MY197662A - Modification of starch - Google Patents
Modification of starchInfo
- Publication number
- MY197662A MY197662A MYPI2018001957A MYPI2018001957A MY197662A MY 197662 A MY197662 A MY 197662A MY PI2018001957 A MYPI2018001957 A MY PI2018001957A MY PI2018001957 A MYPI2018001957 A MY PI2018001957A MY 197662 A MY197662 A MY 197662A
- Authority
- MY
- Malaysia
- Prior art keywords
- modified starch
- nutritional food
- weight
- amount
- assisting
- Prior art date
Links
- 229920002472 Starch Polymers 0.000 title 1
- 230000004048 modification Effects 0.000 title 1
- 238000012986 modification Methods 0.000 title 1
- 235000019698 starch Nutrition 0.000 title 1
- 239000008107 starch Substances 0.000 title 1
- 229920000881 Modified starch Polymers 0.000 abstract 4
- 239000004368 Modified starch Substances 0.000 abstract 4
- 235000019426 modified starch Nutrition 0.000 abstract 4
- 235000013305 food Nutrition 0.000 abstract 3
- 238000000034 method Methods 0.000 abstract 3
- 235000016709 nutrition Nutrition 0.000 abstract 3
- 229920000945 Amylopectin Polymers 0.000 abstract 1
- 229920000856 Amylose Polymers 0.000 abstract 1
- 241000186000 Bifidobacterium Species 0.000 abstract 1
- 241000186660 Lactobacillus Species 0.000 abstract 1
- 230000021736 acetylation Effects 0.000 abstract 1
- 238000006640 acetylation reaction Methods 0.000 abstract 1
- 238000004132 cross linking Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 230000035755 proliferation Effects 0.000 abstract 1
- 150000004666 short chain fatty acids Chemical class 0.000 abstract 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a modified starch and method of preparing thereof. A composition of modified starch comprising of amylopectin in an amount of 60 to 80 % by weight and amylose in an amount of 20 to 40% by weight wherein the modified starch is a nutritional food. The nutritional food use in assisting Bifidobacterium species bacteria population content and Lactobacillus species bacteria population content proliferation. The nutritional food also for use in assisting short chain fatty acid production. The modified starch is prepared using two main processes which are crosslinking and acetylation process. (Figure 1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MYPI2018001957A MY197662A (en) | 2018-11-15 | 2018-11-15 | Modification of starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MYPI2018001957A MY197662A (en) | 2018-11-15 | 2018-11-15 | Modification of starch |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| MY197662A true MY197662A (en) | 2023-06-30 |
Family
ID=87663370
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MYPI2018001957A MY197662A (en) | 2018-11-15 | 2018-11-15 | Modification of starch |
Country Status (1)
| Country | Link |
|---|---|
| MY (1) | MY197662A (en) |
-
2018
- 2018-11-15 MY MYPI2018001957A patent/MY197662A/en unknown
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