公开(公告)号：US06451121B2

公开(公告)日：2002-09-17

申请号：US09798520

申请日：2001-03-02

Applicant: Chung-Wai Chiu ,  Eleanor Schiermeyer ,  David J. Thomas ,  Manish B. Shah ,  Douglas J. Hanchett ,  Roger Jeffcoat

Inventor： Chung-Wai Chiu ,  Eleanor Schiermeyer ,  David J. Thomas ,  Manish B. Shah ,  Douglas J. Hanchett ,  Roger Jeffcoat

IPC: C08B3000

CPC classification number: A23G9/34 ,  A21D2/186 ,  A21D6/00 ,  A21D6/003 ,  A23C9/137 ,  A23C19/0765 ,  A23G3/346 ,  A23G9/52 ,  A23G2200/06 ,  A23L7/111 ,  A23L7/165 ,  A23L7/198 ,  A23L9/10 ,  A23L19/09 ,  A23L19/18 ,  A23L21/15 ,  A23L21/18 ,  A23L23/00 ,  A23L27/60 ,  A23L27/63 ,  A23L29/212 ,  A23L29/219 ,  A23L29/225 ,  A23P20/12 ,  C08B30/12 ,  C08B30/14

Abstract: Thermally-inhibited starches and flours which are functionally equivalent to chemically-crosslinked starches are prepared by a process which comprises the steps of dehydrating a granular starch or flour to anhydrous or substantially anhydrous (

Abstract translation: 在功能上等同于化学交联淀粉的热抑制淀粉和面粉通过包括以下步骤的方法制备，所述方法包括以下步骤：将颗粒状淀粉或面粉脱水至无水或基本无水（<1％水分）并热处理脱水淀粉或面粉 一段时间并且足以抑制淀粉的温度（例如，120-180℃长达20小时）。 优选地，在脱水之前将淀粉的pH调节至中性或更高（例如，pH 8-9.5）。 脱水可以是与热处理同时进行的热脱水或通过用溶剂（例如乙醇）萃取或通过冷冻干燥进行的非热脱水。

公开(公告)号：US5902410A

公开(公告)日：1999-05-11

申请号：US761690

申请日：1996-12-06

Applicant: Chung-Wai Chiu ,  Yong-Cheng Shi ,  Marc Sedam

Inventor： Chung-Wai Chiu ,  Yong-Cheng Shi ,  Marc Sedam

IPC: A23G3/00 ,  A21D2/18 ,  A21D13/00 ,  A21D13/08 ,  A23G3/34 ,  A23L1/0522 ,  A23L1/16 ,  A23L1/168 ,  A23L1/18 ,  A23L1/308 ,  A23L2/62 ,  C08B30/12 ,  C08B31/00 ,  C08B30/00 ,  A23L1/05

CPC classification number: A21D2/186 ,  A21D13/08 ,  A23L29/212 ,  A23L33/21 ,  A23L7/109 ,  A23L7/17 ,  C08B30/12

Abstract: A resistant granular starch with high dietary fiber content and the method of preparing this product wherein a high amylose starch having at least 40% by weight amylose content and total moisture content of from about 10 to 90% by weight, based on the weight of starch and water is heated in the presence of a starch swelling inhibiting agent, particularly an inorganic salt, to a temperature of from about 60 to 160.degree. C. to provide a granular starch which retains its granular structure and has a total dietary fiber content of at least 12%.

Abstract translation: 具有高膳食纤维含量的抗性颗粒淀粉和制备该产品的方法，其中基于淀粉重量，具有至少40重量％直链淀粉含量和总水分含量为约10至90重量％的高直链淀粉 并且在淀粉溶胀抑制剂（特别是无机盐）存在下将水加热至约60至160℃的温度，以提供保持其颗粒结构并且具有总膳食纤维含量的颗粒淀粉 至少12％。

公开(公告)号：US5711986A

公开(公告)日：1998-01-27

申请号：US394929

申请日：1995-02-24

Applicant: Chung-Wai Chiu ,  William R. Mason

Inventor： Chung-Wai Chiu ,  William R. Mason

IPC: A21D2/18 ,  A23C11/10 ,  A23G9/52 ,  A23L1/09 ,  A23L1/24 ,  A23L1/39 ,  C12P19/16 ,  A23G3/00

CPC classification number: A23G9/52 ,  A21D2/186 ,  A23C11/10 ,  A23L23/00 ,  A23L27/60 ,  A23L29/35 ,  C12P19/16 ,  C12Y302/01001 ,  C12Y302/01041 ,  C12Y302/01068 ,  A23G2200/06 ,  A23G2200/08

