Amylase resistant starch product form debranched high amylose starch

Claim 2

A starch product resistant to alpha-amylase digestion and derived from a starting starch containing at least 40% amylose, said starch product being essentially free of alpha-1,6-glucosidic bonds, characterized by a melting endotherm having a peak in the range of about 115°-135° C.

Claim 3

The resistant starch product according to claim 1 further characterized by a solubility in water at room temperature of greater than 7% weight/volume (gm/ml).

Claim 4

A starch product resistant to alpha-amylase digestion and derived from a starting starch containing at least 40% amylose, said starch product being essentially free of alpha-1,6-glucosidic bonds, characterized by a melting endotherm having a peak in the range of about 115°-135° C. made by the process consisting essentially of the steps of: (a) preparing an aqueous slurry of a starch that contains at least 40% amylose; (b) gelatinizing the starch slurry at temperatures of 120°-175° C. (250°-350° F.) and pressures of 1.05-10.5 kg/cm 2 (15-150 psi); (c) incubating the gelatinized starch with an effective amount of a debranching enzyme to hydrolyze essentially completely the 1,6-glucosidic bonds of the starch molecules; (d) isolating the debranched starch product by spray-drying.

Claim 5

A starch product resistant to alpha-amylase digestion and derived from a starting starch containing at least 40% amylose, said starch product being essentially free of alpha-1,6-glucosidic bonds, characterized by a melting endotherm having a peak in the range of about 115°-135° C. made by the process consisting essentially of the steps of: (a) preparing an aqueous slurry of a starch that contains at least 40% amylose; (b) gelatinizing the starch slurry at temperatures of 120°-175° C. (250°-350° F.) and pressures of 1.05-10.5 kg/cm 2 (15-150 psi); (c) incubating the gelatinized starch with an effective amount of a debranching enzyme to hydrolyze essentially completely the 1,6-glucosidic bonds of the starch molecules; (d) isolating the debranched starch product by spray-drying.

Claim 6

The resistant starch product according to claim 3 further characterized by a solubility in water at room temperature of greater than 7% weight/volume (gm/ml).

Claim 7

The resistant starch product according to claim 3 in which the debranching enzyme is selected from the group consisting of pullulanase and isoamylase.

Claim 8

The resistant starch product according to claim 3 in which the resistant debranched starch product is isolated by extrusion.

Claim 9

A starch product resistant to alpha-amylase digestion and derived from a starting starch containing at least 40% amylose, said starch product being essentially free of alpha-1,6-glucosidic bonds, characterized by a melting endotherm having a peak in the range of about 115°-135° C. made by the process consisting essentially of the steps of: (a) preparing an aqueous slurry of a starch that contains at least 40% amylose; (b) gelatinizing the starch slurry at temperatures of 120°-175° C. (250°-350° F.) and pressure of 1.05-10.5 kg/cm 2 (15-150 psi); (c) incubating the gelatinized starch with an effective amount of a debranching enzyme to hydrolyze essentially completely the 1,6-glucosidic bonds of the starch molecules; (d) adding an inorganic salt to the debranched starch slurry in an amount effective to cause precipitation of the starch product; (e) incubating the starch and salt mixture at temperatures between 50°-100° C.; (f) initiating the precipitation of the resistant starch product by the addition of ethanol to the starch and salt mixture; and (g) isolating the resistant starch product.

Claim 10

A starch product resistant to alpha-amylase digestion and derived from a starting starch containing at least 40% amylose, said starch product being essentially free of alpha-1,6-glucosidic bonds, characterized by a melting endotherm having a peak in the range of about 115°-135° C. made by the process consisting essentially of the steps of: (a) preparing an aqueous slurry of a starch that contains at least 40% amylose; (b) gelatinizing the starch slurry at temperatures of 120°-175° C. (250°-350° F.) and pressure of 1.05-10.5 kg/cm 2 (15-150 psi); (c) incubating the gelatinized starch with an effective amount of a debranching enzyme to hydrolyze essentially completely the 1,6-glucosidic bonds of the starch molecules; (d) adding an inorganic salt to the debranched starch slurry in an amount effective to cause precipitation of the starch product; (e) incubating the starch and salt mixture at temperatures between 50°-100° C.; (f) initiating the precipitation of the resistant starch product by the addition of ethanol to the starch and salt mixture; and (g) isolating the resistant starch product.

Claim 11

The resistant starch product according to claim 7 in which the debranching enzyme is selected from the group consisting of pullulanase and isoamylase.

Claim 12

The resistant starch product according to claim 7 in which the inorganic salt is added to the starch in an amount of 10%-50% by weight of the starch solids.

Claim 13

The resistant starch product according to claim 7 in which the inorganic salts are selected from the group consisting of ammonium sulfate, sodium sulfate, magnesium sulfate, and sodium chloride.

Claim 14

The resistant starch product according to claim 7 in which the resistant starch product is isolated by extrusion.