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 . Flour or wholemeal comprising barley starch granules, wherein the barley starch granules comprise 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 flour or wholemeal of  claim 144 , wherein the proportion of the starch in the barley starch granules that exhibits crystallinity is less than 20%. 
     
     
         146 . The flour or wholemeal of  claim 144 , wherein the starch in the barley starch granules exhibits a reduced gelatinisation temperature as measured by differential scanning calorimetry. 
     
     
         147 . The flour or wholemeal 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 flour or wholemeal 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 flour or wholemeal 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 flour or wholemeal 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 flour or wholemeal 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 flour or wholemeal of  claim 144 , wherein the starch in the barley starch granules 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 flour or wholemeal of  claim 152 , wherein the proportion of amylopectin chains of the starch in the barley starch granules that have a length in the range of 31-60 residues is greater than 5%. 
     
     
         154 . The flour or wholemeal of  claim 144 , wherein the pasting temperature of the starch in the barley starch granules is higher than 75° C. 
     
     
         155 . The flour or wholemeal 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 flour or wholemeal of  claim 144 , comprising an enhanced level of dietary fibre. 
     
     
         157 . A process of making a food product, comprising the steps of
 a) obtaining the flour or wholemeal of  claim 144 , and   b) including the barley starch granules of the flour or wholemeal in the food product.   
     
     
         158 . The process of  claim 157 , wherein the food product is bread, cake, biscuits, breakfast cereal, noodles or soup. 
     
     
         159 . Isolated barley starch granules, 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. 
     
     
         160 . The isolated barley starch granules of  claim 159 , wherein the proportion of the starch that exhibits crystallinity is less than 20%. 
     
     
         161 . The isolated barley starch granules of  claim 159 , 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%.   
     
     
         162 . The isolated barley starch granules of  claim 159 , wherein the proportion of amylopectin chains of the starch that have a length in the range of 31-60 residues is greater than 5%. 
     
     
         163 . The isolated barley starch granules of  claim 159 , 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.