EP1463762A1 - Amidons pregelatinises et procedes de production associes - Google Patents

Amidons pregelatinises et procedes de production associes

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Publication number
EP1463762A1
EP1463762A1 EP02805341A EP02805341A EP1463762A1 EP 1463762 A1 EP1463762 A1 EP 1463762A1 EP 02805341 A EP02805341 A EP 02805341A EP 02805341 A EP02805341 A EP 02805341A EP 1463762 A1 EP1463762 A1 EP 1463762A1
Authority
EP
European Patent Office
Prior art keywords
starch
swelling
potato
production
produced
Prior art date
Legal status (The legal status 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 status listed.)
Withdrawn
Application number
EP02805341A
Other languages
German (de)
English (en)
Inventor
Rudolf Klingler
Karl-Georg Busch
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Bayer CropScience AG
Original Assignee
Bayer CropScience AG
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Filing date
Publication date
Application filed by Bayer CropScience AG filed Critical Bayer CropScience AG
Publication of EP1463762A1 publication Critical patent/EP1463762A1/fr
Withdrawn legal-status Critical Current

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08L3/02—Starch; Degradation products thereof, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/163—Sugars; Polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • 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
    • C08B30/14—Cold water dispersible or pregelatinised starch
    • C—CHEMISTRY; METALLURGY
    • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09D—COATING COMPOSITIONS, e.g. PAINTS, VARNISHES OR LACQUERS; FILLING PASTES; CHEMICAL PAINT OR INK REMOVERS; INKS; CORRECTING FLUIDS; WOODSTAINS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; USE OF MATERIALS THEREFOR
    • C09D103/00—Coating compositions based on starch, amylose or amylopectin or on their derivatives or degradation products
    • C09D103/02—Starch; Degradation products thereof, e.g. dextrin
    • C—CHEMISTRY; METALLURGY
    • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09J—ADHESIVES; NON-MECHANICAL ASPECTS OF ADHESIVE PROCESSES IN GENERAL; ADHESIVE PROCESSES NOT PROVIDED FOR ELSEWHERE; USE OF MATERIALS AS ADHESIVES
    • C09J103/00—Adhesives based on starch, amylose or amylopectin or on their derivatives or degradation products
    • C09J103/02—Starch; Degradation products thereof, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a process for producing swelling starch and the swelling starch obtainable by this process. It also relates to compositions containing this swelling starch, in particular dry mixes for the production of instant puddings. The present invention furthermore relates to the use of the new swelling starches for the production of foods, in particular instant puddings, animal feed, adhesives and paints.
  • Swelling starches are physically modified starches, which are mainly produced by wet thermal digestion. In contrast to native starch, they form dispersions or pastes or gels with cold water, depending on the concentration of the swelling starch used and on the type of starch used to produce the swelling starch. Because of these properties, there are a number of possible uses for source starches in the food industry and also in many technical areas.
  • the use of swelling starch, which is also called cold-swelling starch, instead of native starch has the advantage in various cases that production processes can be simplified and shortened. Basically, the production of cold swelling starch (swelling starch) with different
  • Industrial source starch is mainly produced using the drum dryer.
  • a precooked starch paste is placed on the roller for drying.
  • drum drying process in which the pre-gelatinization is carried out in the presence of additives such as salts, acids, lipids etc. and / or in which chemically modified starches are used as the starting material.
  • additives such as salts, acids, lipids etc. and / or in which chemically modified starches are used as the starting material.
  • swelling starches are required which, after being stirred into cold liquids, such as water or milk, form cut-resistant gels within a short time, for example in the case of cooking puddings.
  • cold liquids such as water or milk
  • the commercial swelling starches from wheat, potato or corn starch do not meet these requirements.
  • additions to the swelling starch such as gelatin, alginate, carrageenan (carrageenan) and / or inorganic salts, are necessary in the swelling starches which have been commercially available to date.
  • the present invention is therefore based on the object of providing swelling starches which, after being stirred into a cold liquid at a certain concentration, form cut-resistant gels after a short swelling time.
