Barely with reduced SSII activity and starch and starch containing products with a reduced amylopectin content

Barley with reduced SSII activity has a starch structure with reduced amylopectin content and a consequent high relative amylose content. Additionally the grain can have a relatively high glucan content. The structure of the starch may also be altered in a number of ways which can be characterized b...

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Hauptverfasser:	BATEY IAN LESLIE, TOPPING DAVID, MORELL MATTHEW KENNEDY
Format:	Patent
Sprache:	eng
Schlagworte:	AGRICULTURE ANIMAL HUSBANDRY BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS BASED THEREON COMPOSITIONS THEREOF CULTURE MEDIA DERIVATIVES THEREOF EDIBLE DOUGHS ENZYMOLOGY FISHING FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J FORESTRY HUMAN NECESSITIES HUNTING METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING NEW PLANTS OR PROCESSES FOR OBTAINING THEM ORGANIC MACROMOLECULAR COMPOUNDS PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES POLYSACCHARIDES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRAPPING TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE
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Beschreibung
Zusammenfassung:	Barley with reduced SSII activity has a starch structure with reduced amylopectin content and a consequent high relative amylose content. Additionally the grain can have a relatively high glucan content. The structure of the starch may also be altered in a number of ways which can be characterized by having a low gelatinzation temperature but with reduced swelling. The viscosity of gelatinized starch of the starch is also reduced. There is a chain length distribution of the amylopectin content and a low crystallinity of the starch. The starch is also characterized by having high levels of lipid associated starch exhibiting very high levels of V form starch crystallinity. The dietary fiber content of the starch is high. This has desirable dietary and food processing characteristics.