Title:
CRYSTALLINE STARCH DEGRADATION PRODUCT; FOOD/BEVERAGE PRODUCT COMPOSITION, FOOD/BEVERAGE PRODUCT, MEDICINAL PRODUCT, COSMETIC, INDUSTRIAL PRODUCT, FEED, MEDIUM, AND FERTILIZER EMPLOYING SAID CRYSTALLINE STARCH DEGRADATION PRODUCT, AND MODIFIER THEREFOR; AND METHOD FOR MANUFACTURING SAID CRYSTALLINE STARCH DEGRADATION PRODUCT, FOOD/BEVERAGE PRODUCT COMPOSITION, FOOD/BEVERAGE PRODUCT, MEDICINAL PRODUCT, COSMETIC, INDUSTRIAL PRODUCT, FEED, MEDIUM, AND FERTILIZER
Document Type and Number:
WIPO Patent Application WO/2019/235142
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide a novel crystalline starch degradation product in which the solubility thereof differs depending on temperature. The present invention provides a crystalline starch degradation product in which the content of glucose having a degree of polymerization (DP) of 8-19 is 40% or greater, the content of glucose having a degree of polymerization (DP) of 20 or greater is 55% or less, and the crystallization ratio detected by X-ray diffraction is 1% or greater. Because the properties of the crystalline starch degradation product according to the present invention are such that the crystalline starch degradation product contains components that are insoluble in cold water but dissolves in hot water, it is possible to suitably employ the crystalline starch degradation product in a food/beverage product composition, a food/beverage product, a medicinal product, a cosmetic, an industrial product, feed, a medium, a fertilizer, and so forth.
Inventors:
KAWANO ATSUSHI (JP)
YAMAMOTO TOMOHIRO (JP)
YOSHIDA HIRONORI (JP)
YAMAMOTO TOMOHIRO (JP)
YOSHIDA HIRONORI (JP)
Application Number:
PCT/JP2019/018953
Publication Date:
December 12, 2019
Filing Date:
May 13, 2019
Export Citation:
Assignee:
SHOWA SANGYO CO (JP)
International Classes:
A23K20/163; A23L33/125; A23L29/30; A61K8/73; A61K47/36; C05G3/00; C08B30/18; C12N1/00; C12P19/16
Domestic Patent References:
| WO2014081807A1 | 2014-05-30 | |||
| WO2011083438A1 | 2011-07-14 |
Foreign References:
| JP2010226988A | 2010-10-14 | |||
| JP2004131683A | 2004-04-30 | |||
| JP2016202106A | 2016-12-08 |
Other References:
SHANG Y ET AL.: "Starch Spherulites Prepared by a Combination of Enzymatic and Acid Hydrolysis of Normal Corn Starch", J. AGRIC. FOOD CHEM., vol. 66, no. 25, 2018, pages 6357 - 6363, XP055661764
SRICHUWONG S ET AL.: "Structure of lintnerized starch is related to X-ray diffraction pattern and susceptibility to acid and enzyme hydrolysis of starch granules", INT. J. BIOL. MACROMOL., vol. 37, no. 3, 2005, pages 115 - 121, XP025279406, DOI: 10.1016/j.ijbiomac.2005.09.006
VERMEYLEN R ET AL.: "Amylopectin molecular structure reflected in macromolecular organization of granular starch", BIOMACROMOLECULES, vol. 5, no. 5, 2004, pages 1775 - 1786, XP055661915
HELBERT W ET AL.: "Morphological and structural features of amylose spherocrystals of A-type", INT. J. BIOL. MACROMOL., vol. 15, no. 3, 1993, pages 183 - 187, XP023670132, DOI: 10.1016/0141-8130(93)90021-D
MONTESANTI N ET AL.: "A-type crystals from dilute solutions of short amylose chains", BIOMACROMOLECULES, vol. 11, no. 11, 2010, pages 3049 - 3058, XP055661917
SRICHUWONG S ET AL.: "Structure of lintnerized starch is related to X-ray diffraction pattern and susceptibility to acid and enzyme hydrolysis of starch granules", INT. J. BIOL. MACROMOL., vol. 37, no. 3, 2005, pages 115 - 121, XP025279406, DOI: 10.1016/j.ijbiomac.2005.09.006
VERMEYLEN R ET AL.: "Amylopectin molecular structure reflected in macromolecular organization of granular starch", BIOMACROMOLECULES, vol. 5, no. 5, 2004, pages 1775 - 1786, XP055661915
HELBERT W ET AL.: "Morphological and structural features of amylose spherocrystals of A-type", INT. J. BIOL. MACROMOL., vol. 15, no. 3, 1993, pages 183 - 187, XP023670132, DOI: 10.1016/0141-8130(93)90021-D
MONTESANTI N ET AL.: "A-type crystals from dilute solutions of short amylose chains", BIOMACROMOLECULES, vol. 11, no. 11, 2010, pages 3049 - 3058, XP055661917
Attorney, Agent or Firm:
WATANABE Kaoru (JP)
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