LOW-DIGESTIBLE LEGUME STARCH

Abstract

The invention relates to legume starches having a slowly digestible starch (SDS) content of 30 to 34% by weight, characterized in that they also have a very slowly digestible starch (vSDS) content of 34 to 40% by weight.

Claims

1-5. (canceled)

6. A legume starch with a content of slowly digestible starch (SDS) comprised between 30 and 34% by weight, wherein it also has a content of very slowly digestible starch (vSDS), comprised between 34 and 40% by weight.

7. The starch according to claim 6, wherein the legume starch is selected from the group of pea, bean, broad bean, field bean, lentil, alfalfa, clover and lupin starches, and is particularly pea starch.

8. The starch according to claim 6, wherein it has a total slowly and very slowly digestible starch content of more than 64% by weight.

9. A method for determining the vSDS content of a legume starch, this content being determined by measuring the glucose release by extending the ENGLYST digestion to its end, defined by the plateau reached at time 420 minutes.

10. Use of a method for determining the vSDS content of a legume starch, this content being determined by measuring the glucose release by extending the ENGLYST digestion to its end, defined by the plateau reached at time 420 minutes, to obtain a starch according to claim 6.

Description

[0167] FIG. 1 shows the kinetics according to ENGLYST up to 120 minutes.

[0168] FIG. 2 repeats the data from FIG. 1 and extends the kinetics to 420 minutes.

[0169] The following Table 1 gives the contents in weight percent of RDS, SDS and RS calculated by the traditional ENGLYST method.

TABLE-US-00001 TABLE 1 RDS SDS (between 0 and (between 20 and RS 20 minutes) 120 minutes) (by calculation) WS88V 18 33 49

[0170] Extending the digestion kinetics to 420 minutes, and performing the measurement of glucose released after 420 minutes, the content by weight percent of corrected RS and vSDS recorded in the following Table 2 are obtained by calculation.

TABLE-US-00002 TABLE 2 RDS SDS (between 0 and (between 20 and RS vSDS 20 minutes) 120 minutes) (corrected) (by calculation) WS50V 18 33 12 37

Example 2: Extensive Characterization and Selection of Digestion Profiles of Different Pea Starch Batches

[0171] Extended digestion kinetics were performed on 14 additional batches of native pea starch extracted by the Applicant company, which not only confirm the inter-batch variability in digestibility, but also define the most suitable batches for the targeted applications. The following Table 3 gives the content in weight percent of RDS, SDS, RS and vSDS.

TABLE-US-00003 TABLE 3 SDS = Corrected vSDS = Native RDS = (GT120 min − RS = 100 − pea starch (GT20 min − GT20 min) × 100 − (RDS + SDS + batches GT0) × 0.9 0.9 (T420 × 0.9) corrected RS) WL81V 15.8 35.5 9.4 39.2 WS66V 15.5 33.3 12.6 38.6 WP01V 13.8 33.5 14.4 38.3 WU62V 16.5 29.8 19.0 34.7 W9034 15.7 30.3 20.5 33.5 WW25V 17.5 29.9 18.2 34.3 W9061 14.5 32.6 20.2 32.6 W9125 17.1 30.7 12.8 39.4 W9159 15.1 30.9 18.9 35.1 W9167 17.9 34.4 19.8 27.9 WX24V 18.4 27.6 18.3 35.7 W9237 17.1 29.4 13.7 39.8 W9258 17.4 31.4 13.7 37.5 WX72V 17.4 31.4 13.7 37.5

[0172] It follows that if we define our pea starches by an SDS content between 30 and 34% by weight and a vSDS content between 34 and 40% by weight (standard deviation 2%), we must exclude the batches WX24V (SDS too low) and W9167 (SDS content acceptable, but vSDS content too low). This selection method ensures that only pea starch batches with a controlled homogeneity and a total content of slowly and very slowly digestible starch greater than 64% by weight are offered.