Process for making amylase resistant starch from high amylose starch

Claim 2

A process to increase the amount of resistant starch in a starch product to at least about 15% resistant starch from a starting starch containing at least 40% amylose that consists essentially of the steps of: (a) preparing an aqueous slurry of a starch that contains at least 40% amylose; (b) gelatinizing the starch slurry; (c) adding an effective amount of a debranching enzyme to the gelatinized starch to hydrolyze the 1,6-glucosidic bonds of the starch molecules; (d) isolating the debranched resistant starch product by drying or extrusion.

Claim 3

The process according to claim 1 in which the starch in step (a) contains about 70% amylose.

Claim 4

The process according to claim 1 in which the starch in step (a) is potato amylose.

Claim 5

The process according to claim 1 in which the starch in step (a) is a defatted starch or a chemically modified starch.

Claim 6

The process according to claim 1 in which the debranching enzyme is selected from the group consisting of pullulanase and isoamylase.

Claim 7

A process to increase the amount of resistant starch in a starch product to at least about 15% resistant starch that consists essentially of the steps of: (a) preparing an aqueous slurry of a starch containing at least 40% amylose; (b) gelatinizing the starch slurry; (c) adding an effective amount of a debranching enzyme to the gelatinized starch to hydrolyze the 1,6-glucosidic bonds of the starch molecules; (d) adding an inorganic salt to the debranched starch to a final concentration of at least about 10% by weight of total solids; (e) incubating the starch and salt mixture at temperatures between 50°-100° C.; (f) cooling the starch and salt mixture to about 25° C. and adding ethanol to facilitate precipitation of the starch product; (g) isolating the precipitated resistant starch product by drying or extrusion.

Claim 8

A process to increase the amount of resistant starch in a starch product to at least about 15% resistant starch that consists essentially of the steps of: (a) preparing an aqueous slurry of a starch containing at least 40% amylose; (b) gelatinizing the starch slurry; (c) adding an effective amount of a debranching enzyme to the gelatinized starch to hydrolyze the 1,6-glucosidic bonds of the starch molecules; (d) adding an inorganic salt to the debranched starch to a final concentration of at least about 10% by weight of total solids; (e) incubating the starch and salt mixture at temperatures between 50°-100° C.; (f) cooling the starch and salt mixture to about 25° C. and adding ethanol to facilitate precipitation of the starch product; (g) isolating the precipitated resistant starch product by drying or extrusion.

Claim 9

The process according to claim 6 in which the starch in step (a) contains about 70% amylose.

Claim 10

The process according to claim 6 in which the starch in step (a) is potato amylose.

Claim 11

The process according to claim 6 in which the starch in step (a) is a defatted starch or a chemically modified starch.

Claim 12

The process according to claim 6 in which the debranching enzyme is selected from the group consisting of pullulanase and isoamylase.

Claim 13

The process according to claim 6 in which the inorganic salt is added to the debranched starch in an amount of 10%-50% by weight of the starch solids.

Claim 14

The process according to claim 6 in which the inorganic salts are selected from the group consisting of ammonium sulfate, sodium sulfate, magnesium sulfate, and sodium chloride.

Claim 15

A resistant starch product containing at least about 15% resistant starch made by the process that consists essentially of the steps of: (a) preparing an aqueous slurry of a starch containing at least 40% amylose; (b) gelatinizing the starch slurry; (c) adding an effective amount of a debranching enzyme to the gelatinized starch to hydrolyze the 1,6-glucosidic bonds of the starch molecules; (d) adding an inorganic salt to the debranched starch to a final concentration of at least about 10% by weight of total solids; (e) incubating the starch and salt mixture at temperatures between 50°-100° C.; (f) cooling the starch and salt mixture to about 25° C. and adding ethanol to facilitate precipitation of the starch product; (g) isolating the precipitated resistant starch product by extrusion or drying.

Claim 16

A resistant starch product containing at least about 15% resistant starch made by the process that consists essentially of the steps of: (a) preparing an aqueous slurry of a starch containing at least 40% amylose; (b) gelatinizing the starch slurry; (c) adding an effective amount of a debranching enzyme to the gelatinized starch to hydrolyze the 1,6-glucosidic bonds of the starch molecules; (d) adding an inorganic salt to the debranched starch to a final concentration of at least about 10% by weight of total solids; (e) incubating the starch and salt mixture at temperatures between 50°-100° C.; (f) cooling the starch and salt mixture to about 25° C. and adding ethanol to facilitate precipitation of the starch product; (g) isolating the precipitated resistant starch product by extrusion or drying.

