The present invention relates to a modified starch and a method for obtaining the modified starch by using a debranching enzyme, such as isoamylase, pullulanase, limit dextrinase and the like. The debranching enzyme modified starch of present invention exhibits excellent film-forming capacity, film strength, and gelation ability, so as to be used as a material for making hard capsules without the use of coagulants and plasticizers.

Described herein is an octenyl succinic acid modified starch (OSA modified starch) degraded by at least one enzyme capable of cleaving 1,4-linkages of a starch molecule from the non-reducing ends to produce short chain saccharides, wherein the content of non-covalently bound, free octenyl succinic acid in the OSA modified starch is less than about 0.50% by weight, based on total weight of the modified starch, and wherein content of alpha-1,6-glycosidic linkages is higher than 12%, a method of preparing same, and an encapsulation agent comprising same as well as a method of encapsulating an active agent with said encapsulation agent.

The present invention relates to a method for preparing physically modified starch by utilizing heating and freezing-thawing (FT) on starch or a starch-gum mixture obtained by adding gum to starch. According to the method for preparing physically modified starch of the present invention, the weakness of natural starch can be supplemented, and heat and shear stability, gel-forming ability, and storage stability thereof can be improved. Especially, modified starch with a significantly improved modification effect can be produced by the addition of gum and the heating and freezing-thawing treatment. The present invention can significantly improve quality and storage stability of various starchy foods through a simple modification procedure, and thus it is expected that the present invention can be variously utilized in industry field of food including starchy food.

Disclosed is an acid-modified flour and a method of making the acid-modified flour. The acid-modified flour is desirably prepared using a dry milling process. A starting flour is combined with a strong acid to form a mixture. The mixture is heated. A neutralizer is added to increase the pH of the mixture. If desired, the mixture can be dried and any agglomerates can be removed. The acid-modified flour can be used as a binder in a slurry for preparing one or more gypsum layers in a gypsum board.

Disclosed is a preparation method of a starch-based hemostatic powder, comprising the following steps: (1) starch modification; (2) emulsification and crosslinking; (3) separation, purification, drying and sterilization. Provided is a starch-based hemostatic powder, which has a simple preparation process and a controllable cost. After being modified, raw material medical potato starch has a high degree of emulsification and crosslinking and a good and uniform spherical shape, and has a porous structure. Moreover, the product has good biocompatibility, low biological cytotoxicity, and obvious antibacterial effect; the product has a high liquid absorption ratio, and quickly forms a gel to cover the wound surface after liquid absorption, thus achieving a good hemostatic effect. The starch-based hemostatic powder is an excellent biomedical product, and can be used for clinical wound treatment, surgery to prevent organ adhesion, and bleeding from various wounds.

Disclosed is a preparation method of a starch-based hemostatic powder, comprising the following steps: (1) starch modification; (2) emulsification and crosslinking; (3) separation, purification, drying and sterilization. Provided is a starch-based hemostatic powder, which has a simple preparation process and a controllable cost. After being modified, raw material medical potato starch has a high degree of emulsification and crosslinking and a good and uniform spherical shape, and has a porous structure. Moreover, the product has good biocompatibility, low biological cytotoxicity, and obvious antibacterial effect; the product has a high liquid absorption ratio, and quickly forms a gel to cover the wound surface after liquid absorption, thus achieving a good hemostatic effect. The starch-based hemostatic powder is an excellent biomedical product, and can be used for clinical wound treatment, surgery to prevent organ adhesion, and bleeding from various wounds.

There is provided a fat-processed starch which has excellent dispersibility in food raw materials such as batter and excellent adhesion to ingredients and the like and provides a good texture. The fat-processed starch of the present invention can be obtained by adding a fat composition having an iodine value of 125 to 170 and containing 35 ppm to 8,000 ppm of a polyphenol to a starch to mix the starch and the fat, and aging the starch mixture. The content of the fat composition preferably ranges from 0.01% to 5%, and the starch is preferably tapioca starch.

There is provided a fat-processed starch which has excellent dispersibility in food raw materials such as batter and excellent adhesion to ingredients and the like and provides a good texture. The fat-processed starch of the present invention can be obtained by adding a fat composition having an iodine value of 125 to 170 and containing 35 ppm to 8,000 ppm of a polyphenol to a starch to mix the starch and the fat, and aging the starch mixture. The content of the fat composition preferably ranges from 0.01% to 5%, and the starch is preferably tapioca starch.

Methods for preparing thermally inhibited starch agglomerates are disclosed. Thermally inhibited starch agglomerates prepared by this method provide a higher viscosity over thermally inhibited starches that are not agglomerated but are thermally inhibited in the same manner as the thermally inhibited starch agglomerates.

Methods for preparing thermally inhibited starch agglomerates are disclosed. Thermally inhibited starch agglomerates prepared by this method provide a higher viscosity over thermally inhibited starches that are not agglomerated but are thermally inhibited in the same manner as the thermally inhibited starch agglomerates.