Abstract: A fat-like carbohydrate, containing 12 to 100%, by weight, short chain amylose, wherein the fat-like carbohydrate is used in foods in an amount effective to function as a replacement for up to 100%, by weight, of one or more fat(s) contained in foods. The short chain amylose may be prepared by the enzymatic debranching of starch, employing an enzyme which specifically degrades the alpha-1,6-D-glucosidic-linkages of the starch molecule. A method of replacing up to 100% of one or more fat(s) contained in foods, wherein the food containing the enzymatically debranched starch exhibits functional and organoleptic qualities equivalent to those of the food containing conventional amounts of fat. Also provided are foods containing the short chain amylose materials in place of fat, cream, oil, oil-in-water and water-in-oil emulsions and other lipids which are conventional components of the foods. These foods include: ice cream, spoonable and pourable salad dressings, margarine, low-fat spreads, low-fat cheeses, baked goods, breaded foods, sauces, whipped toppings, icings, puddings and custards, mayonnaise and coffee whiteners.

Abstract translation: 脂肪状碳水化合物，含有12至100重量％的短链直链淀粉，其中脂肪样碳水化合物用于食品中，其量有效地用作代替100重量％的一个或多个 食物中含有更多的脂肪。 短链直链淀粉可以通过使淀粉分子的α-1,6-D-糖苷键具有特异性降解的酶来淀粉淀粉的制备。 一种替代食品中所含的一种或多种一种或多种脂肪的方法，其中含有酶促脱支淀粉的食物表现出与含有常规量脂肪的食物相同的功能和感官品质。 还提供了含有短链直链淀粉材料代替脂肪，奶油，油，水包油和油包水乳液的食品以及作为食品的常规成分的其它脂质。 这些食物包括：冰淇淋，勺子和可倾倒的沙拉酱，人造奶油，低脂肪酱，低脂奶酪，烘焙食品，面包食品，酱汁，鞭打的浇头，糖霜，布丁和奶油蛋白酱，蛋黄酱和咖啡增白剂。

公开(公告)号：US5409542A

公开(公告)日：1995-04-25

申请号：US997794

申请日：1992-12-29

Applicant: Matthew Henley ,  Chung-Wai Chiu

Inventor： Matthew Henley ,  Chung-Wai Chiu

IPC: C08B30/00 ,  C08B30/12 ,  C12P19/16 ,  A23L1/05

CPC classification number: C08B30/12 ,  C12P19/16

Abstract: This resistant starch product is characterized by a specific melting endotherm over a temperature range of 95.degree.-140.degree. C. with a peak in the range of about 115.degree.-135.degree. C. The product is obtained by gelatinizing and then debranching amylose or a high amylose starch with pullulanase or isoamylase.

Abstract translation: 该抗性淀粉产品的特征在于在95-140℃的温度范围内具有特定的熔融吸热，峰值在约115-113℃的范围内。产物通过凝胶化然后脱支直链淀粉或 高直链淀粉与支链淀粉酶或异淀粉酶。

公开(公告)号：US5718770A

公开(公告)日：1998-02-17

申请号：US587627

申请日：1996-01-17

Applicant: Manish B. Shah ,  David J. Thomas ,  Chung-Wai Chiu ,  Roger Jeffcoat ,  Douglas J. Hanchett

Inventor： Manish B. Shah ,  David J. Thomas ,  Chung-Wai Chiu ,  Roger Jeffcoat ,  Douglas J. Hanchett

IPC: A21D2/18 ,  A21D6/00 ,  A23G3/34 ,  A23G9/52 ,  A23L1/0522 ,  A23L1/10 ,  A23L1/24 ,  C08B30/12 ,  C08B30/00

CPC classification number: A23G3/346 ,  A21D2/186 ,  A21D6/00 ,  A23G9/52 ,  A23L27/60 ,  A23L29/212 ,  A23L29/219 ,  A23L7/198 ,  A23G2200/06

Abstract: Pregelatinized granular starches and flours are thermally inhibited by dehydrating a starch to anhydrous or substantially anhydrous and then heat treating the dehydrated starch at a temperature and for a time sufficient to inhibit the starch. The starch may be pregelatinized prior to or after the thermal inhibition using methods known in the art which retain the granular integrity. Preferably, the pH of the starch or flour is raised to 7.0 or above prior to the thermal inhibition steps. The dehydration step may be carried out by directly heating the starch, by extracting the starch with a solvent, or by freeze drying the starch. Preferably protein and/or lipids are removed prior to or after the thermal inhibition.