Claim 17

A process to increase the amount of resistant starch in a starch product to at least about 15% resistant starch from a starch containing at least 40% amylose that consists essentially of the steps of: (a) preparing an aqueous slurry of a starch that contains at least 40% amylose; (b) gelatinizing the starch slurry; (c) adding an effective amount of a debranching enzyme to the gelatinized starch to hydrolyze the 1,6-glucosidic bonds of the starch molecules; (d) treating the debranched starch by acid or enzyme hydrolysis to remove that portion of the starch that is not resistant starch; and (e) isolating the resistant starch product by extrusion or drying.

Claim 18

A process to increase the amount of resistant starch in a starch product to at least about 15% resistant starch from a starch containing at least 40% amylose that consists essentially of the steps of: (a) preparing an aqueous slurry of a starch that contains at least 40% amylose; (b) gelatinizing the starch slurry; (c) adding an effective amount of a debranching enzyme to the gelatinized starch to hydrolyze the 1,6-glucosidic bonds of the starch molecules; (d) treating the debranched starch by acid or enzyme hydrolysis to remove that portion of the starch that is not resistant starch; and (e) isolating the resistant starch product by extrusion or drying.

Claim 19

A process to increase the amount of resistant starch in a starch product to at least about 15% resistant starch from a starch containing at least 40% amylose that consists essentially of the steps of: (a) preparing an aqueous slurry of a starch that contains at least 40% amylose; (b) gelatinizing the starch slurry; (c) retrograding the gelatinized starch; (d) extruding the retrograded starch at temperatures between 60°-180° C. to obtain the resistant starch product.

Claim 20

A process to increase the amount of resistant starch in a starch product to at least about 15% resistant starch from a starch containing at least 40% amylose that consists essentially of the steps of: (a) preparing an aqueous slurry of a starch that contains at least 40% amylose; (b) gelatinizing the starch slurry; (c) retrograding the gelatinized starch; (d) extruding the retrograded starch at temperatures between 60°-180° C. to obtain the resistant starch product.

Claim 21

The process according to claim 15 in which the starch in step (a) is potato amylose.

Claim 22

The process according to claim 15 in which the resistant starch product is treated by acid or enzyme hydrolysis to remove that portion of the starch that is not resistant starch before extruding the retrograded starch.

Claim 23

A resistant starch product containing at least about 15% resistant starch made by the process according to claim 15.

Claim 24

A process to increase the amount of resistant starch in a starch product to at least about 15% resistant starch that consists essentially of the steps of: (a) preparing an aqueous slurry of a starch containing at least 40% amylose; (b) gelatinizing the starch slurry; (c) adding an effective amount of a debranching enzyme to the gelatinized starch to hydrolyze the 1,6-glucosidic bonds of the starch molecules; (d) adding an inorganic salt to the debranched starch to a final concentration of at least about 10% by weight of total solids; (e) incubating the starch and salt mixture at temperatures between 50°-100° C.; (f) cooling the starch and salt mixture to about 25° C. and adding ethanol to facilitate precipitation of the starch product; (g) treating the debranched starch by acid or enzyme hydrolysis to remove that portion of the starch that is not resistant starch; and (h) isolating the precipitated resistant starch product by extrusion or drying.

Claim 25

A process to increase the amount of resistant starch in a starch product to at least about 15% resistant starch that consists essentially of the steps of: (a) preparing an aqueous slurry of a starch containing at least 40% amylose; (b) gelatinizing the starch slurry; (c) adding an effective amount of a debranching enzyme to the gelatinized starch to hydrolyze the 1,6-glucosidic bonds of the starch molecules; (d) adding an inorganic salt to the debranched starch to a final concentration of at least about 10% by weight of total solids; (e) incubating the starch and salt mixture at temperatures between 50°-100° C.; (f) cooling the starch and salt mixture to about 25° C. and adding ethanol to facilitate precipitation of the starch product; (g) treating the debranched starch by acid or enzyme hydrolysis to remove that portion of the starch that is not resistant starch; and (h) isolating the precipitated resistant starch product by extrusion or drying.

Claim 26

A resistant starch product containing at least about 15% resistant starch made by the process according to claim 19.