1. A process for producing a starch, comprising:
treating a feed starch that comprises amylopectin with glucanotransferase to produce a chain-extended starch; and
treating the chain-extended starch with a debranching enzyme to produce a starch product that comprises amylose fragments;
wherein at least about 38% by weight of the amylose fragments have a degree of polymerization (DP) of at least about 35.
2. The process of claim 1, further comprising recovering the amylose fragments.
3. The process of claim 1, wherein the feed starch is from dent corn, waxy corn, potato, tapioca, rice, pea, wheat, waxy wheat, or a combination of two or more thereof.
4. The process of claim 1, wherein the feed starch is treated with glucanotransferase in aqueous solution or suspension at a temperature of about 70-100\xb0 C. and a pH of about 5.0-6.0.
5. The process of claim 1, wherein the debranching enzyme is isoamylase or pullulanase.
6. The process of claim 1, wherein the starch product has a polydispersity of about 2-4.
7. The process of claim 1, further comprising membrane filtering a solution or dispersion of the starch product to increase the concentration of amylose fragments that have a degree of polymerization (DP) of at least about 35.
8. The process of claim 1, wherein at least about 40% by weight of the amylose fragments have a degree of polymerization (DP) of at least about 35.
9. The process of claim 7, wherein after membrane filtration at least about 50% by weight of the amylose fragments have a degree of polymerization (DP) of at least about 35.
10. The process of claim 1, wherein the starch product has a peak melting temperature of greater than about 105\xb0 C.
11. The process of claim 1, further comprising heating the starch product in aqueous solution or suspension at a temperature of at least about 90\xb0 C.
12. The process of claim 11, wherein the starch product is heated in aqueous solution or suspension at a temperature of at least about 98\xb0 C.
13. The process of claim 1, wherein the starch product is thermally stable in water at temperatures up to at least about 90\xb0 C.
14. The process of claim 13, wherein the starch product is thermally stable in water at temperatures up to at least about 100\xb0 C.
15. The process of claim 1, wherein the feed starch is a waxy starch, and wherein the process further comprises treating the feed starch with a debranching enzyme before the feed starch is treated with glucanotransferase
16. The process of claim 1, wherein the glucanotransferase is used in a dosage of about 1-15 ml per 100 grams of feed starch.
17. The process of claim 16, wherein the glucanotransferase is used in a dosage of about 5-12 ml per 100 grams of feed starch.
18. The process of claim 16, wherein the glucanotransferase is used in a plurality of dosages that are supplied to the feed starch at separate times.
19. The process of claim 1, wherein the feed starch is treated with glucanotransferase for a time less than about 8 hours.
20. The process of claim 19, wherein the feed starch is treated with glucanotransferase for a time less than about 6 hours.
21. The process of claim 1, wherein the debranching enzyme is used in a dosage of about 1-10 mg per gram of starch.
22. The process of claim 21, wherein the debranching enzyme is used in a dosage of about 1-5 mg per gram of starch.
23. A starch product produced by a process comprising:
treating a feed starch that comprises amylopectin with glucanotransferase to produce a chain-extended starch; and
treating the chain-extended starch with a debranching enzyme to produce a starch product that comprises amylose fragments;
wherein at least about 38% by weight of the amylose fragments have a degree of polymerization (DP) of at least about 35.
24. The starch product of claim 23, wherein the process further comprises recovering the amylose fragments.
25. The starch product of claim 23, wherein the feed starch is from dent corn, waxy corn, potato, tapioca, rice, pea, wheat, waxy wheat, or a combination of two or more thereof.
26. The starch product of claim 23, wherein the feed starch is treated with glucanotransferase in aqueous solution or suspension at a temperature of about 70-100\xb0 C. and a pH of about 5.0-6.0.
27. The starch product of claim 23, wherein the debranching enzyme is isoamylase or pullulanase.
28. The starch product of claim 23, wherein the starch product has a polydispersity of about 2-4.
29. The starch product of claim 23, wherein the process further comprises membrane filtering a solution or dispersion of the starch product to increase the concentration of amylose fragments that have a degree of polymerization (DP) of at least about 35.
30. The starch product of claim 23, wherein at least about 40% by weight of the amylose fragments have a degree of polymerization (DP) of at least about 35.
31. The starch product of claim 29, wherein after membrane filtration at least about 50% by weight of the amylose fragments have a degree of polymerization (DP) of at least about 35.
32. The starch product of claim 23, wherein the starch product has a peak melting temperature of greater than about 105\xb0 C.
33. The starch product of claim 23, wherein the process further comprises heating the starch product in aqueous solution or suspension at a temperature of at least about 90\xb0 C.
34. The starch product of claim 33, wherein the starch product is heated in aqueous solution or suspension at a temperature of at least about 98\xb0 C.
35. The starch product of claim 23, wherein the starch product is thermally stable in water at temperatures up to at least about 90\xb0 C.
36. The starch product of claim 35, wherein the starch product is thermally stable in water at temperatures up to at least about 100\xb0 C.
37. The starch product of claim 23, wherein the feed starch is a waxy starch, and wherein the process further comprises treating the feed starch with a debranching enzyme before the feed starch is treated with glucanotransferase
38. A food product comprising a starch, wherein the starch is produced by a process comprising:
treating a feed starch that comprises amylopectin with glucanotransferase to produce a chain-extended starch; and
treating the chain-extended starch with a debranching enzyme to produce a starch product that comprises amylose fragments;
wherein at least about 38% by weight of the amylose fragments have a degree of polymerization (DP) of at least about 35.
