Search
- Home
- Profiles
- Benedict, Dirk
- articles
- Resistant starch with cooking properties similar to untreated starch 327
William Baumgartner, Benedict, Dirk, King, Joan M.
King, Joan M.; Tan, Siow Ying
Patent Status: Issued
Issue Date: 4/20/2010
Patent Number: 7,700,327
A method has been discovered to produce a resistant starch product that
retains the same cooking quality as found in untreated rice starch or
flour, but has a higher percentage of starch resistant to α-amylase
digestion. This method uses a debranching enzyme, e.g., pullulanase, to
digest the starch, but does not require pre-treating the starch source
prior to enzymatic treatment. This method produced resistant starch from
low amylose starches, rice starch (24%) and rice flour (20%).
Surprisingly the resistant starch product formed by this method retained
the pasting characteristics of the untreated flour or starch, and was
heat stable. This method may also be used to produce resistant starch
from other botanical sources, e.g., corn, wheat, potato, oat, barley,
tapioca, sago, and arrowroot. Resistant starch produced by this method
has a variety of uses in food products.
Description:
An insoluble resistant starch product produced from a native ungelatinized, unhydrolyzed insoluble starch, wherein said product exhibits a pasting temperature and a peak viscosity that are within 25% of that exhibited by the native starch, wherein said product contains a higher percentage of starch molecules that are resistant to alpha-amylase digestion as compared to the native starch, wherein said product displays a resistant starch temperature peak from about 116° C. to about 125° C. in a heating profile as measured by differential scanning calorimetry, wherein said product has from about three-fold to about twelve-fold increase in the percentage of starch molecules that are resistant to alpha-amylase digestion as compared to the native starch.
The LSU AgCenter and the LSU College of Agriculture