymorphic form; and/or (iii) the gelatinisation enthalpy of the starch is as defined above; and or (iv) the gelatinisation endotherm width of the
- amylose is intended to denote a class of amylose molecules which substantially share physicochemical attributes selected from for example molecular weight, branching characteristics, associative affinities for non starch polysaccharides (such as pentosans) and crystallisation properties.
- the term “monomorphic” may also denote a class of amylose molecules synthesised by a common GBSS isoenzyme (e.g. that encoded by the Wx gene corresponding to that on the A, B or D chromosome in wheat, e.g., the species variants or homologues which may be located on other chromosomes in other botanic sources).
- GBSS isoenzyme
- Such amylose morphic forms are herein denoted Amy A , Amy B and Amy D , respectively.
- homologous genes As used herein, the term "homologue", as applied to a gene or protein, is intended to define genes or proteins which are evolutionary related. Evolutionary relationships may be determined by sequence (either protein or nucleic acid sequence) comparisons. In general, related genes and proteins will exhibit a high degree of sequence similarity (e.g. greater than 50%, 60%, 70%, 80%, 90% or 95% sequence similarity). In some cases, homologous genes will specifically cross hybridize and may be identified by hybridization assay under selective (or stringent) hybridization conditions. Homologous proteins may be i ⁇ imunologically cross-reactive.
- species variant is intended to define that counterpart to any given gene or protein occurring in one organism in another organism.
- species variants may be identified by sequence and/or functional similarities. They may for example be identified by nucleic acid hybridization assays (where species variants may specifically cross-hybridize) and/or immunological assays (where species variants of any given protein may cross react with an antibody raised against one of the species variants).
- species variants exhibit greater than 50%, 60%, 70%, 80%, 90% or 95% sequence similarity.
- dimorphic and oligomorphic are intended to be interpreted mutatis mutandis to denote amylose populations which contain two or a limited range of amylose morphic forms (relative to those present in a retrograding starch), respectively.
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch amylose forms futile and/or competing associations with non-starch polysaccharides (e.g. pentosans) which decrease its tendency to crystallise (e.g., into the "B" form) such that the food product is non-retrograding.
- non-starch polysaccharides e.g. pentosans
- the non-starch polysaccharides may be derived from the food or associated with the starch source (e.g., present in the flour).
- the futile and/or competing interactions may arise without the need for prior treatment of the food product or the gelatinised starch. However, in some cases physical, chemical and/or biochemical pretreatments are required to facilitate the interactions.
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch amylose is monomorphic, dimorphic or oligomorphic (as herein defined).
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch consists of any one of
- Amy A Amy A , Amy B or Amy D (as herein defined).
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch amylose consists of any two of Amy A , Amy B or Amy D (as herein defined).
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch consists of Amy D or a combination of Amy A and Amy D (as hereinbefore defined).
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch amylose has a peak degree of polymerization of: (i) 500-1000 (e.g., about 750); or (ii) 1500-2500 (e.g., about 2000); or (iii) 2700-3200 (e.g., about 3000); or (iv) 4500-5500 (e.g., about 5000); or (v) 5500-6000 (e.g., about 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
- the peak degree of polymerization is that degree of polymerization which occurs at greatest frequency in a given population of morphic forms.
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch amylose is branched such that it has an average number of: (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.
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch amylose has a molar fraction of branched amylose of: (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%.
- the starch amylose has a molar fraction of branched amylose of: (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%
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch amylose has a degree of polymerisation and/or branching such that: (i) it crystallises to form essentially monomorphic (e.g., A form) crystals; and/or (ii) A form crystals are preferentially produced during incubation at 5°C and/or (iii) the ratio of A form to B form crystals produced during crystallisation is such that retrogradation is inhibited or abolished.
- the starch amylose has a degree of polymerisation and/or branching such that: (i) it crystallises to form essentially monomorphic (e.g., A form) crystals; and/or (ii) A form crystals are preferentially produced during incubation at 5°C and/or (iii) the ratio of A form to B form crystals produced during crystallisation is such that retrogradation is inhibited or abolished.
