CORN STARCH AND ALSO CORN FLOURS AND FOODS COMPRISING THIS CORN STARCH
The present invention relates to corn starches having an apparent amylose content between 15% by weight and 40% by weight and a content of rapidly digestible starch between 5% by weight and 25% by weight, and also corn flours and foods comprising these corn starches or corn flours. In addition, the present invention relates to processes for producing said corn starches/corn flours. In addition the present invention relates to processes for producing said corn starches/corn flours and use thereof as resistant starch, as prebiotic or for producing foods having a decreased glycemic index.
1 . A corn starch comprising an apparent amylose content between 15% by weight and 40% by weight, and a content of rapidly digestible starch (RDS) between 5% by weight and 25% by weight.
2 . The corn starch of claim 1 , wherein said corn starch comprises an apparent amylose content between 18% by weight and 35% by weight.
3 . The corn starch of claim 1 , wherein said corn starch comprises an apparent amylose content between 20% by weight and 30% by weight.
4 . The corn starch of claim 1 , wherein said corn starch comprises a rapidly digestible starch (RDS) content between 10% by weight and 23% by weight.
5 . The corn starch of claim 1 , wherein said corn starch comprises a rapidly digestible starch (RDS) content between 10% by weight and 17% by weight.
6 . The corn starch of claim 1 , wherein said corn starch was extracted from a corn plant which expresses a heterologous starch synthase II.
7 . The corn starch of claim 1 , wherein said corn starch is granular.
8 . The corn starch of claim 6 , wherein the amino acid sequence of the heterologous starch synthase II has an identity of at least 86% with amino acids 322 to 351 of the amino acid sequence of SEQ ID No. 2 and an identity of at least 83% with amino acids 423 to 462 of the amino acid sequence of SEQ ID No. 2 and an identity of at least 70% with amino acids 641 to 705 of the amino acid sequence SEQ ID No. 2.
9 . The corn starch of claim 1 , wherein said corn starch has prebiotic effect.
10 . A method for producing food comprising adding the corn starch of claim 1 to a food.
11 . A method for decreasing the glycemic index of foods comprising replacing conventional corn starch in said food with the corn starch of claim 1 .
12 . A corn flour comprising the corn starch of claim 1 .
13 . The corn flour of claim 12 , wherein said corn flour has prebiotic effect.
14 . A method for producing food comprising adding the corn flour of claim 12 a food.
15 . A method for decreasing the glycemic index of foods comprising replacing conventional corn flour in said food with the corn flour of claim 12 .
16 . A composition comprising the corn starch of claim 1 and at least one food additive.
17 . A composition comprising the corn flour of claim 12 and at least one food additive.
18 . A food comprising the corn starch of claim 1 .
19 . A food comprising the corn flour of claim 12 .
20 . A food comprising a composition as claimed in claim 16 .
21 . A food comprising a composition as claimed in claim 17 .
22 . A corn starch comprising an apparent amylose content of less than 40% by weight, and a content of rapidly digestible starch (RDS) between 5% by weight and 25% by weight.