  • potato starches In contrast to cereal starches, potato starches contain glucose units with phosphate ester groups, which give them specific functional properties.
  • the phosphate content of cereal starch results from the content of phospholipids, which do not occur in potato starch.
  • the majority of the phosphate ester groups of potato starch are bound to the amylopectin molecules, mainly to the C 6 atom of the glucose units, the rest predominantly in C 3 -, least in the C 2 position (Schierbaum, F .: starch 21 (1969 ) 87; Hizukiri, S. et al. Strength 22 (1970) 338).
  • the phosphate ester group content affects above all the gelatinization behavior of the starch, the gelatinization temperature decreases, the peak viscosity increases, and it also reduces the tendency towards retrogradation of the boilings or pastes and improves their freeze-thaw stability.
  • the total phosphate content of conventional potato starch is generally in the range of 10-30 ⁇ mol phosphate / g starch, and comes from the monophosphate ester groups, since the lipid content of potato starch is negligible.
  • genetically modified potatoes can be used to obtain potato starches with total phosphate contents up to the order of 120 ⁇ mol phosphate / g starch.
  • the natural amylose content of conventional potato starches is generally in the order of 20-25% by weight.
  • the native starch In order to achieve higher amylose contents, the native starch must be subjected to enzymatic debranching, with short-chain amylose molecules being formed by debranching amylopectin molecules.
  • genetically modified potatoes can be used to obtain potato starches with a natural (long-chain) amylose content of more than 30% by weight and of the order of more than 70% by weight.
  • Other starches, such as wheat or corn starch have a higher content of natural amylose, but on the other hand only a very low (wheat starch) or negligible (corn starch) content of phosphate ester groups.
  • the invention therefore teaches to use potato starch which has a high content of phosphate ester groups, but a potato starch with an increased amylose content in comparison to potato starch from wild type plants.
  • the potato starch contains no lipids, which form complexes with amylose and would thus hinder the gel and / or paste formation of the swelling starch.
  • spray drying gives a product which contains a high proportion of undesirable soluble carbohydrates, so that roller drying is provided according to the invention.
  • potato starches with an increased amylose content compared to potato starch from wild type plants are suitable for roller drying.
  • US 3 607 394 discloses the production of swelling starch by heat treating an aqueous suspension of a starch containing at least 50% amylopectin and roller or spray drying.
  • the swelling starch obtained in this way should form smooth pastes and have a minimal tendency to increase viscosity when standing.
  • amylose-rich starches which in the case of US3607394 mean starches which contain 60% or more amylose, provide products which, when reconstituted with water, form gels which do not have the desired texture.
  • Spray drying which leads to an undesirably high proportion of soluble carbohydrates, is also recommended.
  • EP 480 433 A2 discloses foods containing soluble, amylose-rich starches selected from i) spray-dried non-granular starches, ii) spray-dried gelatinized starches and iii) enzymatically branched gelatinized starches containing at least 40% short-chain amylose. These foods are said to be characterized by the formation of strong gels. Corn starches and pea starches are the only types of starch that are mentioned, and special starch digestion (jet-cooking) is required. It is expressly mentioned that known amylose-rich starches require higher cooking temperatures for their digestion than other starches. Drum drying is said to be unsuitable, unless for starches with enzymatically branched, soluble amylose-rich starches.
  • the present invention uses a potato starch with a high content of native long chain amylose.
  • Short-chain amylose means one with a maximum chain length DP max ⁇ 100
  • the present invention therefore relates to a process for producing a swelling starch with good gelling properties, in which a) a suspension of starch and water is produced, b) the suspension produced in a) is applied to a hot roller of a drum dryer; and c) the swelling starch obtained by process step b) is isolated, the process according to the invention being characterized in that a potato starch with an amylose content of at least 30% by weight is used.
  • swelling starch is understood to mean a physically modified starch which, in contrast to native starch, forms dispersions, pastes or gels with cold water or cold milk depending on the concentration of the swelling starch used.
