Patent
Process for making amylase resistant starch from high amylose starch
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TLDR
In this article, a process to increase the amount of resistant starch in a starch product to at least about 15% resistant starch using a high amylose starch, such as HYLON V orHYLON VII, as the starting starch, consists essentially of the steps of gelatinizing a starch slurry, enzymatically debranching the starch and isolating the starch product by extrusion or drying.Abstract:
A process to increase the amount of resistant starch in a starch product to at least about 15% resistant starch using a high amylose starch, such as HYLON V or HYLON VII, as the starting starch, consists essentially of the steps of gelatinizing a starch slurry, enzymatically debranching the starch, and isolating the starch product by extrusion or drying. A further increase is obtained by the addition of an inorganic salt to the debranched starch before isolation.read more
Citations
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Journal ArticleDOI
Resistant Starch–A Review
TL;DR: The concept of resistant starch has evoked new interest in the bioavailability of starch and in its use as a source of dietary fiber, particularly in adults, and is now considered to provide functional properties and find applications in a variety of foods.
Journal ArticleDOI
Resistant starch--a review of the physical properties and biological impact of RS3.
TL;DR: In this paper, the nutritional and commercial value of retrograded amylose as a source of resistant starch 3 is discussed, with a focus on the principles behind the production of a food ingredient highly concentrated in retrograded Amylose.
Journal ArticleDOI
Strategies for the manufacture of resistant starch
TL;DR: In this paper, the authors focus on strategies for increasing the proportion of types 2 and 3 enzyme-resistant starch (RS) in a starch-containing ingredient, focusing on increasing RS levels of granular starch.
Patent
Plants which synthesize a modified starch, process for the production thereof and modified starch
Jens Kossmann,Ruth Lorberth +1 more
TL;DR: In this article, nucleic acid molecules are described encoding a starch granule-bound protein as well as methods and recombinant DNA molecules for the production of transgenic plant cells and plants synthesizing a modified starch with modified viscosity properties and a modified phosphate content.
Journal ArticleDOI
Production of pellets via extrusion-spheronisation without the incorporation of microcrystalline cellulose: a critical review.
TL;DR: To determine the true potential of the proposed alternatives for MCC, this review critically discusses the properties of the different materials and the quality of the resulting pellets in relation to the properties required for an ideal extrusion-spheronisation aid.
References
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Journal ArticleDOI
Resistant starch: Formation and measurement of starch that survives exhaustive digestion with amylolytic enzymes during the determination of dietary fibre
TL;DR: In this paper, the authors identified three key factors that influence yields of resistant starch after heat processing, i.e. amylose content, processing temperature and water content, and found that the highest yields of RS (20−34% of total dry weight) were obtained from amylomaize starches, either raw or processed, and the lowest yields of amylopectin starches (32−46% RS) after incubation with α-(1→6)-debranching enzyme (pullulanase) followed by heat processing.
Modification of carbohydrate components by extrusion-cooking of cereal products
C Mercier,Feillet P +1 more
Patent
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Textural and Microstructural Changes in Corn Starch as a Function of Extrusion Variables
TL;DR: In this article, the effect of extrusion variables (temperature, feed moisture and screw speed) on the expansion, breaking strength and microstructure of starch extrudates was studied using response surface methodology.
Patent
A starch-derived, food-grade, insoluble bulking agent.
TL;DR: In this article, a method for preparing a food grade, insoluble bulking agent from starch is disclosed, which involves a retrogradation process followed by enzymatic hydrolysis to form a modified starch product which can be used as a filler or as a texturizing agent in low-fat food formulations.