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch amylose is derived from a mutant starch in which the stoichiometry of the different morphic forms of amylose (e.g., Amy A , Amy B and/or Amy D ) is perturbed.
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch amylose is derived from a mutant starch in which the amount of amylose associated with lipid is increased relative to the wild type starch.
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch amylose is derived from a mutant starch in which the number of different morphic forms of amylose is reduced relative to the wild type starch (for example to one or two morphic forms).
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch amylose is derived from a mutant starch in which the amylose has a higher affinity for non starch polysaccharides (e.g., pentosans) relative to the wild type starch.
- non starch polysaccharides e.g., pentosans
- pentosan is a term of art which includes arabinoxylans and heteroxylans.
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch amylose is derived from a mutant starch in which the degree of polymerization of the amylose is low relative to the wild type starch.
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch is derived from a mutant starch in which the degree of branching is low relative to the wild type starch.
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch amylose is derived from a mutant starch in which the degree of branching is high relative to the wild type starch.
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch is derived from a mutant starch in which the molar fraction of branched amylose is high relative to the wild type starch.
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch amylose is derived from a mutant starch in which the molar fraction of branched amylose is low relative to the wild type starch.
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch amylose is derived from a mutant starch in which the amylose forms more A type crystals (or less B type crystals) relative to the wild type starch.
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch is derived from a plant source having partially depressed amylose synthase activity.
- the amylose synthase activity may be that arising from GBSS. It may be the net amylose synthase activity, or that of one or more isoenzymes. In some cases, the net amylose synthase activity may be unaltered, but the plant source may still have a partially depressed amylose synthase activity if suppression or inactivation of one isoenzyme induces a compensatory increase in the activity of a different isoenzyme.
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch is derived from a Wx mutant plant source. In another aspect, the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch is derived from a plant source having a Wx null allele.
- null allele as applied to a Wx locus or gene is intended to define a mutation which directly or indirectly blocks or attenuates the expression of a Wx gene (e.g. at the transcriptional, translational or posttranscriptional level). Such null alleles may therefore lie within any of the Wx genes (e.g. the coding or regulatory regions thereof) or lie within regulatory genes which directly or indirectly control the expression of Wx genes.
- the null alleles define mutation(s) in the Wx structural genes which give rise to a non- functional gene product(s) (for example, deletion mutation(s) and/or frameshift mutation(s)).
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch is derived from a plant source having Wx double null alleles.
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch is derived from a plant source having a modified GBSS isoenzyme activity profile.
- the isoenzyme profile is the relative activity of each of a plurality of different GBSS enzymes (e.g., the relative activity of the WxA-1, WxB-1 and WxD-1 proteins or their species variants/homologues in any given botanic source).
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch is derived from a plant source which is a polyploid (e.g., tetraploid or hexaploid) plant variety in which the expression of the Wx-Bl gene is reduced or eliminated and/or the expression of the Wx-Dl gene is increased relative to that of the Wx gene(s) on the other chromosome(s).
- a polyploid e.g., tetraploid or hexaploid
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch is derived from a mutant plant source having a reduced range of starch grain morphologies (the starch grains for example being monodisperse or oligodisperse).
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch is derived from a partial waxy mutant plant source.
- the activity of one or more GBSS isoenzyme(s) in the plant source is decreased or eliminated.
- the activity of two or more GBSS isoenzymes may be decreased or eliminated, and/or only one GBSS isoenzyme is active or expressed.
- only one GBSS isoenzymes is active or expressed.