  • hot roller should be understood to mean a roller of a roller dryer which has a temperature of at least 100 ° C., preferably between 120 ° C. and 200 ° C., in particular between 140 ° C. and 180 ° C. and particularly preferably between 150 ° C and 170 ° C.
  • Roller dryers for producing swelling starch are known to the person skilled in the art and have been described, for example, in Starch: Chemistry and Technology, Vol. II, Academic Press, New York, San Francisco, London (1967) published by RL Whistler and EF Paschall.
  • a steam-heated single-roll dryer with one or more application rollers can be used.
  • other drum dryers such as. B. electrically heated single-drum dryer with roller diameters of approx. 160 mm is possible.
  • the potato starches used in connection with the present invention have an amylose content of at least 30%, in particular 30% -85%, e.g. 30% -65% or 32% -55%, preferably 32% -45%.
  • the amylose content is preferably determined via the colorimetric determination of the amylose content described by Hovenkamp-Hermelink (Potato Research 31, (1988), 241-246).
  • the potato starch used in process step a) should have a total phosphate content of 5-120 ⁇ mol phosphate / g starch, preferably 10-120 ⁇ mol phosphate / g starch, 15-110 ⁇ mol phosphate / g starch and particularly preferably 60-110 ⁇ mol phosphate / g starch.
  • total phosphate content of the starch means the content of phosphate covalently bound in the form of starch phosphate monoesters in the C2, C3 and C6 positions of the glucose units.
  • Wild-type potato plants usually synthesize a starch with an amylose content of approximately 17% to 23% (determination of the amylose content according to Hovenkamp-Hermelink).
  • the potato starches used in connection with the present invention with an amylose content of at least 30% can be isolated, for example, from transgenic potato plants.
  • Transgenic potato plants which synthesize a starch with high amylose contents and high phosphate contents which are particularly suitable for the present invention are disclosed in the applicant's German patent application, filed on December 19, 2002.
  • potato starches from other origins are also conceivable, provided that they have an amylose content of at least 30%.
  • the international patent application WO 97/11188 describes transgenic potato plants which, owing to the antisense inhibition of the R1 gene and the BEI gene, synthesize a starch with an amylose content of approximately 30% to 70%, the amylose content using the Hovenkamp method. Hermelink (Potato Research 31, (1988), 241-246). The phosphate content of these potato starches is reduced compared to the phosphate content of starch from wild type plants.
  • the potato starch used in the method according to the invention comes from potato plants which have a reduced gene expression of the R1 and BEI genes in comparison to corresponding wild type plants (see WO 97/11188).
  • the potato starches used in connection with the present invention have the advantage that they are sufficient with the help of the drum dryer can be unlocked.
  • the digestion with the drum dryer is insufficient, so that the products obtained by drum drying do not form a paste or gel when mixed with cold water in the relevant concentration range.
  • the isolated swelling starch is preferably cooled, preferably cooled in air, and / or subsequently comminuted, for example with a mill.
  • the suspension produced in method step a) is partially or completely gelatinized before being applied to the hot roller of the roller dryer.
  • the term “completely gelatinized” means that the starch suspension is heated to a certain temperature, for example 95 ° C., for a certain time, for example for 5 minutes, before it is applied to the roller, until it heats up the structure of the starch granules has dissolved and at least 80%, preferably 90% of the starch granules no longer show birefringence under polarized light in the light microscope.
  • the proportion of starch grains which do not show birefringence under polarized light in the light microscope can be determined here with the aid of a microscope under polarized light, as described, for example, in Eberstein et al., Starch / Starke 32, (1980), 397-404.
  • the term “partially gelatinized” means that the starch suspension is heated to a certain temperature, for example 65 ° C., for a certain time, for example for 5 minutes, before application to the roller, until formation of a starch paste and the structure of the starch granules has dissolved and 25% -60%, preferably 30% -50% of the starch grains no longer show birefringence under polarized light under the light microscope.
