WO2023281213A1 - Procede hmt de l'amidon de pois - Google Patents
Procede hmt de l'amidon de pois Download PDFInfo
- Publication number
- WO2023281213A1 WO2023281213A1 PCT/FR2022/051349 FR2022051349W WO2023281213A1 WO 2023281213 A1 WO2023281213 A1 WO 2023281213A1 FR 2022051349 W FR2022051349 W FR 2022051349W WO 2023281213 A1 WO2023281213 A1 WO 2023281213A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- starch
- content
- weight
- sds
- pea starch
- Prior art date
Links
- 229920002472 Starch Polymers 0.000 title claims abstract description 155
- 235000019698 starch Nutrition 0.000 title claims abstract description 154
- 239000008107 starch Substances 0.000 title claims abstract description 145
- 238000000034 method Methods 0.000 title claims abstract description 44
- 238000010438 heat treatment Methods 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 238000011282 treatment Methods 0.000 claims abstract description 30
- 235000010582 Pisum sativum Nutrition 0.000 claims description 60
- 230000008569 process Effects 0.000 claims description 24
- 235000013305 food Nutrition 0.000 claims description 20
- 235000021374 legumes Nutrition 0.000 claims description 12
- 240000006677 Vicia faba Species 0.000 claims description 9
- 235000010749 Vicia faba Nutrition 0.000 claims description 8
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 8
- 235000016709 nutrition Nutrition 0.000 claims description 5
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 230000035764 nutrition Effects 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 244000043158 Lens esculenta Species 0.000 claims description 2
- 241000219745 Lupinus Species 0.000 claims description 2
- 240000004658 Medicago sativa Species 0.000 claims description 2
- 235000017587 Medicago sativa ssp. sativa Nutrition 0.000 claims description 2
- 241000219793 Trifolium Species 0.000 claims description 2
- 241000219843 Pisum Species 0.000 claims 9
- 235000014268 sports nutrition Nutrition 0.000 claims 1
- 240000004713 Pisum sativum Species 0.000 abstract description 53
- 238000001035 drying Methods 0.000 abstract description 2
- 229920000294 Resistant starch Polymers 0.000 description 18
- 235000021254 resistant starch Nutrition 0.000 description 18
- 239000008187 granular material Substances 0.000 description 17
- 235000001727 glucose Nutrition 0.000 description 15
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 14
- 229960001031 glucose Drugs 0.000 description 14
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 13
- 239000008103 glucose Substances 0.000 description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Natural products CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 8
- 150000001720 carbohydrates Chemical class 0.000 description 8
- 235000019621 digestibility Nutrition 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- 241000196324 Embryophyta Species 0.000 description 7
- 238000000137 annealing Methods 0.000 description 7
- 235000014633 carbohydrates Nutrition 0.000 description 7
- 239000013078 crystal Substances 0.000 description 7
- 230000029087 digestion Effects 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 229920000856 Amylose Polymers 0.000 description 6
- 239000008351 acetate buffer Substances 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 5
- 229920002907 Guar gum Polymers 0.000 description 5
- 229940077731 carbohydrate nutrients Drugs 0.000 description 5
- 229940088598 enzyme Drugs 0.000 description 5
- 230000002641 glycemic effect Effects 0.000 description 5
- 235000010417 guar gum Nutrition 0.000 description 5
- 239000000665 guar gum Substances 0.000 description 5
- 229960002154 guar gum Drugs 0.000 description 5
- 229920000642 polymer Polymers 0.000 description 5
- 230000008961 swelling Effects 0.000 description 5
- 229920000945 Amylopectin Polymers 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 230000006862 enzymatic digestion Effects 0.000 description 4
- 238000000338 in vitro Methods 0.000 description 4
- 235000011073 invertase Nutrition 0.000 description 4
- 229920002521 macromolecule Polymers 0.000 description 4
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 3
- 108010019160 Pancreatin Proteins 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 108010051210 beta-Fructofuranosidase Proteins 0.000 description 3
- 102000038379 digestive enzymes Human genes 0.000 description 3
- 108091007734 digestive enzymes Proteins 0.000 description 3
- 238000010335 hydrothermal treatment Methods 0.000 description 3
- 239000001573 invertase Substances 0.000 description 3
- 229940055695 pancreatin Drugs 0.000 description 3
- 210000000813 small intestine Anatomy 0.000 description 3
- 230000007928 solubilization Effects 0.000 description 3
- 238000005063 solubilization Methods 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- 238000001757 thermogravimetry curve Methods 0.000 description 3
- 108010065511 Amylases Proteins 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 241000282412 Homo Species 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 229940040526 anhydrous sodium acetate Drugs 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000007385 chemical modification Methods 0.000 description 2
- 238000004737 colorimetric analysis Methods 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 238000002425 crystallisation Methods 0.000 description 2
- 230000008025 crystallization Effects 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 210000002249 digestive system Anatomy 0.000 description 2
- 238000007865 diluting Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 150000002304 glucoses Chemical class 0.000 description 2
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 2
- 229920001519 homopolymer Polymers 0.000 description 2
- 238000001027 hydrothermal synthesis Methods 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 210000000056 organ Anatomy 0.000 description 2
- 235000015927 pasta Nutrition 0.000 description 2
- 230000000291 postprandial effect Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000004044 response Effects 0.000 description 2
- 238000012552 review Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- WPYMKLBDIGXBTP-UHFFFAOYSA-N Benzoic acid Natural products OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 1
- 244000303965 Cyamopsis psoralioides Species 0.000 description 1
- 125000002353 D-glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 239000004366 Glucose oxidase Substances 0.000 description 1
- 108010015776 Glucose oxidase Proteins 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000004322 Lens culinaris Species 0.000 description 1
- 244000027321 Lychnis chalcedonica Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 208000001145 Metabolic Syndrome Diseases 0.000 description 1
- 241000209056 Secale Species 0.000 description 1
- 235000007238 Secale cereale Nutrition 0.000 description 1
- 235000002096 Vicia faba var. equina Nutrition 0.000 description 1
- 235000005072 Vigna sesquipedalis Nutrition 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 229940025131 amylases Drugs 0.000 description 1
- 235000019728 animal nutrition Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 150000001559 benzoic acids Chemical class 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 229920001222 biopolymer Polymers 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000015496 breakfast cereal Nutrition 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 235000011148 calcium chloride Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 230000008034 disappearance Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 210000001198 duodenum Anatomy 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 229940116332 glucose oxidase Drugs 0.000 description 1
- 235000019420 glucose oxidase Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000000386 microscopy Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000021278 navy bean Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000019895 oat fiber Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000011368 organic material Substances 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/06—Drying; Forming
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
- C08L3/02—Starch; Degradation products thereof, e.g. dextrin
Definitions
- Amylose is slightly branched with short branches and has a molecular weight of between 10,000 and 1,000,000 Dalton. The molecule is made up of 100 to 10,000 molecules of glucose.
