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Compositions and methods for producing starch with novel functionality

A starch and amylopectin technology, applied in the field of corn starch, can solve problems such as low gelatinization temperature

Active Publication Date: 2017-10-20
CORN PROD DEV INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, existing waxy / sugary-2 corn starches have significantly lower viscosities than commercial waxy (waxy) corn starches such as AMIOCA™ starches
In addition, the gelatinization temperature of the existing waxy / sugary-2 double mutant corn starch is significantly lower than that of AMIOCA™ starch

Method used

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  • Compositions and methods for producing starch with novel functionality
  • Compositions and methods for producing starch with novel functionality
  • Compositions and methods for producing starch with novel functionality

Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0144] 1. starch, containing:

[0145] an amylose content of from about 2% to about 20% by weight as measured using an amylose / amylose assay kit; and

[0146] A gelatinization temperature of the aqueous starch that is at least about 5% higher than the starch gelatinization temperature of the control starch as measured using RVA analysis,

[0147] Wherein, the starch is derived from a waxy / sugary-2 maize plant comprising at least one wxS allele in the endosperm.

[0148] 2. The starch of Embodiment 1, wherein the amylose content is from about 8% to about 15% by weight.

[0149] 3. The starch of any one of embodiments 1 or 2, wherein the water gelatinization temperature is about 5% to about 14% higher than the water gelatinization temperature of the control starch.

[0150] 4. The starch of any one of embodiments 1-3, further having a crystallization enthalpy change that is at least about 30% greater than the crystallization enthalpy change of the control starch as measure...

Embodiment 1

[0181] Generate grains with 1, 2 or 3 doses of the wxS allele

[0182] Due to the triploid nature of the maize endosperm, where two polar nuclei from the female parent are fertilized by one sperm cell from the male parent, three genotype combinations are possible. Use wxSwxSsu2su2 plants as females that are pollinated by wxwxsu2su2 males resulting in 'dose-2' or wxSwxSwxsu2su2su2 grains. Using wxSwxSsu2su2 as the male, whose pollination wxwxsu2su2 females resulted in "dose-1" or wxSwxwxsu2su2su2 grains. Self-pollination of wxSwxSsu2su2 results in "dose-3" or wxSwxSwxSsu2su2su2 grains.

[0183] wxS dose

Embodiment 2

[0185] Viscosity of starch using rapid viscosity gelatinizer (RVA)

[0186] The viscosity of corn starch derived from plants containing 0, 1, 2, and 3 doses of the wxS allele in recessive sugary-2 mutant plants was determined using a Rapid Viscometer (Newport Scientific, Eden Prairie, Minn.). AMIOCA™ starch and wxwxwxSU2su2su2 starch were included as controls. The genotypes of the endosperms isolated from the starch are summarized in the table above. Amylose content was measured using the Megazyme® Amylose Kit. As the GBSSI activity increased, the amylose content of the starch increased. The amylose content of wxwxwxsu2su2su2 starch (7.4%), AMIOCA™ starch (7.1%) and wxwxwxSU2su2su2 starch (6.1%) was lower than that of Waxy Stonor (12.8%) and wxwxwxsu2su2su2 starch with 1 to 3 doses of wxS gene in the endosperm ( 8.2-14.6%). The amylose content of wxwxwxsu2su2su2 starches (7.4%, 8.2%, 13.8% and 14.6%) increased with increasing doses of wxS (0, 1, 2 and 3 doses of wxS, respe...

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Abstract

This invention disclosure relates to novel maize starch. The starch can be made from the newly developed waxy sugary-2 double-mutant maize that has low activity of Granule Bound Starch Synthase I (GBSSI), which results in low amylose level. The starch from newly developed waxy sugary-2 double-mutant is freeze-thaw stable and has high viscosity. In comparison with the starch of the existing waxy sugary-2 double-mutant maize, the new waxy sugary-2 double-mutant maize starch showed, inter alia, improved pasting profile, starch granule integrity, larger starch granule size, and higher viscosity.

Description

[0001] Cross References to Related Applications [0002] This application is a continuation of US Application No. 15 / 090,926 filed April 5, 2016, the disclosure of which is hereby incorporated by reference in its entirety for all purposes. technical field [0003] The present invention relates to corn starch derived from plants and grains, compositions and methods for making such starch. Background technique [0004] The existing waxy / sugary-2 double mutant corn starch shows very good freeze / thaw stability. However, existing waxy / sugary-2 corn starches have significantly lower viscosities than commercial waxy (waxy) corn starches such as AMIOCA™ starches. In addition, the gelatinization temperature of existing waxy / sugary-2 double mutant corn starch is significantly lower than that of AMIOCA™ starch. Therefore, there remains a need in the art to produce corn starch with good freeze / thaw stability, increased viscosity and / or higher gelatinization temperature. [0005] In t...

Claims

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Application Information

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IPC IPC(8): C08B30/04C08B30/18A01H5/10
CPCC08B30/044C08B30/18A01H5/10A01H6/4684C12N9/1051C12Y204/01021C12Y204/01242C08B30/00C12N15/8245C12Y204/01013C08B30/12C12N15/8241
Inventor B.奥斯特兰德蒋洪新C.莱恩
Owner CORN PROD DEV INC
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