  • the determination of the proportion of starch grains which do not show birefringence under polarized light in the light microscope can also be carried out here with the aid of a microscope under polarized light, as described, for example, in Eberstein et al., Starch / Starke 32, (1980), 397-404 ,
  • the present invention also relates to a swelling starch which can be obtained by the process according to the invention.
  • Another object of the invention is a composition containing a swelling starch according to the invention.
  • composition is to be understood to mean a mixture which, inter alia, contains the swelling starch according to the invention.
  • composition includes baking mixes, mixtures for the production of sweets, instant puddings, instant desserts, fruit fillings, cold creams or sauces.
  • composition also includes mixtures for the production of animal feed, starch, paints and / or adhesives.
  • the present invention relates to the production of an instant pudding based on the swelling starch according to the invention and the instant pudding which can be produced by means of the swelling starch according to the invention.
  • the invention thus also includes a method for producing instant pudding, in which a) a composition according to the invention containing the swelling starch according to the invention is homogeneously mixed in a liquid; b) the mixture produced in process step a) is left to stand until gel formation occurs.
  • the liquid is milk and / or water.
  • the swelling starch in process step a) is used in a concentration range from 2% by weight to 15% by weight, preferably from 4% by weight to 12% by weight and particularly preferably from 5% by weight to 9% by weight.
  • the temperature in process step a) of the process for producing instant pudding can be 5 ° C. to 50 ° C., preferably 10 ° C. to 30 ° C. and particularly preferably 15 ° C. to 25 ° C.
  • the temperature in process step b) of the process for the production of instant pudding is -15 ° C. to 50 ° C., preferably from 0 ° C. to 35 ° C. and particularly preferably room temperature 15 ° C. to 30 ° C., in particular 20 ° C. to 25 ° C.
  • composition according to the invention in connection with the production of instant pudding, can contain further ingredients, such as, for example, sugar and / or CaCl 2 and / or flavorings and / or table salt and / or colorants and / or vegetable fat and / or Emulsifiers and / or other swelling starches.
  • further ingredients such as, for example, sugar and / or CaCl 2 and / or flavorings and / or table salt and / or colorants and / or vegetable fat and / or Emulsifiers and / or other swelling starches.
  • the invention thus also relates to a dry mixture for producing an instant pudding containing 2-15% by weight, preferably 5-9% by weight, of a swelling starch according to the invention, as well as sugar and flavorings and, if appropriate, further additives customary in puddings.
  • compositions according to the invention in this embodiment of the invention have the advantage that they can be stirred without additional heating, for example in water or in milk, preferably at room temperature, and without the addition of gelling agents, such as For example, alginate and / or carrageenan and / or other hydrocolloids, form stable, fallable and cutable gels.
  • gelling agents such as For example, alginate and / or carrageenan and / or other hydrocolloids
  • the compositions according to the invention also have the advantage that solid gels, preferably cut-resistant gels, form after a short standing time.
  • solid gels means a gel strength of at least 0.8 N, preferably of at least 1.0 N, in particular between 1.1 N and 4.5 N, preferably between 1.2 N and 4.0 N and particularly preferably between 1.3 N and 3.6 N, namely at a starch concentration of 6.8% by weight in aqueous solution with the addition of sugar and CaCl 2.
  • the gel strength is determined using a texture analyzer as described below.
  • short standing time means a standing time at 15 ° C. to 25 ° C., preferably at 20 ° C., and normal pressure of less than 3 hours, preferably less than 2 hours and particularly preferably of less than 1 h.
  • compositions according to the invention are that, compared to conventional compositions for the production of instant puddings, they form gels which are characterized by high dimensional stability.
  • compositions according to the invention are characterized in that they form gels in water or milk which have high dimensional stability.
  • high dimensional stability is to be understood as meaning a dimensional stability of at least 80%, preferably of at least 85%, in particular of at least 90% and particularly preferably of at least 95%.
  • the method for determining the dimensional stability is described below.
  • the instant pudding according to the invention is distinguished by a cut-resistant texture and / or by a high stability of the gel structure and / or by a high homogeneity of the gel.
