The invention relates to the use of modified starch obtainable by treating amylose containing starch in aqueous medium with an enzyme from the group of the α-1,4-α-1,4-glucosyl transferases (EC 2.4.1.25) or an enzyme the activity of which corresponds to that of enzymes from the group just mentioned, as an agent for forming a thermoreversible gel. The invention also relates to products in the form of a thermoreversible gel having as gel-forming substance a modified starch as defined. The invention further relates to the use of a modified starch as defined in the form of an aqueous solution.
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ALIFE:The “as eaten” method to measure the Total Dietary Fibre content was implemented at the Hanze University of Applied Sciences (WP 4). The enzymatic treatment with the GtfB enzyme clearly resulted in an increased fibre content of starch from 1.6% to approx. 20% (fig A). When using this modified starch (“as eaten” treated) in an incubation with colon bacteria we see a similar pattern as when using FOS and GOS (fig B). The qPCR results indicate a significant stimulation of the growth of gut bacteria by the GtfB modified starch, as shown by the relative increase of Bacteroides and to a lesser extent Lactobacilli (fig.C). The prebiotic effect remains to be evaluated.
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ALIFE The “all-in-one” method to measure the Total Dietary Fibre content was implemented at the Hanze University of Applies Sciences. Wholemeal bread and crackers showed the expected % of TDF (approx. 6 and10 %, respectively). Enzymatic treatment with a novel starch-modifying enzyme clearly resulted in an increased TDF content of starch from 1.6% to approx. 27%. Due the limited amount of sample material and low ash-content of starch, ash values were abberant. In the near future, on-going research will reveal whether the MWSDF+IDF of these enzymatically modified starches also possess any prebiotic activity and stimulate growth of probiotic bacteria.
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