Enzyme-resistant starch and method for its production
A process for producing an enzyme-resistant starch uses an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol. The concentration of starch in the feed composition is between about 5% and about 50% by weight, and the pH of the feed composition is between about 3.5 and about 6.5. In a first heating step, the feed composition is heated to a temperature between about 130–170° C. for about 0.1–3.0 hours. The feed composition is cooled to a temperature between about 4–70° C. for about 0.1–6.0 hours. In a second heating step, the feed composition is heated to a temperature between about 110–150° C. for about 0.1–10.0 hours. The starch is separated from the majority of the water and alcohol and is dried.
1. A process for producing starch that comprises an alpha-amylase resistant component, comprising:
(a) providing an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol, wherein the concentration of starch in the feed composition is between about 5% and about 50% by weight, and wherein the pH of the feed composition is between about 3.5 and about 6.5;
(b) heating the feed composition in a first heating step to a temperature between about 130–170° C. for about 0.1–3.0 hours;
(c) cooling the feed composition to a temperature between about 4–70° C. for about 0.1–6.0 hours;
(d) heating the feed composition in a second heating step to a temperature between about 110–150° C. for about 0.1–10.0 hours;
(e) separating the starch from the majority of the water and alcohol; and
(f) drying the starch.
2. The process of claim 1 , wherein the concentration of starch in the feed composition in step (a) is between about 8% and about 25% by weight.
3. The process of claim 1 , wherein the pH of the feed composition in step (a) is between about 4.7 and about 5.3.
4. The process of claim 1 , wherein:
the feed composition is heated in step (b) to a temperature between about 145–160° C. for about 0.5–2.0 hours;
the feed composition is cooled in step (c) to a temperature between about 35–45° C. for about 1.0–4.0 hours; and
the feed composition is heated in step (d) to a temperature between about 120–140° C. for about 1.0–5.0 hours.
5. The process of claim 1 , wherein the feed composition is heated in step (d) to a temperature between about 130–140° C. for about 1.0–5.0 hours.
6. The process of claim 1 , wherein the starch in the feed composition contains at least about 65% by weight amylose.
7. The process of claim 1 , wherein steps (c) and (d) are repeated at least once prior to step (e).
8. The process of claim 1 , further comprising increasing the moisture content of the dried starch to about 10–40% by weight and heating the starch at a temperature between about 90–150° C. for about 0.5–5.0 hours.
9. The process of claim 8 , wherein the moisture content of the dried starch is increased to about 17–29% by weight and the starch is heated at a temperature between about 105–135° C. for about 0.5–5.0 hours.
10. The process of claim 1 , wherein the separation in step (e) is performed by at least one of filtration or centrifugation.
11. The process of claim 1 , wherein about 82–90% by weight of the starch produced by the process has a molecular weight less than about 350,000, and about 20–35% by weight of the starch has a molecular weight less than about 10,000.
12. Starch comprising an alpha-amylase resistant component, produced by:
(a) providing an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol, wherein the concentration of starch in the feed composition is between about 5% and about 50% by weight, and wherein the pH of the feed composition is between about 3.5 and about 6.5;
(b) heating the feed composition in a first heating step to a temperature between about 130–170° C. for about 0.1–3.0 hours;
(c) cooling the feed composition to a temperature between about 4–70° C. for about 0.1–6.0 hours;
(d) heating the feed composition in a second heating step to a temperature between about 110–150° C. for about 0.1–10.0 hours;
(e) separating the starch from the majority of the water and alcohol; and
(f) drying the starch.
13. The starch of claim 12 , wherein the concentration of starch in the feed composition in step (a) is between about 8% and about 25% by weight.
14. The starch of claim 12 , wherein the pH of the feed composition in step (a) is between about 4.7 and about 5.3.
15. The starch of claim 12 , wherein:
the feed composition is heated in step (b) to a temperature between about 145–160° C. for about 0.5–2.0 hours;
the feed composition is cooled in step (c) to a temperature between about 35–45° C. for about 1.0–4.0 hours; and
the feed composition is heated in step (d) to a temperature between about 120–140° C. for about 1.0–5.0 hours.
16. The starch of claim 12 , wherein the feed composition is heated in step (d) to a temperature between about 130–140° C. for about 1.0–5.0 hours.
17. The starch of claim 12 , wherein the starch in the feed composition contains at least about 65% by weight amylose.
18. The starch of claim 12 , wherein steps (c) and (d) are repeated at least once prior to step (e).
19. The starch of claim 12 , further comprising increasing the moisture content of the dried starch to about 10–40% by weight and heating the starch at a temperature between about 90–150° C. for about 0.5–5.0 hours.
20. The starch of claim 19 , wherein the moisture content of the dried starch is increased to about 17–29% by weight and the starch is heated at a temperature between about 105–135° C. for about 0.5–5.0 hours.
21. The starch of claim 12 , wherein the separation in step (e) is performed by at least one of filtration or centrifugation.
22. The starch of claim 12 , wherein about 82–90% by weight of the starch produced by the process has a molecular weight less than about 350,000, and about 20–35% by weight of the starch has a molecular weight less than about 10,000.
23. A food product, comprising starch that comprises an alpha-amylase resistant component, the starch produced by:
(a) providing an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol, wherein the concentration of starch in the feed composition is between about 5% and about 50% by weight, and wherein the pH of the feed composition is between about 3.5 and about 6.5;
(b) heating the feed composition in a first heating step to a temperature between about 130–170° C. for about 0.1–3.0 hours;
(c) cooling the feed composition to a temperature between about 4–70° C. for about 0.1–6.0 hours;
(d) heating the feed composition in a second heating step to a temperature between about 110–150° C. for about 0.1–10.0 hours;
(e) separating the starch from the majority of the water and alcohol; and
(f) drying the starch.
24. The food product of claim 23 , wherein the concentration of starch in the feed composition in step (a) is between about 8% and about 25% by weight.
25. The food product of claim 23 , wherein the pH of the feed composition in step (a) is between about 4.7 and about 5.3.
26. The food product of claim 23 , wherein:
the feed composition is heated in step (b) to a temperature between about 145–160° C. for about 0.5–2.0 hours;
the feed composition is cooled in step (c) to a temperature between about 35–45° C. for about 1.0–4.0 hours; and
the feed composition is heated in step (d) to a temperature between about 120–140° C. for about 1.0–5.0 hours.
27. The food product of claim 23 , wherein the feed composition is heated in step (d) to a temperature between about 130–140° C. for about 1.0–5.0 hours.
28. The food product of claim 23 , wherein the starch in the feed composition contains at least about 65% by weight amylose.
29. The food product of claim 23 , wherein steps (c) and (d) are repeated at least once prior to step (e).
30. The food product of claim 23 , further comprising increasing the moisture content of the dried starch to about 10–40% by weight and heating the starch at a temperature between about 90–150° C. for about 0.5–5.0 hours.
31. The food product of claim 30 , wherein the moisture content of the dried starch is increased to about 17–29% by weight and the starch is heated at a temperature between about 105–135° C. for about 0.5–5.0 hours.
32. The food product of claim 23 , wherein the separation in step (e) is performed by at least one of filtration or centrifugation.
33. The food product of claim 23 , wherein about 82–90% by weight of the starch produced by the process has a molecular weight less than about 350,000, and about 20–35% by weight of the starch has a molecular weight less than about 10,000.