METHOD FOR SEPARATING AMYLOSE AND AMYLOPECTIN

PURPOSE:To separate and/or condense amylose and amylopectin from a normal starch without using a specific expensive high-amylose starch as a raw material by treating the normal starch with water on a static mixer under specific conditions, cooling the resulting gel, and separating insoluble matters from the gel. CONSTITUTION:Starch is gelatinized with water on a static mixer at 160 deg.C or higher under a satd. steam pressure or higher at a pH of 4-9; the resulting gel is cooled; and the resulting insoluble matters are separated from the gel. As the starch, a wide variety of natural and processed starches can be used unless there is any restriction as to the final application. The concn. of starch in water need not be specified as far as the starch can be dispersed in water and the resulting dispersion can be transported, though a higher concn., e.g. 30-60%, is preferred to obtain a higher treatment efficiency. The treating time is usually 5-150min.