BRPI0516277A - processo para produzir amido que compreende um componente alfa-amilase resistente, amido, produto alimentìcio e método para fazer um amido resistente a alfa-amilase - Google Patents

processo para produzir amido que compreende um componente alfa-amilase resistente, amido, produto alimentìcio e método para fazer um amido resistente a alfa-amilase

Info

Publication number
BRPI0516277A
BRPI0516277A BRPI0516277-7A BRPI0516277A BRPI0516277A BR PI0516277 A BRPI0516277 A BR PI0516277A BR PI0516277 A BRPI0516277 A BR PI0516277A BR PI0516277 A BRPI0516277 A BR PI0516277A
Authority
BR
Brazil
Prior art keywords
starch
resistant
alpha amylase
producing
making
Prior art date
Application number
BRPI0516277-7A
Other languages
English (en)
Inventor
Keith D Stanley
Patricia A Richmond
Walter C Yackel
Donald W Harris
Thomas A Eilers
Eric A Marion
Original Assignee
Tate & Lyle Ingredients
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Tate & Lyle Ingredients filed Critical Tate & Lyle Ingredients
Publication of BRPI0516277A publication Critical patent/BRPI0516277A/pt

Links

Classifications

    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
    • 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
    • C08B30/18—Dextrin, e.g. yellow canari, white dextrin, amylodextrin or maltodextrin; Methods of depolymerisation, e.g. by irradiation or mechanically

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Materials Engineering (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Molecular Biology (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Grain Derivatives (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

PROCESSO PARA PRODUZIR AMIDO QUE COMPREENDE UM COMPONENTE ALFA-AMILASE RESISTENTE, AMIDO, PRODUTO ALIMENTìCIO, E MéTODO PARA FAZER UM AMIDO RESISTENTE A ALFA-AMILASE. Um processo para produção de um amido enzima-resistente usa a alimentação de uma composição aquosa quE compreende (1) amido que contém pelo menos cerca de 50% por peso de amilose, (ii) água, e (iii) álcool. A concentração do amido na composição alimentada está entre cerca de 5% e cerca de 50% por peso, e o pH da composição alimentada está entre cerca de 3.5 e cerca de 6.5, em uma primeira etapa de aquecimento, a composição alimentada é aquecida em uma temperatura entre cerca de 130-170°C durante cerca de 0.1 - 3.0 horas. A composição alimentada é resfriada até uma temperatura entre cerca de 4-70°C por cerca de 0-6.0 horas. Em uma segunda etapa de aquecimento, a composição alimentada é aquecida em uma temperatura entre cerca de 110-150°C por cerca de 0.1- 10.0 horas. O amido é separado a partir da maioria da água e do álcool e é seca.
BRPI0516277-7A 2004-10-08 2005-10-03 processo para produzir amido que compreende um componente alfa-amilase resistente, amido, produto alimentìcio e método para fazer um amido resistente a alfa-amilase BRPI0516277A (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US10/961,383 US7189288B2 (en) 2004-10-08 2004-10-08 Enzyme-resistant starch and method for its production
PCT/US2005/035701 WO2006041851A1 (en) 2004-10-08 2005-10-03 Enzyme-resistant starch and method for its production

Publications (1)

Publication Number Publication Date
BRPI0516277A true BRPI0516277A (pt) 2008-09-02

Family

ID=35841820

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0516277-7A BRPI0516277A (pt) 2004-10-08 2005-10-03 processo para produzir amido que compreende um componente alfa-amilase resistente, amido, produto alimentìcio e método para fazer um amido resistente a alfa-amilase

Country Status (15)

Country Link
US (3) US7189288B2 (pt)
EP (2) EP2330133A1 (pt)
JP (2) JP5602988B2 (pt)
KR (1) KR101172556B1 (pt)
CN (2) CN101068837B (pt)
AU (1) AU2005294469B2 (pt)
BR (1) BRPI0516277A (pt)
CA (2) CA2583303C (pt)
ES (1) ES2400914T3 (pt)
IL (1) IL181945A (pt)
MX (1) MX2007004167A (pt)
NO (1) NO20071649L (pt)
NZ (1) NZ554038A (pt)
WO (1) WO2006041851A1 (pt)
ZA (1) ZA200702884B (pt)

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CN104072623A (zh) * 2014-06-26 2014-10-01 南京飞马食品有限公司 一种鹰嘴豆抗性淀粉的制备方法
CN104788576A (zh) * 2015-03-24 2015-07-22 桐城市永锦建筑工程有限公司 一种碎米中提取促消化淀粉的方法
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KR101974436B1 (ko) 2017-07-31 2019-05-02 전남대학교산학협력단 저항전분 나노입자의 제조 방법
KR102034353B1 (ko) 2017-11-10 2019-10-18 김양희 반려동물 사료에 사용할 수 있는 저항전분 강화 쌀의 제조방법
KR101979014B1 (ko) * 2018-01-31 2019-05-15 강원대학교 산학협력단 수용성 용매에 분산 시 나노입자로 파편화되는 나노 전분 입자의 제조방법
CN108771166A (zh) * 2018-04-03 2018-11-09 西昌学院 用于高含量抗性淀粉的马铃薯全粉的制作方法
CA3097700A1 (en) * 2018-04-19 2019-10-24 Phytoption Llc Emulsifiers and the uses thereof
CN113354747A (zh) * 2020-03-07 2021-09-07 廊坊承泰能食品有限责任公司 一种玉米抗性淀粉的制备方法
CN114617220B (zh) * 2022-03-11 2023-11-24 长沙九峰生物科技有限公司 一种具有多元组分的慢消化淀粉颗粒及其加工方法
CN116693705B (zh) * 2023-08-07 2023-10-20 青岛农业大学 一种耐热型抗性淀粉及其制备方法

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Also Published As

Publication number Publication date
JP2014037541A (ja) 2014-02-27
US20070089734A1 (en) 2007-04-26
KR101172556B1 (ko) 2012-08-08
JP5602988B2 (ja) 2014-10-08
WO2006041851A8 (en) 2007-05-31
CA2583303C (en) 2011-03-29
IL181945A (en) 2012-10-31
US7754017B2 (en) 2010-07-13
MX2007004167A (es) 2007-06-15
US20060078667A1 (en) 2006-04-13
ES2400914T3 (es) 2013-04-15
KR20070083589A (ko) 2007-08-24
WO2006041851A1 (en) 2006-04-20
EP2330133A1 (en) 2011-06-08
NO20071649L (no) 2007-05-07
CN101068837B (zh) 2010-11-03
EP1802661B1 (en) 2012-12-05
CN101942030A (zh) 2011-01-12
US7955439B2 (en) 2011-06-07
US7189288B2 (en) 2007-03-13
CN101068837A (zh) 2007-11-07
AU2005294469B2 (en) 2011-07-07
AU2005294469A1 (en) 2006-04-20
NZ554038A (en) 2008-12-24
EP1802661A1 (en) 2007-07-04
CA2727888C (en) 2012-07-03
IL181945A0 (en) 2007-07-04
US20100252031A1 (en) 2010-10-07
CA2727888A1 (en) 2006-04-20
EP1802661B8 (en) 2013-01-23
JP2008516050A (ja) 2008-05-15
CA2583303A1 (en) 2006-04-20
ZA200702884B (en) 2008-04-30

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