Resistant starch prepared by isoamylase debranching of low amylose starch
View Patent ↗This patent pertains to a resistant starch prepared by fully debranching a low amylose starch using isoamylase. Such resistant starch is useful in edible products, including nutritional supplements.
1. A resistant starch composition prepared by completely debranching a low amylose starch comprising highly crystalline, fully debranched linear α-glucans, wherein the composition is characterized by
a) a resistant starch content of at least about 70% by weight;
b) a dextrose equivalent greater than about 4.0;
c) a peak melting point temperature, T p as measured by DSC, of at least about 90° C.; and
d) an enthalpy, ΔH as measured by DSC of at least 30 J/g.
2. The composition of claim 1 , wherein the low amylose starch comprises no more than about 5% amylose by weight.
3. The composition of claim 1 , wherein the dextrose equivalent of the composition is greater than about 5.0.
4. The composition of claim 1 , wherein the dextrose equivalent of the composition is greater than about 6.0.
5. The composition of claim 1 , wherein the resistant starch content of the composition is at least about 75% by weight.
6. The composition of claim 1 , wherein the peak melting point temperature of the composition is at least about 100° C.
7. The composition of claim 1 , wherein the peak melting point temperature of the composition is at least about 110° C.
8. The composition of claim 1 , wherein the low amylose starch is selected from the group consisting of maize, potato, cassava, and rice.
9. A method of making the composition of claim 1 comprising:
a) fully debranching a low amylose starch using isoamylase;
b) allowing the debranched starch to crystallize; and
c) drying the highly crystalline debranched starch.
10. The method of claim 9 , wherein the low amylose starch comprises at least 95% amylopectin by weight.
11. The method of claim 9 , wherein the dextrose equivalent of the composition is greater than about 5.0.
12. The method of claim 9 , wherein the dextrose equivalent of the composition is greater than about 6.0.
13. The method of claim 9 , wherein the composition contains at least about 75% resistant starch by weight.
14. The method of claim 9 , wherein the peak melting point temperature of the composition is at least about 100° C.
15. The method of claim 9 , wherein the peak melting point temperature of the composition is at least about 110° C.
16. The method of claim 9 , wherein the low amylose starch is a maize, potato, cassava, and rice.
17. An edible product comprising the composition of claim 1 .
18. The edible product of claim 17 , wherein the product is a prebiotic supplement.