39. The food product of claim 38, wherein the process further comprises recovering the amylose fragments.
40. The food product of claim 38, wherein the feed starch is from dent corn, waxy corn, potato, tapioca, rice, pea, wheat, waxy wheat, or a combination of two or more thereof.
41. The food product of claim 38, wherein the feed starch is treated with glucanotransferase in aqueous solution or suspension at a temperature of about 70-100\xb0 C. and a pH of about 5.0-6.0.
42. The food product of claim 38, wherein the debranching enzyme is isoamylase or pullulanase.
43. The food product of claim 38, wherein the starch product has a polydispersity of about 2-4.
44. The food product of claim 38, wherein the process further comprises membrane filtering a solution or dispersion of the starch product to increase the concentration of amylose fragments that have a degree of polymerization (DP) of at least about 35.
45. The food product of claim 38, wherein at least about 40% by weight of the amylose fragments have a degree of polymerization (DP) of at least about 35.
46. The food product of claim 44, wherein after membrane filtration at least about 50% by weight of the amylose fragments have a degree of polymerization (DP) of at least about 35.
47. The food product of claim 38, wherein the starch product has a peak melting temperature of greater than about 105\xb0 C.
48. The food product of claim 38, wherein the process further comprises heating the starch product in aqueous solution or suspension at a temperature of at least about 90\xb0 C.
49. The food product of claim 48, wherein the starch product is heated in aqueous solution or suspension at a temperature of at least about 98\xb0 C.
50. The food product of claim 38, wherein the starch product is thermally stable in water at temperatures up to at least about 90\xb0 C.
51. The food product of claim 50, wherein the starch product is thermally stable in water at temperatures up to at least about 100\xb0 C.
52. The food product of claim 38, wherein the feed starch is a waxy starch, and wherein the process further comprises treating the feed starch with a debranching enzyme before the feed starch is treated with glucanotransferase.
The claims below are in addition to those above.
All refrences to claim(s) which appear below refer to the numbering after this setence.
1. A multi-channel metering valve, comprising:
a housing defining a first valve channel having a first outlet port and a second valve channel having a second outlet port;
first and second valve members in the respective first and second valve channels movable along respective first and second stroke axes to open and close off communication to the respective first and second outlet ports;
an actuator assembly having a first movable joint including a first pivotal member and coupled to the first valve member and a second movable joint including a second pivotal member and coupled to the second valve member;
a drive assembly moving the actuator assembly to translate the first and second valve members along the respective first and second stroke axes; and
an inlet port communicating with the housing for receiving a liquid working media.
2. The valve of claim 1, wherein at least one of the first valve channel and the first valve member effects a phase change to generate a gaseous region of the working media within the first valve channel.
3. The valve of claim 2, wherein the gaseous region of the working media effectively decouples pressure at the inlet port from pressure at the first outlet port.
4. The valve of claim 3, wherein the first valve channel defines a venturi passageway having a throat extending between converging and diverging sections.
5. The valve of claim 4, wherein the first valve member is a pintle having a contoured head.
6. The valve of claim 1, wherein the drive assembly provides a rotational input to the actuator assembly to impart translation to the first and second valve members.
7. The valve of claim 6, further including a main shaft connected to the actuator assembly, the main shaft being held against rotation and having a threaded end and wherein the drive assembly includes a drive nut engaging the threaded end of the main shaft to translate the main shaft as the drive nut is rotated.
8. The valve of claim 7, further including a stop cushioning assembly coupled to the main shaft.
9. The valve of claim 1, wherein the first and second pivotal members each include a clevis member pivotal about a clevis axis.
10. The valve of claim 9, wherein the actuator assembly includes a swivel base and wherein the first and second pivotal members are pivotable and ranslatable with respect to the swivel base.
11. The valve of claim 10, wherein the first and second pivotable members each further include a nut mounted to a forked end of the clevis and coupled to the respective first and second valve members.
12. The valve of claim 11, wherein each nut is translatable and pivotal with respect to its associated clevis.
13. The valve of claim 1, wherein each of the first and second moveable joints provides at least one degree of freedom between the drive assembly and the respective first and second valve members.
14. A multi-channel, multi-phase flow metering valve, comprising:
a valve housing having in inlet port for receiving a liquid working media and defining at least two valve channels each having a cavitating venturi passageway defined by a throat extending between converging and diverging sections and leading to an outlet port;
at least two valve members each extending along an associated stroke axis and having a contoured head sized to control flow through the associated venturi passageway;
a pivotal actuator assembly coupled to the valve members; and
a drive assembly moving the actuator assembly to translate the valve members along the associated stroke axes;
wherein the working media undergoes cavitation including a phase change generating a gaseous region within each venturi passageway so as to effectively decouple inlet pressure at the inlet port from outlet pressure at the outlet.
15. The valve of claim 14, wherein the valve members are pintles.
16. The valve of claim 14, wherein each valve channel has an associated outlet port.
17. The valve of claim 14, wherein the actuator assembly has a swivel base and a clevis for each valve member that is pivotal with respect to the swivel base.
18. The valve of claim 17, wherein each clevis can slide with respect to the swivel base.
19. The valve of claim 17, wherein each clevis has a stem at one end and an opposite forked end.
20. The valve of claim 19, wherein the actuator assembly further includes nuts mounted to the forked ends of the devises and coupled to the valve members.