- the SDS content is mainly influenced by the gelatinization of the starch during the food process which will follow.
- the SDS content of foods is conventionally determined using an in vitro method developed by H. N. ENGLYST and his collaborators (published in 1992 in YEur. J. Clin. Nutr., vol. 46, pp. S33-S50).
- This method was developed to simulate the enzymatic digestion that occurs in the small intestine.
- Carbohydrate-rich foods containing more than 50% by weight of available carbohydrates from starch, of which at least 40% by weight are SDS, are conventionally considered to be high-SDS foods.
- the mixtures of alcoholic solutions were centrifuged at 1500 c g for three minutes.
- this SDS value for pea starch is more than 35% by dry weight, preferably between 40 and 50% by dry weight.
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Organic Chemistry (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Materials Engineering (AREA)
- Biochemistry (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Crystallography & Structural Chemistry (AREA)
- Dispersion Chemistry (AREA)
- Pediatric Medicine (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
Description
Claims
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020247000066A KR20240032814A (ko) | 2021-07-08 | 2022-07-05 | 완두콩 전분의 hmt 방법 |
CA3223640A CA3223640A1 (fr) | 2021-07-08 | 2022-07-05 | Procede hmt de l'amidon de pois |
EP22754463.2A EP4366546A1 (fr) | 2021-07-08 | 2022-07-05 | Procede hmt de l'amidon de pois |
CN202280048308.6A CN117651497A (zh) | 2021-07-08 | 2022-07-05 | 豌豆淀粉hmt方法 |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FRFR2107379 | 2021-07-08 | ||
FR2107379A FR3124926A1 (fr) | 2021-07-08 | 2021-07-08 | Procede hmt de l’amidon de pois |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2023281213A1 true WO2023281213A1 (fr) | 2023-01-12 |
Family
ID=78332849
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/FR2022/051349 WO2023281213A1 (fr) | 2021-07-08 | 2022-07-05 | Procede hmt de l'amidon de pois |
Country Status (6)
Country | Link |
---|---|
EP (1) | EP4366546A1 (fr) |
KR (1) | KR20240032814A (fr) |
CN (1) | CN117651497A (fr) |
CA (1) | CA3223640A1 (fr) |
FR (1) | FR3124926A1 (fr) |
WO (1) | WO2023281213A1 (fr) |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2021099747A1 (fr) | 2019-11-22 | 2021-05-27 | Roquette Freres | Procede d'annealing de l'amidon de pois |
WO2021099748A1 (fr) | 2019-11-22 | 2021-05-27 | Roquette Freres | Amidon de legumineuse faiblement digestible |
-
2021
- 2021-07-08 FR FR2107379A patent/FR3124926A1/fr active Pending
-
2022
- 2022-07-05 WO PCT/FR2022/051349 patent/WO2023281213A1/fr active Application Filing
- 2022-07-05 CN CN202280048308.6A patent/CN117651497A/zh active Pending
- 2022-07-05 EP EP22754463.2A patent/EP4366546A1/fr active Pending
- 2022-07-05 CA CA3223640A patent/CA3223640A1/fr active Pending
- 2022-07-05 KR KR1020247000066A patent/KR20240032814A/ko unknown
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2021099747A1 (fr) | 2019-11-22 | 2021-05-27 | Roquette Freres | Procede d'annealing de l'amidon de pois |
WO2021099748A1 (fr) | 2019-11-22 | 2021-05-27 | Roquette Freres | Amidon de legumineuse faiblement digestible |
Non-Patent Citations (12)
Title |
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CHUNG H J ET AL: "Effect of single and dual hydrothermal treatments on the crystalline structure, thermal properties, and nutritional fractions of pea, lentil, and navy bean starches", FOOD RESEARCH INTERNATIONAL, ELSEVIER, AMSTERDAM, NL, vol. 43, no. 2, 1 March 2010 (2010-03-01), pages 501 - 508, XP026881635, ISSN: 0963-9969, [retrieved on 20090806], DOI: 10.1016/J.FOODRES.2009.07.030 * |
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