Abstract translation: 通过将淀粉脱水至无水或基本上无水，然后在足以抑制淀粉的温度和时间下对脱水淀粉进行热处理，预胶化的颗粒状淀粉和面粉被热抑制。 淀粉可以在热抑制之前或之后使用本领域已知的保留颗粒完整性的方法进行预胶化。 优选地，在热抑制步骤之前，将淀粉或面粉的pH升高至7.0或更高。 脱水步骤可以通过直接加热淀粉，通过用溶剂萃取淀粉，或通过冷冻干燥淀粉来进行。 优选在热抑制之前或之后除去蛋白质和/或脂质。

公开(公告)号：US5700917A

公开(公告)日：1997-12-23

申请号：US628421

申请日：1996-04-05

Applicant: Chung-Wai Chiu ,  Roger Jeffcoat ,  Matthew Henley ,  Leroy Peek

Inventor： Chung-Wai Chiu ,  Roger Jeffcoat ,  Matthew Henley ,  Leroy Peek

IPC: C08B37/00 ,  C12P19/04 ,  D21H17/24 ,  D21H21/18

CPC classification number: C12P19/04 ,  C08B37/0087 ,  D21H17/24 ,  D21H21/18

Abstract: Aldehyde cationic derivatives of galactose containing polysaccharides which are obtained by oxidizing galactose containing polysaccharides with the enzyme galactose oxidase. The enzyme oxidized products have an aldehyde function at a specific position of the polysaccharide, i.e., the C.sub.6 position, of the galactose unit, and the cationic derivatives thereof have unexpected and significantly improved properties when used as paper strength additives.

Abstract translation: 通过用酶半乳糖氧化酶氧化含有半乳糖的多糖获得的含半乳糖的多糖的醛阳离子衍生物。 酶氧化产物在半乳糖单元的多糖的特定位置（即C6位）具有醛官能团，当用作纸强度添加剂时，其阳离子衍生物具有意想不到的和明显改善的性质。

公开(公告)号：US5562937A

公开(公告)日：1996-10-08

申请号：US358483

申请日：1994-12-19

Applicant: Jamie Senkeleski ,  Chung-Wai Chiu ,  Zu-Feng Xu ,  William R. Mason ,  Karen L. Chicalo-Kaighn

Inventor： Jamie Senkeleski ,  Chung-Wai Chiu ,  Zu-Feng Xu ,  William R. Mason ,  Karen L. Chicalo-Kaighn

IPC: A23G9/32 ,  A23G9/34 ,  A23G9/36 ,  A23G9/52 ,  A23L1/09 ,  A23L1/0522

CPC classification number: A23G9/363 ,  A23G9/34 ,  A23G9/52 ,  A23L29/35 ,  C12Y302/01002 ,  C12Y302/01003 ,  A23G2200/06

Abstract: A formulated starch-containing food product characterized by improved mouth-feel and texture is prepared from a mixture of non-starch ingredients together with a beta-amylase or glucoamylase treated waxy starch which has been prepared by a process which comprises steam cooking a starch slurry at a temperature of 120.degree. to 170.degree. C. to completely gelatinize the waxy starch; enzymatically hydrolyzing the gelatinized starch with beta-amylase or glucoamylase until up to about 60% by weight of the starch has been degraded to maltose or glucose; terminating the enzyme degradation by deactivating the enzyme and recovering the starch by spray drying.

Abstract translation: 以非淀粉成分与β-淀粉酶或葡糖淀粉酶处理的蜡质淀粉的混合物制备特征在于改善口感和质地的配制的含淀粉的食品，其通过包括蒸煮蒸煮淀粉浆料 在120〜170℃的温度下，使蜡状淀粉完全凝胶化; 用β-淀粉酶或葡糖淀粉酶酶促水解淀粉糊，直至淀粉的高达约60％（重量）降解为麦芽糖或葡萄糖; 通过使酶失活并通过喷雾干燥回收淀粉来终止酶降解。