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the starch has been subjected to a physical (e.g., shear), biochemical (e.g., enzymic) and/or chemical (e.g., hydrolysis) treatment which is sufficient to render it non-retrograding, facilitates non-productive association between non starch polysaccharides (e.g., pentosans) and amylose such that amylose crystallisation (e.g., into the "B" form) is reduced or eliminated or is sufficient to reduce the chain length of the amylose to an extent sufficient to render it non-retrograding and/or to an extent sufficient to facilitate non-productive association between non starch polysaccharides (e.g., pentosans) and amylose such that amylose crystallisation (e.g., into the "B” form) is reduced or eliminated and/or to an extent to reduce or eliminate the ability of the amylose to crystallise
- the starch of the invention may be derived from a hexaploid wheat variety in which the expression of the gene encoding GBSS on the A genome or the B genome or the D genome or the A and B genomes or the A and D genomes or the
- the expression of the gene encoding GBSS on the B genome is reduced or eliminated.
- the starch is preferably derived from a hexaploid wheat variety in which the expression of the gene encoding GBSS on the D genome is increased relative to that of the gene(s) on the other chromosome(s).
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the amylose is oligomorphic, each morphic form: (a) having a peak degree of polymerization selected from the values set out above, and/or (b) being branched such that it has an average number of chains selected from the values set out above, and or (c) having a molar fraction of branched amylose selected from the values set out above.
- the invention provides a non-retrograding pourable food product comprising gelatinised starch, wherein the amylose is di- or oligomorphic, the peak degree of polymerization and/or degree of branching and/or molar fraction of branched molecules being substantially homogeneous, similar or identical.
- the food product is preferably a sauce, soup, food thickener or filling.
- the plant source is preferably a cereal (e.g., wheat, rice, barley or corn), legume, tuber or root (e.g., potato).
- the invention provides a process for producing a non- retrograding pourable food product comprising the steps of: (a) screening plant lines for a desired genotype, phenotype, starch or starch grain type having characteristics as defined in any one of the preceding claims; (b) selecting a plant line having the desired characteristics identified in step (a); (c) formulating a pourable non-retrograding food product comprising starch extracted from plants bred from the plant line selected in step (b).
- the invention provides a process for producing a high ratio cake flour comprising heating a flour, wherein the flour comprises starch which is ungelatinised but otherwise as defined above.
- the invention provides a process for producing a high ratio cake flour comprising treating flour with chlorine gas, wherein the flour comprises starch which is ungelatinised but otherwise as defined above.
- the invention contemplates the use of flour comprising starch which is ungelatinised but otherwise as defined above in the preparation of a high ratio cake flour mix.
- the invention also provides a high ratio cake flour mix comprising starch which is ungelatinised but otherwise as defined above.
- the invention contemplates the use of a composition
- a flour e.g., a flour
- gelatinised starch as defined above as a modified starch replacement
- the invention provides a non-staling food product (e.g., bread, bun, burger bun, sandwich) comprising starch as defined above.
- a method for producing a food product comprising the step of using starch as defined above as a modified starch replacer.
- the invention provides a method of plant (for example cereal, e.g., wheat or legume, e.g., pea) breeding, comprising the step of screening plants for a desired genotype, phenotype, starch or starch grain type having characteristics as defined above.
- a method of plant for example cereal, e.g., wheat or legume, e.g., pea
- screening plants for a desired genotype, phenotype, starch or starch grain type having characteristics as defined above.
- the invention provides a nucleotide or antibody (e.g., monoclonal antibody) probe for use in the breeding methods of the invention.
- a nucleotide probe e.g., as defined above
- a nucleotide probe for use in determining the Wx genotype of a plant (for example a cereal, e.g., wheat or a legume, e.g., pea).
- the invention provides a nucleotide probe (e.g., as defined above) specific for the Wx-Al, Wx-Bl or Wx-Dl.
- the invention provides an antibody (for example a monoclonal antibody) specific for Wx-Al, Wx-Bl or Wx-Dl proteins, for example for use in the breeding method of the invention.
- the invention provides a nucleotide or antibody (e.g., monoclonal antibody) probe for use in determining the GBSS profile of a plant (for example a cereal, e.g., wheat, or a legume, e.g., pea).
- a nucleotide or antibody e.g., monoclonal antibody
- the invention provides a method of plant (for example cereal, e.g., wheat or legume, e.g., pea) breeding, comprising the step of screening plants by probing with an antibody or nucleotide probe of the invention.
