David Topping;Ian Leslie Batey;Matthew Kennedy Morell
发明人:
Matthew Kennedy Morell,David Topping,Ian Leslie Batey
申请号：
US15059856
公开号：
US20160183568A1
申请日:
2016.03.03
申请国别(地区):
US
年份:
2016
代理人:
摘要：
Barley with reduced SSII activity has a starch structure with reduced amylopectin content and a consequent high relative amylose content. Additionally the grain has can have a relatively high β glucan content. The structure of the starch may also be altered in a number of ways which can be characterised by having a low gelatinsation temperature but with reduced swelling. The viscosity of gelatinised 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 characterised by having high levels of lipid associated starch exhibiting very high levels of V form starch crystallinity. The dietary fibre content of the starch is high. This has desirable dietary and food processing characteristics.