  • the present invention relates to the use of the swelling starch according to the invention or the compositions according to the invention containing such swelling starch for the production of foods, food compositions or food precursors, in particular for the production of bakery and confectionery products, instant puddings, instant desserts, fruit fillings, dessert powders, cold cream powders or sauce powders , also for the production of animal feed, preferably as a component for milk replacement feed, also for the production of starch, as an additive to paints, as an adhesive for paper and cardboard and / or as a binder for charcoal.
  • the water binding capacity (WBV) was calculated using the formula:
  • the gel strength was measured using a texture analyzer (TA.XT2 Stable Mikro Systems, Heslemare Surrey GU 27 3AY, GB).
  • the gel strength was measured by compressing the gel once with a flat calotte (0m 24.5 mm). A flat gel surface was obtained by cutting the gel between the two rings with a knife.
  • the RVA temperature profile provided the viscometric parameters of the examined starches for the maximum (Max) and final viscosity (Fin), the gelatinization temperature (T), the minimum viscosity (Min) occurring after the maximum viscosity, and the difference between the minimum and final viscosity (setback, Set).
  • the total phosphate content was determined using the Arnes method
  • starch for this purpose, approx. 50 mg starch is mixed with 30 ⁇ l ethanolic magnesium nitrate solution and ashed in a muffle furnace at 500 ° C for three hours. The residue is mixed with 300 ⁇ l 0.5 M
  • hydrochloric acid made up, added to a mixture of 100 ⁇ l 10% ascorbic acid and 600 ⁇ l 0.42% ammonium molybdate in 2 M sulfuric acid and incubated at 45 ° C. for 20 min.
  • potato starch with an amylose content of approx. 35% -45% was obtained from transgenic potato plants with simultaneously reduced gene expression of the R1 gene and the branching enzyme I gene (as for example in of international patent application WO 97/11188 A1) and which is to be referred to below as HA starch, was physically modified with the aid of a drum dryer.
  • the residence time of the starch suspension on the roller is approximately 12 seconds at a speed of 3 rpm.
  • the product was removed from the roller before the roller made one full turn.
  • the swelling starch was produced with the modified crepes maker by applying the starch suspension with the help of an application chute to the hot roller surface.
  • the product film was removed with a knife, air-cooled, openly equilibrated overnight, then comminuted at 10,000 rpm with a mill (model ZM 100, sieve ring 0.2 mm) from Retsch GmbH & Co KG (Haan, Germany).
  • the swelling starch was produced with a 12.5% strength starch suspension, which was applied to the 160-190 ° C hot roller.
  • the starch was partially pre-gelatinized in the order shaft.
  • the commercial product for the production of instant puddings included for comparison contained the following ingredients: sugar, modified starch, hardened vegetable fat, glucose syrup, emulsifier (esterified mono- and diglyceride), milk protein, thickening agent (carrageenan, alginate), table salt , Color (carotene, riboflavin), aroma.
  • the preparation was carried out according to the manufacturer's instructions by stirring 12.0 g of the commercial product in 50 ml of milk.
  • the thickening of the commercial product is based primarily on the gelation of alginate and carrageenan.
  • the declared modified starch a swelling starch, is added as a filler or for "body formation".
  • the addition of the aforementioned hydrocolloids is not required for gelation in the case of pudding with swelling starch from high-amylose potato starch varieties (HA).
  • the instant puddings which were produced on the basis of swelling starches from high-amylose potato starches (Example 1; HA starch), are characterized in particular by a characteristic cut-resistant texture of the pudding.
  • Table 1 Gel strength and structure in milk of cold-mixed pudding samples from HA source starch compared to a commercial product
  • Figure 1 Influence of time on the strength of swelling starch pudding and an instant pudding made from the commercial product (texture analyzer)
  • the gel strength of pudding samples produced in the same way (the production was carried out as described above for the pudding from HA swelling starch), which was produced from swelling starches of different origins, was measured with the texture analyzer after a standing time of different lengths. From the figure 1 it can first be seen from the increase in the gel strength of the pudding samples that the maximum gel strength was reached the faster the lower the viscosity of the preparation and that in the case of the stronger gels it increased up to two hours.