公开(公告)号：US5554745A

公开(公告)日：1996-09-10

申请号：US426808

申请日：1995-04-21

Applicant: Chung-Wai Chiu ,  Roger Jeffcoat ,  Matthew Henley ,  Leroy Peek

Inventor： Chung-Wai Chiu ,  Roger Jeffcoat ,  Matthew Henley ,  Leroy Peek

IPC: C08B37/00 ,  C12P19/04 ,  D21H17/24 ,  D21H21/18 ,  D21H21/00

CPC classification number: C12P19/04 ,  C08B37/0087 ,  D21H17/24 ,  D21H21/18

Abstract: Aldehyde cationic derivatives of galactose containing polysaccharides which are obtained by oxidizing galactose containing polysaccharides with the enzyme galactose oxidase. The enzyme oxidized products have an aldehyde function at a specific position of the polysaccharide, i.e., the C.sub.6 position, of the galactose unit, and the cationic derivatives thereof have unexpected and significantly improved properties when used as paper strength additives.

Abstract translation: 通过用酶半乳糖氧化酶氧化含有半乳糖的多糖获得的含半乳糖的多糖的醛阳离子衍生物。 酶氧化产物在半乳糖单元的多糖的特定位置（即C6位）具有醛官能团，当用作纸强度添加剂时，其阳离子衍生物具有意想不到的和明显改善的性质。

公开(公告)号：US5185176A

公开(公告)日：1993-02-09

申请号：US522005

申请日：1990-05-10

Applicant: Chung-Wai Chiu

Inventor： Chung-Wai Chiu

IPC: A23L1/035 ,  A23L1/09 ,  B01F17/00 ,  C08B30/12 ,  C08B31/04 ,  C08B31/16 ,  C12P19/22

CPC classification number: B01F17/0021 ,  A23L29/10 ,  A23L29/35 ,  C08B30/12 ,  C08B31/04 ,  C08B31/16 ,  C12P19/22

Abstract: Modified starches useful for emulsifying industrial products, especially foods and beverages containing flavor oils, are prepared by enzymatic degradation of the 1,4-alpha-D-glucosidic linkages from the non-reducing ends of a starch molecule, preferably employing beta-amylase, which may be carried out before or after the preparation of a starch derivative containing a hydrophobic group or both hydrophilic and hydrophobic substituent groups. The enzymatic degradation provides a starch emulsifier whose emulsions are characterized by improved shelf stability, which emulsifier may be used as a replacement for gum arabic and in other industrial applications.

Abstract translation: 用于乳化工业产品，特别是含有风味油的食品和饮料的改性淀粉通过从淀粉分子的非还原性末端酶促降解1,4-α-D-糖苷键来制备，优选使用β-淀粉酶， 其可以在制备含有疏水基团或亲水和疏水取代基团的淀粉衍生物之前或之后进行。 酶降解提供了一种淀粉乳化剂，其乳液的特征在于改进的贮存稳定性，该乳化剂可用作阿拉伯胶和其它工业应用中的替代物。

公开(公告)号：US5089171A

公开(公告)日：1992-02-18

申请号：US350057

申请日：1989-05-10

Applicant: Chung-Wai Chiu

Inventor： Chung-Wai Chiu

IPC: A21D2/18 ,  A23C11/10 ,  A23G9/52 ,  A23L1/09 ,  A23L1/24 ,  A23L1/39 ,  C12P19/16

CPC classification number: A23G9/52 ,  A21D2/186 ,  A23C11/10 ,  A23L23/00 ,  A23L27/60 ,  A23L29/35 ,  C12P19/16 ,  C12Y302/01001 ,  C12Y302/01041 ,  C12Y302/01068 ,  A23G2200/06 ,  A23G2200/08

Abstract: This invention provides a process for preparing a stable, opaque cloud in a fluid which employs partially debranched starch. This starch is prepared by enzymatic hydrolysis of the alpha-1,6-D-glucosidic bonds of the starch to form a composition comprising amylopectin, partially debranched amylopectin and up to 65%, by weight, short chain amylose. This invention also provides starches that are useful for forming a stable, opaque cloud in a fluid and a method for preparing these starches, employing an endo-alpha-1,6-D-glucanohydrolase, such as pullulanase or isoamylase.

Abstract translation: 本发明提供了一种在使用部分脱支淀粉的流体中制备稳定的不透明云的方法。 通过淀粉淀粉的α-1,6-D-糖苷键的酶水解制备淀粉，以形成包含支链淀粉，部分脱支链的支链淀粉和至多65重量％的短链直链淀粉的组合物。 本发明还提供了可用于在流体中形成稳定的不透明云的淀粉和使用内-A-1,6-D-葡萄糖水解酶如支链淀粉酶或异淀粉酶制备这些淀粉的方法。