Barley with reduced ssii activity and starch containing products with a reduced amylopectin content

Abstract

Barley with reduced SSII activity has a starch structure with reduced amylopectin content and a consequent high relative amylose content. Additionally the grain has can have a relatively high β glucan content. The structure of the starch may also be altered in a number of ways which can be characterised by having a low gelatinsation temperature but with reduced swelling. The viscosity of gelatinised starch of the starch is also reduced. There is a chain length distribution of the amylopectin content and a low crystallinity of the starch. The starch is also characterised by having high levels of lipid associated starch exhibiting very high levels of V form starch crystallinity. The dietary fibre content of the starch is high. This has desirable dietary and food processing characteristics.

1 - 143 . (canceled) 
     
     
         144 . Cereal grain starch granules in unmodified form, comprising starch and starch associated lipid, wherein greater than 10% of the starch crystallinity exhibited by the starch of the starch granules is V-complex crystallinity. 
     
     
         145 . The cereal grain starch granules of  claim 144 , wherein the proportion of the starch that exhibits crystallinity is less than 20%. 
     
     
         146 . The cereal grain starch granules of  claim 144 , wherein the starch exhibits a reduced gelatinisation temperature as measured by differential scanning calorimetry. 
     
     
         147 . The cereal grain starch granules of  claim 146 , wherein the reduced gelatinisation temperature is characterized by a reduced temperature of onset of the first peak detected by the differential scanning calorimetry. 
     
     
         148 . The cereal grain starch granules of  claim 147 , wherein the temperature of onset of the first gelatinization peak as detected by differential scanning calorimetry is less than 53° C. 
     
     
         149 . The cereal grain starch granules of  claim 146 , wherein the reduced gelatinisation temperature is characterized by a reduced temperature of the apex of the first peak detected by the differential scanning calorimetry. 
     
     
         150 . The cereal grain starch granules of  claim 149 , wherein the temperature of the apex of the first peak detected by the differential scanning calorimetry is less than 60° C. 
     
     
         151 . The cereal grain starch granules of  claim 146 , wherein the reduced gelatinisation temperature is characterized by a reduced enthalpy (ΔH) of the first peak detected by the differential scanning calorimetry. 
     
     
         152 . The cereal grain starch granules of  claim 144 , wherein the starch is characterized by an altered amylopectin chain length upon debranching, wherein the altered amylopectin chain length is characterized by one or more of:
 i) the proportion of chains having a length in the range of 6 to 11 residues is at least 25%,   ii) the proportion of chains having a length in the range of 12-30 residues is less than 65%, and   iii) the proportion of chains having a length in the range of 31-60 residues is less than 10%.   
     
     
         153 . The cereal grain starch granules of  claim 152 , wherein the proportion of amylopectin chains of the starch that have a length in the range of 31-60 residues is greater than 5%. 
     
     
         154 . The cereal grain starch granules of  claim 144 , wherein the pasting temperature of the starch is higher than 75° C. 
     
     
         155 . The cereal grain starch granules of  claim 144 , wherein the amylose content of the starch of the starch granules is greater than 30% (w/w) as determined by size exclusion HPLC in 90% (v/v) DMSO. 
     
     
         156 . The cereal grain starch granules of  claim 144  which are in flour or wholemeal. 
     
     
         157 . The cereal grain starch granules of  claim 144 , which are in a cereal grain. 
     
     
         158 . The cereal grain starch granules of  claim 157 , wherein the grain is milled, ground, kibbled, pearled or rolled grain. 
     
     
         159 . The cereal grain starch granules of  claim 157 , wherein the grain comprises at least 6% β-glucan as a percentage of total non-hulled grain weight. 
     
     
         160 . The cereal grain starch granules of  claim 157 , which are in a grain comprising a reduced level of SSII protein relative to the level in Himalaya variety of grain. 
     
     
         161 . The cereal grain starch granules of  claim 144 , comprising an enhanced level of dietary fibre. 
     
     
         162 . A process of making a food product, comprising the steps of
 a) obtaining the cereal grain starch granules of  claim 144 , and   b) including the cereal grain starch granules in the food product.   
     
     
         163 . The process of  claim 162 , wherein the food product is bread, cake, biscuits, breakfast cereal, noodles or soup.