  • the pudding which was made from swelling starch from HA potato starch, has a cut-resistant texture in contrast to the comparison puddings.
  • the cut resistance of the texture can also be clarified indirectly by determining the shape stability of the puddings using the method described above. If you compare the shape stability of puddings that were made from different types of swelling starch, you can see that the puddings that were made from swelling starch of HA starch (see above for production) compared to puddings that were made in the same way (4.0 g swelling starch , 5.0g powdered sugar, 0.1g CaCI 2 in 50ml milk) from other source starch types (corn source starch, wheat source starch, potato source starch) have a significantly higher dimensional stability. The same applies in comparison to the pudding produced from the commercial product described above.
  • pGSV71 is a derivative of the plasmid pGSV7, which is derived from the intermediate vector pGSVI.
  • pGSVI is a derivative of pGSC1700, the construction of which was described by Comelissen and Vanderwiele (Nucleic Acid Research 17, (1989), 19-25).
  • pGSVI was obtained from pGSC1700 by deleting the carbenicillin resistance gene, and deleting the T-DNA sequences of the TL-DNA region of the plasmid pTiB6S3.
  • pGSV7 contains the origin of replication of the plasmid pBR322 (Bolivar et al., Gene 2, (1977), 95-113) and the origin of replication of the Pseudomo ⁇ as plasmid pVS1 (Itoh et al., Plasmid 11, (1984), 206).
  • pGSV7 also contains the selectable marker gene aad> 4, from the transposon Tn1331 from Klebsiella pneumoniae, which confers resistance to the antibiotics spectinomycin and streptomycin (Tolmasky, Plasmid 24 (3), (1990), 218-226; Tolmasky and Crosa, Plasmid 29 (1), (1993), 31-40)
  • the plasmid pGSV71 was obtained by cloning a chimeric bar gene between the border regions of pGSV7.
  • the chimeric bar gene contains the promoter sequence of the cauliflower mosaic virus to initiate transcription (Odell et al., Nature 313, (1985), 180), the bar gene from Streptomyces hygroscopicus (Thompson et al., Embo J. 6, (1987 ), 2519-2523) and the 3'-untranslated region of the nopaline synthase gene of the T-DNA of pTiT37, for the termination of transcription and polyadenylation.
  • the bar gene mediates tolerance to the herbicide glufosinate ammonium.
  • the T-DNA contains the right edge sequence of the TL-DNA from the plasmid pTiB6S3 (Gielen et al., EMBO J. 3, (1984), 835-846). There is a polylinker sequence between nucleotide 223-249. Nucleotides 250-1634 contain the P35S3 promoter region of the cauliflower mosaic virus (Odell et al., See above). The coding sequence of the phosphinothricin resistance gene ⁇ ba ⁇ from Streptomyces hygroscopicus (Thompson et al. 1987, see above) is contained between nucleotides 1635-2186.
  • the two terminal codons at the 5 'end of the bar wild-type gene were replaced by the codons ATG and GAC.
  • the 260 bp Tagl fragment of the untranslated 3 'end of the nopaline synthase gene (3'nos) from the T-DNA of the plasmid pTiT37 (Depicker et al., J. Mol. Appl. Genet. 1, (1982 ), 561-573) is located between nucleotides 2206 and 2465.
  • Nucleotides 2466-2519 contain a polylinker sequence.
  • the left edge sequence of the TL-DNA from pTiB6S3 (Gielen et al., EMBO J. 3, (1984), 835-846) is between nucleotides 2520-2544.
  • the vector pGSV71 was then cut open and smoothed with the enzyme Pst ⁇ .
  • the B33 promoter and the ocs cassette were cut out from the vector pB33-Kan as an EcoRI-H / llll fragment and smoothed and inserted into the vector pGSV71 cut and smoothed with Psl.
  • the vector obtained served as the starting vector for the construction of ME5 / 6: An oligonucleotide containing the interfaces EcoRI, Pacl, Spei, Srf ⁇ , Spei, was inserted into the Psfl site of the vector ME4 / 6 located between the B33 promoter and the ocs element. ⁇ / ol, Pacl and EcoRI, introduced by doubling the Psrl interface.