- a method of plant for example cereal, e.g., wheat or legume, e.g., pea
- the step of screening plants by probing with an antibody or nucleotide probe of the invention comprising the step of screening plants by probing with an antibody or nucleotide probe of the invention.
- the invention provides a freeze-thaw stable food product comprising starch as defined above.
- a white wine and mushroom sauce was made to the following recipe:
- 'IKE is a freely available hard red winter wheat variety produced by Kansas State University having null Wx-Al and Wx-Bl alleles but a functional Wx-Dl gene. It is described, for example, in Seeds and Crops Digest, the Research News section,
- the sauce was smooth and pourable.
- the product was smooth and of appropriate viscosity.
- a white wine and mushroom sauce was made according to the recipe described in Example 1, except that the Ike flour was replaced with 2.00% modified starch (Colflo 67TM) and the water adjusted accordingly. After storage, the sauce was smooth and pourable.
- a white wine and mushroom sauce was made according to the recipe described in Example 1, except that the Ike flour was replaced with 6.00% standard wheat flour. After storage, the sauce formed a solid gel and was difficult to remove from the jar.
- a mushroom soup was made to the following recipe:
- the dry ingredients were first mixed with the cold water, and the mushroom concentrate then mixed in. The mixture was heated to 85°C, with stirring, to gelatinise the starch. The cream and mushrooms were then added. The product was then filled into cans and sterilised by retorting at 120°C for 1 hour, cooled in water and stored at ambient temperature.
- a soup was prepared according to the recipe described in Example 2, except that the Ike flour was replaced with 6.00% standard wheat flour. After storage, the soup formed a solid gel and was difficult to remove from the can.
- COMPARATIVE EXAMPLE 4 A soup was prepared according to the recipe described in Example 2, except that the Ike flour was replaced with 2.00% modified starch and the water adjusted accordingly. After storage, the soup poured easily and smoothly. However, it had an unpleasant off-flavour after heating and tasting.
- EXAMPLE 3 A tomato sauce for pasta was made according to the following recipe:
- a sauce was prepared according to the recipe described in Example 3, except that the Ike flour was replaced with 2.00% modified starch and the water adjusted accordingly. After storage, the sauce poured easily and smoothly. However, it had a deep red colour and a starchy, less clean flavour than the sauce prepared in Example 3.
- COMPARATIVE EXAMPLE 7 A sauce was prepared according to the recipe described in Example 3, except that the Ike flour was replaced with 3.25% standard wheat flour. After storage, the sauce was pourable but showed clear signs of syneresis. It also had a more starchy, less clean flavour than the sauce prepared in Example 3.
- Ike wheat flour was milled for use as a cake flour. A portion of the flour was dry heat treated to increase the swelling capacity of the starch. High ratio cakes were then made according to the following recipe:
- Aqueous flour dispersions of mass 5 kg were prepared in a Hobal steam jacketed vessel.
- the flour addition rate was chosen such as to give a starch solids content of 5% in the mix.
- the product was stirred gently during the heating process via scraped surface paddles.
- the sample temperature was raised to 95°C and held for 5 minutes to gelatinize the starch.
- a sample of mass 1.5 kg was then transferred to a "Tweedy" type mixing bowl attached to the Compudomixer.
- the "Tweedy" bowl (usually used for dough mixing) comprises a cylindrical chamber. Mixing is achieved via a spiral rotor, driven from below, via a gearbox attached to the Compudomixer.
- the sample is sheared and thrown against three baffle plate fixtures attached to the wall of the mixing vessel.
- the Compudomixer was used to control the quantity and rate of energy input into the sample.
- the hot product was mixed at a fixed rate of work input 2 kJ/kg/min to work input levels encompassing the range from 0-60 kJ/kg.
- the mixing bowl temperature was maintained at 80°C via a recirculating water bath throughout the mixing study.
