Amylase resistant starch product form debranched high amylose starch
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United States of America Patent
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Apr 25, 1995
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app pub date -
Dec 29, 1992
filing date -
Mar 25, 1992
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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.
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