  • the expression vector obtained was designated ME5 / 6.
  • pSK-Pac is a derivative of the pSK-Bluescript (Stratagene, USA) in which a Pacl interface was introduced to flank the multiple cloning site (MCS).
  • transgenic plants which have a reduced activity of a BEI, an SSIII and a BEII protein transgenic plants which have a reduced activity of a BEI and an SSIII protein were first generated.
  • the expression vector pBin33-Kan was first constructed.
  • the promoter of the Patatin gene B33 from Solarium tuberosum was inserted as a Dtal fragment (nucleotides -1512 - +14) in the vector pUC19 cut with Ssfl (Genbank Acc. No. M77789 ), the ends of which had been smoothed using T4 DNA polymerase.
  • Ssfl Genebank Acc. No. M77789
  • the B33 promoter was cut out from this plasmid with EcoRI and Sma ⁇ and ligated into the correspondingly cut vector pBinAR. This gave rise to the plant expression vector pBin33-Kan.
  • the plasmid pBinAR is a derivative of the vector plasmid pBin19 (Bevan, Nucl. Acid Research 12, (1984), 8711-8721) and was constructed by Höfgen and Willmitzer (Plant Sei. 66, (1990), 221-230).
  • Tissue samples of potato tubers in 50 mM Tris-HCl pH 7.6, 2 mM DTT, 2.5 mM EDTA, 10% glycerol and 0.4 mM PMSF were digested by gel electrophoresis.
  • Electrophoresis was carried out in a MiniProtean II chamber (BioRAD). The
  • the monomer concentration of the 1.5 mm thick gels was 7.5% (w / v), and 25 mM Tris-glycine pH 8.4 was used as the gel and running buffer. Equal amounts of protein extract were applied and separated for 2 h at 10 mA per gel.
  • the activity gels were then incubated in 50 mM Tricine-NaOH pH 8.5, 25 mM potassium acetate, 2 mM EDTA, 2 mM DTT, 1 mM ADP-glucose, 0.1% (w / v) amylopectin and 0. 5 M sodium citrate. Glucans formed were stained with Lugol's solution.
  • the sample material was ground in liquid nitrogen, in extraction buffer (50 mM Na citrate, pH 6.5; 1 mM EDTA, 4 mM DTT) recorded and used after centrifugation (10 min, 14,000 g, 4 ° C) directly to measure the protein concentration according to Bradford. Subsequently, 5 to 20 ⁇ g of total protein extract was mixed with 4-fold loading buffer (20% glycerol, 125 mM Tris HCl, pH 6.8) and loaded onto a “BE activity gel”.
  • the gels were each in 25 ml of "phosphorylase buffer” (25 ml of 1 M Na Citrate pH 7.0, 0.47 g glucose-1-phosphate, 12.5 mg AMP, 2.5 mg phosphorylase a / b from "rabbit") incubated overnight at 37 ° C.
  • the staining of the gels was carried out with Lugolscher Solution carried out.
  • Tissue samples were taken from tubers of the independent transformants and their amylose content was determined from the plants obtained by transformation with the plasmid pGSV71-aBE2-basta, which were designated as 108CF or 110CF (Hovenkamp-Hermelink, Potato Research 31, (1988), 241-246).
  • the starches of the independent lines, whose tubers had the highest amylose content, were used for a further analysis of the starch properties.
  • an analysis was also carried out using non-denaturing gel electrophoresis.
  • HA phosphate The modified starch synthesized by the transgenic plants described in Example 3, hereinafter referred to as "HA phosphate", has an amylose content between 32% and 38% and a phosphate content between 80.0 and 100 ⁇ mol total phosphate / g dry weight of Strength on.
  • Example 2 As described in Example 1, this starch was used to produce swelling starch. The swelling starch thus obtained was then used to produce an instant pudding. The pudding was prepared as described in Example 2.