- Subsamples of mass 60 g were removed at intervals for rheological testing and retrogradation studies (stored in plastic pots) for 23 hours at a temperature of 5°C.
- the rate of work input settings and work levels were reprogrammed following subsampling to maintain a constant rate of work input to the sample during mixing.
- the products were removed following 23 hours refrigerated storage at a temperature of 5°C.
- the temperature was chosen to maximize the rate of amylose retrogradation/gelation.
- the amylopectin retrogradation is characterised as occurring at a lower rate over an extended time period.
- the pots were allowed one hour to equilibrate to ambient temperature (20°C), prior to subjective visual assessment and objective rheological studies using the Rheometrics Fluids
- IKE flour is summarized in the following table: 5
- the RFS was used to measure the rheological properties of the products following storage at a temperature of 5°C.
- the effect of energy input during mixing on the viscosity of the stored products is illustrated in Figure 3.
Abstract
Description
Claims
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
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EP98913008A EP0967887A1 (en) | 1997-03-20 | 1998-03-19 | Starch with reduced amylose content |
AU67664/98A AU6766498A (en) | 1997-03-20 | 1998-03-19 | Starch with reduced amylose content |
CA002281868A CA2281868A1 (en) | 1997-03-20 | 1998-03-19 | Starch with reduced amylose content |
JP54084698A JP2001516224A (en) | 1997-03-20 | 1998-03-19 | Starch with reduced amylose content |
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GBGB9705746.7A GB9705746D0 (en) | 1997-03-20 | 1997-03-20 | Food rheology improvements |
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PCT/US1998/005546 WO1998041111A1 (en) | 1997-03-20 | 1998-03-19 | Starch with reduced amylose content |
PCT/US1998/005547 WO1998041097A2 (en) | 1997-03-20 | 1998-03-19 | Non-retrograding starch in food products |
PCT/US1998/005548 WO1998041112A1 (en) | 1997-03-20 | 1998-03-19 | Non-retrograding starch in food products |
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1998
- 1998-03-19 CA CA002281868A patent/CA2281868A1/en not_active Abandoned
- 1998-03-19 WO PCT/US1998/005546 patent/WO1998041111A1/en not_active Application Discontinuation
- 1998-03-19 AU AU67664/98A patent/AU6766498A/en not_active Abandoned
- 1998-03-19 EP EP98913008A patent/EP0967887A1/en not_active Withdrawn
- 1998-03-19 WO PCT/US1998/005547 patent/WO1998041097A2/en active Application Filing
- 1998-03-19 WO PCT/US1998/005548 patent/WO1998041112A1/en active Application Filing
- 1998-03-19 AU AU67665/98A patent/AU6766598A/en not_active Abandoned
- 1998-03-19 CN CN98803513A patent/CN1259020A/en active Pending
- 1998-03-19 JP JP54084698A patent/JP2001516224A/en active Pending
- 1998-03-19 ZA ZA9802346A patent/ZA982346B/en unknown
- 1998-03-19 AU AU67666/98A patent/AU6766698A/en not_active Abandoned
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2012039899A (en) * | 2010-08-16 | 2012-03-01 | Nisshin Foods Kk | Tomato sauce-based roux |
US9808017B2 (en) | 2011-02-25 | 2017-11-07 | Kraft Foods R&D, Inc. | Food product with a moulded body |
Also Published As
Publication number | Publication date |
---|---|
ZA982346B (en) | 1999-09-20 |
AU6766698A (en) | 1998-10-12 |
AU6766598A (en) | 1998-10-12 |
WO1998041112A1 (en) | 1998-09-24 |
EP0967887A1 (en) | 2000-01-05 |
CA2281868A1 (en) | 1998-09-24 |
WO1998041097A3 (en) | 1999-01-07 |
WO1998041097A2 (en) | 1998-09-24 |
GB9705746D0 (en) | 1997-05-07 |
AU6766498A (en) | 1998-10-12 |
JP2001516224A (en) | 2001-09-25 |
CN1259020A (en) | 2000-07-05 |
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