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1. 发明授权

US08557274B2 Slowly digesting starch and fermentable fiber 有权
标题翻译：缓慢消化淀粉和可发酵纤维
公开(公告)号：US08557274B2
公开(公告)日：2013-10-15
申请号：US11567680
申请日：2006-12-06
申请人： Bruce R. Hamaker , Mahesh Venktachalam , Genyi Zhang , Ali Keshavarzian , Devin J. Rose
发明人： Bruce R. Hamaker , Mahesh Venktachalam , Genyi Zhang , Ali Keshavarzian , Devin J. Rose
IPC分类号： A61K47/00
CPC分类号： A61K31/718 , A23L1/308 , A23L33/21 , A61K9/1652 , C08L3/02 , C08L5/04 , C08L5/06 , C08L2666/26
摘要： Compositions which provide slowly digestible starch and a source of fermentable dietary fiber. Microparticles in which starch is entrapped in a crosslinked matrix to provide dietary benefit. Such microparticles are used to deliver glucose to targeted regions in the small intestine for beneficial physiological effects, and fermentable dietary fiber to the colon to improve colon health and to treat diseases of the colon. Microparticles can be employed to selectively deliver fermentable dietary fiber to targeted portions of the colon. A method for making the microparticles is provided as well as methods for using the microparticles for controlled digestion of starch on ingestion in the small intestine and methods for using the microparticles to deliver dietary fiber. The microparticles with entrapped starch provide a low glycemic index and extended glucose release in food products and food ingredients. The microparticles with entrapped starch can, in particular, be used as an ingredient in foods that are to be cooked.
摘要翻译：提供缓慢消化淀粉和可发酵膳食纤维来源的组合物。将淀粉包埋在交联基质中以提供饮食益处的微粒。这种微粒用于将葡萄糖输送到小肠中的目标区域以获得有益的生理作用，并将可发酵的膳食纤维输送到结肠以改善结肠健康并治疗结肠疾病。微粒可用于选择性地将可发酵膳食纤维递送至结肠的目标部分。提供了制备微粒的方法以及在小肠中摄取淀粉受控消化微粒的方法和使用该微粒来递送膳食纤维的方法。具有包埋淀粉的微粒提供低的血糖指数，并延长食品和食品成分中的葡萄糖释放。具有捕获的淀粉的微粒特别可以用作待烹饪的食品中的成分。

2. 发明申请

US20100303953A1 SLOWLY FERMENTABLE SOLUBLE DIETARY FIBER 审中-公开
标题翻译：缓慢发酵的可溶性膳食纤维
公开(公告)号：US20100303953A1
公开(公告)日：2010-12-02
申请号：US12791802
申请日：2010-06-01
申请人： Bruce R. Hamaker , Devin J. Rose , Ali Keshavarzian , Pinthip Rumpagaporn , Osvaldo H. Campanella
发明人： Bruce R. Hamaker , Devin J. Rose , Ali Keshavarzian , Pinthip Rumpagaporn , Osvaldo H. Campanella
IPC分类号： A23L1/308
CPC分类号： A23K10/14 , A23K10/30 , A23L33/21
摘要： The embodiments described herein provide a method for improving bowel health by increasing short chain fatty acid concentration in the colon of a mammal including administering to the mammal a composition having from about 0.1 grams to about 50 grams of a treated bran product. After administration, the treated bran product results in an increased short chain fatty acid production during fermentation in the colon as compared to untreated bran fermented in the colon.
摘要翻译：本文所述的实施方案提供了通过增加哺乳动物结肠中的短链脂肪酸浓度来改善肠健康的方法，包括向哺乳动物施用具有约0.1克至约50克处理的麸皮产品的组合物。给药后，与在结肠中发酵的未处理的麸皮相比，经处理的麸皮产品在结肠发酵期间导致短链脂肪酸产生增加。

3. 发明申请

US20090304861A1 LEAVENED PRODUCTS MADE FROM NON-WHEAT CEREAL PROTEINS 审中-公开
标题翻译：从非谷物蛋白质生产的产品
公开(公告)号：US20090304861A1
公开(公告)日：2009-12-10
申请号：US12441656
申请日：2007-09-18
申请人： Bruce R. Hamaker , Carla D. Mejia , Lisa J. Mauer , Osvaldo H. Campanella
发明人： Bruce R. Hamaker , Carla D. Mejia , Lisa J. Mauer , Osvaldo H. Campanella
IPC分类号： A21D13/00 , A21D2/26 , A23J1/20 , A21D10/00 , A21D8/00 , A21D2/34 , A21D2/38
CPC分类号： A21D13/066 , A21D2/261 , A21D2/265
摘要： Gluten-free baked products, particularly gluten-free bread products, which exhibit properties comparable those made with wheat flour. Compositions and methods for preparation of gluten-free baked products. A conditioned protein or protein composite which functions to replace gluten in gluten-free flour. The conditioned protein comprises one more non-wheat cereal storage proteins, particularly prolamins, optionally, but preferably in combination with one or more co-proteins which function to facilitate formation and stabilize formation of a protein network, e.g., β-sheet network, that facilitates retention of CO2 for leavening. More specifically, protein composites of zein and or other non-wheat prolamins with co-proteins including casein, elastin or mixtures thereof conditioned at temperatures above the glass transition temperature of the protein mixture provide improved ingredients for preparation of gluten-free breads and other baked products. Sorghum or maize mutant flours with prolamins available for viscoelastic protein formation may also be used.
摘要翻译：无麸质焙烤产品，特别是无麸质面包产品，其表现出与小麦粉相当的性能。用于制备无麸质焙烤产品的组合物和方法。一种调理的蛋白质或蛋白质复合物，其功能是在无麸质面粉中代替麸质。条件蛋白质包含另外一种非小麦谷物储存蛋白质，特别是谷氨酸盐，任选地，但优选与一种或多种共促蛋白质组合，这些共同蛋白质有助于形成和稳定蛋白质网络的形成，例如β-折叠网络，促进保留二氧化碳进行发酵。更具体地说，玉米醇溶蛋白和/或其他非小麦谷蛋白与蛋白质（包括酪蛋白，弹性蛋白或其混合物）在蛋白质混合物的玻璃化转变温度以上调节的蛋白质复合物提供了用于制备无麸质面包和其它烘烤的改进成分产品。还可以使用具有可用于粘弹性蛋白质形成的多糖的高粱或玉米突变体面粉。

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