  • Table 2 Gel strength and structure in milk of cold-mixed pudding samples from HA phosphate source starch compared to a commercial product

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Abstract

L'invention concerne un procédé pour produire un amidon prégélatinisé présentant de bonnes aptitudes de gélification. Selon ce procédé, a) une suspension est préparée à base d'amidon et d'eau, b) la suspension obtenue à l'étape a) est mise sur le tambour chaud d'un sécheur à tambour, et c) l'amidon prégélatinisé obtenu par l'opération b) est isolé. Selon l'invention, on utilise un amidon de pomme de terre dont la teneur en amylose est d'au moins 30 % en poids. La présente invention porte également sur l'amidon prégélatinisé ainsi préparé et sur son utilisation pour réaliser des gels et des aliments de consistance ferme, notamment des crèmes-desserts instantanées, des aliments pour animaux, des colles et des peintures. Cette invention concerne aussi des compositions comprenant un amidon prégélatinisé de ce type, en particulier un mélange sec pour préparer une crème-dessert instantanée.
EP02805341A 2001-12-21 2002-12-19 Amidons pregelatinises et procedes de production associes Withdrawn EP1463762A1 (fr)

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US7714186B2 (en) * 2002-12-19 2010-05-11 Bayer Cropscience Ag Plant cells and plants which synthesize a starch with an increased final viscosity
MXPA06002610A (es) * 2003-09-08 2006-12-15 Univ Louisiana State Almidon resistente con propiedades de coccion similares al almidon no tratado.
US20060188631A1 (en) * 2005-02-18 2006-08-24 Kyungsoo Woo Pregelatinized chemically modified resistant starch products and uses thereof
EP1931222B1 (fr) * 2005-10-05 2012-02-15 FMC Biopolymer AS Compositions de gelification et procedes
JP2007262366A (ja) * 2006-03-30 2007-10-11 Daiei Sangyo Kk 硬化性バイオプラスチックバインダー組成物及びその硬化物
DE102007012489A1 (de) * 2007-03-15 2008-09-25 AS Lüngen GmbH Zusammensetzung zur Herstellung von Speisern
WO2009047013A2 (fr) * 2007-10-12 2009-04-16 Bayer Cropscience Ag Procédé de fabrication de pâtes transparentes par extrusion
JP5503885B2 (ja) * 2009-03-18 2014-05-28 昭博 西岡 アルファ化デンプン粉の製造方法およびプラスチック添加剤とコンポジット材料の製造方法
US8747936B2 (en) 2010-07-22 2014-06-10 Vita-Mix Corporation Method for preparing starch-thickened compositions
US9828441B2 (en) 2012-10-23 2017-11-28 United States Gypsum Company Method of preparing pregelatinized, partially hydrolyzed starch and related methods and products
US10399899B2 (en) 2012-10-23 2019-09-03 United States Gypsum Company Pregelatinized starch with mid-range viscosity, and product, slurry and methods related thereto
US9540810B2 (en) 2012-10-23 2017-01-10 United States Gypsum Company Pregelatinized starch with mid-range viscosity, and product, slurry and methods related thereto
FR2997818B1 (fr) * 2012-11-14 2015-10-23 Roquette Freres Confiserie gelifiee et procede de preparation d'une telle confiserie
CN108148144A (zh) * 2016-12-02 2018-06-12 湖南尔康制药股份有限公司 一种药用预胶化淀粉的制备方法的改进
JP7152941B2 (ja) * 2018-11-29 2022-10-13 ハウス食品株式会社 粉末状食品組成物
CN111138982B (zh) * 2020-01-04 2021-12-21 南京林业大学 一种竹纤维餐盒用环保防漏封口方法
CN113116747A (zh) * 2020-01-14 2021-07-16 罗盖特公司 天然和多孔淀粉在牙膏中作为白色颜料
CN111333739B (zh) * 2020-04-23 2022-02-15 广西壮族自治区林业科学研究院 一种药用淀粉的制备方法

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CA2470667A1 (fr) 2003-07-03
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